"Meat glue" sounds kind of awesome

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100 Responses to “"Meat glue" sounds kind of awesome”

  1. Anonymous says:

    “Soylent Green is PEOPLE!”

  2. Camp Freddie says:

    TYPO-ALERT, emergency chemists dispatched…

    gamma-caroxminid should be gamma-carboxamide.

    This enzyme looks like another example of nature looking at chemists and going, “What’s with the hi-tech lab, pressurised reactors, corrosive ingredients, high temperatures and low yields? I worked this shit out 3 billion years ago! I’ve got this protein that works at room temperature. Oh, and you don’t need to spend days synthesising protective groups either, this shit works with 99.99% selectivity.”

    Seriously, it’s some clever chemistry to bond an amine to the gamma-carboxamide without affecting the alpha amino acid groups.

  3. SamSam says:

    One the one hand: it’s great that we can use as much of the animal as possible, not leaving it to waste. I am always looking for new ways to cook with offal for this reason.

    On the other hand: products like this increase the value of the slaughtered cow, increasing the incentive to raise and kill more cows. If this were literally “waste” produce that would exist anyway, and were being given away free to prevent it from being thrown out, it would be one thing. But in fact this product will cause a measurable increase in value, and therefore demand, of the cow, and so more cows need to be produced on the supply end.

    Once you put a value on “waste,” it really isn’t waste any more. Sausages may be making use of “waste meat,” but I don’t think anyone would argue that our existing appetite for sausages doesn’t increase the number of pigs killed.

    So eat this and have fun with it, as I would if I found it in a store, but don’t kid yourselves that you’re being honorable by consuming a “by-product” or something. Buying $10 of this is exactly the same as buying $10 worth of steak.

  4. Anonymous says:

    While the idea of gluing meat is not bad in itself, I can see health issues developing such as thrombosis (blood clots), which is actually fatal. Using large concentrations of clotting enzymes will be unhealthy for you in the long run. Also, who is to say all the glued meat is from the same animal? Maybe last weeks beef was glues to yesterdays. You can also say goodbye to cooking anything medium-raw or raw, as the potential for bacteria is now much more risk. Comparing this to indians using a whole buffalo is fairly ignorant, when you consider the improper uses of this technique as well as the medical science of how eating concentrated thrombocytes may cause strokes and pulmonary clots. The process that created mad cow disease was probably considered no threat to many of its victims.

  5. Anonymous says:

    Yep, this takes the white man one step closer to “Secret Burger,” a restaurant chain that delivers even cheaper than McDonald’s and where the protein source is a secret, “because everyone likes a surprise!” Strangely enough stray cats and dogs weren’t a problem after Secret Burger opened, and although it was technically illegal, many suspected the local mafia also took full advantage of Secret Burger’s meat grinders.

  6. Anonymous says:

    I think the weirdest use for Transglutaminase is in hair products. Bumble and Bumble make a series of products called “Curls Rock” in which they use Transglutaminase because it forms “curl-enhancing bonds.

    http://www.walgreens.com/store/c/bumble-and-bumble-curl-conscious-nourishing-masque-33.8-oz/ID=prod6010539-product?V=G&ext=frgl_Google_Beauty

  7. arbitraryaardvark says:

    Can it be obtained sourced by species? The markets for this stuff are somewhat different based on whether it comes from pig, cow, dog, human, or panda. Related, is it practical to makes ones own, assuming you have the raw material handy?
    Anybody a member of a food coop or equivalent that could handle whatever formalities are involved in getting a kilo and re-selling it by the gram or ounce? Most of us don’t need a kilo of the stuff lying around.
    Currently the US is involved in some three wars involving islamic populations,as well as the domestic war on civil liberties using the threat of islamic terrorism as a handy excuse. In that climate, I’m a bit concerned over truth-in-labeling issues. Are the products made with this stuff which contain pig blood labeled as such? I’m reminded of the sepoy mutiny, an 1800s-era incident where rifle cartriges were greased with tallow and lard, so both the hindu and moslem factions of the Indian army mutinied, laying some of the groundwork for Indian nationalism that Gandhi later tapped into.
    If you go to a restaurant and order a steak, but it’s actually dog, is there a legal cause of action? How is this handled in sharia; if a product is labeled as food but actually contains pig blood, is there a cause of action?
    Can this stuff be synthetically produced, or does it require animals? Perhaps there is a market for a no-kill source, where the animals are bled but not killed. As an aardvark, I’m always interested in the practical and moral aspects of how animals and people are treated, since there’s not much of a crital mass for a PETAa, people for the ethical treatment of aardvarks.

