New comments cannot be posted and votes cannot be cast. Have you ever turned over a slice of roast beef and caught that glimmer? These building blocks are repeated over and over within a single muscle, and the body can contract some or all of these fibers in concert as it moves. save hide report. However, while this is true for most of the light going through the thin layer, there may be a few select wavelengths of light where the distance traveled through the film and back is exactly right to keep the front and rear reflections in-phase. You could also see pink meat when you buy(not you specifically)corned beef. In that process, all muscle fiber order is lost, and furthermore, the binding agents tend to plug up any gaps between fibers that survive, further reducing the periodicity and structure of the grating. Pile on another layer of corned beef and eat up. With its processed reputation, deli meat (including sliced turkey, ham and roast beef) is not making many "clean eating" lists these days. That's because of nitrite's used during the curing process. What does this have to do with lunchmeat? Cooked of course, right. Unless your meat is starting to smell or that rainbow of colors is accompanied by some fuzzy growing microbes, your lunchmeat is safe to eat. In short it's not a raw spot but instead a chemical reaction has happened and you see the results. That's just myoglobin which is a distant relative of hemoglobin. Glad to see I’m not going to die! “ Restructured ” or processed meats like deli turkey or bologna are made by binding together and reshaping separate smaller pieces of meat. If your turkey is carved from a whole bird, just stick to Nummer's 7-day plan. no comments yet. This type of interference is what gives oil slicks their hues of purple and green, and what gives bubbles that warbling rainbow shimmer. To be clear the nitrites aren't pink. share. Click here to browse! 0 comments. The Inventory team is rounding up deals you don’t want to miss, now through Cyber Monday. Red spots on packaged deli meat? When these waves overlap, we see only the resulting sum. To be clear the nitrites aren't pink. Optical interference happens whenever a light wave reflected off one surface encounters a wave reflected off another surface close by. I bought a Hill-shire farm packaged turkey meat, and wouldn't you know it, almost all the pieces have these red spots on them. Not all lunchmeat shimmers, though. best. Close. Those select colors don’t get canceled, and so they become the only colors we see. When waves are out-of-phase, they cancel and the light disappears. A hint of rainbow iridescence that’s a little otherworldly for what’s an otherwise run-of-the-mill cold cut? Food can be very mysterious but it isn't. An anonymous person gave me what looks like a huge chunk of pumpkin. What are those red/pink spots in deli cut turkey? Any mixture of light incident on the slice of meat will encounter these well-ordered fibers and reflect only certain colors out at certain angles. The answer is, it depends. He loves food history and talking spirits, cocktails, beer, and wine. Pink discoloration can also come in other forms, such as spots and speckles. Diffraction occurs whenever light passes through a repeating grid of equally-spaced slits or bounces off a surface of equally-spaced reflectors. That's because of nitrite's used during the curing process. I noticed it has yellow spots on it, and I was wondering what that is, and I … Share your thoughts living the best life here. Even when fresh, some sliced meats give off a metallic sheen that can give you pause. As I was making a sandwich today, I discovered that the next slice of turkey was pink in the middle. Do they? This is cold cut turkey meat. Archived. That is why the leftover meat in the refrigerator rarely seems to have this unseemly blush the next day.

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