what causes meat to lose its rich brown color and become slightly greenish a few hours after its cooked?

Question

i work in a restaurant, and i cook chicken, meatloaf, turkey and steak. if the meat is ready but hasnt been sold for an hour or so (it happens, but not often), it changes color to a very slight greenish tinge from its original golden brown. i suspect its oxidation of minerals in the meat, but copper is the only metal i know gets green when oxidized.

the meat is usually stored in a stainless steel container being kept hot until ready to serve, and theres nothing to contaminate it and its very unlikely bacteria is causing the color change. i'm wondering if anybody ever noticed this and what could be the cause. thanks

Answer 1

the meats off. it shouldn't change color that quickly. or there are hormones in the meat.

Answer 2

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Answer 3

is that the marbleizing.