I recently marinated some beef in vinegar — when cooked, the meat had a rainbow sheen on the outside surface. What caused this?
This is called iridescence. It is a natural phenomenon that is often seen in sliced deli roast beef, corned beef and ham and occasionally in sliced fresh meat, as well. Iridescence does not indicate decreased quality nor does it compromise the safety of the meat. Meat contains iron, fat and other components. When light hits a slice of meat, it splits into colours like a rainbow. There are various pigments in meat 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 can help prevent this situation.
Related Questions
- I recently marinated some beef in vinegar -- when cooked, the meat had a rainbow sheen on the outside surface. What caused this?
- Why does ground meat sometimes stay pink when it has been cooked to an adequate endpoint temperature?
- What type of beef roast is best and most tender when slow cooked in a crock pot?
