Frequently Asked Questions Search Knowlege Base Foods -- Meat
and Poultry What causes the iridescent color on a ham or cured
meat? The greenish or yellowish iridescence sometimes observed
on the surface of cut cured meats is caused by the way light is
refracted from the fat on the surface of the meat. This can be
compared to the way a prism separates a beam of light into
different colors. This is not an indication of spoilage or a
food safety problem. It may also be caused by oxidation. Some of
the nitrate-modified iron content of the meat undergoes a
chemical change in the presence of light or oxygen and alters
the pigmentation of the ham. PREPARED BY: Angela M. Fraser,
Ph.D., Associate Professor/Food Safety Specialist, and Carolyn
J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition
Specialist, North Carolina State University (August 2004)