Vacuum packaging can be an effective way to extend the shelf life of different meat, poultry, and fish products. For example, fresh meat such as beef, pork, lamb, or veal can be stored in the refrigerator for 2-3 weeks instead of 3-5 days, or in the freezer for 2-3 years instead of 6-12 months. Vacuum packaging can also enhance the aging process of beef by allowing natural enzymes to tenderize the meat without losing moisture or flavor. Cured meat such as ham, bacon, salami, or sausage can be stored in the refrigerator for 1-2 months instead of 1-2 weeks, or in the freezer for 6-12 months instead of 1-2 months. Vacuum packaging can also improve the color and flavor stability of cured meat by preventing oxidation and moisture loss. Poultry such as chicken, turkey, or duck can be stored in the refrigerator for 1-2 weeks instead of 1-2 days, or in the freezer for 1-2 years instead of 6-9 months. Vacuum packaging can also protect poultry from freezer burn, dehydration, and microbial contamination. Fish such as salmon, tuna, cod, or shrimp can be stored in the refrigerator for 1-2 weeks instead of 1-2 days, or in the freezer for 1-2 years instead of 2-6 months. Vacuum packaging can also preserve the freshness, texture, and nutritional value of fish by preventing oxidation, drip loss, and rancidity.