I learned something new in the Pioneer Press today. For those of you familiar with that rag, you may now slowly get off the floor.
Turns out that much of the meat available through the regular routes, like ah, grocery stores or SuperTarget, has been treated with carbon monoxide in order to make the flesh stay all squeaky pink long after it should start getting funky and gray. You know, sort of gross-looking, nature's way of saying: "Stop! Don't eat me, I'm rotten."
This trick started five years ago when the FDA deemed the practice "generally recognized as safe" or GRAS, a regulatory category. The carbon monoxide binds a muscle protein in the meat, making it forever, permanently pink.
Without the carbon monoxide, meat starts out purplish-red (right after the animal's tortuous life and death), turns pink after some magical interaction with air and as it rots, brown. Highly inconvenient when you're trying to sell something right up to its expiration date.
Or maybe Merrick can just suck on an Elmo.