The iridescence is a physical phenomenon caused by light diffraction, not a sign of spoilage, bacterial growth, or chemical additives.
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How It Happens: Meat is made up of dense muscle fibers. When sliced across the grain—especially very thin, clean slices typical of deli meat—the cut ends of these fibers create a micro-textured surface that acts like tiny prisms. When light hits these microscopic grooves, it splits into spectral colors (green, pink, orange), much like a rainbow on a soap bubble or the underside of a CD.
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Why Cured/Deli Meats Show It More: Nitrites and salts used during curing alter the pigments and structure of the meat, while the high-speed, precise blades used at deli counters create exceptionally smooth, uniform cuts that reflect light more intensely. You’ll often see this same effect on sliced roast beef or turkey.
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