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Original: Ruan Guangfeng
Animal muscle tissue (Image source: Wikipedia)
Many people love to eat beef, beef ramen, beef vermicelli, stewed beef brisket, fatty beef slices.
.
.
never get tired of eating them
.
When eating beef, have you noticed this phenomenon: some beef slices have metallic colored reflections
.
Many people think that the beef is broken and dare not eat it
.
.
.
never get tired of eating them
.
When eating beef, have you noticed this phenomenon: some beef slices have metallic colored reflections
.
Many people think that the beef is broken and dare not eat it
.
Why does beef have colored reflections? Is this kind of beef still edible? What should we pay attention to when buying beef?
1.
Can I still eat beef with colored reflections? see the situation
Can I still eat beef with colored reflections? see the situation
Under normal circumstances, it is normal for beef to have colored reflections, and in most cases it is edible
.
The phenomenon of metallic reflection on the surface of beef often occurs, which is more common in meat processing, and the color will be different, including green, yellow, and orange
.
.
The phenomenon of metallic reflection on the surface of beef often occurs, which is more common in meat processing, and the color will be different, including green, yellow, and orange
.
In the 1970s, scientists specifically studied the phenomenon of colored reflections in meat
.
At present, there are two main reasons for the color reflection of beef:
.
At present, there are two main reasons for the color reflection of beef:
One reason is because of the "reflection grating diffraction effect"
.
This is a common optical phenomenon in food physics, just like when playing with soap bubbles, you often see rainbow-like colors on the surface of soap bubbles under different light
.
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This is a common optical phenomenon in food physics, just like when playing with soap bubbles, you often see rainbow-like colors on the surface of soap bubbles under different light
.
The most common application of "grating diffraction effect" is the ubiquitous fiber optic cable in life
.
The animal muscle tissue is very similar to the cable, which is formed by tying together muscle fibers one by one
.
After the meat is cut, a regular concave-convex structure will be formed on the surface of the cut muscle fibers.
When light is irradiated, a "reflection grating diffraction effect" will occur, and we will see various colors
.
Not only beef will have colored reflections, but lamb and chicken sometimes also have this phenomenon
.
.
The animal muscle tissue is very similar to the cable, which is formed by tying together muscle fibers one by one
.
After the meat is cut, a regular concave-convex structure will be formed on the surface of the cut muscle fibers.
When light is irradiated, a "reflection grating diffraction effect" will occur, and we will see various colors
.
Not only beef will have colored reflections, but lamb and chicken sometimes also have this phenomenon
.
In general, the more complete the muscle fiber section, the easier it is to have iridescence
.
.
The survey found that the meat at the semitendinosus of beef is more likely to produce rainbow colors, and the production rate is as high as 80%, which may be because the muscle fibers here are the most abundant, and the rainbow-colored fat on the surface of the soap bubbles is less; followed by the longissimus dorsi, The production rate is about 21%; the flesh of the psoas major and biceps femoris rarely sees rainbow color
.
.
Animal muscle tissue (Image source: Wikipedia)
In addition, the processing of the meat can also affect the appearance of iridescence
.
When processing meat, it is easier to see the rainbow color when the whole piece or whole piece of meat is cut by the knife, while some meat that has been shredded by hand and has been tumbled and kneaded has less regular muscle fibers and more disordered angles, so it is not so easy to have a rainbow.
color
.
And if other things are added to the meat (such as glue-injected beef in sauce, or the surface is coated with starch), it will affect the distribution of muscle fibers and light reflection, and it is not so easy to have rainbow colors
.
.
When processing meat, it is easier to see the rainbow color when the whole piece or whole piece of meat is cut by the knife, while some meat that has been shredded by hand and has been tumbled and kneaded has less regular muscle fibers and more disordered angles, so it is not so easy to have a rainbow.
color
.
And if other things are added to the meat (such as glue-injected beef in sauce, or the surface is coated with starch), it will affect the distribution of muscle fibers and light reflection, and it is not so easy to have rainbow colors
.
Another reason for colored reflections may be that the meat is contaminated by bacteria, causing the meat to spoil.
For example, protein spoilage will produce maroon, gray or light green, fat spoilage will produce green, and some bacteria and mold activities will also Causes meat color changes
.
For example, protein spoilage will produce maroon, gray or light green, fat spoilage will produce green, and some bacteria and mold activities will also Causes meat color changes
.
This is what everyone is worried about
.
.
How to distinguish which is the case? There is a very simple little way to tell:
Grating diffraction requires a suitable angle to see.
