Wrapping the meat in airtight packages and storing it away from light will help prevent this situation. Iridescence does not represent decreased quality or safety of the meat. Exposure to light and oxygen causes oxidation to take place, which causes the breaking down of color pigments formed during the curing process. Chemicals in the cure and oxygen, as well as energy from ultraviolet and visible light, contribute to both the chemical breakdown and microbial spoilage of the product. Cure, such as nitrite, chemically changes the color of muscle.
Raw poultry can vary from a bluish-white to yellow.
Younger poultry has less fat under the skin, which can cause the bluish cast, and the yellow skin could be a result of marigolds in the feed. Ground poultry varies in color according to the part being ground. Ground poultry can contain only muscle meat and skin with attached fat in proportion to the whole bird. Since the bones have not calcified or hardened completely, pigment from the bone marrow seeps through the bones and into the surrounding area. Freezing can also contribute to this darkening.