Why Does Meat Sometimes Look Rainbow-Colored?
You open the fridge, reach for a slice of roast beef—and freeze. Gleaming across its surface: a shimmering arc of emerald, gold, and violet, like oil on water or a hummingbird’s throat in sunlight. Your mind races: Is this safe? Did it go bad? Did someone… dye it? Relax. That iridescence isn’t spoilage. It’s not magic. It’s science—a quiet, … Read more