Meat glue

What a delicious story from our friends in Australia (hat tip, Dad):

I find a lot of the concerns people have about meatpacking and processing fairly silly, but this is more than a little unsettling, don’t you think?

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3 thoughts on “Meat glue”

  1. Well that’s just a tad bit disconcerting. Especially since I like my meat cooked no more than medium rare. What won’t a company/industry do to make a buck?

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  2. I think it makes a good case for oversight in general, though not necessarily governmental. I don’t have a theoretical problem with an inspecting/certifying organization being one competing for reputation in the private market.

    By the way, you know those chunks of crab that you know aren’t really crab in seafood salad, but they taste so good anyway that you don’t care? They use transglutaminase to make those too. To me, though, even that’s a little different. There’s no illusion you’re getting something less than ideal made artificially palatable when it comes to seafood salad.

    (See also: “mechanically separated” meat. If you don’t know what that means and you enjoy products containing such–hot dogs, bologna, chicken nuggets, and so forth–don’t ever look it up.)

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