    • Nadreck says:

      The Sepoy Rebellion had little to do with the (unfounded) rumour that there was animal grease in the rifle cartridges. The British Military at the time bent over backwards to accommodate the Sepoy’s religion: to an extent that few armies, even today, have even attempted. As an example, the entire rifle cartridge infrastructure was reworked so that you didn’t have to bite on the cartridge and could just use your hands. The intent was to show that, even if you did believe the rumour, there wasn’t going to be any ingestion of forbidden meat beast by-products. The rumour continued to be spread anyway by various fractions in the falling-apart political mess that was India at the time. Their actual motivations were many and complex.

      But people love a good, dramatic rumour anyway: if it’s DRAMATIC it must be true! It doesn’t matter what you do or don’t do – people believe whatever requires the least amount of brainpower to believe. See the Autism/Vaccine rumour, the Obama foreign birth rumour, the Jenin massacre rumour, ad nauseum, ad infinitum. The animal grease rumour was just one of a long string of fact-free rumours which killed thousands and which continue to do so.

  8. Anonymous says:

    Harvard had a class this last fall on the science of cooking, and they have put the lectures online. This is a link to the lecture discussing the chemistry and physics of how met glue works, and starring Mr. Dufresne himself.
    http://www.youtube.com/harvard#p/c/546CD09EA2399DAB/9/D3RsMQKGZm8

  9. wavechild says:

    Hmm… I don’t think I am making knee-jerk reactions. A little self-righteous, maybe. Let me try to explain the cycle in a simplified form:

    Companies like Monsanto make a shitload of money. With this money, they are able to buy positions in the FDA and get approval for their genetically modified products, like rBGH (recombinant bovine growth hormone) and genetically modified corn and soy. Huge subsidies go to industrial agriculture, which is fast turning the landscape into a monoculture of corn and soybeans. These products go into most of the food on American supermarket shelves, meaning the majority of Americans eat food containing genetically modified ingredients, usually without their knowledge since the FDA (heavily influenced by Monsanto) does not require labelling of GMOs as this would obviously hurt sales of products which contain them. There is much evidence that GMOS indeed harm health, and even if the evidence were not there, GMOs have in no way been sufficiently tested yet to permit their presence in our food. The cycle continues with those at the top of agribusiness profiting from the destruction of health and the environment.

    Cows are fed on genetically modified corn as well, which is not their natural diet (grass is). They are kept under what can only be called cruel conditions, with a high incidence of disease attributable to their diets. I eat meat, but I won’t eat meat that has come out of one of these operations- there are ethical ways of keeping livestock that also benefit the landscape- check out the work of Allan Savory (Holistic Management) and Joel Salatin, for instance. But things like meat glue, which comes from this process, only supports the whole sick and insane system.

    I’m not going to go into why genetically modified organisms are dangerous, or why monocultures are bad here. You can find out for yourself.

    So sorry if I come off as self-justified or whatever, it’s just that a thing like meat glue is something that is more than just meat glue in this case.

    You might want to watch Food, Inc. to get an idea of what I’m talking about. It does a good job presenting the whole nightmare that is food in the US.

  10. emmdeeaych says:

    it’s meat glue. It’s made of blood.

    Maybe it’s because my people eat haggis that this just SO does not offend me.

  11. Emo Pinata says:

    Surgeons use the same product with people’s own blood as human glue. I know a lot of high-end plastic surgery is done this way (face lifts, etc.).

  12. Methusedalot says:

    This stuff sounds like it would be great for sealing up wounds. Does any one have any information about the use of transglutaminase in medicine?

  13. MINIONSWEB says:

    2 words
    BACON PLYWOOD

  14. ozmonatov says:

    It’s somewhat beyond me that, although made abundantly clear in numerous reports and various other sources that the animal/meat industry is the largest contributor to the negative impact we humans put on the earths environment (even larger than the transport sector), many of us choose to totally dismiss this and carry on with consumption.
    I mean, being an advocate for things such as energy efficient light bulbs or recycling, yet still not be willing to let go of animal products seems kind of hypocritical to me.

