sandyut
Have you tried using the scientific facts of chemistry on her?
Explain that the red liquid in the packaging and on the plate it isn't blood, it's actually a protein only found in muscle tissue called myoglobin.
It carries oxygen into the muscles and has a red pigment that is what makes muscle tissue red.
As it is heated it darkens, the more cooked the meat the less red color retained turning an unappealing gray.
Some meat packers treat meat with carbon monoxide to lock the myoglobin in the meat, keeps old meat from turning color.
We all probably know the coppery metallic taste of actual blood.
If our meat really tasted like blood we might find it more unappetizing.
