question

[low_delta]

You ever see that irridescence in meat? Kind of shiny and rainbowy? I often see it in ham, but this time it's in my roast beef.

What casuses that?

Comments

I know of what you speak...sorta.

[msfledermaus.livejournal.com]

I haven't a clue, either. some kind of preservative? Some kind of glycerine? (Maybe it is a glycerine something; if we can distill it, we can make dynamite, just like in "Fight Club" only no soap...Hmmm...How frightening is that?)

Ms Fledermaus, who does not see it on sushi..thank the goddess...