Why Does Some Beef Have Color
Practice you ever wonder why our beef is regal in the packet?
It'south non so often that y'all see a purple colored New York strip or ribeye at the grocery store. But if y'all take shopped Pre® grass fed and finished beef, you're probably familiar with the regal beef nosotros offering. Most of the steaks and basis beef you come beyond in the store are red in color and psychologically, we tend to recall the red color is more than highly-seasoned. Keeping meat fresh is something we work hard towards and are constantly monitoring at Pre. One of the more natural ways to combat spoilage is by vacuum-sealing our products so that all the oxygen is removed. This returns the beef to its natural state and in turn keeps the beef fresher, longer.
We made a quick video touching on this on Instagram, lookout information technology here.
The color of fresh beefiness is adamant by myoglobin. This is a protein found in muscle tissue and is normally purple in colour. It changes colour depending on how much oxygen it is exposed to. When exposed, the atomic number 26 in the muscle starts to react and get unstable, turning either red or brownish depending on the level of oxygen present. This is why beef changes colour.
We asked Julie, our Pre® Quality Manager to talk us through this in more detail, watch her discuss the dissimilar meat colors in our video below:
In that location are 3 main states for this color change:
STATE 1: Oxymyoglobin Atmospheric Oxygen (O2) Present (bright red in color)
State 2: Metmyoglobin Depression Oxygen (O2) Partial Pressure (chocolate-brown in color)
STATE 3: Deoxymyoglobin No Oxygen (O2) Present (purple in colour)
Read more: The Big Fat Truth About Pasture Raising Cattle
So why does virtually packaged beef look red?
The colour of vacuum packaged beefiness volition exist distinctly different than beef in an overwrap tray or in a MAP (Modified Atmosphere Packaging) package. Vacuum packaged beef will appear a deep blood-red/purple color compared to the brilliant ruby-red color typically seen in other types of packages and backside the butcher counter. The reason for this difference in color is the presence of oxygen. In a vacuum packet, oxygen is removed from the package creating an anaerobic environment – an environment where no oxygen is present. This changes the color of the meat to that deep red/purple colour. This is called "Deoxymyoglobin".
In an overwrap tray, oxygen is present due to the open nature of the parcel with the surrounding air we breathe. In MAP packaging, gasses such oxygen, carbon dioxide, and nitrogen are added in order to keep a bright blood-red color. This is called "Oxymyoglobin".
When Pre'due south vacuum-sealed parcel is opened, and the beef is brought back into the presence of oxygen, you will find our Pre beef changes to a bright red color. Our beef is a deep purple color in the bundle. This is considering all the oxygen has been removed to preserve freshness. When you open up the package, it is exposed to oxygen and turns bright ruby – that'south what we call blooming. Because nosotros seal our meat airtight, y'all become to run across this beautiful transformation.
You volition also find this phenomenon behind the butcher counter or in the trays, when some steaks overlap. The overlapping steak volition exit a brown color because it was limiting the oxygen exposure to the meat. That state is called "metmyoglobin" equally referred to in the visual below.
In summary, we know the bright red color of beef is unstable and the presence of oxygen volition gradually deteriorate the meat and oxidize fatty. (This is why beefiness does not last equally long when it is behind the counter or in those overwrap trays.) In MAP packaging, this shelf-life upshot is combatted with calculation additional gasses such as Nitrogen and Carbon Dioxide simply the full shelf life is much shorter than Pre considering eventually, the presence of oxygen will start to spoil the meat. With Pre packaging, we do not add whatsoever gasses to help extend the life of beef, we simply remove every bit much air as possible. Upon removing the oxygen, the beef is back to a stable color and freshness is extended.
We tested out our steak packaging in a 5-day fridge exam aslope a butcher paper wrapped steak. Encounter the test results here.
Source: https://www.eatpre.com/blogs/gather/why-beef-changes-color
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