Quote:
Originally posted by Baal
I guess it's not common knowledge that sulfmyoglobin is what often causes old meat to turn green. Go figure! (google is your friend).
I *don't* want to know in which context he used the word, however. I just don't want to go there 
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this was new meat
i was complaining about my roast beef having shiny green on it
however it probably has other applications