Vacuum packing cured meats to be refrigerated can be of great benefit by dramatically prolonging the shelf amongst other benefits.
By vacuum packing cooked meats you are able to slow down the determination and decay. By removing the surround air from around the cooked meat you slow down and in some cases prevent the spread of bacteria that require oxygen to grow and multiply, this is what ultimately spoils any food.. Other benefits are that you prevent evaporation and possible contamination from other products. Please however be aware, vacuum packing is not a substitute for refrigeration, but can when combined with refrigeration greatly increase the shelf life of most produce.
A great benefit to vacuum packing pre cook casseroles for example, is that you can at a latter date, even if pre frozen, reheat again in a microwave or pot of simmering water with no loss to internal moisture texture and content. The casserole is as good as the day you cooked it ! This can obviously also save you time and money, if you decide to pre cook you casseroles in large batches.
The benefits of vacuum packing cured meats are slightly different. The problem with cured meats, is that any exposure to prolonged refrigeration usually results in the meat drying out and spoiling due to bacteria growth. By vacuum packing salamis, ham and so on, not only do you increase the refrigerated shelf life but you also prevent the cured meat evaporating and becoming tough and dry. This also saves you money and can prevent unwanted wastefulness. Other unusual dried meats like biltong and beef jerky benefit by not absorbing ambient moisture and so prevent the dried meat from taking on unwanted further moisture and spoiling their original characteristics. Many other common household foods can also benefit from a prolonged shelf life once vacuum packed, amongst them are items like pork pies scotch eggs, cooked sausages and so on.
The principle behind vacuum packing is quite simple, by removing the oxygen to prevent and slowdown the growth of bacterial which intern brakes down enzymes and ultimately spoils the food. Contamination from other food products is eliminated and in some cases smell are contained. Vacuum packing produce is becoming a normal practice in the every day household, it is not only reserved for the commercial market, the secret is out!!!
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