Because real food magic isn’t about tricks.
It’s about physics, fibers, and a little bit of light play.
🔬 What Causes the Rainbow Sheen on Meat?
The colorful glow you see on sliced deli meats (especially roast beef, ham, and turkey) is called iridescence — and it’s caused by a phenomenon known as diffraction grating.
Here’s how it works:
1. Meat Is Made of Muscle Fibers
Muscle tissue is composed of long, tightly packed protein fibers
When meat is cooked and sliced — especially “against the grain” — the knife cuts through these fibers cleanly
2. Slicing Creates Tiny Grooves
The cut ends of the fibers form parallel grooves on the meat’s surfaceock’s feather.
Shiny rainbow tint on surface only
❌ Slimy texture
✔️ No off smell
❌ Sour or rotten odor
✔️ Firm, fresh appearance
❌ Discoloration (gray, green, black)
✔️ Package still sealed and within date
❌ Mold growth
📌 If the meat smells bad or feels slimy — throw it out.
But if it just looks shiny? That’s physics — not bacteria.
