3 ms·
I always assumed it was some kind of bacterial product from early spoilage. Nice to learn!
by Footkerchief 2y ago
I 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.