Ever eaten "meat glue"? No? Chances are you have but didn't know it. (ingredient, substances)

[elnina]

Originally Posted by Capt. Cave Man

I saw another thread here or somewhere about that. It just comes down to know'n your butcher or groc store. Buy'n whole cuts/subprimals and knowing what your buying, research/education, is important.

Interesting, thanks Random.

Yes, here: Ever wonder if that filet is really a filet?

There is a lot of crap approved by the FDA as food additives, and consumption of processed and chemically-altered foods represent a significant amount of what the average American eats, the compounding use of these restricted and untested additives is a very real threat to our overall health.

[Oerdin]

Originally Posted by Rcm58

It is interesting but its not being used in US grocery stores to bind fresh meats together so no concern.

It's fully legal and in wide use in the US so, yes, you've probably bought some without knowing it especially if you buy the cheap processed junk.

[Oerdin]

Originally Posted by bustaduke

Educate yourself before posting this. That video is from overseas and here in the States it's banned to use it.


busta

Jesus... Educate yourself before you post such things to other people. The EU has banned it as they have a much better consumer protection regulatory system then the US but the US has not banned it. In the US industry lobbyists pretty much write their own rules as they've captured most of the regulatory agencies (and it doesn't matter which industry we're talking about because lobbyist money pretty much buys what ever it wants in the US).

[hugepossum]

This stuff looks awesome. I am going to try to get some and make my own glued steaks.

I wonder if you can glue pieces of chicken, pork, beef, etc. into one long steak. I would call it, "rainbow steak".

[Goodpasture]

Meat glue is a powder officially known as transglutaminase. Originally, the natural enzyme was harvested from animal blood. Now it's primarily produced through the fermentation of bacteria. Added to meat, it forms a nearly invisible and permanent bond to any other meat you stick it to.

Terje took powder and dusted it liberally over the meat pieces. The coated stew meat then went into a circular tin to give it a nice, round filet mignon shape. He was also able to make a New York strip out of thin cuts of round steak. Adding water makes a soupy glaze, and an easier way to coat the meat.

The final steps were to seal the meat in a vacuum bag, adding some pressure to the bond, and then it was off to the fridge to set overnight.

Twenty-four hours later, the humble $4-a-pound stew meat now looks like a $25-a-pound prime filet.

Our results were dramatic and our stew meat filet looks good. But the American Meat Institute, a lobby for the meat industry, wants to stress meat glue is used in the industry to glue scraps of filet mignon back together - so technically you're still getting filet meat.

'Meat glue' poses health risks for consumers | abc7.com

I wonder if it works on pink slime? I guess this is how McNuggets are held together. Think this is one of those cases where if it looks too good to be true it probably isn't? I never did like those perfectly formed filets you see in the stores that are made of beef, turkey, or pork.

[23145tp]

That sounds horrible... Thanks but no thanks!!!!

[hugepossum]

That stuff sounds awesome. I want to get some and try making my own glued steaks. I wonder if they come apart at all while grilling though

I also think that "pink slime" has its place, much like mechanically separated chicken. It creates less waste and, as long as it is not poisonous (it isn't), then I don't see the problem; it is a safe and cheap source of protein. Chlorine and ammonia are used to disinfect our potable water supply, but I don't see anyone raising the alarm about that.

[Crazee Cat Lady]

Ewwwww....wish I had not come into this thread.

[Bulldogdad]

Yeah connective tissue isnt what it used to be in the good ol days.

I believe meat glue was the cause de jour before pink slime.

[hueyeats]

Nope!
Not eating that!

I like my meat cut & package after viewing that butcher process it (cutting, wrapping etc.) through the "window"... especially red meat. Or that fresh frozen wild caught deer in the freezer.... Or that whole turkey / chicken / baby back rib etc...