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They usually treat meats like that with carbon monoxide to keep that red color.
@erikanderson1402 thank you, you're right, I misspoke. It is carbon monoxide. The main point is that it's treated and that's a less than optimal selection.
They usually treat meats like that with carbon monoxide to keep that red color.
@erikanderson1402 thank you, you're right, I misspoke. It is carbon monoxide. The main point is that it's treated and that's a less than optimal selection.