These Are The Dangers Of Meat Glue And How To Identify It!
The way the food industry is going, soon everything we eat will be doubted for what it really is. And meat glue is just one more thing that we should not be eating but the food industry is feeding it to us all because of profits.
It is used to stick pieces of meat together to make one big piece of meat. The problem with that, is that if there were some kind of bacterial outbreak – the source of the meat would be almost impossible to find.
This is what ABC News said:
“Here’s the problem: the outside of a piece of meat comes in contact with a lot of bacteria making its way from slaughterhouse to table. Usually cooking a steak on the outside will kill all that off. The center of a single cut of steak is sterile, that’s why you can eat it rare. But glued pieces of meat could contain bacteria like E. coli on the inside.
“Say somebody wants that filet steak rare, the center temperature is not going to reach the temperature that will actually kill the bacteria,” Terje said. “And that’s also a really, really happy environment for things that can kill you.”
You shouldn’t have to worry about confusion at the grocery story. The label and package should be clearly marked as “formed.” Meat glue, transglutaminase, or TG would also be included in the ingredients.”
According to blog, Cooking Issues, Meat Glue is commonly used all the time, primarily to:
- Make uniform portions that cook evenly, look good, and reduce waste
- Bind meat mixtures like sausages without casings
- Make novel meat combinations like lamb and scallops
According to the Food and Drug Administration’s website, Transglutaminase is classified as a GRAS product (generally recognized as safe).
Checkout the video to get the general idea behind meat glue: