How long is marinated raw chicken breast good for after it's been vacuum sealed?
I have been marinating a large batch of chicken breast in eggs and spices. I'm going to put bread crumbs on them before cooking. I'm wondering, if I were to bread them and then seal them in vacuum sealer bags, how long would the uncooked meat be safe in the fridge after it has been vacuum sealed?
Best Answer
I think vacuum sealed raw chicken breasts in the fridge behave like not-vacuum-sealed chicken breast in the fridge because the meat is neither sterile nor less contaminated with bacteria than the non-vacuumed meat and there are surely bacteria that grow under anaerobic conditions. The meat will be safe for 2 days.
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Quick Answer about "How long is marinated raw chicken breast good for after it's been vacuum sealed?"
The meat will be safe for 2 days.How long can vacuum sealed marinated chicken last in the fridge?
Final Thoughts Vacuum sealed chicken will last better than normal chicken, but it still needs to be kept in the fridge, and used up within two weeks. Vacuum sealed raw chicken will usually only keep for about three or four days, whereas cooked chicken should last for up to fourteen days.How long does vacuum sealed raw chicken breast last in the fridge?
Vacuum sealing makes all types of meat last longer. Most meat products usually last between six to ten days.How long does vacuum sealed marinated chicken last?
If you store it in the freezer in a sealed, freezer-safe container or vacuum-sealed package, it should stay safe to thaw and eat for up to 9 months, in pieces, or up to 12 months, for a whole chicken.How long does chicken breast last vacuum sealed?
The normal shelf life of a vacuum-sealed chicken in the pantry is three to four months when stored under normal temperature conditions. If you store it in a freezer, the shelf life will extend to about eight months. If stored in the refrigerator, the vacuum-sealed chicken will usually last six to eight weeks.Here's How To Tell If Chicken Has Gone Bad
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Answer 2
I wouldn't go much more than a week. When i worked in the restaurant biz that was generally the rule though we always sold out. If its going to be longer than that it needs to be frozen. If you see any darkening or discoloration its gotta go in the can. With chicken always better safe than sorry.
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