Refrigerated-storage limits for a raw pork tenderloin vacuum sealed by the meat processor are 30 days or less from the date of packaging and three to five days when the meat is not vacuum packaged. These storage times assume that the maximum temperature of the refrigerator is 40 degrees Fahrenheit.
Refrigeration slows food-borne bacterial growth but does not stop it. Bacteria grows rapidly between 40 and 140 degrees Fahrenheit, which is known as the temperature danger zone for perishable foods. Signs of spoilage include green, brown, or gray color and hard, dry or sticky texture, as well as an ammonia or sulfur odor. Vacuum sealing occasionally causes an odor that does not indicate spoilage and should be eliminated by rinsing the meat in cold water.