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Meat glue, the meat industry's dirty secret

Meat glue, the meat industry's dirty secret

(5:51) Investigation from Australia into the meat industry's dirty secret, meat glue. Meat glue is banned in the EU, but widely used in the US and Australia. Technically it's a natural product, but in it raw powder form, it is not safe. Meat glued meat needs to be properly cooked.

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Guest: (3697 days ago)
Sounds like a neat idea, but you need to know so you can cook it properly. A bit like MDF.
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Sounds like a neat idea, but you need to know so you can cook it properly. A bit like MDF.
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slicksps slicksps (3696 days ago)
How do you cook MDF properly? :-/
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How do you cook MDF properly? :-/
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melh555 melh555 (3697 days ago)
We don't know what we are bying .
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We don't know what we are bying .
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Guest: realist (3697 days ago)
is it poisonous is it dangerous ? if answer is no then go ahead as it uses up the waste and means less cattle being slaughtered therefore less cattle causing methane and so on less ozone layer being destroyed. label it right not contamination then use it
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is it poisonous is it dangerous ? if answer is no then go ahead as it uses up the waste and means less cattle being slaughtered therefore less cattle causing methane and so on less ozone layer being destroyed. label it right not contamination then use it
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Guest: Argle (3697 days ago)
It's dangerous in the sense that knives or stoves are dangerous. You no more want to snort the enzyme than you want to slap your hand on a hot grill or poke your fingers down in a blender. Otherwise, it's as they said: it's an enzyme that makes the cells fuse together as if they grew that way. As I mentioned in another thread, you can buy the stuff from Amazon. Or check the book "Cooking for Geeks" for details on that and other interesting cooking "hacks" (I've made fruit "caviar" with some other food goop). I haven't seen it, but I'm told meat glue has been used on the show "Iron Chef." I've wanted to use it for making a better Chicken Kiev or Cordon Bleu... or for bacon wrapped scallops. As for the EU banning the stuff... eh... why am I not surprised. It's probably an anti-competitive thing. The USA did things like that with margarine (including all the dire warnings) because it was competition for butter. I can just hear that announcer guy saying in his dire OMG voice "Sodium-Chloride! What they're NOT telling you is that a primary ingredient is chlorine; once used to poison soldier is WWI, it's now banned for that purpose around the world!" Anyways, if it's banned for microbial health reasons, is anyone expecting the EU to ban steak tartare, too?
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It's dangerous in the sense that knives or stoves are dangerous. You no more want to snort the enzyme than you want to slap your hand on a hot grill or poke your fingers down in a blender. Otherwise, it's as they said: it's an enzyme that makes the cells fuse together as if they grew that way. As I mentioned in another thread, you can buy the stuff from Amazon. Or check the book "Cooking for Geeks" for details on that and other interesting cooking "hacks" (I've made fruit "caviar" with some other food goop). I haven't seen it, but I'm told meat glue has been used on the show "Iron Chef." I've wanted to use it for making a better Chicken Kiev or Cordon Bleu... or for bacon wrapped scallops. As for the EU banning the stuff... eh... why am I not surprised. It's probably an anti-competitive thing. The USA did things like that with margarine (including all the dire warnings) because it was competition for butter. I can just hear that announcer guy saying in his dire OMG voice "Sodium-Chloride! What they're NOT telling you is that a primary ingredient is chlorine; once used to poison soldier is WWI, it's now banned for that purpose around the world!" Anyways, if it's banned for microbial health reasons, is anyone expecting the EU to ban steak tartare, too?
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Guest: (3697 days ago)
Steak tartare, you can identify right away and you know that it spoils easier and that there are according regulations. You can't identify these meats that are glued together so easily, so you don't know that you eat something rare that was exposed to bacteria on the inside. What so hard to understand here?
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Steak tartare, you can identify right away and you know that it spoils easier and that there are according regulations. You can't identify these meats that are glued together so easily, so you don't know that you eat something rare that was exposed to bacteria on the inside. What so hard to understand here?
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Rilo Rilo (3697 days ago)
Meat Glue...It's What's for Dinner.
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Meat Glue...It's What's for Dinner.
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slicksps slicksps (3697 days ago)
"Looks like one piece of chicken"... you know what? It is! We complain about this but we're perfectly happy to buy mince beef for chillis and/or burgers and sausages which are held together another way! As long as it's not sold as a prime cut of beef, then fine. The only bacteria risk is the bacteria which enter before gluing, not the glue itself...
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"Looks like one piece of chicken"... you know what? It is! We complain about this but we're perfectly happy to buy mince beef for chillis and/or burgers and sausages which are held together another way! As long as it's not sold as a prime cut of beef, then fine. The only bacteria risk is the bacteria which enter before gluing, not the glue itself...
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Guest: derp (3696 days ago)
so you dont mind at al paying full price for what should be only 1/3 of the price?
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so you dont mind at al paying full price for what should be only 1/3 of the price?
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slicksps slicksps (3696 days ago)
That's covered by "As long as it's not sold as a prime cut of beef, then fine". It tastes the same, looks the same, smells the same, uses meat which would otherwise be used for dog food. Deduct some money for the 'glued' factor and what's the problem?
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That's covered by "As long as it's not sold as a prime cut of beef, then fine". It tastes the same, looks the same, smells the same, uses meat which would otherwise be used for dog food. Deduct some money for the 'glued' factor and what's the problem?
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Guest: (3697 days ago)
Hello slick, how's your advertising agency going ?
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Hello slick, how's your advertising agency going ?
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Guest: bacon lover (3696 days ago)
Today Tonight is hardly a bastion of quality Journalism. The point about bacteria is valid though. The only reason you can safely cook a steak rare is that the bacteria are on the surface. Glued meet will have bacteria all through it. If someone dies, the blame is likely to go to the restaurant not the butcher....
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Today Tonight is hardly a bastion of quality Journalism. The point about bacteria is valid though. The only reason you can safely cook a steak rare is that the bacteria are on the surface. Glued meet will have bacteria all through it. If someone dies, the blame is likely to go to the restaurant not the butcher....
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Guest: John M (3662 days ago)
Latest comment: WHY would anyone want this crap in thier food? One more way of fleecing the unwary buyer, and polluting our body. Bad enough they inject the cows, et al, with hormones and water retainer chemicals, like another "thumb -on-the-scale" trick to rob the ignorant, unwary. caveat imtore?
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Latest comment: WHY would anyone want this crap in thier food? One more way of fleecing the unwary buyer, and polluting our body. Bad enough they inject the cows, et al, with hormones and water retainer chemicals, like another "thumb -on-the-scale" trick to rob the ignorant, unwary. caveat imtore?
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