There s a green colored thing in beef?

There are two possibilities for this situation, one is caused by excessive copper ions in beef; The second is that the beef is stored for too long or in an unreasonable way, and a large number of bacteria are produced on its surface, followed by oxidation reactions. It's better not to eat it.

You may also have bought water-filled meat. The green color of beef is mainly caused by water injection, the storage period of beef will become shorter after being injected with water, and oxidation reaction will occur after storage for a period of time, and the discoloration may be that the beef has deteriorated, so the beef cannot be eaten.

After the beef is cut for a period of time, there is a layer of green like color on the surface of the beef, which is normal and can be eaten, because the beef will oxidize after being left in the air for a long time, which is a chemical reaction after oxidation, you can search on it, this is a normal phenomenon that can be eaten, as long as it does not change taste.

The green substance in beef may be due to the myoglobin in beef reacting with chemicals to produce a substance called "myomarubin". This phenomenon is optically known as "grating diffraction". However, this does not mean that the beef has gone bad or is harmful to humans.

However, in order to ensure the safety of food, it is recommended to choose a regular merchant when buying beef, and pay attention to hygiene and safety when cooking beef.

1. Physical reaction, the situation of beef turning green after cooking is normally a physical reaction, because the meat quality of beef is relatively tight, and the cooked beef shows the phenomenon of dehydration, and the beef will be green after slicing it in the light, and the light ratio is different, and the shade of green is also different, this physical phenomenon is called grating diffraction.

2. Artificial preservatives.

The greenish appearance of beef may also be due to the addition of artificial preservatives, and some black-hearted merchants want to make the beef have a shelf life.

Longer, a layer of preservatives will be applied to the surface of the beef, which will also turn green after cooking, and the beef with added preservatives has an off-flavor that can be discerned.

3. If the beef is green because of simple grating diffraction, this kind of beef is edible, and this phenomenon means that the beef is very fresh and of good quality, and it can be eaten with confidence. However, if it turns green because of the addition of preservatives, it is best not to eat it, which may have health effects.

The reasons are as follows: because the general cut beef is all vertically bisected and azimuth cut, if the knife is very fast, the disconnected beef and mutton chemical fibers are neatly sorted, it may produce a "fiber optic sensor" structure, and when the light is directly hit on it, transmission and diffraction phenomena will be generated, and colorful light will be seen.

Although it is a normal electron-optical condition, the addition of salt, sodium nitrite, compound phosphate and other salts can make the spread of beef and mutton chemical fibers more standard, and it is more likely to appear "seven-color rainbow light" after laser cutting.

Precautions for eating beef.

1. Beef and pork cannot be eaten together.

From the perspective of traditional Chinese medicine, one is from the perspective of traditional Chinese medicine, pork is sour and cold, slightly cold, and has the property of nourishing yin and cold, while beef has a sweet and warm smell, can replenish the spleen and stomach, strengthen the waist and feet, and has the function of calming and benefiting qi. One is warm and the other is cold, one is to replenish the spleen and stomach, and the other is cold and greasy. The sexual taste is conflicting, so it is not suitable to eat together.

2. Patients with nephritis should not eat more.

Beef is a high-protein food, and patients with nephritis should not eat more, so as not to increase the burden on the kidneys, and the use of aminophylline drugs will also reduce its efficacy.

The above content refers to People's Daily Online-Beef is delicious and nutritious 5 ways to distinguish good and bad beef.

Encyclopedia - Beef.

1.The green color of beef may be related to water retention agents:

Part of the food if in order to make the meat moisture content.

Increase, keep the taste of the meat fresh and tender, will inject a water retention agent that can be dissolved in the meat into the meat, which will cause the meat to appear green after eating treatment, if the food company follows the food additives.

The standard use will not be harmful to the human body, but if used in excess, it will affect the human body to other trace elements.

ingestion. However, at present, the standard for the use of water retention agents in China is still blank.

2 The green glow of beef may be related to beef spoilage:

Beef changes color when it comes into contact with oxygen in the air. When fresh meat is placed in the air, it will start bright red, and after about 30 minutes, the color will deepen and turn purple, and as time goes on, the color will turn brown again, and this change will be reversed in a short time, that is, the color of the meat will also turn red. However, if it takes too long, the surface of the meat will deteriorate, and the meat will become brown, green or even rotten, making it inedible.

In addition, if the shelf life of meat is shortened after water injection, oxidation reaction will occur after storage for too long.

The discoloration may be a sign that the beef has gone bad. If you continue to store it, it will even emit a foul smell, and such beef should never be eaten.

3 Beef glows green and may be associated with copper ions.

Exceeding the standard: Some farmers feed beef cattle with excessive copper ions, after beef cattle eat the feed, copper ions will remain in the body, so that cooked beef glows green. However, it has not yet been determined whether this beef will cause excessive heavy metals.

4 Beef glow may be due to normal mineral precipitation:

Beef is rich in trace elements, including protein, zinc, copper, the most abundant of which is "iron", this precipitation phenomenon is most likely to precipitate in the lower part of the cattle such as legs, tendons and other parts. It appears golden yellow or golden green, and sometimes reflects depending on the angle.

5 Beef glows may be due to the phenomenon of light refraction:

Some experts and scholars have pointed out that the green luster of beef may be the reflection of the cross-section of the beef muscle fibers that are cut, and the myoglobin in beef.

A phenomenon that refracts natural light when it comes into contact with a metal blade. It's not spoiled.

But until now, there is still no definite statement that can prove the real reason why beef turns green, and it is not a common thing for beef to turn green.

The beef is a bit green, because the vendor soaked the beef in preservative liquid, which can make the beef last longer.

1 is related to the phenomenon of "grating diffraction".

Beef is made up of many muscle fibers, which are so thin that they are generally less than one-tenth the thickness of a human hair, so they are impossible to distinguish with the naked eye. When a piece of beef is cut vertically in the direction of the muscle fibers, the facets of the muscle fibers will fluoresce green, a phenomenon that is optically known as a "grating diffraction" phenomenon and is normal.

2 Yes. It is normal for beef to turn green after cutting, which is a grating diffraction phenomenon related to the muscle fiber mechanism of the beef itself. This has nothing to do with the quality of the beef itself or food safety, it is actually a complex optical problem, so this kind of beef with green after cutting can also be eaten normally, and its nutritional value and taste will not be affected by oak.

3. Caused by the spoilage of beef.

If the color of the freshly cooked beef is normal, and after a few days, Kairuhu appears green, it means that the beef is likely to have deteriorated, and the beef has been misplaced due to bacterial growth, which in turn leads to oxidation reaction and green beef. If this kind of beef turns green due to improper preservation, it is not recommended to continue to eat it, because the nutrients of beef have been greatly lost, and it also contains harmful substances, which will also harm human health after eating.

About 43-4 days.

If you can't eat the cooked beef, you can put it in the refrigerator for refrigeration, it is recommended to seal the beef and put it in the refrigerator, low temperature can inhibit the breeding of bacteria, and the beef can generally be placed for about 3-4 days in the case of proper preservation, but it is still recommended to eat the beef as soon as possible, because the longer the beef is placed, the worse the taste of the beef, and the more nutrients will be lost.