    • Anonymous says:

      Actually, the largest contributor to the human impact on earth is the exponentially increasing number of humans. If it weren’t for that we could still have open fires and throw garbage in rivers that nature would be able to overcome.

  15. Anonymous says:

    I don’t mind the use of these kinds of products, so long as they come with directions for cooking, or at least included in an ingredients listing.
    As one needs to be sure to cook this product, thoroughly. So, for those of us who prefer our meat to be a little closer to walking around it presents a potential health threat.
    That being said, I would like to know more about this product and what companies use it.

  16. The Hamster King says:

    Elmer’s Glue is, of course, MILK glue. Elmer himself is the husband of Elsie the Cow, two Borden trademarks originally intended to communicate a brand linkage that is now largely forgotten … .

  17. travtastic says:

    Shit, did I get here too late to get gangbanged by a dozen people for going against the grain of the other comments?

  18. udqbpn says:

    Ok, seriously? Do I personally have to stick up for every vegan/vegetarian in the world? Please Maggy, just tell me where you draw the line. Do you eat apes? Dolphins? The N’avi? The Prawns from District 9? Dogs? Cats? Super-intelligent cow DNA cyborgs? Babies? Un-born babies? Human blastocysts? Just give me an algorithm or exhaustive list of what I can and can’t eat, and I promise to stop bothering everybody and farming free-range humans for cheese.

  19. btb says:

    I’m with you. “composite meat product” is just another way of saying “White man can use the whole buffalo too”

  20. Anonymous says:

    What I read was that the EU banned the use of “meat glue” because of the potential for increased amounts of bacteria in foods.

    http://www.foodsafetynews.com/2010/05/eu-bans-meat-glue/

  21. udqbpn says:

    Cloned neanderthals?

  22. Rodney Hoffman says:

    I’m with you.

    And I’m reminded of one time when I was a kid in the kitchen with my parents, and my father said something about how handy it was that egg tends to hold things together. I said, “I wonder what we would do if it didn’t.” My engineer father replied, “We’d probably use blood.” My mother was grossed out, but it sounded entirely reasonable to me.

  23. traalfaz says:

    I agree. The same people probably complain about how we waste so much of the animal, then they complain when we try to use the whole animal.

    I think it’s clever. And I’ll eat anything that is tasty and has good nutritional value.

  24. Chris Furniss says:

    I’ve used it to bind bacon to shrimp without a toothpick. It’s AWESOME.

  25. Mark Temporis says:

    Someone NEEDS to use this to kill someone on one of the cop shows. I’m thinking CASTLE, with it’s ‘subculture du jour’ style plots, would be perfect.

  26. Anonymous says:

    Hey Maggie,

    I looked into this a while back, while working on some recipes from David Chang’s excellent Momofuku cookbook. Tranglutaminase needs to be bought in bulk, and can be a bit pricey, but you can buy a kilo of it from Amazon from Ajinomoto. They’re the same company that makes all sorts of awesome Japanese food magic; I use their instant dashi pretty regularly.

    http://www.amazon.com/Ajinomoto-Activa-Transglutaminase-Meat-2-2-Pound/dp/B003EX2ECM

    Here’s a tip: get some decent bacon, and brush one side with activated TG, and roll tightly into a cylinder. Once it sets (after 24 hours in the fridge), cut it lengthwise into bacon patties. You can then glue these to scallops for one contiguous bacon-scallop creation, or, if you make the patty from several strips of bacon, serve it atop an english muffin with an egg for an interesting take on a breakfast sandwich.

  27. DevConcepts says:

    Where else… Amazon!
    Ajinomoto Activa RM (Transglutaminase Meat Glue), 2.2-Pound Bag
    http://www.amazon.com/Ajinomoto-Activa-Transglutaminase-Meat-2-2-Pound/dp/B003EX2ECM

  28. Anonymous says:

    But can it be used to put the Tin Woodsman’s and Tin Soldier’s chopped off body parts back together to make a new person?

  29. Rayonic says:

    I know some religions are against consuming blood or pig’s blood. I wonder what their stance on this stuff is.

    IMHO, after a certain point a food is processed so much that it doesn’t qualify as the original substance. Kinda like that pink mechanically separated meat paste, too.

