Store-bought Meats Dosed to Look Red - Consumerist

Yeah, i can't remember where i heard about this technique. That i am aware of (and i could totally be wrong) the process itself isn't that bad but the stores' tendency to keep the meat longer and deceive customers is unforgivable. I might point out that i seem to remember that there is a connection between CO keeping the meat looking red and how it kills you (like if you locked yourself in the garage with the car on), i think its something about binds the iron to the red blood cells and doesn't allow it to take on oxygen? anywho, interesting.