Why does beef look metallic

Rainbows where rainbows shouldn't be, however, cause alarm. Take beef, for example. How many times have you if you eat beef foregone a package of sliced roast beef for a different package because said beef was slightly iridescent? If you don't eat beef, perhaps you've seen a package of said rainbow meat and it reminded you why you no longer eat it. The Internets are clogged with threads like, "Why does deli roast beef look like a rainbow?

Beef rainbows aren't a sign of spoiled, tainted, or sorry magical beef. There's enough speculation over the integrity of rainbow beef that the USDA's website has a section on "Iridescent Color of Roast Beef" near similar topics like "What does 'natural? It's the same thing that happens to make rainbows on the surface of a DVD. The first is called thin-film interference. Some deli cuts, especially cured meats, are rich in fat and oil.

If this fat seeps out, it can form a layer on the surface and change the situation from a simple single reflection to a double reflection—one off the front surface where the air meets the fat layer and another off the back surface where the fat layer meets the meat.

This type of interference is what gives oil slicks their hues of purple and green, and what gives bubbles that warbling rainbow shimmer. The second interference effect is called diffraction. Diffraction occurs whenever light passes through a repeating grid of equally-spaced slits or bounces off a surface of equally-spaced reflectors. This structure—called a diffraction grating— produces many reflection points, meaning that instead of considering how just two reflected waves interfere, we must consider the sum of a great multiplicity.

What does this have to do with lunchmeat? Muscles are made up of proteins that bind into strands, and these strands in turn group into long fibers, each about one or two micrometers in diameter. When a muscle is cooked and ultimately cut, this repeating structure of muscle fiber is exposed, forming a natural diffraction grating for visible light. I do not eat stuff from anyone if I did not see them prepare it because their ways of seasoning, hygiene etc may be quite different from mine.

Hypocritical in that I eat restaurant and fast food sometimes, which may be the worst offenders. I agree with Post Another reason may be if your parents used an acidic ingredient in the stew- sometimes leeches metal. My husband complains of a funny or metallic taste when I cook meals in the instant pot.

All taste funny to him. I did throw rice out the other day because it tasted funny to me as well. I just made a chicken stew in my instapot and I also noticed a metallic taste. I dont think it is the meat, I think it was the method of cooking. I still ate it, but I just think the tomatoes and lemon juice in my stew probably cause the metallic taste.

Honestly, I keep trying the instapot, and I always taste metal, so I am just think it is what happens when using it. I have bought 4 intsant pots and I have thrown out many meals because of the burnt rubber taste. I have decided to go back to the old way of cooking my soup and stews, on the stove top in my stainless steal. Takes longer but it is healthy. No, it does not matter what you cook, you will get that taste that. I give up. Spent a lot of money just to wast a lot of food.

We buy from a meat market fresh and organic.