Aaltrude
04-18-11, 06:07 PM
April 14th, 2011
Food facts.com
Did you know your meats contain this meat glue? Just one more way food producers can sell more, while lowering the quality of what you consume. If it’s so harmless and miraculous, why didn’t we know before? It’s not on labels because technically it not part of the formulation of the product. That’s a giant stretch. It is not harmless…and yes, you are actually ingesting it all the time!
It creates a type of franken-meat in that it allows butchers to use the undetectable glue to piece together scraps of meat into a seamless full meat cut. England banned use of Thrombin coagulant last year. They found it misleads consumers to think they are getting a prime cut for their money, and also the original glue was made from cow and pig blood, something they didn’t think was wise in restaurant meats.
When multiple pieces are globbed together, bacteria have a better chance of growth. “If there is a bacterial outbreak, it’s much harder to figure out the source when chunks of meat from multiple cows were combined,” said Keith Warriner who teaches food science at the University of Guelph.
Read more:http://blog.foodfacts.com/index.php/2011/04/14/meatglue/
Food facts.com
Did you know your meats contain this meat glue? Just one more way food producers can sell more, while lowering the quality of what you consume. If it’s so harmless and miraculous, why didn’t we know before? It’s not on labels because technically it not part of the formulation of the product. That’s a giant stretch. It is not harmless…and yes, you are actually ingesting it all the time!
It creates a type of franken-meat in that it allows butchers to use the undetectable glue to piece together scraps of meat into a seamless full meat cut. England banned use of Thrombin coagulant last year. They found it misleads consumers to think they are getting a prime cut for their money, and also the original glue was made from cow and pig blood, something they didn’t think was wise in restaurant meats.
When multiple pieces are globbed together, bacteria have a better chance of growth. “If there is a bacterial outbreak, it’s much harder to figure out the source when chunks of meat from multiple cows were combined,” said Keith Warriner who teaches food science at the University of Guelph.
Read more:http://blog.foodfacts.com/index.php/2011/04/14/meatglue/