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(Slate)   Finally, an answer to the most baffling question facing mankind: why does some deli meat get a translucent sheen?   (slate.com) divider line 66
    More: Interesting, reflected light, kaleidoscope  
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66 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest
 
2013-09-09 07:59:12 PM  
"Light diffraction" is just a fancy pants way of saying "meat herpes."
 
2013-09-09 08:28:36 PM  
Semen
 
2013-09-09 08:29:12 PM  
It's the pus oozing out of the "meat" material.
 
2013-09-09 08:29:36 PM  
American's can't into thing's taught in middleschool's?
 
2013-09-09 08:30:00 PM  
Because the meat was bad before they started, no matter what they tell you!
 
2013-09-09 08:30:06 PM  
Grease. Yummy, yummy grease.
 
2013-09-09 08:30:09 PM  
The same reason Malk is?
 
2013-09-09 08:30:35 PM  
subway pre-cut "meat" is still an abomination. hire adults so they can use a meat slicer, people!
 
2013-09-09 08:31:00 PM  
Ask the Chinks. I'm sure it's all from China. Probably PCBs or radon or some other additive.
 
2013-09-09 08:31:58 PM  
Here's a fun fact:

The English word "sheen" comes from the same word that German "schön" comes from (German "schön" is defined as "beautiful"). It is also related to English "shine".

/not subby
 
2013-09-09 08:32:14 PM  
Mystery meat and horse c*ck were all euphemisms for deli meat back in the day.
 
2013-09-09 08:33:05 PM  
Answer: meticulous aura sweeping.
i.imgur.com

/dnrtfa
 
2013-09-09 08:33:07 PM  
The Sheen Family


l.yimg.com
www.biography.com
www.slate.com
 
2013-09-09 08:35:01 PM  
i.imgur.com
 
2013-09-09 08:36:11 PM  

cman: Here's a fun fact:

The English word "sheen" comes from the same word that German "schön" comes from (German "schön" is defined as "beautiful"). It is also related to English "shine".

/not subby


Well, then tell him from me that the word he was looking for was "iridescent" not "translucent".
 
2013-09-09 08:37:30 PM  
So really, did they every actually figure the deli meat sheen thing out? It's kind of gross.
 
2013-09-09 08:42:55 PM  
K mart rainbow ham?  -
missouri red neck favorite
 
2013-09-09 08:43:14 PM  
Why do white paper towels get darker when they get wet?
 
2013-09-09 08:44:02 PM  
cuz it's slimy, old
 
2013-09-09 08:45:11 PM  
Great, now I'm hungry for a smoke meat sandwich but it's too late to go out. Maybe tomorrow for lunch.
 
2013-09-09 08:45:47 PM  
Learned it from Alton Brown's "I'm Just Here For The Food".  An excellent book if you're into the science of what's going on when you cook.
 
2013-09-09 08:45:49 PM  
smoked
 
2013-09-09 08:47:02 PM  
It's My Little Pony meat.

cdn.theatlantic.com
 
2013-09-09 08:48:34 PM  

Nick Nostril: Ask the Chinks. I'm sure it's all from China. Probably PCBs or radon or some other additive.


surprised 'chink' is not banned on fark...
 
2013-09-09 08:48:37 PM  
fc00.deviantart.net
 
2013-09-09 08:48:58 PM  
It's Not News it's Slate.com.
 
2013-09-09 08:50:09 PM  
Because it means it won't be edible for another three weeks.
 
2013-09-09 08:50:50 PM  
That was really interesting. I had always assumed that the sheen was due to thin-film interference from a layer of oil on the surface. If TFA is right then it is the ends of severed meat fibers making a diffraction grating, and if that is true then the iridescent meat would be more desirable--sliced across the grain and not smothered in fat.
 
2013-09-09 08:50:54 PM  
Pretty sure refraction is the word th 'author' was looking for
 
2013-09-09 08:51:35 PM  
Mmm rainbow ham
 
2013-09-09 08:51:41 PM  
ts4.mm.bing.net
 
2013-09-09 08:53:44 PM  
Rainbow ham is tainted ham. Eat tainted ham and you get a 16 foot tape worm in your brain.

/that's what I told myself yesterday when I threw out about a half-pound of what I just learned was probably good ham
 
2013-09-09 08:56:14 PM  
Whooa oh. Tainted Ham...
 
2013-09-09 08:56:26 PM  

super_grass: American's can't into thing's taught in middleschool's?


You mean like "how to properly use an apostrophe"?

/Or was that the joke?
 
2013-09-09 08:56:35 PM  
I don't know about deli meat, but my meat definitely shines.
 
2013-09-09 08:56:59 PM  
It is salmonella. It looks like fish scales so it is obviously true.
 
