Most people don’t think twice when they walk past the poultry section at the supermarket. A pack of chicken is a pack of chicken — or so it seems. But every once in a while, someone pauses and notices something odd. Two trays sit side by side, both labeled “chicken,” yet one is pale and nearly white while the other has a rich yellow tint. Same cut, same price range, completely different color. Suddenly the questions start: Is one fresher? Is one healthier? Did something go wrong with the pale one… or the yellow one? The truth behind the color...
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