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MEAT GLUE: The meat industry’s dirty secret

In World News on April 9, 2011 at 3:37 am

By Miriam Kresh

Care for a slab of Frankenstein steak? Just glue meat scraps together and serve ‘em up, hot. Side of blood clots, optional.

The white powder sold by the kilo, above, is the meat industry’s dirty little secret. It’s “meat glue.” It makes pieces of beef, lamb, chicken or fish that would normally be thrown out stick together so closely that it looks like a solid piece of meat. See also our posts on Israel’s frozen fish scandal and how garlic from China is scary stuff.

Restaurants and butchers  can now sell their scraps as premium meat. Good way to use them up – and charge premium prices for them too. Best of all, you don’t have to tell the customer. Once the glued meat is cooked, even professional butchers can’t tell the difference.

Meat glue” is transglutaminase, an enzyme in powder form, derived from beef and pork blood plasma.See the Wikipedia description of it here. Chefs most commonly use…

Original article…

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