The shelf life of vacuum-packed meat that has been thawed in the refrigerator depends on several factors, including the type of meat, how it was handled, and the storage conditions. In general, once meat has been thawed in the refrigerator, it should be used within a specific timeframe to ensure its safety and quality.
For most types of raw meat (beef, pork, lamb, poultry, etc.), the general guideline is to use it within 1 to 2 days after it has been fully thawed in the refrigerator. This timeframe allows you to cook or consume the meat while it's still at its best quality and reduces the risk of bacterial growth that can occur as the meat approaches room temperature.
It's important to note that the appearance of the meat alone isn't a reliable indicator of its safety or freshness. Bacteria can still be present even if the meat looks fine. Always follow proper food safety practices, and if you're uncertain about the meat's condition or how long it has been stored, it's best to err on the side of caution and discard it.
If you don't plan to use the thawed meat within the recommended timeframe, you can consider freezing it again for longer storage. However, keep in mind that each time you freeze and thaw meat, it can affect its texture and quality.
To summarize, after thawing vacuum-packed meat in the refrigerator, it's best to use it within 1 to 2 days for optimal safety and quality. If you need more time before consuming the meat, freezing it again is an option, but it may impact its overall quality. Always prioritize food safety and proper storage practices to avoid the risk of foodborne illnesses.