Paul T writes from the midwest...
>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
Hi Paul and everyone else,
I have been following this thread with great interest. It
makes sense that the aligned muscle fibers will act as a diffraction
grating and produce an iridescence. The meat science people in Iowa
State probably see it most often in cured red meats. That's where I
have seen it.
The explanation is the same. The regularly spaced ends of
muscle fibers act as a diffraction grating. The curing does
something to help hold the fibers in place, I presume.
Best regards,
George Chang
UC Berkeley
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