how it interacts with oxygen.
Freshly cut beef exposed to oxygen can develop a bright cherry-red appearance. Meat that has been protected from oxygen can look darker or purplish.
As meat ages and the chemistry of its pigments changes, the color can shift again.
This is completely different from blood flowing out of a freshly butchered animal.
The liquid simply picks up some of the naturally occurring pigments from the muscle.
Why Is There Liquid in the Package?
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