Simply leaving meat in an unsealed package can lead to a noticeable colour change within a few hours. Air is a major contributor to the oxidation process, changing the bright red hue to grey.

Then just before the final parts turned gray, a great puddle of liquid formed. That liquid is supposed to be inside your meat, by the way. Instead, it fills the pan before the meat can start ...

The grey langur is protected under Schedule II of ... the person caught in Tungareshwar Wildlife Sanctuary with langur meat had specifically targeted the langur or if it was a by-product of ...