I was recently told quite emphatically that "Storing meat in plastic makes it go off much faster"
I suspect that this is an old wives tale, but haven't been able to find anything that either proves or disproves the statement.
I was told that it's true whether it's plastic from packaging(say, plastic bags for sliced ham, a chicken in cling-film...anything.) or if the meat is being stored in Tupperware.
Assume that the meat is stored in a fridge.
By "Go off" I mean to become unsafe for human consumption, rather than lowering in quality.
It wasn't suggested that it was caused by anything leaching from the plastic, like BpA.
If this is either true or false, I would really like to know why?
Bonus Question: If it's not true, are there some reasons why someone might think that it is? Built up smell? Different moisture level?