Months? That's nothing. Here we thought women's reproductive rights were settled four decades ago.

Settled how?

BunkyBrewman: Months? That's nothing. Here we thought women's reproductive rights were settled four decades ago.

Win.

Officially, it's known as transglutaminase, an enzyme in powder form that brings protein closer together - permanently.

Occasionally, the so-called reformed meat is served up by food suppliers, restaurants and others who use it to patch various pieces of meat into a single steak or some other amalgamated chunk. The U.S. Food and Drug Administration deems it to be safe - "generally."

Nice use of scare quotes there. The actual term is "Generally Recognized as Safe", meaning that it's either been widely used since before 1958, or has been scientifically tested with "the same quantity and quality of scientific evidence as is required to obtain approval of the substance as a food additive and ordinarily is based upon published studies, which may be corroborated by unpublished studies and other data and information."

The point is that it's generally recognized as being safe, not that it's generally safe, Mr. asshole journalist.

That said...
He said that better labeling is necessary for meats that have been bound together with the product because outer meat portions that are more easily contaminated may end up in the middle of a larger piece.

The glue, he said, may cause allergic reactions and could also make tracing potential food-borne illnesses more difficult when different parts of different animals are combined.

I'm okay with this. If you're going to add it to food, list it as an ingredient. Let people make their own decisions as to whether they want it.

And I'll keep using it to make stuff like this:

FDA List of food ingredients Generally Recognized as Safe, or, as the journalist would put it, safe... "Generally".

Includes corn syrup, caramel, nutmeg, soy sauce, table salt, etc.

James!: Settled how?

Exactly.

let's see... a health food thing... a senator from California... the article doesn't say but I'd bet he's a Democrat and I bet he is either first-wave Baby Boom or the child of a Haight-Ashbury liaison.

It's been ages since I took Orgo, but isn't that basically what we metabolize MSG into?

It ain't settled until the distinguished gentleman has beat the horse to death with live, on-air committee meetings.

edmo: It ain't settled until the distinguished gentleman has beat the horse to death with live, on-air committee meetings.

glue meat.

And here I thought "meat glue" was the reason teenage boys everywhere suddenly assume laundry duty overnight.

unlikely: let's see... a health food thing... a senator from California... the article doesn't say but I'd bet he's a Democrat and I bet he is either first-wave Baby Boom or the child of a Haight-Ashbury liaison.

Gosh, if only there were some way to find out...

Let's see... 1st generation immigrant, born in Taiwan and raised in Ohio. He's got a J.D. from Georgetown and is a Lt. Col in the Air Force Reserves... oh, but he IS a Democrat, so I guess you're right after all.

Here is a link to a video about "meat glue" that tells what it is and why it is illegal in other countries.

We're so science illiterate in this country. Ugh, god damn it's depressing.

BunkyBrewman: Months? That's nothing. Here we thought women's reproductive rights were settled four decades ago.

*whosawesomeyouare* pic

Grables'Daughter: Here is a link to a video about "meat glue" that tells what it is and why it is illegal in other countries.

The video that has been debunked thoroughly and is filled with untruths and spin?

Dow Jones and the Temple of Doom: We're so science illiterate in this country. Ugh, god damn it's depressing.

science is for commies.

Rootus: Grables'Daughter: Here is a link to a video about "meat glue" that tells what it is and why it is illegal in other countries.

The video that has been debunked thoroughly and is filled with untruths and spin?

Is that a statement or a question?

If you don't want to eat gross stuff, stop eating anything you can't trace directly to a local garden.

I just am absolutely amazed at things like this. Are we, as Americans, really so stupidly oblivious to the realities of our demands for cheap meat and processed food that millions of people actually don't know about shiat like this until it makes the rounds in the media?

The American food industry is disgusting. It's your fault. If you don't like it, stop supporting the race to the bottom by constantly buying things based solely on price and start paying more for better quality.

Demanding to save money at the expense of quality has consequences. Who knew?

Grables'Daughter: Rootus: Grables'Daughter: Here is a link to a video about "meat glue" that tells what it is and why it is illegal in other countries.

The video that has been debunked thoroughly and is filled with untruths and spin?

Is that a statement or a question?

Neither. It's a rhetorical question.

Interesting, it causes the proteins to get closer permanently? Does that mean it's impossible to de-nature the proteins?

