Tangentially related, I sous vide some pork chops about a month ago, and forgot to take them out of the water bath in time for safe cool down and consumption.
I decided to keep them submerged in water in their original vacuum sealed bags, just to see what would happen.
So far, 1 month later, in about 16c water, they APPEAR the same. No gas buildup expanding the packaging and causing floatation. Just white looking meat in a bag.
Not sure how long this experiment will last, but considering 4 pork chops, I think it's time to take one out and open it up.
I decided to keep them submerged in water in their original vacuum sealed bags, just to see what would happen.
So far, 1 month later, in about 16c water, they APPEAR the same. No gas buildup expanding the packaging and causing floatation. Just white looking meat in a bag.
Not sure how long this experiment will last, but considering 4 pork chops, I think it's time to take one out and open it up.