Raw pork tenderloin vacuum-sealed by a meat processor has refrigeration storage restrictions of 30 days or fewer from the date of packaging, compared to 3 to 5 days when not vacuum-sealed. These storage times assuming the refrigerator’s maximum temperature is 40 degrees Fahrenheit.
The growth of food-borne germs is slowed but not stopped by refrigeration. Between 40 and 140 degrees Fahrenheit, the temperature risk zone for perishable foods, bacteria develop rapidly. Green, brown, or grey hue, hard, dry, or sticky texture, and ammonia or sulphur odour are indicators of spoiling. Occasionally, vacuum-sealing generates an odour that is not indicative of deterioration and can be removed by rinsing the meat with cold water.
