FitBodyScience🧪 Weekly Lab Note
The Meat Color Secret: CO, NO, and What’s Really in Your Burger
New science reveals how packaging tricks your eyes—and what it means for your health
· Carbon monoxide and nitric oxide in packaging preserve red color, masking spoilage
· Linked to altered lipid oxidation and lingering nitrite residues
· Potential impact on muscle protein synthesis from processed meat compounds
