http://www.thehealthyhomeeconomist.com/why-supermarket-meat-is-always-unnaturally-red/
Why Supermarket Meat is Always (Unnaturally) Red <http://www.thehealthyhomeeconomist.com/why-supermarket-meat-is-always-unnaturally-red/> Why Supermarket Meat is Always (Unnaturally) Red The disgusting reason why supermarket meat displays are always uniformly and unnaturally red and why smart consu... <http://www.thehealthyhomeeconomist.com/why-supermarket-meat-is-always-unnaturally-red/> Is it blood in a steak? The Red Juice in Raw Red *Meat* is Not *Blood*. ... This water, mixed with a protein called myoglobin, ends up comprising most of that red liquid. In fact, red *meat* is distinguished from white *meat* primarily based on the levels of myoglobin in the *meat*. The more myoglobin, the redder the *meat* .Apr 20, 2010 Is meat dyed red? The problem arises because even perfectly good meat begins turning brown when it's exposed to oxygen. So, many meat manufacturers treat *beef* and pork with carbon monoxide. The carbon monoxide binds with a pigment in the meat and keeps the colors vibrant and *red*.Nov 14, 2007 http://www.thehealthyhomeeconomist.com/why-supermarket-meat-is-always-unnaturally-red/
