Wednesday, June 6, 2012

Roast Beef

This is one of the photos I referred to in yesterday's post, and I'm choosing it today not so much for photographic value, but rather to ask a question. Can someone tell me what's up with the bright iridescent colors on roast beef? I've seen it on sliced ham lunch meat as well. I'm guessing it's not natural (but I'm no doctor). Is that chemicals? Is it growth hormones they give the cows? Or is it for flavor? (sure was a delicious sandwich....)

Click on the photo to see it full-size.

1 comment:

  1. 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.