Associate Professor Doctor Nguyen Duy Thinh, former staff member of the Institute of Biotechnology and Food at Hanoi University of Science and Technology, explains that the appearance of shimmering blue, purple, or rainbow-like streaks on beef is a common occurrence. This phenomenon often causes concern among consumers regarding meat quality. However, it is largely a natural optical phenomenon caused by light reflection and does not affect the food's quality or safety.

This optical effect is most noticeable in beef with firm muscle fibers or in processed beef products such as dried beef, smoked beef, cured beef, or beef used for pho. The colored streaks may fade or disappear if you change your viewing angle or reduce the light exposure.

To differentiate safe meat from spoiled meat, observe its characteristics. Fresh beef typically has a reddish-brown color with consistent muscle fibers and pale yellow fat. Conversely, signs of spoilage include a dull or cloudy appearance, an unusual odor, or a mushy texture. If these signs are present, discard the meat immediately to prevent health risks from potential bacterial contamination.

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Despite its safety regarding the optical phenomenon, beef, as a red meat, presents other health considerations. Consuming red meat daily can lead to excess iron and nutrient overload. The World Health Organization (WHO) classifies red meat as a probable carcinogen, particularly linked to colorectal cancer, if consumption exceeds recommended levels.

To mitigate potential risks, prioritize healthy cooking methods for beef, such as boiling, steaming, or quick stir-frying. Avoid grilling or deep-frying until charred, as these methods can produce carcinogenic compounds. Additionally, pairing beef with vitamin C-rich vegetables like oranges, grapefruits, bell peppers, or broccoli can enhance iron absorption.

It is also advisable to combine red meat with other protein sources, including white meat like fish, chicken, or duck, as well as legumes and mushrooms. Maintaining adequate hydration by drinking plenty of water and engaging in daily exercise are also important for overall health.

The National Institute of Nutrition recommends that healthy adults consume 50-70 grams of red meat daily, which is roughly equivalent to one to two palm-sized portions. This recommended intake can vary based on an individual's gender, age, health status, and physical activity level. For those considering iron supplementation to address anemia, consulting a doctor is essential to determine the correct dosage.

Associate Professor Doctor Nguyen Duy Thinh, Former Staff Member of the Institute of Biotechnology and Food, Hanoi University of Science and Technology