The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: Gina on April 16, 2011, 06:14:34 PM
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Bet ya'll thought this was (http://209.85.62.26/6026/144/emo/sbussmilie.gif) :lmao:
No really, saw this video http://www.infowars.com/meat-glue/ and it talks about butchers using "meat glue". Basically they take scraps of meat and sprinkle this enzyme over the meat, wrap it up in saran wrap and refrigerate. Once it disolves the meat they cut it into "prime cuts" and sell it as Prime cuts.
Would you have a problem with your meat being treated this way?
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Can't be any worse than whatever Wal-Mart does to the "beef" they sell. (http://i237.photobucket.com/albums/ff68/kayaktn/smileys/sick0022.gif)
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The scary part is that I like my beef rare. When this is done and I'm not aware of it, it could lead to me getting e-Coli or some other bacterial infection. I like the part where the beef is held together by pig's blood. I wonder what the Muslims think or know of this?? :fuelfire:
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Yes I have a problem with anyone touching my meat except for me and a few close friends. I like to know where my meat has been and what it has been eating. I don't like my meat around Govt thugs and people that mess with drugs. I like my meat pure and natural!
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Transglutaminase (TG or TGase), better known to chefs as “Meat Glue,†has the amazing ability to bond protein-containing foods together. Raw meats bound with TG are often strong enough to be handled as if they were whole uncut muscles. TG is safe, natural, and easy to use. In the kitchen, TG is primarily used 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
• Produce special effects like meat noodles, meat and vegetable pastas (using gelatin as a binder), etc. Additionally, TG can thicken egg yolks, strengthen dough mixtures, thicken dairy systems, and increase yield in tofu production, among other useful applications.