2013-09-09 08:58:26 PM  
I wonder if I could get an NFS grant to study the optical properties of deli meats. Of course this study would have to be conducted in NYC.
 
2013-09-09 08:58:37 PM  
A friend worked at a local market when we were in high school.  Back then there was no deli section - just pre-packaged lunch meat.  The stuff never really went bad from all the preservatives in it.  The packages would just develop a kinda golden, gelatinous sheen.  The owner would pull the outdated packages and place them in a box in the back of the walk-in cooler.  About once a month he would have the guys - usually on a Saturday - cut all the packages of lunch meat open and toss them in the meat grinder and then a big mixer into which he would add mayo, pickles, etc and viola - ham salad!  Customers would clamor for the stuff and be asking when more was coming when they ran out.  My bud says he still can't stand the thought of ham salad / ham spread to this day.
 
2013-09-09 08:58:52 PM  

revrendjim: That was really interesting. I had always assumed that the sheen was due to thin-film interference from a layer of oil on the surface. If TFA is right then it is the ends of severed meat fibers making a diffraction grating, and if that is true then the iridescent meat would be more desirable--sliced across the grain and not smothered in fat.


I thought the same thing. That, or the mystical Jew powers that make beef taste like ham.
 
2013-09-09 09:06:52 PM  

Rozinante: mystical Jew powers


i.imgur.com
"Mmmm, mystical Jew powers..."
 
2013-09-09 09:07:15 PM  
Fark: Beef rainbows: What do they mean? posted to Main » on 02 Mar 2013
 
2013-09-09 09:09:26 PM  

aagrajag: cman: Here's a fun fact:

The English word "sheen" comes from the same word that German "schön" comes from (German "schön" is defined as "beautiful"). It is also related to English "shine".

/not subby

Well, then tell him from me that the word he was looking for was "iridescent" not "translucent".


Wilco
 
2013-09-09 09:09:36 PM  
Taste the rainbow...

farm7.staticflickr.com
 
2013-09-09 09:14:11 PM  
In America
Every puddleA gasoline rainbow
 
2013-09-09 09:16:44 PM  
In America
Every puddle
A gasoline rainbow

/fixed for missing carraige return
 
2013-09-09 09:21:09 PM  

wildcardjack: Why do white paper towels get darker when they get wet?


They scatter less light when wet because the refractive index difference between paper fiber and water is less than the index difference between the paper fiber and air.
 
2013-09-09 09:32:31 PM  

wildcardjack: Why do white paper towels get darker when they get wet?


The water has a negative charge which absorbs light. The paper is initially dry and has a positive charge, so it reflects more light.
 
2013-09-09 09:40:54 PM  

Sylvis: Answer: meticulous aura sweeping.
[i.imgur.com image 336x224]

/dnrtfa


Five bucks says she thinks that's a cat, too...
 
2013-09-09 09:51:28 PM  
I got some cooked chicken like that at a Chinese restaurant once. Didn't touch it.

/at least I think it was chicken.
 
2013-09-09 09:58:41 PM  

Zulu_as_Kono: In America
Every puddle
A gasoline rainbow

/fixed for missing carraige return


In America
A gasoline rainbow in
Every puddle

/Now it's in irrelevant haiku form
 
2013-09-09 10:06:15 PM  

super_grass: American's can't into thing's taught in middleschool's?


images.wikia.com
 
2013-09-09 10:07:48 PM  
Yay, subby! Translucent iridescent.
 
2013-09-09 10:08:29 PM  
eroye

The owner would pull the outdated packages and place them in a box in the back of the walk-in cooler. About once a month he would have the guys - usually on a Saturday - cut all the packages of lunch meat open and toss them in the meat grinder and then a big mixer into which he would add mayo, pickles, etc and viola - ham salad! Customers would clamor for the stuff and be asking when more was coming when they ran out.

Ever seen those cut up chickens in some grocery stores, all dusted with dark colored seasonings and packaged, advertised as ready for the grill? Usually those are old chicken taken from the meat section. They've reached their expiration date, but are still OK to eat. So, they're removed, cut up, repackaged and set out again.

Double packed beef? Meaning, when you cut open the plastic wrap, the roast inside is wrapped again. Damaged meat usually. Someone put their thumb through the original package or it got punctured in handling. Still OK, but consumers have a problem with holes in packaging -- and justifiably so.

How about when you slice that roast and find different shades of red around the edges of the cut? Re-dyed meat. Beef turns gray as it ages. It's still just fine, and it can turn gray in 24 hours or less. So it's removed, dipped in dye and repackaged because most consumers prefer their meat to appear bloody fresh. It's also a good way to hide meat close to going bad.

