Ever Heard Of Meat Glue? This Dangerous Meat Ingredient Will Make You Want To Be A Vegetarian!

#1

Since prehistoric times man has hunted and killed animals for meat. Animals were then domesticated for the purposes of breeding and meat production. In modern times meat production has evolved dramatically based on the changing needs of customers. This led to the production of pre-packaged meat which is commonly sold in the supermarket. But how sure are we that meat in pre-packaged cuts is 100% pure?

Just recently, there was a case in China involving 100,00 tons of smuggled 40-year old meat. There's another report that "pink slime" is being used in making ground beef. But here's another warning for all meat-lovers out there: There's a secret ingredient used in the food industry to stick together small portions of scrap meat. It's called "meat glue".

"Meat glue" or Transglutaminase (TG or TGase) is a white powder that can stick protein-containing food together. It is an enzyme made from cultivated bacteria of pigs' or cows' blood plasma.

#2

Transglutaminase is natural, easy to use and "said to be" safe. Raw meats bound with meat glue are often strong enough to be handled as if they were whole uncut muscles.

However, it has a potential risk as it might introduce bacteria into the interior of the bonded meat, especially when it is not cooked all the way through.

#3

But transglutaminase is often used by conscientious cooks to achieve fabulous and fantastic culinary results, without the consumer knowing apparently.

In the United States, any meat that has been glued or restructured must be labeled "formed" or "reformed." But although labeling is required, those labels are not necessarily needed in restaurants and other public meat industry such as butchers and meat vendors. Thus it is potential for fraud and might mislead people.

#4

You don't want to be served with a fake steak, don't you? When we say "steak" we want a whole cut not a scrap of meat being glued together.

#5

Now let's move on to the process of using Meat Glue:

It only requires a powder-like substance such as "Activa", mix it in a bowl with some water and then use it to coat small pieces of leftover meat before forming them into a filet mignon (or other type of cut) shape. The meat is then placed in a mold for six hours.

#6

The finished product, called "Frankensteak" is then sold as prime cuts.

#7

Unless thoroughly examined, it's difficult to tell if the meat is solid or glued together. Here's a sample.

#8

Furthermore, the French Culinary Institute's "Tech'N Stuff" blog reports that some studies have shown that stomach enzymes have difficulty breaking down proteins after they've been bonded together by transglutaminase, while other studies show that the bonded proteins are absorbed and broken down in the body as though they had never been bonded.

Using transglutaminase is somehow dangerous and unethical. It is misleading to customers. Some companies, vendors do this, obviously, to save money. It can also cause bacterial contamination and food poisoning. Contamination in meat glued together is a hundred times higher than pure meat.

So the next time you buy meat check the source first. You can also purchase organically grown meat. Ask around because there might be a supplier near your area. Or you can reduce your meat intake and eventually become a vegetarian. As the saying goes, "Better safe than sorry."