[HN Gopher] Iridescence in Meat Caused by Surface Gratings (2013)
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Iridescence in Meat Caused by Surface Gratings (2013)
Author : mhb
Score : 45 points
Date : 2024-06-13 14:37 UTC (8 hours ago)
(HTM) web link (www.mdpi.com)
(TXT) w3m dump (www.mdpi.com)
| bluenose69 wrote:
| MDPI journals are considered predatory by some academics.
| TheBlight wrote:
| Predatory in what sense?
| wizzwizz4 wrote:
| https://academia.stackexchange.com/questions/5466/is-
| mdpi-a-...
| WesolyKubeczek wrote:
| I knew some meat cuts were iridescent, never knew why.
|
| I only have one question:
|
| "A commercial pork (Sus scrofa domesticus) loin sample was
| supplied by the commercial processing facility (Morliny Sopocka,
| Animex, Warsaw, Poland)."
|
| Does this mean they asked the facility for a meat sample
| directly, or is it the science-speak for "we bought the meat at
| the nearest grocery store"? The photos suggest the latter, but if
| so, why not just write it so?
| SamBam wrote:
| I'm unsure how a photo of a loin chop suggests it was bought at
| the nearest grocery store. It didn't have a package with a
| grocery store name.
|
| It says it came from a commercial meat processing facility, and
| I don't see any reason to doubt it. These facilities pre-
| butcher and package the meat, and are then sent out to grocery
| stores or wherever. I assume they got it straight from the
| source to avoid any potential confounding effects of a grocery
| store keeping the meat out of refrigeration, or mislabeling the
| dates, or whatever.
| ansgri wrote:
| Based on my experience in academia in my country, and from
| what I read about academia worldwide, I'd say it was indeed
| very likely bought from ordinary store, since it's not a
| department dealing specifically with food (thus having
| convenient access to samples). Often a group of researchers
| just looks for a random important-sounding subject to apply
| whatever methods they are familiar with and don't think much
| about the domain they're getting into. Sometimes the result
| turns out interesting, more often they publish it wherever
| they can and move on.
| pvaldes wrote:
| To assure that the meat was never wrapped in plastic probably.
| A fact important to avoid artifacts on the methodology.
| TheBlight wrote:
| I've definitely been turned off of ham on occasion due to this
| property. I had no real conscious reason since I generally enjoy
| ham but the effect has made it less appetizing to me. I wonder
| how much of that was due to primarily associating the visual
| effect with gasoline.
| Footkerchief wrote:
| I always assumed it was some kind of bacterial product from
| early spoilage. Nice to learn!
| anvil-on-my-toe wrote:
| I've definitely noticed it on meat that has gone off, and
| previously was not iridescent. I wonder if bacteria create
| surface gratings.
| TheBlight wrote:
| Maybe the effect can manifest when oils from the meat/fat
| and water separate similar to the effect with gas/oil? With
| this hypothesis the iridescence would be incidental to the
| meat having gone bad but more to do with age and not
| maintaining structural integrity/consistency.
| dfxm12 wrote:
| "You eat with your eyes first" isn't just an expression.
| Glowing foods tend to be not good for us, like a bad lobster in
| a dark cellar.
| dekhn wrote:
| I absolutely would have guessed thin film interference.
| HumblyTossed wrote:
| I know it's wasteful, but I can't eat meat like this. I just lose
| my appetite.
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