Bit of both for me. I think breathable material is important to let any remaining heat dissipate, helping with drying the meat and to prevent growth of unfavourable microorganisms. I have some personal ideas as to why this might be the case, but not sure if it's proven scientifically, so won't bore you. I would never put meat in to plastic unless it was on ice. Those that know are storing fish open to air in a fridge rather sealing in plastic containers as was once the case. Fish is less forgiving than meat, but same principle.
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