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[–] 10 points 7 months ago (2 children)

Same for many meats. Red meats are often sealed with O2 to appear redder.or "fresher" than was natural, for many extra days on the shelf.

Meat not from a butcher is usually the lowest quality and actually more expensive considering the liquid weights.

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  • [–] 25 points 7 months ago* (1 child)

    Not O2 but CO. You want to reduce oxidation, not increase it. Carbon monoxide bonds to hemoglobin 200x better than oxygen does and that keeps the hemoglobin red. Oxidation is what causes meat to turn brown.

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