The U.S. Food and Drug Administration (FDA) has long permitted the application of citric acid, ascorbic acid, and other substances to keep fresh meat looking red longer. In 2002, the FDA began allowing meat to be treated with carbon monoxide. Carbon monoxide reacts with myoglobin in the meat to produce a substance that resists the natural browning of meat, thereby giving meat a longer shelf life. Investigate the use of carbon monoxide for this purpose. Identify the nature of myoglobin and explain its role in the reactions that cause meat to brown or, when treated with carbon monoxide, allows the meat to appear red longer. Consider the hazards, if any, that may accompany this practice for consumers and for meat industry workers. Report your findings in a memorandum.