What Makes Vacuum-Sealed Meat Smell—and Is It Safe to Eat?

We swear by our vacuum sealers for sous vide cooking and preserving our high-quality meats. Honestly, a vacuum sealer is probably the kitchen gadget that saves us the most money.

Properly sealing and storing food, including expensive cuts of beef, pork, fish, and lamb, helps prevent oxygen exposure, which can cause bacterial growth and moisture loss that leads to freezer burn. That’s why many meats are sold in vacuum-sealed packages at the store. Vacuum sealing can extend the shelf life of most foods—sometimes doubling it, or even quadrupling it for certain items. (P.S. Vacuum sealers are great for preserving dry goods, produce, and dairy too.)

Next, we’ll cover everything you need to know about vacuum-sealed meat safety.

Why Does Vacuum-Sealed Meat Have a Strange Smell Sometimes?

It's perfectly normal for meat to change in both color and smell over time. (As for the color, while it shouldn't turn green or grow mold, a darker shade is entirely expected.)

When you open a vacuum-sealed package, you may detect a mild tangy, sour, or sulfur-like odor. This usually happens because the meat is sealed with its own juices. The buildup of lactic acid inside the package is a sign that the meat has been preserved correctly. The smell should fade within 30 minutes or so.

Has My Vacuum-Sealed Meat Gone Bad?

If the smell persists after 30 minutes or starts to resemble a rotten egg odor, the meat might be spoiled. Watch for these signs that your vacuum-sealed meat could be past its prime:

• The seal feels loose or slack before you try to open the package
• The protein has a sticky, slimy, or gooey texture
• You notice a vile odor that won't go away, even if you rinse the protein and pat it dry with paper towels
• The protein emits a foul odor along with appearing to have a green or gray tint
• The meat or fish releases a distinct and unusual smell during the cooking process
• It is past its best-by date (if purchased) or has been refrigerated or frozen for longer than recommended by the USDA

To avoid foodborne illness, the old saying holds true: 'When in doubt, throw it out.' If you're unsure whether the meat you've opened is safe to eat, it's safer to discard it and start fresh.

The Takeaway

Vacuum-sealing is an excellent method to preserve your valuable proteins (and other ingredients), keeping them fresh for at least twice as long as without sealing. It's completely normal for vacuum-sealed proteins to darken in color and develop a faint sour smell. Don't worry—this should dissipate within 30 minutes or so.

However, vacuum-sealing isn't foolproof. A small mistake during sealing or storage can cause your meat, fish, or seafood to spoil sooner than expected. If the protein you open has a strong rotten egg smell, feels slimy or sticky, turns green or gray, or comes from a package with a broken seal, don't take the risk—discard it. Opt for a different dinner until you can replenish your stock.