Eingeschweisstes vakuumieren?

Probably the question no answer. As unfortunately almost always, however, it is much in detail more complicated.

What leads to the spoiling of meat at all and must therefore be prevented to extend the shelf life.

• For the first time there is the growth of all possible germs (mainly bacteria and fungi) in the protein-rich meat. These can make them sick even when eating, or they can produce toxic substances which are harmful even after killing the actual germs.
• The meat can dry out or otherwise somehow change its consistency or taste, so it is no longer a pleasure.

The professionally packed meat purchased in the supermarket is probably almost the optimum as raw material. It is packaged (if everything goes correctly) under hygienic conditions, which do not end up in an OP room.

The packaging is often provided with a protective atmosphere which prevents the penetration of unwanted germs and gases. At the moment you open this package in a durably clean kitchen, you’ve already made a worsening that you can’t undo again.

So if the meat is to be kept raw and only cooled, then leave it as it is.

Nonetheless, vacuuming at home still has its authorization.

• You want to cook the meat in a vacuum in a water bath. – You can also further reduce the number of germs in the bag if you choose cooking time and cooking time correctly. The cooked meat is then actually longer in the unopened bag than the starting product.
• You want to store the meat frozen – In deep freezing (< -12° C.), almost all biological processes are stopped. The frozen product is theoretically unlimited (practical > 1 year). However, would only dry frozen meat (freeze). That’s why you have to protect it. An air bleed, tightly placed packing like a vacuum bag prevents this. You can see a piece of meat, which was freshly stable for 5 days, after a year of frozen storage in a vacuum bag after thawing as still ~ 4 days. A little goes on for the time of freezing and thawing.