If you look at the beef from a different angle, if there is no color reflection, it means that the meat is not corrupted and can be eaten with confidence
.
If you look at the beef from a different angle, if there is no color reflection, it means that the meat is not corrupted and can be eaten with confidence
.
However, if it is found that the color does not disappear after changing the angle, or the color changes in a large area, or even the smell becomes rotten, it means that the meat may have deteriorated, and it is best not to eat it
.
.
2.
How to buy beef safer?
How to buy beef safer?
For beef lovers, the worst thing you can do is buy fake, unsafe beef
.
Coupled with the approaching of the New Year, many families began to buy New Year's goods and stock up on some beef for the New Year
.
So, how to buy beef safer? We recommend that you pay attention to the following points when buying beef:
.
Coupled with the approaching of the New Year, many families began to buy New Year's goods and stock up on some beef for the New Year
.
So, how to buy beef safer? We recommend that you pay attention to the following points when buying beef:
(1) Don't blindly pursue "good quality and low price", and beware of beef that is too cheap
Beef is delicious, but the price is more expensive than chicken, duck and pork
.
The most common way to fake meat is to substitute cheaper meat for more expensive meat
.
This method is difficult to distinguish with the naked eye or taste, but it can still be divided into two parts from the price.
If the price is significantly lower than the market price, it means that there is a great possibility of a problem
.
.
The most common way to fake meat is to substitute cheaper meat for more expensive meat
.
This method is difficult to distinguish with the naked eye or taste, but it can still be divided into two parts from the price.
If the price is significantly lower than the market price, it means that there is a great possibility of a problem
.
(2) Buy fresh beef first
Fresh beef is usually not easy to counterfeit, and meat slices, meat rolls, meat fillings, meatballs, sausages, bacon, jerky and other products are processed, and it is difficult to distinguish whether it is still the original beef
.
If you can, try to buy fresh beef
.
.
If you can, try to buy fresh beef
.
(3) Try to go to regular supermarkets, markets, and e-commerce platforms to buy beef It is more likely to appear in roadside stalls
.
Regular supermarkets, vegetable markets, and e-commerce platforms usually have stricter food safety management requirements, and the quality is more guaranteed
.
.
Regular supermarkets, vegetable markets, and e-commerce platforms usually have stricter food safety management requirements, and the quality is more guaranteed
.
3.
How to eat beef healthily?
How to eat beef healthily?
How to eat beef healthy? Four points to note:
(1) Eat in moderation, do not eat too much
.
China's dietary guidelines recommend eating 40 to 75 grams of livestock and poultry meat every day, that is, less than 22 taels.
One plate of fat beef may have half a catty to eight taels
.
.
China's dietary guidelines recommend eating 40 to 75 grams of livestock and poultry meat every day, that is, less than 22 taels.
One plate of fat beef may have half a catty to eight taels
.
(2) With vegetables and fruits and other ingredients, to achieve a variety of food
.
The key to being healthy is to have a variety of foods, eating everything but not much of anything
.
A balanced mix of vegetables and meat (the lettuce-wrapped barbecue party is really fragrant)
.
.
The key to being healthy is to have a variety of foods, eating everything but not much of anything
.
A balanced mix of vegetables and meat (the lettuce-wrapped barbecue party is really fragrant)
.
(3) Drink less soup and try to eat meat
.
The nutrients in the soup are actually very little, and most of it is still in the meat
.
The milky beef broth is rich in fat and tastes good, but not healthy
.
.
The nutrients in the soup are actually very little, and most of it is still in the meat
.
The milky beef broth is rich in fat and tastes good, but not healthy
.
(4) Put less oil and salt when making beef
.
Put less oil and salt and pepper for frying steak, and make less sauced beef, braised beef, etc.
These practices are often more oily and salty.
Often eating too much oil and salt is easy to eat, and it is not friendly to health.
Try to eat stir-fried and stewed Beef, or try to season the beef with natural seasonings such as pepper, garlic, and aniseed
.
There is so much knowledge in choosing and eating beef! The new year is coming, what kind of meat are you stocking up for the new year?
.
Put less oil and salt and pepper for frying steak, and make less sauced beef, braised beef, etc.
These practices are often more oily and salty.
Often eating too much oil and salt is easy to eat, and it is not friendly to health.
Try to eat stir-fried and stewed Beef, or try to season the beef with natural seasonings such as pepper, garlic, and aniseed
.
There is so much knowledge in choosing and eating beef! The new year is coming, what kind of meat are you stocking up for the new year?