Rootus: Grables'Daughter: Rootus: Grables'Daughter: Here is a link to a video about "meat glue" that tells what it is and why it is illegal in other countries.

The video that has been debunked thoroughly and is filled with untruths and spin?

Is that a statement or a question?

Neither. It's a rhetorical question.

Link, please?

Splinshints: If you don't want to eat gross stuff, stop eating anything you can't trace directly to a local garden.

I just am absolutely amazed at things like this. Are we, as Americans, really so stupidly oblivious to the realities of our demands for cheap meat and processed food that millions of people actually don't know about shiat like this until it makes the rounds in the media?

The American food industry is disgusting. It's your fault. If you don't like it, stop supporting the race to the bottom by constantly buying things based solely on price and start paying more for better quality.

Demanding to save money at the expense of quality has consequences. Who knew?

gardens are work, and there is dirt out there, and maybe snails, and I'm not a Frenchman, so i ain't touching anything with snails or their trails on it.

Theaetetus:
And I'll keep using it to make stuff like this:
[qph.cf.quoracdn.net image 300x225]


What is this.
I don't even.

LeroyBourne: Interesting, it causes the proteins to get closer permanently? Does that mean it's impossible to de-nature the proteins?

It means the proteins are in love.

To separate them, it only takes time, children, or for the male protein to find a younger, sexier protein.

Splinshints: If you don't want to eat gross stuff, stop eating anything you can't trace directly to a local garden.

I just am absolutely amazed at things like this. Are we, as Americans, really so stupidly oblivious to the realities of our demands for cheap meat and processed food that millions of people actually don't know about shiat like this until it makes the rounds in the media?

The American food industry is disgusting. It's your fault. If you don't like it, stop supporting the race to the bottom by constantly buying things based solely on price and start paying more for better quality.

Demanding to save money at the expense of quality has consequences. Who knew?

It's not all money. It's convenience (or, more negatively, laziness).

The people who are most likely going to have problems with transglutaminase are the same as those with sensitivities to MSG.

So I say, label its use and let people decide.

It's not rocket science. It's organic chemistry!

Meat glue is people.

Diogenes: It's been ages since I took Orgo, but isn't that basically what we metabolize MSG into?

no, a small organic molecule does not get metabolized into an (much larger) enzyme.

just giving a guess, i think your confusion is coming from the metabolism of amino acids by the transaminase (kind of sounds like transglutaminase) family of enzymes. they transfer the nitrogen from the aa to an a-ketoacid. within the citric acid cycle this commonly leads to glutamate (as in monosodium glutamate = MSG).

/chemist
//nerd

Splinshints: If you don't want to eat gross stuff, stop eating anything you can't trace directly to a local garden.

Have fun with your rickets and scurvy next winter.

themanuf: Diogenes: It's been ages since I took Orgo, but isn't that basically what we metabolize MSG into?

no, a small organic molecule does not get metabolized into an (much larger) enzyme.

just giving a guess, i think your confusion is coming from the metabolism of amino acids by the transaminase (kind of sounds like transglutaminase) family of enzymes. they transfer the nitrogen from the aa to an a-ketoacid. within the citric acid cycle this commonly leads to glutamate (as in monosodium glutamate = MSG).

/chemist
//nerd

Thanks for that. I took neuroscience (which required orgo, which I wasn't very good with).

Quickmatch: Splinshints: If you don't want to eat gross stuff, stop eating anything you can't trace directly to a local garden.

Have fun with your rickets and scurvy next winter.

So, Florida's suddenly not looking so shabby now is it? ;-)

Next: Natural flavorings are made in large factories using chemicals? I demand an investigation!

Then: You mean orange juice isn't made just by squeezing oranges into a bottle? *And* it has natural flavorings? I demand an investigation!

Finally: Why are food prices so expensive? I demand an investigation!

Please, this stuff is safe so long as you cook the meat thoroughly (Well done, making it useless for beef).

And make sure you're not allergic.

I'd gladly try a porturken cutlet with this stuff. Such a flavor medley would be awesome. And as pictured above, you can make wonderful, almost stained-glass style patterns. Cooked completely, it's a safe and visually appealing thing to eat.

