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I've definitely been turned off of ham on occasion due to this property. I had no real conscious reason since I generally enjoy ham but the effect has made it l
by TheBlight 2y ago
I've definitely been turned off of ham on occasion due to this property. I had no real conscious reason since I generally enjoy ham but the effect has made it less appetizing to me. I wonder how much of that was due to primarily associating the visual effect with gasoline.
- Footkerchief 2y agoI always assumed it was some kind of bacterial product from early spoilage. Nice to learn!
- anvil-on-my-toe 2y agoI've definitely noticed it on meat that has gone off, and previously was not iridescent. I wonder if bacteria create surface gratings.
- TheBlight 2y agoMaybe the effect can manifest when oils from the meat/fat and water separate similar to the effect with gas/oil? With this hypothesis the iridescence would be incidental to the meat having gone bad but more to do with age and not maintaining structural integrity/consistency.
- dfxm12 2y ago"You eat with your eyes first" isn't just an expression. Glowing foods tend to be not good for us, like a bad lobster in a dark cellar.
- WesolyKubeczek 2y ago> I wonder how much of that was due to primarily associating the visual effect with gasoline. I thought, like the poster in the neighboring comment, that it could indicate early spoilage. Also with fish scales. I think fish scales are more disgusting than gasoline...