  30. Anonymous says:

    Amen, Camp Freddy!

    Working as a foodtechnologist for meatcompanies I’ve used and seen used lots of bloodplasm and Activa for years now.
    Chances are most of the roulades and (cheap!) bacon you’ve been buying and eating was held together by it. It’s that common.

    So, I could spoil the fun for everyone by whining that you hip-huggers shouldn’t be so wowed out by this common stuff.
    But, the fact is, I’m still wowed by these sorts of miracle stuffs
    myself. It’s this kind of tech that keeps me in the business.

    Knowing how something wonderful works
    doesn’t make it any less wonderful.

  31. DevConcepts says:

    Forgot the price!
    List Price: $125.00
    Price: $89.09 ($2.53 / oz)

  32. Anonymous says:

    Lips and ass holes, and everything inbetween.

  33. awjtawjt says:

    I wonder if the no run(s) label also applies.

  34. Anonymous says:

    As it happens, you can buy transglutaminase on Amazon from a company called Ajinomoto, though it comes in a 1-kilo bag. That might take some time to use up!

    I recommend the French Culinary Institute’s blog, “Cooking Issues” for plenty of fun or crazy ideas on how to use this stuff & other bits of science with your food.

  35. cbwallday says:

    David Chang’s Momofuku cookbook has an entire chapter devoted to Meat Glue – Wylie Dufresne introduced him to it. They used it at MF to make “Frankensteak” – where they took fat trimmed from a nice piece of rib eye, pounded it thin, and “glued” it to a piece of hangar (or other lower-end) steak with less marbling.

    Chang’s book says it is available at Le Sanctuaire – http://www.le-sanctuaire.com – but I scanned the website and don’t see it. Other than bumming a bag off of Wylie, maybe there are other sources?

  36. seyo says:

    I’ve cooked with it too and it is indeed awesome. I deboned the legs and thighs of a turkey and reassembled the muscled and skin in order to make turkey confit sans all the horrible bones that are present in turkey legs. I’ve also used it to make short rib “filet mignon” which were fantastic. ajinomoto who makes tg under the product name activa also makes a version designed specifically to bind dairy proteins, allowing you to make flourless gnocchi and other shapes of “pasta” using only the cheeses of your choice. there are technical limitations that must be worked around (salinity, acidity) and it is kind of dangerous to work with since we are made of protein, but it’s really fantastic stuff, both from a creative perspective as well as from one of efficiency and economy.

  37. Anonymous says:

    glue from animal ‘waste’ is not exactly a new idea and I have no idea about this ‘blood’ enzyme traditionally animal based glue is made from their connective tissue aka that which is found in hooves, tendons, ligaments, bones and cartilage of animals with vertebrate

  38. Mark Dow says:

    Good for Möbius bacon and other topological treats (trefoil tri-tip?):

    http://www.peepingmonster.com/mobius_bacon_strip.html

  39. Anonymous says:

    I heard a rumor (might want to check this) that meat glues can glue human meat… as in you… or your lungs if it’s in powdered form. I’d check that out pretty thoroughly before using it in the kitchen.

  40. wavechild says:

    I don’t buy this. The rule of thumb of “if grandma didn’t have it in her pantry, you shouldn’t eat it” seems to apply here, if only because this is a tremendously processed “food”. How efficient and economic is the process that produces this meat glue? Does it not come from the meat industry, which is the cause of much pollution, not to mention animal suffering?

    • Punchcard says:

      Pfffft. Grandma grew up without a refrigerator and would have (on average) had a substantially shorter life span. That is an absurd rule of thumb.

      • Anonymous says:

        Maximum life expectancy has not gone up recently. The statistic is screwed because we have fewer infant deaths, which has nothing to do with how old we can expect to be. Expected age is still the same as our great grandparents.

    • Alan says:

      My grandma ate one of the most processed food diets I’ve ever seen, and smoked a pack a day. Growing up with her, I didn’t even know how good fresh veggies tasted.

  41. Jewels Vern says:

    No different from wheat paste. Except wheat paste is yucky.

  42. seyo says:

    VEGAN ALERT!!!

  43. lackhead says:

    One has to wonder why this doesn’t glue everybody’s insides together, given that we’re all made out of meat. :)

    • Gordon JC Pearce says:

      Why doesn’t superglue (RIP Dr. Harry Coover) continue to glue stuff together like a gigantic Katamari? Because once it’s set, it’s no longer sticky. Same with this stuff.

