By limiting exposure to air and preventing freezer burn, vacuum sealing helps food maintain its peak taste and texture. It's also great when you're craving a seasonal item. Raw meats can be kept up to 10 day when vacuum packed before needing to be cooked or frozen. In comparison, raw meat that is not vacuum packed will only last 3-5 days in the refrigerator before turning. Regular plastic or poly bags will not work for vacuum sealing. Even a thick six mil plastic bag will have a high oxygen transmittal rate and allow oxygen to enter the package after a completed seal. But ProKitchen come with 6x Pre-Cut Vacuum Sealing Bags and 6x Sous Vide Bags bags. By washing and freezing your meat and fish before you begin to vacuum pack it, you kill off any bacteria that was already present. This makes your food safer to eat in the longer term.