Meat Glue

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Did you know that unscrupulous commercial meat suppliers are using a powder to “glue” together scraps of beef, pork, and chicken into seemingly whole cuts?
These pretend whole cuts of meat fool even experts and, when cooked as a piece of steak, are virtually undetectable.

The powder is a transglutaminase derived from a blood coagulant from pigs. It is widely used in commercial food processing:

  • To glue together and form imitation crabmeat and fish balls;
  • To improve the texture of protein-rich foods such as surimi or ham;
  • To improve the texture of emulsified meat products, such as sausages and hot dogs;
  • To make milk and yogurt creamier.
  • To make noodles firmer; and…
  • [barf alert!] To improve the texture of low-grade meat such as so-called “PSE meat” (pale, soft, and exudative meat, whose characteristics are attributed to stress and a rapid postmortem pH decline).

According to an article on Yahoo, although meat glue is banned in the EU, in the US, the FDA classifies it under GRAS (generally recognized as safe).
All of which is yet another reason why I’m a vegetarian.
A big h/t to beloved fellow May.
~Eowyn

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0 responses to “Meat Glue

  1. LOL – Yeah, just what I need to read before firing up one of my Webers on game day.
    Tonight, it’s burgers and for-real fries.
    And suds, of course. 😀
    GO DAWGS!
    -Dave

     
  2. Just nasty! But no surprise really… goodness knows all the kinds of calculated and underhanded ‘tricks’ they come up with to s-t-r-e-t-c-h the items at market. EWW. I also knew a meat-man who did his ‘own’ kind of “freshen up the older, dated meat to look newly cut”, by adding a solution of saline w/red food dye. Yuck… IMO he should have been fired.

     
  3. Name Jen Gelman

    It is just a blood derivative, just like that delicious savory juice that comes out of a nicely grilled steak. You have been eating that in cold cuts since your daddy was a kid. But passing off steak nuggets as steaks is a bit dishonest.

     
    • I am familiar with the concept of the saline solution with newer cuts… I stated the cuts of meat were “dated”, i.e., out of date… That is not only dishonest, it is criminal, and disgusting. 😉

       
  4. ChiefHuntingBear

    The pale, soft, exudative meat characterized by its’ advanced stage of decomposition is more dangerous than the pig blood coagulant used to reconstitute it.

     

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