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Food Handling General Discussion General and open discussion for food handling and safety.


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Unread 10-15-2011, 02:24 PM   #1
lola
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Default Meat Glue

I am new to this forum, and am sure this topic has been discussed before but I can not find anything in the archives. Does anyone have any information about this method of making top of the line meat cuts out of scraps?? I have a hard time believing I just came across this, any thoughts from y'all are appreciated

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Lola
Industry-Wide Use of Meat Glue Sticks Together Scraps of Meat To Sell You Prime Cuts
Submitted by Lois Rain on March 29, 2011 Ė 6:30 pm42 Comments

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Did you know your meats contain meat glue? Just one more way food producers can sell more, while lowering the quality of what you consume. If itís so harmless and miraculous, why didnít we know about it before? Itís not on labels because technically it is not part of formulation of the product. Thatís a giant stretch. It is not harmlessÖand yes, you are actually ingesting it all the time!

It creates a type of franken-meat in that it allows butchers to use the undetectable glue to piece together scraps of meat into a seamless full meat cut. England banned use of Thrombin coagulant last year. They found it mislead consumers to think they are getting a prime cut for their money, and also the original glue was made from cow and pig blood, something they didnít think was wise in restaurant meats.

When multiple pieces are globbed together, bacteria have a better chance of growth. ďIf there is a bacteria outbreak, itís much harder to figure out the source when chunks of meat from multiple cows were combined,Ē said Keith Warriner who teaches food science at University of Guelph.

The EU recently brought back the use of the new glue, Thrombian, or Transglutaminase, right along with Australia, Canada and the US. The FDA, of course, deems it GRAS (generally recognized as safe). The meat preparers in the video below need to wear masks when using it because, ďItís dangerous só.Ē

Itís hush-hush because meat preparers are afraid to lose their suppliers and customers. The next time you buy natural and organic meat, it wouldnít hurt to ask about its use.

~Health Freedoms

Meat Glue: It sounds utterly repellent; like some pre-industrial, rustic adhesive, but itís actually a fine, tasteless powder that looks like icing sugar and is it makes meat and other proteins stick together like super glue. If your eating meat, chances are youíre eating or have eaten the glue at some point.


This sort of thing has been a boon to the food industry, which can now treat all sorts of proteins like meat or fish as just another material to be processed, but in the hands of molecular gastronomists itís become a way to manipulate food in a way that would have been previously impossible. Itís possible, for example, to make tenderloin rolls wrapped in bacon that hold together perfectly without the need for twine or toothpicks. So what kind of glue is it exactly?
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Unread 10-15-2011, 04:28 PM   #2
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Sounds like BS to me!!
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Unread 10-15-2011, 05:16 PM   #3
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There are over 9 million items listed when googling meat glue so I'd say it's real.
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Unread 10-15-2011, 06:12 PM   #4
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Frank, do a search on Amazon.com They sell the stuff there. I think it is what they use to glue together "Chicken Nuggets"

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Unread 10-22-2011, 07:08 PM   #5
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Quote:
Originally Posted by yelonutz View Post
Frank, do a search on Amazon.com They sell the stuff there. I think it is what they use to glue together "Chicken Nuggets"

NUTZ
Pretty much any processed meat deli meats, hot dogs, fish sticks, nuggets of all kinds. You likely eat more than you know.
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Unread 10-24-2011, 06:07 AM   #6
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http://www.fsis.usda.gov/oppde/rdad/FRPubs/01-016DF.htm
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Unread 10-24-2011, 07:40 AM   #7
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Meat glue is a tool, like a lot of other things it can be misused.

I use it to glue my bacon to Filet Mignon and to make up pieces of my trimmed tenderloin scraps for Braciole.

Better to address the abuse than the product.
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Unread 10-24-2011, 02:29 PM   #8
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Talking Pigskin foil...

Meatglue...

In Deli's in Holland they cook a loaf out of fresh pork livers, which when cooked, they slice very thin and which is often used 50/50 with thinly cut Corned beef with a sprinkle of salt on a fresh white bun..

they call it "broodje halfom" ..

They steam the livers in a loaf press and use what they call "zwoerdfolie" (== pigskin foil) for it to "glue" the pieces of liver together.

The skinfoil is made out of pork skin heated to 210 F for ~ 15 minutes and then ground twice while still hot through a 1/8 " plate with some liver (9 parts skin to 1 part liver) to give it the same color as the liver.

Then they press the warm mixture in a form lined with plastic foil and let it cool in the refrigerator.
When the mix is completely cooled down, they cut it in ~ 1/8 " slices and place these in between the layers of fresh liver - and then press it in the loaf form -
this acts as a glue when they steam the liver loaf -
so the pieces of liver do not separate when you slice the loaf when it is cooled down.
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Unread 11-03-2011, 07:57 AM   #9
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This was asked of me a couple of days ago. There are a number of types of the real name is Transglutaminase enzyme it is used in a lot more products. From fish balls hot dogs and all types of processed meats, sausage, making milk and yogurt creamier, noodles firmer.

I think part of the mis information on the subject comes from the fact that it is in the human body, and has a role in a number of diseases. It is a biological polymer that are indispensable for the organism to create barriers and stable structures. Examples are blood clots, coagulation factorXIII and skin and hair.
It is processed from animal blood by fermentation.

There are a number of types available online from a variety of food and cooking supply sources.
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Unread 01-11-2012, 07:34 AM   #10
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After doing some research on the web, I think the post the op copied is a lot of overblown hype and hysteria.

I don't think it is possible for my local butcher to take a bunch of scraps, glue them together and sell it to me as fillet mignon.
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Unread 01-11-2012, 06:46 PM   #11
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Hey Glen, I think enzyme is the more correct word, I don't think transglutamase is a biopolymer, although that matters very little.
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Unread 01-11-2012, 08:42 PM   #12
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I'm going to have to order some. That looks like too much fun and I'm getting bored.
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Unread 01-12-2012, 08:43 AM   #13
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This has come up several times before and each time, I wanna try some.
But, damn that stuff is like gold.

A Kilo at about $80 is too pricey to play with.
I did find a 50 gram package for about $18.
That does about 15 lbs of meat.

At over $1/lb I gotta think this through.

I have a half deer coming for jerky.
A lot of the peices and parts are always "small and irregular" and hard to slice properly.
Thinking it would be nice to glue them together and make some quality slices.

Gotta think about it some more at that price though.

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Unread 12-18-2012, 11:20 PM   #14
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Hey like all things in life we have crooks & shyster that take and vantage of anything for a dollar. Meat glue is a great product that can be used for fantastic enhancement in cooking & presentation. google for uses and you will be surprised. Even the simplest of uses such as glueing the tail of a filet to make a thinker piece of meat (after glueing roll in plastic wrap for a while whilst it sticks) is useful. Forming a checkerboard by glueing white fish filets & salmon filets provides a wow factor for service.
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