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Old 01-09-2019, 10:06 PM   #11
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Update. The reason I noticed the dark center in the first place, was when I cut a big roast in half before freezing the halves. The center of them were almost grayish looking while the outside meat looked nice and red. Anyways, I cooked my slowly thawed half- a-roast up last night, and the center was nice and red, not dark (as when I sliced it in half to freeze). I was relieved to see that.
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Old 01-11-2019, 06:29 AM   #12
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Here's an interesting article on the subject...


https://www.thehealthyhomeeconomist....naturally-red/
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Old 01-11-2019, 08:27 AM   #13
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Quote:
Originally Posted by luckytrim View Post
Here's an interesting article on the subject...


https://www.thehealthyhomeeconomist....naturally-red/
It may be interesting, but it's misleading and promotes fear-mongering.

This article, by a professor of meat science, is more accurate:
https://meatisneat.wordpress.com/200...rbon-monoxide/
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