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Can I eat the beef with green light? Has the beef gone green

In our life, many of our friends like to eat beef. It's romantic to make a steak. But sometimes when we are cutting beef, we suddenly find that the beef emits a layer of green light. What's the matter? Can we eat the green light?

Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, for growth and development, and post operation, after the rehabilitation of people in the supplement blood loss and repair tissue is particularly suitable. Eating beef in cold winter can warm your stomach, which is a good tonic for cold winter. According to traditional Chinese medicine, beef has the functions of invigorating the middle and Qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and calming the wind, relieving thirst and salivation. It is suitable for people with middle qi depression, shortness of breath and deficiency of body, weakness of muscles and bones, anemia, and yellow and dizzy face.

Is beef green enough to eat?

It depends. The normal beef is green. It's mildewed. But if the cooked beef is green, don't throw it away. When cutting the cooked beef, it is found that some parts of the beef will be green, which is actually an optical phenomenon. It could be color. Generally, the cut beef is cut perpendicular to the texture direction. If the cut beef fibers are arranged in order, the grating structure may be formed. Light will produce diffraction effect, and various colors such as green, yellow and red will appear.

Have you ever seen a cable? In fact, the muscle tissue of an animal is similar to that of a cable, which is formed by binding one muscle fiber to another. When cutting meat, the muscle fibers are cut off, forming a lot of regular arrangement of concave and convex structure on the cross section. When the light hits the section from a suitable angle, an optical effect will occur, which is called reflected grating diffraction.

So you can see colors like rainbows, from green, yellow to red. In fact, the effect is not only beef, but also pork, lamb, donkey, dog, chicken, duck and fish. In addition, this phenomenon usually occurs in cooked meat, rather than raw meat. If cut along the texture of the muscle, it is not easy to reflect light.

It seems a little complicated, right? Just remember that the principle is similar to the appearance of rainbow. Or when explaining to others, it can also be said that, just like when I was a child, there were many colors on the surface of bubbles blown out, which were all optical phenomena.

Green is not all diffraction:

Of course, green is not all diffraction. The grating diffraction effect caused by muscle fiber has obvious metallic luster, and the meat itself is not green. If the meat itself turns green, be careful.

For example, after eating the meat packed home in the restaurant, the color turns green, and after eating it, you have diarrhea, which is obviously related to microbial pollution. The discoloration is probably due to the degradation of some proteins by bacteria, in which sulfur elements are released to form yellow green and black brown iron sulfide and copper sulfide with metal ions such as iron and copper.

There is also a special case, for example, it is reported that fresh meat bought by consumers can glow blue-green in the dark. This is not grating diffraction, but pollution from fluorescent bacteria, usually due to improper storage by consumers.

How to identify cooked beef? Is the green light normal grating effect?

Diffraction effects of light are not uncommon in life, but you are unlikely to associate them with the reflection of the flesh. For example, the color reflection of computer discs comes from spiral grooves. The color reflection of bird feathers, the reflection of insect wings and body surface are all the diffraction effects of feather fibers or scales arranged in the same direction on the microstructure.

Note: some people think beef tastes best when it begins to rot. In fact, this is a very absurd statement. Although the slaughtered beef is more mature than other meats, it has been fully cooked before it is displayed in the shop. However, it can only be kept at home for three or four days, and the whole meat is limited to one week. At the same time, in order to prevent oxidation and deterioration, it should be stored in the refrigerator. Eat beef once a week, not too much. In addition, it is better to eat less beef fat, otherwise it will increase the accumulation of cholesterol and fat in the body. Fresh beef can be 80-100g per day, frozen beef with other dishes can be used 120g, dried beef, not more than 50g per day. Marinate beef, stir fry to 80g.

But in our life, many of our friends can't tell if the green hair of beef is diffracted by light. Today, Xiaobian will give you a simple way. Just change the viewing angle a little and put it in the dark. If it's grating diffraction, the color will change or even disappear. If the color does not change, it is likely to be caused by deterioration. Of course not.