Meat glue

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Jeff7

Jeff7

Lifer
Jan 4, 2001
41,596
19
81
Wait, so now I need to season and grill glue before I can sniff it?
 
ahenkel

ahenkel

Diamond Member
Jan 11, 2009
5,357
3
81
I've been buying whole beef tenderloin at Winco because its fairly cheap 5 bucks or less a pound and I can get 10-12 steaks out of it. This is making me wonder if meat glue is the reason its so cheap.
 
Aharami

Aharami

Lifer
Aug 31, 2001
21,205
165
106
i am genuinely surprised by the responses so far. I saw this video this morning on wimp and thought about posting it here, but thought it would just be dismissed as fear-mongering
 
herm0016

herm0016

Diamond Member
Feb 26, 2005
8,503
1,117
126
ick. i don't think omaha steaks would use it though, at least i hope not....
 
guyver01

guyver01

Lifer
Sep 25, 2000
22,135
5
61
didnt watch the video, but Transglutaminases is bigtime used in Molecular Gastronomy.
 
Rumpltzer

Rumpltzer

Diamond Member
Jun 7, 2003
4,815
33
91
Videos need English subtitles. Can't understand a word they're saying. I think they're speaking Canadian or something. :D


From Wiki:
In commercial food processing, transglutaminase is used to bond proteins together. Examples of foods made using transglutaminase include imitation crabmeat, and fish balls. It is produced by Streptoverticillium mobaraense fermentation in commercial quantities or extracted from animal blood, and is used in a variety of processes, including the production of processed meat and fish products. It can be used as a binding agent to improve the texture of protein-rich foods such as surimi or ham.

Transglutaminase is also used in molecular gastronomy to meld new textures with existing tastes.

Transglutaminase can be used in these applications:

- Improving texture of emulsified meat products, such as sausages and hot dogs.
- Binding different meat parts into a larger ones ("portion control"), such as in restructured steaks
- Improving the texture of low-grade meat such as so-called "PSE meat" (pale, soft, and exudative meat, whose characteristics are attributed to stress and a rapid postmortem pH decline)
- Making milk and yogurt creamier
- Making noodles firmer

Besides these mainstream uses, transglutaminase has been used to create some unusual foods. British chef Heston Blumenthal is credited with the introduction of "meat glue" into modern cooking.
 
Texashiker

Texashiker

Lifer
Dec 18, 2010
18,811
198
106
Why not grind the scraps up and use them to make sausage?

This is the first time I have heard of meat glue, sounds nasty on the colon.
 
B

bignateyk

Lifer
Apr 22, 2002
11,288
7
0
Texashiker said:
Why not grind the scraps up and use them to make sausage?

This is the first time I have heard of meat glue, sounds nasty on the colon.
Click to expand...

Why sell it as sausage for $2 a pound when you can glue it together to look like a filet mignon and sell it for $18 a pound?

I don't think this is a problem for my steaks. Our university (Penn State) sells meat they raise grass-fed in the agriculture department.

If you shop for your meat at walmart though I'd be pretty wary.
 
B

BladeVenom

Lifer
Jun 2, 2005
13,365
16
0
The issue is fraud and the potential for food poisoning if you eat it rare. Like others have already pointed out, transglutaminase is all natural, part of blood plasma. As you can see, even the guy who takes issue with its use, has no worries about eating it, if it's fully cooked. It's obvious things like most chicken nuggets and some processed meats are stuck together from bits, of course most of that stuff is precooked. It's the steaks you have to worry about.
 
techs

techs

Lifer
Sep 26, 2000
28,559
4
0
Actually it would seem to be a natural for pork since you always cook pork long enough to eliminate the bacterial problem(or at least you should).
 
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