Meat Glue and Other Delights

Well, pink slime has gone viral and perhaps is experiencing a little push-back, but we recognize that few people will eat in a restaurant that advertises “We Proudly Serve Pink Slime” but will they know they are eating pink slime if no one tells them?

It seems that recipes are being tested by food establishments that are using transglutaminase to create unusual or misleading new cuts of meat.

From article by Jim Hightower

Transglutaminase is an enzyme made by the fermentation of bacteria which is added to meat pieces to make them stick together. The result is that a pile of cheap stew meat can be glued together and formed into a filet minion:  add a little Sauce Bernaise and a couple of mushroom caps and you’ll gladly pay big bucks for that succulent steak. True, it isn’t going to be as tender as the tenderloin but think of all the extra chewing time you will get to justify spending $30 on $2 worth of meat. Do you know if you’re eating meat glue?

The Green Prophet has several articles on meat glue:  try this one to start and don’t forget the related links.

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