WTF? What a bunch of misinformation and twaddle in this thread. FDA laws on food labelling require very clear and explicit labeling of any additive or adulterant added to food products which would include dyes. True, this does not apply to dyes impregnated in food like in the case of salmon and flamingos.
Nitrates are only used on cured meats and the pink colour that nitrates cause can in no way be confused with the deep red of fresh meat. Apples are not in any way dyed and dying is completely and utterly different from waxing.
What hasn’t been mentioned is that many meat counters utilise specially coloured lights which can make their meat look redder and fresher. If you look carefully, you can usually spot these lights at the top of a display rack as they look distinctly red.