What You Need to Know
By creating an anaerobic environment, vacuum sealing reduces dissolved oxygen, thereby limiting lipid oxidation and the formation of off‑flavors. The absence of air also enhances the penetration of proteolytic enzymes and flavor molecules into muscle fibers, accelerating the breakdown of myofibrillar proteins into peptides and free amino acids. Low‑temperature storage (2–5 °C) further preserves freshness and inhibits microbial growth.
The Science
Primary Reaction
Proteolytic hydrolysis of myofibrillar proteins and suppression of lipid oxidation