Every single week, millions of consumers walk down the brightly lit grocery aisles of their local supermarkets, pushing shopping carts and scanning neat rows of plastic-wrapped protein. We consider ourselves discerning buyers. We check expiration dates, compare price-per-pound stickers, and hunt for the cuts with the best marbling. Yet, the moment we reach for a package of beef, pork, or poultry, most of us fall victim to a quiet, sophisticated illusion designed entirely by the food industry.
We look for the brightest, most vibrant red steak in the display case, instinctively equating that brilliant hue with freshness, high quality, and a safe purchase. But the color of meat is pure chemistry, not honesty.
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