Unfortunately, the meat industry is on to our crafty tricks, and they've come up with a rather devious solution: They're packing meat with carbon monoxide, or CO, to make it stay deliciously red far longer than it should, even after it has spoiled.
"Oxygen hates him. Click to find out his secret."
You might recognize CO as the invisible, odorless gas that can straight-up murder your ass if you breathe in too much of it. The small amount in your meat won't kill you, but the meat itself might if you don't pay attention to the expiration date, because the color basically means s**t.
Naturally, the food industry defended this practice, claiming it made the meat easier to distribute, and would also "prevent shrinkage," like a synthetic chemical fluffer. For once, thankfully, the government wasn't buying it; during a congressional hearing on the practice, they showed one package of meat that still looked pink and edible after two freaking years, at which point the meat could probably eat you instead.
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