🥩 Which Meats Show This Most?
Some meats are more prone to iridescence due to their fiber structure and slicing method:
✅ Roast Beef
Dense muscle fibers, thinly sliced against the grain
✅ Turkey Breast
Smooth, uniform slices reflect light evenly
✅ Ham
Cured and finely cut — ideal for diffraction
✅ Pastrami & Corned Beef
Brined and sliced thin — perfect groove formation
💡 The smoother and thinner the slice, the more vivid the effect.
❌ Debunking the Myths
❌ “The rainbow means it’s coated in plastic”
False — no plastic involved; it’s a light reflection
❌ “Only processed meats do this”
Not true — even fresh cooked steak can show iridescence
❌ “It’s caused by nitrates or dyes”
No — nitrate-cured meats may have a pink hue, but not rainbows
❌ “If it sparkles, it’s bad”
Dangerous myth — many spoiled foods don’t look odd at all
🔍 How to Reduce the Rainbow Effect
Want to minimize the shine? Try these tips:
