spectrum of colors. This effect is similar to the rainbow you see on a soap bubble or the surface of a DVD. The precise arrangement of muscle fibers and fat, along with the angle of light, contributes to this colorful display.
It’s important to note that this iridescence is not an indicator of spoilage. Instead, it is a natural occurrence that results from the meat’s structure and how it interacts with light. In fact, this phenomenon is often observed in various other types of sliced meats, such as roast beef and turkey.
2. The Science Behind Iridescent Meat Surfaces
The iridescent effect on meat surfaces is primarily due to the diffraction of light. When light hits the surface of the meat, it is scattered by the muscle fibers, which act like tiny prisms. This scattering causes the light to split into its component colors, much like a prism separates white
