My baicon that I bought when I cut inside it came in fluorescent green and fluorescent red. This can cause cancer and what it actually is. it would be and because my son and I ate for two days and felt severe pain in the abdomen until we gave up eating baicon with pasta for the third day.
Multicolored pigmentation (iridescence or rainbow effect) is known as an effect of the decomposition of light, being visualized as a colored glow. This phenomenon is caused by the refraction of light, that is, the light that falls on the meat is reflected in a subdivided way into different colors, giving the impression of a rainbow.
In fresh meat, processed products and roasted meat this phenomenon can occur and depends on the surface of the meat, the type of light, the intensity of the light, the degree of hydration of the meat, the angle of incidence of the light ray and the viewing angle of the observer. This phenomenon also occurs when the cut surface is extremely smooth, when the meat is cut transversely to the fibers, in meat from carcasses electrically stimulated with low voltage (35 to 60 V) and meat from stressed animals (PSE).
The most common color caused by the phenomenon of iridescence is greenish flesh, and red-orange, bluish and pink tones, and yellowish tones may also appear.
Since iridescence is a physical phenomenon of color distortion, the quality of the meat is not affected. However, consumers reject this meat due to this change in color. This consumer repulsion towards this meat is due to the reason that consumers associate its greenish color with bacterial deterioration.
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Português do Brasil
My baicon that I bought when I cut inside it came in fluorescent green and fluorescent red. This can cause cancer and what it actually is. it would be and because my son and I ate for two days and felt severe pain in the abdomen until we gave up eating baicon with pasta for the third day.
What causes this bright green color in bacon?
Multicolored pigmentation (iridescence or rainbow effect) is known as an effect of the decomposition of light, being visualized as a colored glow. This phenomenon is caused by the refraction of light, that is, the light that falls on the meat is reflected in a subdivided way into different colors, giving the impression of a rainbow.
In fresh meat, processed products and roasted meat this phenomenon can occur and depends on the surface of the meat, the type of light, the intensity of the light, the degree of hydration of the meat, the angle of incidence of the light ray and the viewing angle of the observer. This phenomenon also occurs when the cut surface is extremely smooth, when the meat is cut transversely to the fibers, in meat from carcasses electrically stimulated with low voltage (35 to 60 V) and meat from stressed animals (PSE).
The most common color caused by the phenomenon of iridescence is greenish flesh, and red-orange, bluish and pink tones, and yellowish tones may also appear.
Since iridescence is a physical phenomenon of color distortion, the quality of the meat is not affected. However, consumers reject this meat due to this change in color. This consumer repulsion towards this meat is due to the reason that consumers associate its greenish color with bacterial deterioration.