Many were baffled after spotting a rainbow sheen on meat, throwing it away immediately, and wondering why there were spectacular rainbows in the beef.
The spectacular rainbows in beef
On the Reddit platform, a user who goes by @OmegaThree3 shared an image showing rainbows in beef.
The post has the caption: Iridescent rainbow brisket at a pho restaurant
While many were shocked by this discovery and suggested they would feel sick if they mistakenly ate these ‘rainbows’ in beef,
However, others shared that they had often noticed this strange phenomenon in the meat, but they continued to eat it without concern
One person said: Rainbowy is fine, the bad stuff would be if it stayed green regardless of the orientation of the light.
A second wrote: Iridescent rainbow brisket, new band name, i called it!
While a third commented: Don’t worry totally normal. A beef rainbow just means you’re eating a gay cow.
Someone else said: take a look, it’s nearly cooked, a beefy rainbow
Another added: I like that OP didn’t ask if it was safe or anything, just noted it was interesting. The comments decided to inform OP of the safety or their opinions on its perceived safety.
Many people worry when they see a rainbow-like sheen on roast beef or processed ham. They often think the meat is spoiled or tainted. However, this common belief is actually a myth.
What causes the shimmery rainbow on meat?
The appearance of a rainbow on meat has nothing to do with pigment.
Instead, it is caused by a phenomenon known as structural color. This means the physical structure of an object diffracts light, breaking it into a spectrum of colors.
In beef, the muscle fibers’ microscopic structure causes light to diffract, forming a rainbow on the surface of the meat. This effect can also be seen in other objects, such as butterfly wings or peacock feathers.
How the USDA explains the rainbow effect
The United States Department of Agriculture (USDA) has addressed the confusion surrounding this phenomenon.
According to the USDA, when light hits a slice of meat, it splits into colors due to the meat’s structure. This is called a “diffraction grating.”
In addition, pigments in meat compounds can produce an iridescent or greenish cast when exposed to heat or processing.
The diffraction process in meat is similar to how light creates patterns on a DVD.
The diffraction process often produces a greenish hue on meat, which may explain why many people mistakenly associate this color with spoilage.
Additionally, this association can be traced back to the popular children’s book Green Eggs and Ham by Dr. Seuss. In the book, the character refuses to try a green dish, fearing it is spoiled, only to discover he likes it.
Does iridescence only appear on deli meat?
The rainbow effect is more noticeable when the surface of the meat is smooth enough for light to diffract in a uniform pattern. This smoothness is typically achieved when meat is sliced by commercial-grade equipment at a deli or butcher.
While the effect can appear on any type of meat, it is more visible on darker red meats, such as beef, because they absorb more light. The rainbow is more apparent against the darker background.
The rainbow effect is particularly noticeable on cooked beef.
This is because the meat is often sliced against the grain of the muscle fiber, which, combined with moisture, creates an ideal surface for light diffraction.
Cuts of meat used in roast beef, especially those from the round, are more prone to iridescence.
Next time you spot a rainbow on a cut of beef, don’t be alarmed. The presence of iridescence is harmless. The real signs of spoiled meat include a slimy or sticky texture and a foul odor.
In conclusion, the rainbow sheen on your roast beef or deli meat is just a natural optical effect, not a sign of spoilage.