Meat contains iron, fat, and other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing. Determining if meat has spoiled can sometimes be tricky so some people often just shrug their shoulders and assume that they’ll be fine even if their food isn’t exactly fresh.
E.g. Rotten meats can also undergo a slight change in color. Poultry should be anywhere from a bluish-white to yellow in color. Raw pork is a grayish-pink. Ground beef has a larger variation in color from bright red to purplish-red to even a brownish-red. But if any of your meat turns green or a greenish-brown color, it’s time to chuck the chuck, so to speak.