Marinating the meat before vacuum sealing can affect the preservation process, but it depends on the type of marinade and the duration of marinating. Marinating typically involves soaking meat in a mixture of oil, acidic liquids (like vinegar or citrus juice), herbs, spices, and other flavorings. The acidic components in the marinade can partially denature the meat's proteins, which might impact the texture and quality of the meat during freezing and thawing.
If you plan to marinate the meat before freezing, keep the following points in mind:
Short marinating times: If you want to marinate the meat before freezing, it's best to keep the marinating time relatively short (a few hours or overnight) to minimize any adverse effects on the meat's texture.
Use a vacuum sealer with a "pulse" setting: Some vacuum sealers come with a pulse setting, which allows you to control the vacuuming process manually. This can be useful for marinated meat, as it prevents excessive pressure on the meat and the marinade from being sucked into the sealer.
Pat dry the meat: Before vacuum sealing, make sure to pat dry the marinated meat to remove excess marinade, as the liquid can interfere with the sealing process.
Regarding marinating after taking the meat out of the freezer, it is generally not recommended. Thawed meat tends to absorb marinades more effectively, and the flavors can penetrate the meat better during the marinating process before cooking.
Grinding or slicing meat before preservation can have both positive and negative effects. Ground or sliced meat takes up less space, allowing you to store more efficiently. However, it can also affect the meat's texture and quality during freezing and thawing. Ground meat, in particular, has a larger surface area, which makes it more susceptible to freezer burn.
Freezer burn occurs when frozen food is exposed to air, leading to dehydration and oxidation. It results in whitish, dry, or discolored patches on the food's surface. While it won't make the food unsafe to eat, freezer-burned meat may have a compromised texture and flavor.
Ground beef is indeed more prone to freezer burn compared to whole cuts because of its increased surface area. To minimize the risk of freezer burn, follow these tips:
- Use high-quality vacuum-sealed bags or airtight containers for packaging.
- Remove as much air as possible from the packaging before sealing.
- Double-wrap the meat with an additional layer of freezer paper or plastic wrap to create a tighter seal.
- Label the packages with the date to keep track of storage time and prioritize using older packages first.
Remember that freezing meat can impact its quality over time, so it's best to consume frozen meat within recommended storage periods to ensure the best taste and texture.