Everything you ever wanted to know about meat, thanks to them texans... http://savell-j.tamu.edu/faqs.html
The FAQ covers
* What is "dark cutting beef?"
* What causes the shiny, rainbow appearance on some cured meats?
* Why is the center of ground beef sometimes brown in color?
* Why does ground meat sometimes stay pink when it has been cooked to an adequate temperature?
* What is electrical stimulation?
* What is HACCP?
* Why is thorough cooking so important for ground products such as hamburger?
* What is aging?
* What is the per capita consumption of meat?
* Is Listeria a problem in ground beef?
* Why does jerky sometimes have a white film on it?
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