      You probably don’t want to get it on you, or in your eye, or breath it in. Oh, and I wouldn’t recommend tasting it “raw”, either.

      As for being made from blood, that’s one of the reasons why blood is used in various kinds of sausages – like, eh, blutwurst (clue is in the name), black pudding, and those ones the Masai make. It sticks stuff together.

    • Martin _22 says:

      well if the cooking process doesn’t denature the enzyme then the HCL in your stomach will.
      All i’m gona say is i want some. As to the ‘thats icky’ comments, if im happy to eat blavk pudding then im happy with this.
      For anyone that doesnt know black pudding is awesome, almost on a level with bacon.
      http://en.wikipedia.org/wiki/Black_pudding#Europe

  44. Blaine says:

    Your one stop shop for molecular gastronomy:

    http://willpowder.com/

    Everything from spherification to maltodextrin (for converting peanut butter and other fatty liquids into a magic powder).

    You’re welcome.

    • Alan says:

      Whoa! Thanks, Blaine! Carrageenan, xanthan gum AND unflavored poprocks, along with meat glue. Shoot, a fellah could have a pretty good weekend in Vegas with all that stuff.

  45. Rob says:

    Makes me wonder what percentage of boing boing readers ate
    glue when they were kids…. Any guesses?

    I’m going with ‘all of them’

  46. phogan says:

    I saw Wylie Dufresne use this on an episode of Iron Chef. The challenge was for Tilapia. Dufresne blended the tilapia up along with a few scoopfulls of transglutaminate and then put the resulting mess into a what looked like an icing bag so that it squirted out into long thin pipes. He put those in an immersion circulator and as they hardened, it basically turned into Tilapia spaghetti. Amazing, wonder how it tasted.

    This is the best clip I could find, unfortunately it’s a commercial for the company that made the immersion circulators, which is a little =/, but oh well http://www.youtube.com/watch?v=Dvm0-u1JONw

  47. Anonymous says:

    If you use the glue to make a fake filet out of chunks of beef, make sure not to cook it rare. Some outside surfaces of the pieces of beef will now be on the inside, and mainly raw after cooking. Remember why you don’t eat pink burgers?

  48. Anonymous says:

    Its not just your food, its also how your body is glued together. TG is in just about every tissue and is by in large what crosslinks collagen fibers together. Without it you would basically be a slime mold. TG also has a interesting central role in celiac disease

  49. Anonymous says:

    Way the go elmers. Thumbs up!.

  50. Anonymous says:

    “Animal-shaped meatloaf pops, here I come.”

    Am I the only one who read this as poops and was disappointed at the truth?

  51. Anonymous says:

    many, many interesting articles about meatglue on the cooking issues blog (along with many other awesome things) http://www.cookingissues.com/
    have a look at the meat glue primer: http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/

  52. GlenBlank says:

    Back in the Olden Days when I was a theatrical tech director, a lot of theaters still used hide glue as the base for scene paint:

    http://en.wikipedia.org/wiki/Animal_glue#Hide_glue

    Its advantages were that it was colored with powdered pigments, so you could see exactly what color you were going to get when the paint dried by mixing the dry pigments together first, before adding them to the glue; and, because it was water soluble, you could remove paint from canvas-covered flats just by hosing them off, so you could re-use them.

    And, yeah, I’ll pass on the “grandma’s pantry” rule, too. My grandma’s pantry contained all sorts of awful over-processed additive-laced artificially-flavored food.

  53. Bookburn says:

    Damn… I have a deer hide on salt I’ve been meaning to make into hide glue. I need to get that done.

  54. TooGoodToCheck says:

    My favorite thing about the bacon tiara (and also the reason I am not running out to buy some meat glue) is the warning:

    You are going to be working with an enzyme that bonds protein. You are made of protein. Unless you want to glue your lungs together or glue your eyelids to your eyeballs, you absolutely must follow these safety rules. We cannot be held accountable for any mishaps you might have while working with transglutaminase.

  55. Brainspore says:

    I can’t be the only one who thinks of the tinsmith from L. Frank Baum’s Oz Books when I hear “meat glue.” Chopfyt, anyone? No?

