Sometimes you might come across a piece of beef that shines like a rainbow. This can make people quite concerned, fearing that they have purchased low-quality meat. However, according to scientific explanations, this is completely normal. In 1970, research conducted by American experts showed that these rainbow spots can appear on beef, pork, and fish.
The colors of these rainbow spots are mainly yellow and green. This phenomenon occurs randomly and can be found in both grass-fed and farm-raised cattle, in calves and adult cattle. In fact, the more delicious and fresh the beef, the higher the chance of encountering these rainbow spots.
The reason behind beef with rainbow spots
According to the explanation by the US Department of Agriculture (USDA), beef contains a certain amount of iron and fat. When thin slices of beef come into contact with light, the iron and fat create a phenomenon of light refraction. At that moment, the light rays are bent and form a rainbow strip. To help you visualize, this phenomenon is similar to seeing a rainbow color on the surface of CD discs.
Dr. Thomas Powell, the executive director of the US Meat Science Association, explains that when we thinly slice beef, we often cut across the muscle fibers in the meat. This, combined with the moisture present in the beef, creates a perfect surface that reflects light, creating sparkling colors.
In addition, beef may contain certain special pigments that have the ability to reflect light and create a shimmering or greenish color when exposed to heat.
Therefore, if you come across beef with rainbow spots, there is no need to worry. This beef is completely normal and does not affect the taste or health.
Tips for choosing fresh and delicious beef
When buying beef, pay attention to the following points:
– Choose beef that is fresh and has a red color, with white tendon fibers. Press the meat with your hand and feel a firm texture, with good elasticity.
– If the beef has fat, the fat should be light yellow in color. Do not buy pieces of beef with white or overly dark yellow fat.
– Choose beef that is tender and small in size. Press your hand on the meat and feel a dry sensation, not sticky or greasy.
– Beef has a distinct smell, but it should not be rotten or strongly gamey.
– If you want to stir-fry, choose cuts like sirloin or rump. If you want to grill, go for cuts like tenderloin, chuck-eye roll, or brisket. For stewing, wine sauce, or braising, cuts like beef shank, beef tendon, or ribs would be suitable.
Source: Xe và thể thao
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