The shelf life of vacuum-sealed chicken depends on whether it is stored in the refrigerator or freezer. Vacuum sealing significantly extends the freshness of chicken by removing air and reducing the growth of bacteria. Here’s a breakdown:
When vacuum-sealed and stored in the refrigerator at a temperature of 40°F (4°C) or lower, raw chicken can last:
Raw Chicken: 3 to 5 days
Cooked Chicken: Up to 10 days
It's important to regularly check the package for any signs of spoilage, such as a foul smell, slimy texture, or discoloration. Even vacuum-sealed chicken should be consumed within these timeframes to ensure safety.
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In the freezer, vacuum-sealed chicken can last significantly longer because the low temperatures inhibit bacterial growth:
Raw Chicken: Up to 9 months
Cooked Chicken: Up to 12 months
Although the chicken remains safe to eat beyond these periods if properly frozen, its quality may degrade over time due to freezer burn or loss of flavor and texture.
Follow these tips to ensure vacuum-sealed chicken stays fresh and safe for as long as possible:
Maintain Consistent Temperature: Store chicken in the coldest part of the refrigerator or freezer and avoid frequent temperature fluctuations.
Label Packages: Clearly label vacuum-sealed chicken with the packaging date to track storage duration.
Thaw Properly: Defrost chicken in the refrigerator or under cold running water, not at room temperature, to prevent bacterial growth.
Inspect Before Use: Always check vacuum-sealed chicken for any signs of spoilage before cooking.
Vacuum food packaging is very simple. Unfortunately, many people fail because they don't use the right equipment. Although there are some ways to vacuum pack food at home, they are usually ineffective. Therefore, before vacuum packing chicken, prepare the necessary accessories. The ideal choice is a vacuum food sealer. This device extracts the air from the package and heats it.
In addition, you will need special aluminium foil or bags. They should be of good quality. Always check that they are made of BPA-free plastic.
Assuming you have all the necessary materials, you can start vacuum packing chicken. First, pay attention to the freshness of the chicken. If the chicken has already started to rot, there is no point in packaging it. The process of rotting cannot be reversed.
Before vacuum packing the chicken, it is best to divide it into portions. Why? Because if you pack a whole chicken, some air may remain in the chicken's chest cavity, which will spoil the chicken more quickly. Also, it's easier to open the chicken you need for a meal in smaller portions than it is to just open the whole chicken. You can also pre-cook the chicken before vacuum packing, such as poaching or roasting.
Once the chicken is done, place it in a tin or plastic bag. The next step is to extract the air from the package. It is best to use a food vacuum sealer. The last step is to seal the package tightly. The most effective way to seal a vacuum package is to weld the edges together.
Even people who are good at vacuum packaging sometimes make mistakes. In this way, even if the package is tightly packed, the chicken may still spoil. External factors are enough to spoil chicken. So, how can you make sure that your chicken is really good?
To carefully identify good chicken, pay attention to its taste, smell, texture and appearance. The first thing to look for is the flavour of the chicken. Even if you forget whether the chicken is fresh or not, you can still taste it. Spoiled chicken gives off a sour odour, which is an unpleasant smell, so you can rest assured that you can definitely feel when the chicken has gone bad.
Another way is to check the flavour of the meat you unwrap. As mentioned earlier, chicken is a very delicate meat. Therefore, the smell of rotting chicken is very strong. This odour is pungent and disgusting. If your meat is spoiled, you can feel it.
Another way to check the freshness of your chicks is to scrutinise their structure and appearance. As far as the structure is concerned, just check that the meat does not appear to have any unwanted organisms on it. If any part of the chicken appears to be unpleasantly fluffy or has turned black or green in colour, it must be discarded. This means it has just gone mouldy. The appearance of the chicken itself is also important. Raw chicken is usually pink, so if it changes colour, it has gone bad. The same method applies to cooked meat. Cooked chicken is known to be whiter in colour. Therefore, any discolouration or greying of the chicken could be due to spoilage.
Vacuum-sealing is an excellent method for preserving chicken, extending its shelf life in both the refrigerator and freezer. However, following recommended storage guidelines and monitoring for spoilage are essential for ensuring safety and maintaining quality. When in doubt, it’s better to err on the side of caution and discard questionable chicken.