Grables'Daughter: Rootus: Grables'Daughter: Rootus: Grables'Daughter: Here is a link to a video about "meat glue" that tells what it is and why it is illegal in other countries.

The video that has been debunked thoroughly and is filled with untruths and spin?

Is that a statement or a question?

Neither. It's a rhetorical question.

Link, please?

Debunk'd

Grables'Daughter: LeroyBourne: Interesting, it causes the proteins to get closer permanently? Does that mean it's impossible to de-nature the proteins?

It means the proteins are in love.

To separate them, it only takes time, children, or for the male protein to find a younger, sexier protein.

I watched the vid you put up, by the looks of it, yes, younger proteins are much sexier than older yellowy proteins.

Saberus Terras: Please, this stuff is safe so long as you cook the meat thoroughly (Well done, making it useless for beef).

Not so... Most people using transglutaminase are cooking sous vide, and they can pasteurize the meat at low temperatures. A steak cooked medium rare at 54 deg.C for 3 hours will be as safe, if not safer, than a steak cooked well done in a pan or under a broiler, since the center of that steak may well be less than well done.

But that said, yes... It's exactly like working with ground beef (or other ground meats). You have to be aware that the interior may be contaminated, so merely searing the exterior won't help.

Having worked in the food industry, I'm getting a kick out of all these comments calling meat glue disgusting.

"Meat glue", "pink slime", "enzymatically clotted mammary gland leakage", etc. It's all just marketing.

That reminds me. I think I'll pop down to Founders Brewery for a frosty pint of freshly brewed spoiled barley and yeast feces this afternoon...

Alright, bear with me here, but why don't we just eat the smaller pieces of meat?

Saberus Terras: I'd gladly try a porturken cutlet with this stuff.

Me too. Matter of fact I want one right now. With gravy!

That's some good Congressing there Lieu!

ProfessorOhki: Alright, bear with me here, but why don't we just eat the smaller pieces of meat?

Sometimes it's done for effect:

Rootus: Grables'Daughter: Rootus: Grables'Daughter: Here is a link to a video about "meat glue" that tells what it is and why it is illegal in other countries.

The video that has been debunked thoroughly and is filled with untruths and spin?

Is that a statement or a question?

Neither. It's a rhetorical question.

Who needs rhetorical questions?

Theaetetus: Grables'Daughter: Rootus: Grables'Daughter: Rootus: Grables'Daughter: Here is a link to a video about "meat glue" that tells what it is and why it is illegal in other countries.

The video that has been debunked thoroughly and is filled with untruths and spin?

Is that a statement or a question?

Neither. It's a rhetorical question.

Link, please?

Debunk'd

Then I stand corrected.

I still stand by my sexy protein comment, though.

: p

Quickmatch: Splinshints: If you don't want to eat gross stuff, stop eating anything you can't trace directly to a local garden.

Have fun with your rickets and scurvy next winter.

Animal livers have vitamin C.

unlikely: let's see... a health food thing... a senator from California... the article doesn't say but I'd bet he's a Democrat and I bet he is either first-wave Baby Boom or the child of a Haight-Ashbury liaison.

Meat glue?

Approves

timujin: unlikely: let's see... a health food thing... a senator from California... the article doesn't say but I'd bet he's a Democrat and I bet he is either first-wave Baby Boom or the child of a Haight-Ashbury liaison.

[snip]

oh, but he IS a Democrat, so I guess you're right after all.

Given that he's a California state senator and the Republicans holding office in the state could meet in a phone booth, that was a pretty safe assumption.

Thank dog I only eat at McDonald's and Burger King (which use ground beef). I'd hate to think I was eating something bad.

Theaetetus: Saberus Terras: Please, this stuff is safe so long as you cook the meat thoroughly (Well done, making it useless for beef).

Not so... Most people using transglutaminase are cooking sous vide, and they can pasteurize the meat at low temperatures. A steak cooked medium rare at 54 deg.C for 3 hours will be as safe, if not safer, than a steak cooked well done in a pan or under a broiler, since the center of that steak may well be less than well done.

But that said, yes... It's exactly like working with ground beef (or other ground meats). You have to be aware that the interior may be contaminated, so merely searing the exterior won't help.

Thanks, I looked into it after my post and was going to amend that part of my statement. You are correct, thank you in pointing out my error.

Now, back to the porturken cutlet...