    • Godfree says:

      The Tin Smith fashioned Chopfyt from many of the remaining meat parts of Nick Chopper and Captain Fyter, using meat glue to combine their amputated bits into a third person.

  56. RevelryByNight says:

    But the real question is, can I use it to glue butt cheeks together?

    Just wonderin.

  57. wavechild says:

    Travtastic- You are a little late, yes. So am I with this response, but maybe someone will see it.

    Glenblank- Sorry to hear about your problems with pain, I don’t know you and never claimed to know who you are or what you eat, but there are people who have been able to treat their pain through a better diet. Perhaps you should look into that, I sense anger issues here (though again, I may be wrong since I don’t know you). Who’s the one spewing, man? If it’s not okay to make comments such as I have here, I’ll let the moderators decide. But based on the comments I see, I can only assume there are many who are ignorant of the issues I raise here.

    Blaine-
    You are very wrong, but I will try to explain. We have indeed “genetically modified” our foods- what we recognize as carrots, cabbage, etc. have come a long way from their previous states. But we have done this naturally, for instance by selecting seeds from individual plants with pleasing characteristics like good taste, good storage, etc. The genetic modification I am talking about is the kind practiced by Monsanto and others, where they take genes from animals and insert into foods- this is something that has NEVER been done, as far as anybody knows, and research shows (research not sponsored by Monsanto, that is) that this type of genetic engineering is dangerous.
    These “faster, modern means” are completely different from what has gone on up until recent human history and it is disingenuous to imply that they are.

    There is ample evidence that the “old ways are better”- do a little research on soil science, for example, and how it supports age-old practices of agriculture. We now have the technology to begin to understand the complex and productive, not to mention sustaintable, agricultural systems of our ancestors. These systems are clearly superior to industrial agriculture, which is perhaps the biggest problem we face in the world.

    I do not think that everything natural is good, as you think. You seem happy to believe the official line, though. What’s the name for that?

    -end “rant”-

  58. TheAntipodean says:

    Transglutaminase is the antigen recently identified as the underlying target in coeliac disease. Will this concentrated external source of TG cause an increase in coeliac disease? Or conversely will the oral administration of the antigen lead to more immune tolerance and a decrease in coeliac? Watch this space…

  59. wavechild says:

    OKay, so a lot of grandmothers ate crap…. you do get the meaning behind that rule of thumb, though, don’t you? It’s that there is evidence that eating things closer to their natural states is better for you. But eat away- you are contributing the horror that is industrial meat production, and you are probably hurting your health as well.

    • retrojoe says:

      Considering that this uses “waste” from meat production no one is contributing to anything. No extra cows/pigs/goats/sheep will be killed to make meat glue. Like tasty, tasty beef liver; I’m certain supply will outweigh demand.

      Finally, I know a lot of unhealthy vegetarians.

    • emmdeeaych says:

      self-righteousness will kill you faster.

    • Anonymous says:

      “It’s that there is evidence that eating things closer to their natural states is better for you.”

      Yes, I’ll keep that in mind the next time I decide to chow down on some raw kidney beans.

      That rule is WAY too broad to ever be useful. What’s important is a discriminatory, critical viewpoint that is willing to examine the evidence for food, not to make knee-jerk judgements based on how often human hands have touched food.

      • Antinous / Moderator says:

        I’ll keep that in mind the next time I decide to chow down on some raw kidney beans.

        On the other hand, according to Wikipedia, “Beans cooked at 80 °C (176 °F) are reported to be up five times as toxic as raw beans.” CrockPot of Death.

    • GlenBlank says:

      OKay, so a lot of grandmothers ate crap…. you do get the meaning behind that rule of thumb, though, don’t you?

      <Fe>No, I’m a bit thick. Maybe you could condescend to lecture me about it.</Fe>

      I’ve been guiding my own personal nutrition by the simple principle of “eat only food” for more than four decades.

      But my grandmother’s pantry wouldn’t be any help in that regard.

      But eat away- you are contributing the horror that is industrial meat production, and you are probably hurting your health as well.

      You don’t know me, and you don’t know what I eat, and your knee-jerk assumption that anyone who doesn’t endorse your pithy little platitude must be completely devoid of the sort of enlightened wisdom that nurtures your smugly self-satisfied sense of moral superiority is both offensive and uninfomed.

