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.