What a Fillet of Beef Looks Like
"Generally Recognized as Safe"
Reports the FDA & the USDA
Does your Local Meat Market have a Secret?
Meat glue is a powder officially known as transglutaminase
Is this another "pink slime" incident? Not exactly, but it's close.
Transglutaminase is an enzyme and was first described back in 1959, but the actual process wasn't understood until 1968.
Have you've ever wondered how some restaurants, caterers & grocery stores sell fine cuts of meat at "reasonably low" prices? Well, you may want to think twice after reading this.
Read the Label
Making a Buck or Twenty
How YOU don't $ave Anything
The Secret is Out
Is it Really Safe?
According to the FDA (Food & Drug Administration), transglutaminase is perfectly safe. Well it may be safe (so far), but the process is still gross and quite obviously unnatural.
Several news agencies ran stories about transglutaminase and its use in the food industry. Many viewers became outraged, some even felt sick. People wondered if their favorite restaurant had transglutaminase in their "prime cuts".
The process is rather simple.
Transglutaminase for this process comes in a powder form.
- Place cheap cuts of meat in a tub
- Cover the meat with the transglutaminase powder
(make sure every piece is thoroughly covered)
- Place cuts of meat together and form a log
- In log form, place in a clear, vacuumed sealed bag
- Keep refrigerated for at least twenty-four (24) hours
When this process is complete, remove plastic and notice how it looks and feels like one piece of meat. Most professional chefs can't tell the difference from a meat glued piece of meat from a natural one - scary.
Some popular restaurant owners along with their chefs even admit that these "glued" meats look too good.
To me, I just can't help but imagine all that raw meat scabbing together.
Gross and totally unnatural.
Know the Difference
How to Tell the Difference
Between Glued Meat and Natural
All you have to do is PULL
Easy detection made easy
The easiest way to tell if your meat has been glued together is when it's raw. Although, you can check after the meat has been cooked, it's just not as easy.
Pulling on the meat when it's raw is the best way to tell if its been glued or not. If it starts to pull apart rather easily, you'll notice a "white line" through the cuts and a film-like coating that once bonded them together. Then a small piece of meat will fall out as if it were a puzzle piece.
However, when its cooked, detection is not that easy. You may have to cut with a knife and follow the "white line".
What is the "white line"?
On cuts of beef, you'll notice "white lines" through the cut of meat. Most of the time this is just regular fat, but lately it's been discovered that transglutaminase is being used to make cheap cuts of meat into expensive ones.
Beef isn't alone. This process can be done with beef, pork, poultry & fish
© 2014 James Timothy Peters