Surface contact question

[Ron Pratt]

Actually with patience and practice you can draw down a tight vacuum. OTOH air pockets can occur when air is trapped in areas where the bones have been removed creating peaks and valleys. For that very reason it helps when you learn to squeeze or press out as much sir as you can before the sealing takes place. As for areas where air was trapped no the meat will not rot, but it may appear different in color as time goes on, but you will be trimming that layer off anyway. As for the principle of the bag, it adheres to the meat forming a protective membrane which then allows moisture to escape from the meat which stated simply is what dry aging is all about…drying the tasteless water out of the meat thus condensing the beefy taste. Ron