      Really, do you think the readers of this blog haven’t already heard the stuff you spew fifty times over?

      If you really feel the need to preach, go find a venue where the audience is more ignorant than you are.

      • Antinous / Moderator says:

        Dial it down a little there, please.

        • Blaine says:

          I try not to reply to mods, but he’s kinda right despite his despicable username.

          Wavechild is employing the Naturalistic Fallacy with an Appeal to Nature.

          http://en.wikipedia.org/wiki/Naturalistic_fallacy

          The sum and substance of her argument is ‘natural is better’ as an axiom, when… it’s not.

          Everything we eat is genetically modified. Everything in the general store in the 1800′s was genetically modified. We’ve been selectively breeding plants and animals since we started herding snails at the dawn of humanity.

          Ever seen a ‘natural’ banana?

          http://4.bp.blogspot.com/_lV1lV2tXZ9s/R2LJHYAW10I/AAAAAAAAAMw/kArrllK3dD0/s400/ray+comfort+banana.jpg

          Even if you only eat organically, barefoot farmed, heirloom tomatoes from seed banks 300 years old… you are eating genetically modified food.

          It’s just a question of has the food been modified through thousands and thousands of rounds of selective breeding or through faster modern means.

          Frankly, it’s my opinion that if a turn of the century farmer could have used modern means to accomplish the same thing it’d take his peers generations to do – he’d jump at it. Again, that’s an opinion. I have no evidence that’s true.

          There is no evidence in anyway that ‘old ways are better’. That’s an opinion. We don’t get to vote on facts.

        • GlenBlank says:

          Sorry. Sometimes the painkillers wear off early, and the resulting crankiness overwhelms my usually-sunny nature. :-)

          Thanks for the reminder. Yr a peach.

    • bitswitch says:

      So instead of using a naturally occurring enzyme derived from animal blood, we should skip the deriving part and just use blood?

      Also, while I’ve never heard of that rule of thumb I have read “if your great-grandmother wouldn’t recognize it as food, then it’s not real food.” I think this is a great idea to try to live by. I for one do try to buy foods that have as few unpronounceable words in the ingredients list as I possibly can.

      So great-grandma would not recognize this enzyme as food but she would have recognized blood. Probably would have made a great blood sausage or black pudding.

      Now enough with attacking that part of your argument. I do agree with you that the industrial meat production industry could use some more reform/regulations.

  60. sbarnes2 says:

    I’m an omnivore, but I like my meat products cut from the whole, good parts. Amalgamated products like chicken nuggets and the chicken you can buy in the deli to put on salads just don’t wet my appetite. Not because of the glue part- but I guess if I’m going to eat an animal, I want to know the part I’m eating. I guess that’s why I love fried chicken and chicken wings! Mmmmm, gnaw those bones.

  61. hobomike says:

    Uh, I think the Food Industry here already uses ALL of the animal…What do you think is in hot dogs, baloney—any kind of forcemeat/pate/potted meat product? And I think what can not be used for human consumption ends up in pet foods.

    • retchdog says:

      that stuff is made (now) with transglutaminase.

      t.g. also gives the option of making semipalatable chicken nuggets over inedible bologna. it’s an improvement of sorts; you can mix different grades of meat, or at least different pieces of offal with different mouthfeels. also, it’s not just meat glue; it “firms up” meat (paste) on its own.

  62. DJBudSonic says:

    Q. What parts of the pig go into a Hot Dog?
    A. Everything but the Oink.

  63. Ross Bearman says:

    Cooking Issues (French Culinary Institutes food technology and science blog) has a primer on meat glue, with instructions on where to get it, how to use it and ideas for use:

    http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/

  64. Anonymous says:

    You can find the where to buy info. in the book Ideas for Food, and possibly on the blog of the same name as well. And I think you’d love the book. It has a recipe for using shrimp and meat glue to create a moasic that goes under your salad.

    Elaine

  65. Anonymous says:

    Count me out, thanks. I think it sounds like a potential ecoli or salmonella nightmare till I hear from a reliable source. Remember the mad-cow syndrome? I do and there are countries that will not purchase beef from animals over 3 years old. We feed cows corn which is against their natural feeding habits. This is an ecoli nightmare according to Food, Inc.

  66. Anonymous says:

    I have a problem with that they use this to glue low grade meats together to sell as high grade prime cut.

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