As the saying goes, the real food pays attention to "color, aroma and taste". Obviously, when evaluating the quality of a dish, "color" plays a very important role.
Beef dishes are liked by many people, such as beef with sauce, fried steak, beef stew... They are either a slightly blood-red color or a tan of the halogenated condiment.
However, people often see green on some beef, even some glowing green, and sometimes see colors similar to rainbows. In this situation, many people's first reaction is: "Has all this meat deteriorated?" "Do you want to throw them all away?"
Don't be impatient, beef will shine not all because of deterioration, perhaps it is produced by conscience. Next, let's take a good look at it.
1
Why does beef glow?
If you find that after changing the angle of beef to light, the color of the part that previously emitted green or colorful light is gone or discolored, then you can eat this piece of meat with complete confidence, because this is just a magical physical effect - "grating effect".
2
How did the "raster effect" come about?
First of all, meat is not a single substance, but is composed of a variety of proteins, fats and minerals, all of which have their own unique chemical properties and appear in different colors.
After the meat is cut into many pieces, the muscle fibers in it are cut off, forming a regular concave and convex structure, and when the light hits the meat, the light is reflected, split or refracted, forming a grating effect.
The muscle fibers of red meat contain a lot of iron-containing compounds, so raw meat will appear red. After cooking, the refracted red is absorbed, thus producing a disturbing rainbow color or green.
3
How is "colored meat" formed?
The various substances contained in meat are important factors in the formation of rainbow colors. However, the following meats are more likely to become colorful.
Meat marinated or marinated. This is because more moisture is retained after brine or pickling, and more light is reflected.
"Perfect" slices of meat. This is because smooth surfaces reflect light more easily and also highlight the grating effect. Therefore, the meat cut at home rarely appears rainbow color, and the delicatessen that uses a high-speed slicer or the meat that is uniformly produced and packaged will appear.
Other meats. For example, the round roast meat used in hamburgers has a greater density of muscle fibers and will be more likely to produce a raster effect.
4
How do you tell whether good meat is good or bad meat?
The way to quickly tell if a piece of "green" meat is good or bad is actually very simple.
First, see if the color of the meat changes.
Second, whether the smell of this piece of meat has changed. If the meat becomes green because it spoils and deteriorates, it will also produce a rotten odor and sour taste while the color changes. If you don't find the smell of decay, but also the aroma of meat, then please rest assured that these "rainbow-colored" meats are not only safe, but also of good quality.
Therefore, if you find green or rainbow-colored meat, you can follow the "one look, two smell, and then taste" method to distinguish whether it is good meat or bad meat, so that these delicious meats will not be wasted!
Source: Xinhua Net