Iridescent Meat

Yes, you read the title of this thread correctly! My wife bought some shaved roast beef the other day, and we have been eating it all along with no problems.

Today, she put some in my lunch, and when I opened the sandwiches to put cheese on them, I saw that the whole top layer of meat was very brightly colored light green on one end and reddish pink on the other. It is a light pastel, and appears to be below the surface. It reminds me of the colors you see in mother-of-pearl, or those high-end paint jobs on cars that change color with the light. It works best in natural light.

When I moved it, it actually did change colors! I stopped at the market on the way home and asked the seller about it. He said he has seen it before but has no idea what it is. It almost appears as though it could be light refracting off fat or muscle tissues in the meat. Being the scientific type, I ate it with no ill effects other than in my mind! I am very interested in knowing if anyone else has had this experience, and if you know what it is. I am somewhat the artistic type, but I don't really like my roast beef to be green!

Does anyone out there have any ideas? I would include a photo but my camera batteries are charging now. If no one can help without a photo I may try to get one.

My neice tells me that all the pre-packaged roast beef that they get into Arby's is that same shade of green.

I've definitely seen it before and it is a little disconcerting.
But like you I soldiered on and found no ill affects in either it’s taste or my health. But I’m curious to see what explanations we get…

From the USDA:

9. What causes iridescent colors on meats?
Meat contains iron, fat, and other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing. Wrapping the meat in airtight packages and storing it away from light will help prevent this situation. Iridescence does not represent decreased quality or safety of the meat.

http://www.fsis.usda.gov/factsheets/Col ... /index.asp

Also known as "mystery meat" back in day at finer college dining halls.

spinynorman99 wrote:From the USDA:

9. What causes iridescent colors on meats?
Meat contains iron, fat, and other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing. Wrapping the meat in airtight packages and storing it away from light will help prevent this situation. Iridescence does not represent decreased quality or safety of the meat.

http://www.fsis.usda.gov/factsheets/Col ... /index.asp

Good research, thanks - I wouldn't have thought they'd have so scientific and comforting of a message.

I used to see it all the time in the Polish deli ham my grandma used to buy back in the 70s.

This is sure interesting and enlightening! I thought maybe I should buy lots of meat and use it as a wallcovering, but I did notice that when I left it out for others to see as they came home through the day, that the colors faded as it dried.

Maybe I should contact Lady Gaga when she picks her wardrobe for her next awards show!

All the calm logic and clear-headed reason in the world can't outweigh the fact that I've always known this phenomenon as the IHOP French Dip Rainbow