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Spoiling Meat? #8079708 12/07/20 06:16 PM
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Nwmwillistx Offline OP
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I had vacuum sealed Backstrap that was thawed to room temperature (approx. 55-60 degrees for 2-3 days). Meat is still good red color with no areas browning or changing color. Would you recommend tossing it or still think it would be good to cook?

I saw one website for a food sealing equipment manufacturer that claims "meat" can stay good a room temperature for up to 15 days vacuum sealed. Of course USDA says absolutely not, to toss it.

In advance, thanks for the feedback.

Re: Spoiling Meat? [Re: Nwmwillistx] #8079721 12/07/20 06:21 PM
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It has been at room temp for 2-3 days?

If so definitely wouldn't eat it myself or feed it to anyone I cared for.


It's hell eatin em live
Re: Spoiling Meat? [Re: Nwmwillistx] #8079732 12/07/20 06:24 PM
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Toss it. It's not worth the risk.


In the end, it's not the years in your life that count, it's the life in your years.
Re: Spoiling Meat? [Re: Nwmwillistx] #8079733 12/07/20 06:25 PM
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I'd toss it out, not worth it.


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Re: Spoiling Meat? [Re: Nwmwillistx] #8079735 12/07/20 06:26 PM
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Nwmwillistx Offline OP
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Yes, it has been.

Thanks for the reply.

Not likely that I want to take the risk of getting real sick. Just curious what others think. I definitely think the vacuum sealer company stating up to 15 days at room temperature is way over just a stretch.

Re: Spoiling Meat? [Re: Nwmwillistx] #8079754 12/07/20 06:45 PM
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Originally Posted by Nwmwillistx
Yes, it has been.

Thanks for the reply.

Not likely that I want to take the risk of getting real sick. Just curious what others think. I definitely think the vacuum sealer company stating up to 15 days at room temperature is way over just a stretch.

A lot probably depends on the prep. If you put the meat away like people do when they can, it would probably be fine, because it would kill all the bacteria etc., but just taking a cut of meat and vacuum packing it isnt going to do anything for it.


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Re: Spoiling Meat? [Re: Herbie Hancock] #8079783 12/07/20 06:57 PM
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Originally Posted by Herbie Hancock
I'd toss it out, not worth it.

X9


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Re: Spoiling Meat? [Re: Nwmwillistx] #8079809 12/07/20 07:11 PM
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Originally Posted by Nwmwillistx
room temperature (approx. 55-60 degrees for 2-3 days).

I .


I think this is the bigger question. Man, that`s cold for room temp. You need to turn up the heat. LOL

Re: Spoiling Meat? [Re: redchevy] #8079859 12/07/20 07:50 PM
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it was in the vacuum packaging from the processor, pulled out of the freezer to pull other things out and forgot to put it back in the freezer. bags did not swell or anything like that. Other than a little blood from the meat, no visible air pockets.

Re: Spoiling Meat? [Re: Nwmwillistx] #8079945 12/07/20 08:49 PM
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Botulism is your big concern. It loves anaerobic conditions at that temperature. That'll give you more than just a bellyache and the runs.


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Re: Spoiling Meat? [Re: Nwmwillistx] #8079978 12/07/20 09:14 PM
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Simple, smell it. your nose won't lie.


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Re: Spoiling Meat? [Re: bigbob_ftw] #8080026 12/07/20 09:35 PM
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Originally Posted by bigbob_ftw
Simple, smell it. your nose won't lie.



From an old ranchers wife that they processed deer for us in the 1990s. When one came in that was questionable on good or not, slice a piece off and cook it in a hot skillet, if it just smelled like meat cooking it is good to go. If it had other smell or stink throw it away.

I would be skeptical. Could use it for dog food


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Re: Spoiling Meat? [Re: Nwmwillistx] #8080759 12/08/20 01:07 PM
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Left out for 2-3 days, how'd that happen?

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