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Put a pound of ground beef in a self-defrost freezer and pretty soon it'll be brown around the edges.
Put it in the fridge and sooner or later you'll see a similar brown. I don't think my fridge crosses the freezing point, not since we lost an expensive bottle of insulin to that very thing and messed with the thermostat a tad. Is the blood simply draining out of the tissue? What's going on there?
Put it in the fridge and sooner or later you'll see a similar brown. I don't think my fridge crosses the freezing point, not since we lost an expensive bottle of insulin to that very thing and messed with the thermostat a tad. Is the blood simply draining out of the tissue? What's going on there?
