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by Pre Brands September 26, 2019
It’s not so often that you see a purple colored New York strip or ribeye at the grocery store. But if you have shopped Pre® grass fed and finished beef, you’re probably familiar with the purple beef we offer. Most of the steaks and ground beef you come across in the store are red in color and psychologically, we tend to think the red color is more appealing. 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 keeps beef in it’s natural state and in turn keeps the beef fresher, longer.
The color of fresh beef is determined by myoglobin. This is a protein found in muscle tissue and is normally purple in color. It changes color depending on how much oxygen it is exposed to. When exposed, the iron in the muscle starts to react and become unstable, turning either red or brown depending on the level of oxygen present. This is why beef changes color.
STATE 1: Oxymyoglobin Atmospheric Oxygen (O2) Present (bright red in color)
STATE 2: Metmyoglobin Low Oxygen (O2) Partial Pressure (brown in color)
STATE 3: Deoxymyoglobin No Oxygen (O2) Present (purple in color)
The presence of oxygen will gradually deteriorate meat and oxidize fat. In MAP packaging(Modified Atmosphere Packaging) additional gasses are added to prolong freshness. With Pre,® we do not add any gasses to help extend freshness, we just remove as much air as possible.
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