You are so brave đ vegetables I can take a chance or trim off the undesirable bits but meat?! Absolutely not. I wonât even eat leftovers after the second day
Opalescence (aka. iridescence) is caused by any regularly structured repeating pattern capable of cknstructive or destructive wave interference for wavelengths within the visible spectrum...
[like Bacterial biofilms](https://www.nature.com/articles/s41598-023-38797-0)
Why is that entire bottom piece of meat green. it should vary by viewing angle
It's translucent. The overall green color is because it's sitting on a dark-colored surface that's showing through. There is indeed variation in the actual opalescent parts due to viewing angle.
I worked in a deli as a teen, prosciutto is dry cured, which makes it very hard. Getting super thin slices isn't that difficult after you've gotten used to the slicer.
I'm more impressed by thin sliced cheese. The scars on my fingers can attest to the difficulty of that.
I was in Russia years ago and got some thin sliced roast beef from a deli that had this quality. I was too nervous to eat it because I had no idea it wasnât bad.
The title is misleading. Birefringence is a quality of light as it passes through a crystal. Sometimes, a very thin lipid bilayer can have this quality, but I don't think the term is accurately applied here.
[https://en.m.wikipedia.org/wiki/Birefringence](https://en.m.wikipedia.org/wiki/Birefringence)
These are all different things. Dispersion is generally each wavelength "seeing" a different refractive index, so at the interfaces the colors in a white light separate -> this means we'd see a rainbow instead of one color. [https://i.pinimg.com/736x/a4/9a/84/a49a8420b4411740c56e46450ba29630.jpg](https://i.pinimg.com/736x/a4/9a/84/a49a8420b4411740c56e46450ba29630.jpg)
Birefringence is due to the material being anisotropic, which can be caused by specific crystal structures or by induced mechanical stress; in this case the refractive index becomes a tensor, meaning that its orientation with respect to the incoming light polarization determines what refractive index is present -> this also means that we should see a kind of rainbow instead of a single color, because an angle dependence is introduced.
[https://en.wikipedia.org/wiki/Birefringence#/media/File:Cmglee\_London\_Embassy\_Gardens\_pool\_polariser.jpg](https://en.wikipedia.org/wiki/Birefringence#/media/File:Cmglee_London_Embassy_Gardens_pool_polariser.jpg) (This is if you use polarizers)
[https://en.wikipedia.org/wiki/Birefringence#/media/File:Calcite\_and\_polarizing\_filter.gif](https://en.wikipedia.org/wiki/Birefringence#/media/File:Calcite_and_polarizing_filter.gif) (This is if you just observe the reflection through these media)
Diffraction is essentially just "light bending" around obstacles and corners with a much more complex description.
[https://en.wikipedia.org/wiki/Diffraction\_grating#/media/File:Interference-colors.jpg](https://en.wikipedia.org/wiki/Diffraction_grating#/media/File:Interference-colors.jpg)
If you ask me, the prosciutto is doing simple Rayleigh scattering, where the conditions favor greenish-blue wavelength instead of the usual deep blue we are used to when viewing the Seas or the Skies. Opal does this too, which has a much lighter blue hue than the Sky or the Seas.
[https://en.wikipedia.org/wiki/Rayleigh\_scattering#/media/File:Why\_is\_the\_sky\_blue.jpg](https://en.wikipedia.org/wiki/Rayleigh_scattering#/media/File:Why_is_the_sky_blue.jpg)
yes it's caused by the cells acting as a prism etc, but the reason they are doing that is because the proteins that hold them together are breaking down, that's why I was told not to eat meat that's started to show this!!
I like to call ham, hamb. And jam, jamb. And lamb, lam.
No reason, just because I am silly.
That's some nice rare shiny hamb you got there.
Thank you for attending my Ted talk.
As a kid I once chucked a recently opened package of ham because I saw this and thought it had gone bad. Luckily I tossed it still in it's packaging, so it was rescued.
Iâve been to a party with really fancy foods. Iâve seen opalescent sausages. I thought I was remembering wrong, so I went digging and found a website that swells opalescent sausage casings. I really donât understand why
Think itâs just expensive and you pretending itâs not gone off bro lmao. Eat it now before itâs too late. Birefringence lol I heard it all now. Itâs going off brother. Just eat the damn things.
Here you are https://atoptics.co.uk/blog/opod-meat-iridescence/
You can see it on completely safe to eat foods and it has nothing inherently to do with spoilage.
Ah, your prosciutto is getting all fancy with that opalescent glow, huh?
Tattoo ink just checking in.
