#m=image%2Fjpeg&dim=756x1008&blurhash=_HI4hbt7t7t7NHozkD00%3FbxuRjt7V%5BWA*JM%7Bj%5Bofr%3FWBs%3ADhIUt7ayofofV%40%2BvNGaekCkWofbb%25gf6M%7Cs%3At7j%5BofOBn%25NGWBjZofe.ozozxZRkn*ayj%5BnOR*ofWBWBj%5Bay&x=a23ed9e7badb0fd54cd73362f566b05d4454aaf13e3fb0d7d1b9a2a163f7aa8d
Nothing wrong with it. The red on meat is dyed. As it is exposed to oxygen and oxydizes, it starts going away.
I eat meat that is a week or more old sometimes and looks like that. I've never had an issue.
Nothing wrong with it. The red on meat is dyed. As it is exposed to oxygen and oxydizes, it starts going away.
I eat meat that is a week or more old sometimes and looks like that. I've never had an issue.
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