Why Does Meat Sometimes Look Rainbow-Colored?

This phenomenon—structural coloration—is the same physics behind:

• Peacock feathers
• Butterfly wings
• The sheen of a CD

It’s light playing tricks, not decay.

 Why Some Meats Shine (and Others Don’t)

Prone to RainbowsUnlikely to ShineWhole-muscle deli meats (roast beef, pastrami)
Ground meats (hamburger, sausage)
Sliced against the grain
Restructured meats (bologna, some hams)
Darker meats (beef, corned beef)
Pale meats (chicken, turkey—colors are there, but harder to see)

The darker the meat, the more dramatic the effect—deep reds and browns provide the perfect backdrop for light to refract.

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