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Purple Meat, Steak & Beef: Why Does Beef Change Color?
Introduction:
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Beef can take from bulls, cows, steers or heifers. Its acceptability as a food source varies in different parts of the world. Fresh Beef changes colour because of its myoglobin content. Myoglobin is a protein that stores oxygen in muscle cells. When meat is fresh, myoglobin is oxygenated, and the Beef appears red. As the beef ages and is exposed to oxygen, the myoglobin deoxygenates and turns purple. The time it takes for this to happen depends on how the uplift and processed.
Beef that uplift on pasture will have more myoglobin than Beef that uplift in a feedlot. This is because cattle that graze on grass have higher levels of aerobic activity, resulting in more myoglobin in their muscle cells. Dry-aged Beef will also have more myoglobin than fresh Beef, as the ageing process causes the myoglobin to deoxygenate.
The butchering and packaging process can also affect the colour of Beef. For example, fresh Beef with the ground will be darker than steak. Also, Beef wrapped in plastic or foil will have a darker colour. The reason for a darker colour is that the grinding process breaks open the muscle cells and exposes the myoglobin to oxygen. And wrapping seals in oxygen and prevents the myoglobin from deoxygenating.
Why Does Beef Change Colour?
Beef changes colour because of myoglobin content. Myoglobin is a protein that stores oxygen in muscle cells. When meat is fresh, myoglobin is oxygenated, and the Beef appears red. As the beef ages and expos to oxygen, the myoglobin deoxygenates and turns purple.
One possible explanation for purple Beef is that the animal from which the Beef came was bruised before slaughter.
Another reason Beef may turn purple is due to a condition called metmyoglobin. Metmyoglobin is a compound formed when myoglobin, a protein found in muscle tissue, is unveiled to oxygen. Myoglobin is what gives fresh Beef its red colour. When myoglobin exposes to oxygen, it turns purple.
Metmyoglobin can form on Beef that is slaughtered and shipped, and stored. The amount of oxygen present, the temperature, and the pH level all affect the rate at which metmyoglobin forms.
Purple Beef is safe to eat. However, it may not be as fresh as red Beef. If you are unsure about the freshness of purple Beef, it is best to avoid caution and buy red Beef instead.
Affect of myoglobin
The type of myoglobin present in Beef also affects its colour. There are two types of myoglobin: oxymyoglobin and deoxymyoglobin. Oxymyoglobin is the form of myoglobin that is oxygenated and gives fresh Beef its red colour. Deoxymyoglobin is the form of myoglobin that is deoxygenated and gives aged Beef its purple colour.
The amount of oxygen that Beef unveil also affects its colour. Vacuum-sealed Beef will have a brighter red colour because it reveals less oxygen.
The colour of Beef can also affect by adding other substances, such as nitrates or nitrites. These chemicals use on some types of fresh Beef to preserve its colour.
When selecting Beef, look for meat that is a bright red colour. This indicates that the Beef is fresh and has a high myoglobin content. Avoid brown or grey Beef in colour, as this indicates that the Beef is aged and has a lower myoglobin content.
What is Marinating Beef and How Does it Affect the Color?
Marinating Beef is a process whereby the Beef soaks in a seasoned mixture, typically composed of oil, vinegar, herbs and spices. The purpose of marinating Beef is to tenderize the meat and add flavour.
The acidic nature of the marinade can cause the myoglobin in the Beef to denature, which results in the Beef changing colour. This is because the acidity causes the myoglobin molecules to unravel and lose their oxygen-binding ability. As a result, the Beef will appear brown or grey in colour.
If you are marinating Beef to tenderize it, select a cut of Beef that is high in collagen, such as chuck steak or brisket. Soak the Beef in the marinade for at least 3 hours, or overnight if possible.
If you are marinating Beef to add flavour, select a lean cut of Beef, such as sirloin or flank steak. Soak the Beef in the marinade for at least 30 minutes, or up to 2 hours if desired.
When cooking marinated Beef, be sure to cook it quickly over high heat to prevent the myoglobin from denaturing further. This will ensure that the Beef retains its pink colour.
What is the Difference Between Red Meat, Steak and Beef?
Red meat is a term that is used to describe any meat that is red in colour when raw. This includes Beef, pork, lamb and veal.
Steak is a term that is used to describe a cut of Beef that is sliced crosswise against the grain into thin pieces. Steak is typically cooked quickly over high heat.
Beef is a term that is used to describe the meat of cattle. Beef can be fresh or aged and can be sold as steak, ground Beef or roast Beef.
Bottom Line:
Purple Beef is perfectly safe to eat. However, it may not be as fresh as red Beef. If you are unsure about the freshness of purple Beef, it is best to err on the side of caution and buy red Beef instead. Marinating Beef is a process whereby the Beef is soaked in a seasoned mixture, typically composed of oil, vinegar, herbs and spices. The purpose of marinating Beef is to tenderize the meat and add flavour.
The acidic nature of the marinade can cause the myoglobin in the Beef to denature, which results in the Beef changing colour. The acidity causes the myoglobin molecules to unravel and lose their oxygen-binding ability. As a result, the Beef will appear brown or grey in colour.
If you are marinating Beef to tenderize it, select a cut of Beef that is high in collagen, such as chuck steak or brisket. Soak the Beef in the marinade for at least 3 hours, or overnight if possible.
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