What You Need to Know
The process involves sealing meat in airtight containers or bags, removing oxygen and preventing the growth of bacteria and other microorganisms, thus extending the shelf life of meat by 2-5 times compared to traditional storage methods. Optimal storage temperature for vacuum-sealed meat is between 32°F and 40°F (0°C and 4°C).
Steps
- 1.
Sous-vide preparation (France): Essential for precise temperature control cooking
- 2.
Dry-aged beef storage (United States): Prevents surface mold growth while allowing enzymatic tenderization
- 3.
Game meat preservation (Scandinavia): Extends shelf life of hunted meats for months
The Science
Primary Reaction
Oxidation inhibition