Have you even noticed how fresh meat sitting in a refrigerator turns a grayish-brown color after a couple of days? Supermarkets are well aware of the oxidizing of meats, so they do something about it so the customer will still buy. As much as 70% of all raw meat sold in grocery stores is treated with carbon monoxide. Yes, you read that right, carbon monoxide. The gas helps turn the meat back into a bright red color by interacting with the myoglobin in the meat. It's been proven that the carbon monoxide can keep meat looking artificially fresh for us to one full year!
Once again, do you know who has been touching your meat? Where's your meat from?