Now, if they could explain why some meats, raw, sealed in form fitting vac-packs are slimy when you open them, I'd like to hear it. I usually rinse such meats off. Those types can usually be found in big box stores. Maybe it's the use of meat glue, an enzyme used to 'fuse' assorted chunks of meat into a roast. (The workers have to wear breather masks when handling the 'glue' powder.) When they're done, basically a pile of cheap meat destined to be sold for stew is a nice looking roast -- to be sold at a higher price.

You might consider that when you buy a sandwich from one of those fast food places that get their seamless, textureless meats from tubes. Nature certainly doesn't make it that way.

A lot of meats, nearly at their expiration date, get used in deli salads. Some are just on the edge of turning.
The meat industry is big business. A lot of retailers are not going to loose profits by tossing out meat they think expired, but not rotten.

That's why some stores in the 80's were caught dipping their old, seafood that had begun to smell in a bleach and water solution. It killed the smell and whitened the tissue. It also killed some bacteria on the surface.

If it still didn't sell, then it could be cooked and turned into a seafood salad, with a little fresh fish added and a lot of seasoning.

Seafood is very expensive. Tossing any out is taking a pretty big hit.

BTW. Look for the cost of sardines to go up. Someone came up with the bright idea to take huge amounts of cheap, plentiful sardines, full of nourishment and friendly oils and process it into pig food. Now, the huge schools of sardines are becoming harder to find. You'll get to pay for that.
 
2013-09-09 10:15:36 PM  

HairBolus: Fark: Beef rainbows: What do they mean? posted to Main » on 02 Mar 2013


Thanks.

I thought I was going insane but didn't want to admit I read and remembered an article about rainbow meat.
 
2013-09-09 10:21:07 PM  
Because Ernesto the deli
clerk jacks off on it
 
2013-09-09 10:28:02 PM  

skinink: Because it means it won't be hasn't been edible for another the past three weeks.


FTFY
 
2013-09-09 10:29:40 PM  

Dow Jones and the Temple of Doom: Because Ernesto the deli
clerk jacks off on it


well hello Ernesto!
 
2013-09-09 10:35:40 PM  

Somaticasual: Sylvis: Answer: meticulous aura sweeping.
[i.imgur.com image 336x224]

/dnrtfa

Five bucks says she thinks that's a cat, too...


The Opossum Lady has several rather amusing "opossum care" videos. Here's one regarding "A proper opossum procedure."
 
2013-09-09 10:38:10 PM  

aagrajag: cman: Here's a fun fact:

The English word "sheen" comes from the same word that German "schön" comes from (German "schön" is defined as "beautiful"). It is also related to English "shine".

/not subby

Well, then tell him from me that the word he was looking for was "iridescent" not "translucent".


Great word, "iridescent".
I wonder if subby was talking about the slime I've seen on meatflaps before, and after.
 
2013-09-09 10:39:22 PM  

Rik01: BTW. Look for the cost of sardines to go up. Someone came up with the bright idea to take huge amounts of cheap, plentiful sardines, full of nourishment and friendly oils and process it into pig food. Now, the huge schools of sardines are becoming harder to find. You'll get to pay for that.


Umm, fishmeal has been used for centuries as animal food supplements - its made from "trash fish" and the remnants from fish processors.

marineharvest.com
30 years ago in the UK you had to be careful ordering chicken. Regular chicken ate a lot of fishmeal and tasted fishy while premium "free range" chicken didn't.

The price of sardines will go up because the oceans are being fished out, not because of fishmeal which they have always been used for. Already fishmeal is more used to feed fish and is becoming too expensive for land animals.
 
2013-09-09 10:40:15 PM  
images.ucomics.com
 
2013-09-09 10:41:28 PM  

super_grass: American's can't into thing's taught in middleschool's?


Someone accidentally the whole thing
 
2013-09-09 10:44:00 PM  
 
2013-09-09 10:44:14 PM  

WordyGrrl: Somaticasual: Sylvis: Answer: meticulous aura sweeping.
[i.imgur.com image 336x224]

/dnrtfa

Five bucks says she thinks that's a cat, too...

The Opossum Lady has several rather amusing "opossum care" videos. Here's one regarding "A proper opossum procedure."


I stand corrected, and thankful they didn't take my bet apparently. She may want to up her thorazine dose, but the videos are cute..
 
2013-09-09 10:54:38 PM  

wildcardjack: Why do white paper towels get darker when they get wet?


Because you were out of toilet paper and made due for that one poop?
 
2013-09-09 10:58:08 PM  

darth_badger: wildcardjack: Why do white paper towels get darker when they get wet?

Because you were out of toilet paper and made due for that one poop?


What you do is wrap a wet wipe around your finger, insert it, wiggle a few times, pull out, and repeat until the wet wipe comes out white.

BAM, no more itching or skidmarks forever.
 
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