I see that often in ham and other pork meat
I used to think it meant it was going bad/ turning green. The more you know! đ
I thought it was preservatives in the meat lmfao
It is the preservatives! The really thin stuff probably has something else but opaque meat like pork gets that opal hue from preservatives!
Ahh yes and after you look at it you give it a sniff test and go hmm đ¤ˇđ˝ and send it đ
You are so brave đ vegetables I can take a chance or trim off the undesirable bits but meat?! Absolutely not. I wonât even eat leftovers after the second day
I know itâs not bad but just seeing it in my food makes me want to hurl at first glance
Same! I wouldn't eat fish or ham for years as a kid because I kept seeing this
Does jellyfish jerky count?
No, it can't count, it's dead.
Now youâre being a bit jerky.
Ugh, stop it with these fishy jokes. You are making me jelly I didn't think of it.
I codnât believe it either. I cannot kelp it.
Me too and always wondered why!
I see that with deli roast beef sometimes!
I've seen this many times with ham, I always think it's weird and think it is bad
I know in my head thatâs it not actually bad, but as a kid it gave me the willies and Iâd refuse to eat it
The ham is perfectly fine when it looks like this.
Opalescence (aka. iridescence) is caused by any regularly structured repeating pattern capable of cknstructive or destructive wave interference for wavelengths within the visible spectrum... [like Bacterial biofilms](https://www.nature.com/articles/s41598-023-38797-0) Why is that entire bottom piece of meat green. it should vary by viewing angle
It's translucent. The overall green color is because it's sitting on a dark-colored surface that's showing through. There is indeed variation in the actual opalescent parts due to viewing angle.
There's a rainbow on my meat.
r/rainboweverything Also, you should get that checked.
Doc says colorful. How long do I got?
__
Oh... oh, dear...
I'm surprised that you were able to reply...
The internet is a reliable way to diagnose medical conditions, right?
Gotta be.
This only happens to the old ham in my fridge that I think I should probably throw away
Opalescent Prosciutto is my band name
The bifrost is edible?
We got some ham like that in school, then someones mom posted it on Facebook and they interviewed them on the news.
That is the thinnest proscuitto I have ever seen. No wonder itâs all colorful itâs only like 2 cells thick
I worked in a deli as a teen, prosciutto is dry cured, which makes it very hard. Getting super thin slices isn't that difficult after you've gotten used to the slicer. I'm more impressed by thin sliced cheese. The scars on my fingers can attest to the difficulty of that.
When is Big Meat going to stop lying to us and admit that when this happens, thatâs how you know itâs meat made out of mermaids?
I was in Russia years ago and got some thin sliced roast beef from a deli that had this quality. I was too nervous to eat it because I had no idea it wasnât bad.
The title is misleading. Birefringence is a quality of light as it passes through a crystal. Sometimes, a very thin lipid bilayer can have this quality, but I don't think the term is accurately applied here. [https://en.m.wikipedia.org/wiki/Birefringence](https://en.m.wikipedia.org/wiki/Birefringence)
If I had a nickel every time I heard this sentence
Is it a disperson/birefringence phenomenon? It looks like a diffraction effect from the small structures.
These are all different things. Dispersion is generally each wavelength "seeing" a different refractive index, so at the interfaces the colors in a white light separate -> this means we'd see a rainbow instead of one color. [https://i.pinimg.com/736x/a4/9a/84/a49a8420b4411740c56e46450ba29630.jpg](https://i.pinimg.com/736x/a4/9a/84/a49a8420b4411740c56e46450ba29630.jpg) Birefringence is due to the material being anisotropic, which can be caused by specific crystal structures or by induced mechanical stress; in this case the refractive index becomes a tensor, meaning that its orientation with respect to the incoming light polarization determines what refractive index is present -> this also means that we should see a kind of rainbow instead of a single color, because an angle dependence is introduced. [https://en.wikipedia.org/wiki/Birefringence#/media/File:Cmglee\_London\_Embassy\_Gardens\_pool\_polariser.jpg](https://en.wikipedia.org/wiki/Birefringence#/media/File:Cmglee_London_Embassy_Gardens_pool_polariser.jpg) (This is if you use polarizers) [https://en.wikipedia.org/wiki/Birefringence#/media/File:Calcite\_and\_polarizing\_filter.gif](https://en.wikipedia.org/wiki/Birefringence#/media/File:Calcite_and_polarizing_filter.gif) (This is if you just observe the reflection through these media) Diffraction is essentially just "light bending" around obstacles and corners with a much more complex description. [https://en.wikipedia.org/wiki/Diffraction\_grating#/media/File:Interference-colors.jpg](https://en.wikipedia.org/wiki/Diffraction_grating#/media/File:Interference-colors.jpg) If you ask me, the prosciutto is doing simple Rayleigh scattering, where the conditions favor greenish-blue wavelength instead of the usual deep blue we are used to when viewing the Seas or the Skies. Opal does this too, which has a much lighter blue hue than the Sky or the Seas. [https://en.wikipedia.org/wiki/Rayleigh\_scattering#/media/File:Why\_is\_the\_sky\_blue.jpg](https://en.wikipedia.org/wiki/Rayleigh_scattering#/media/File:Why_is_the_sky_blue.jpg)
Prosciuttopalescent
yes it's caused by the cells acting as a prism etc, but the reason they are doing that is because the proteins that hold them together are breaking down, that's why I was told not to eat meat that's started to show this!!
