My last conversation regarding this effect (termed "iridescence") with the meat science people at Iowa State University yielded the following information: 1. This does not indicate spoilage or any health hazard. 2. No one has determined why this happens. 3. Efforts to reproduce it in a lab environment have been unsuccessful. 4. It usually occurs in roasted meats. 5. The only way to positively prevent it is to use a dull knife!
If anyone else has more information, I would appreciate hearing it.
Paul
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