Since I got my Vac-Sealer a few months ago I have been buying fresh meat when it's on sale and Vac-Sealing it and freezing it. I used to just put it in Ziplocks or the package it came in. Well so far I have just done beef (hamburger and chuck roast) and it turns brown very fast. When I just put it in Ziplocks it would stay red/pink for a long time. I have cooked and ate some of the hamburger and it smelled and tasted fine. I have 3 good chuck roasts I just bought and froze 2 weeks ago and took out of the freezer last night to smoke this weekend and they are brown. I don't think anything is wrong, when I bought them they were real red and I vac'ed them and froze the day I bought them. I'm just wondering if this is normal for Vac-Sealing?
BTW I'm using a Foodsaver and bags from VSU.