 Varick shares the answer to a question we've all thought about when it comes to purchasing fresh meats. When beef turns from that bright cherry red color that everybody expects to see in the retail case and it starts to turn brown, maybe a dark red color, people don't like it as much. And so it's not necessarily going bad. There's a reaction called oxidation that's causing that change in color. What we're trying to do is help reduce that food waste by improving that color stability of that muscle.