and prevents nasty anaerobic bacteria from eating my london broil bewfore I do.
Just because I’d hate for anyone to think I was in denial, here’s something I found while reading Russ Parsons’ How to Read a French Fry (page 221):
Looking back over the original replies, I’d have to say labdude had the right answer first.
I still lay claim to giving the first wrong answer, however. And that should count for something. 
Ahhhh. I see, a condensate. I had visions of, well, condensed water. You know, a reduced volume.
I work with people who think that the red stuff is “juice”.
They also can’t believe the little wholes in the ham slices are veins and arteries.
They also deny that they are eating muscles.
Just what do you think you are eating, folks? Like, when you eat a chicken wing…your like eating the wing of a chicken…veins and stuff…skin too.
VERY TRUE RESEARCH BELOW…
I KNOW THIS LEADS TO SOME CONFUSION: IF YOU READ THE INSTRUCTIONS ON A FROZEN PAKCAGE, ESPECIALLY CHICKEN, THE INSTRUCTIONS TELL YOU TO COOK THE MEAT UNTIL “THE JUICES RUN CLEAR”
People are nuts. I love people for this reason. People are stupid. I hate people for this reason.