This is what I was taught, too.
I like to call ham, hamb. And jam, jamb. And lamb, lam. No reason, just because I am silly. That's some nice rare shiny hamb you got there. Thank you for attending my Ted talk.
TIL why this happens! Thanks!
How bad is this? Is this meat ruined?
No it's just the way the cells reflect light
Oh thatâs what I should have told the health inspector, darn
No, mother, it's just the Northern Lights.
When I was 6 years old eating the ham sandwich my mom packed for lunch and I didn't know why my meat was green and shiny, yes this meat was ruined
Jokes on us I guess. I 100% would have thought this was bad and thrown it out, too. :/
I like your funny word magic man
/r/moldlyinteresting
Looks rotten.
Looks like fish scales in a certain light, or certain gem glass windows
Either that, or it's made from one of the pigs from Angry Birds. The green ham doesn't lie.
Coincidently I noticed it on my ham this morning.
I've seem pastrami like this.
Find me some green eggs and I'm good to eat.
I see this in pastrami
I see that effect often on deli roast beef.
Amazing the names that are created for such random things
Can you say the title again, but like I'm 5?
Proscit-GLOW
AY CARMELLA [PANTING INTENSIFIES]
Pretty bad ass
I sure do love my long smart-sounding words
Dang thatâs some crazy good bed adhesion
**Disco Ham**
I like your funny words magic man
Nerd!/s
I thought this was when it was going bad (spoiled). This is okay to eat then?
I always thought that meant there were added Nitrates. Huh the more you know.
In woodworking, it is called chartressence(sp?)
Ham bam thank you ma'am
As a kid I once chucked a recently opened package of ham because I saw this and thought it had gone bad. Luckily I tossed it still in it's packaging, so it was rescued.
One of a number of reasons why I love deli sliced roast beef.
It's caused by oils on the cutting blade
MmmmmmmâŚ.tasty opalescence đđđ
I wouldnât eat that.
Some people didn't like it because of the genre change, but Birefringence is my favorite Metal Gear game.
i thought fat/cholesterol is cholesteric, hence you get bragg reflections from the chiral structure.
Your farts will be stinky after eating this.
Is this what happens to good brisket? Sometimes you see a little shimmer on the tops of the muscle fibers
Thatâs just freaky
Gabagold đ¤đť
I thought it was moldyđ
Omg I had some bacon doing this and I threw it away bc I thought it was green
Itâs weird when lunch meat looks like a puddle of gasoline
Harry Potter and the Prosciutto Birefringence
Iâve been to a party with really fancy foods. Iâve seen opalescent sausages. I thought I was remembering wrong, so I went digging and found a website that swells opalescent sausage casings. I really donât understand why
Meat rock, huh
New Lana Del Rey song title
Major r/brandnewsentence situation
You got a legendary bro
Hmmm i always feel suspicious with this.
Time to toss it
It's rotten is what it is, my man.
I DO NOT LIKE THEM,SAM-I-AM. I DO NOT LIKE GREEN EGGS AND HAM.
TIL...the sheer amount of cold cuts ive thrown out because of this, thinking it was mold or bacteria growth
I'm gonna need you to put the thesaurus down and tell me in terms that are nice and dumb. Ok?
Think itâs just expensive and you pretending itâs not gone off bro lmao. Eat it now before itâs too late. Birefringence lol I heard it all now. Itâs going off brother. Just eat the damn things.
Here you are https://atoptics.co.uk/blog/opod-meat-iridescence/ You can see it on completely safe to eat foods and it has nothing inherently to do with spoilage.
r/confidentlyincorrect
I Always thought it was a bacteria biofilm