- Dec 7, 2010
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Wow! this is crazy!That meat glue will make you go ----->
Health and Wellness : Meat Glue May Be Holding Your Steak Together!
- Thread starter Indigo Blues
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Wow! this is crazy!That meat glue will make you go ----->
fruits, nuts, grains and vegetables........
In the Spirit of Sankofa and Peace and Love!
.......I'll help you to say its crazy Indigo Blues, I'm speechless.
.......I'll help you to say its crazy Indigo Blues, I'm speechless.
Indigo Blues;704979[B said:]Meat Glue May Be Holding Your Steak Together!
[/B]
That meat glue will make you go ----->
In the Spirit of Sankofa and Update!
Industry-Wide Use of Meat Glue Sticks Together Scraps of Meat To Sell You Prime Cuts
But two weeks ago, all but one of the European Union nations voted in favor of using Thrombian, or Transglutaminase (TG). They now join other developed nations such as the U.S., Canada, and Australia who approved the product.
The Swedish government’s recent approval of the use of Thrombian prompted the Swedish Consumers’ Association and politicians to join together to criticize this approval. “We do not want this at all–it is meat make-up,” Jan Bertoft of the Association told IceNews, a daily Icelandic newspaper.
“The problem is that Thrombian-enhanced products look like real meat. It is the dishonesty in it that makes us think that it is not okay,” said Bertoft. For example, pork tenderloin can have numerous small parts fused together to produce what will appear to be a full fillet.
According to blog, Cooking Issues, Meat Glue is commonly used all the time, primarily 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
According to the Food and Drug Administration’s website, Transglutaminase is classified as a GRAS product (generally recognized as safe).
Health Canada approved the product. However, the glue also raises food-safety issues, says Keith Warriner, an associate professor of food science at the University of Guelph, in a phone interview from his office. If there is a bacteria outbreak, it’s much harder to figure out the source when chunks of meat from multiple cows were combined.
Yet another innovation is “modified atmosphere packaging”, the widespread practice of filling meat packaging with adjusted levels of oxygen and other gases. The gases can keep meat from losing its fresh-looking red hue. Shiv Chopra, an Ottawa food-safety expert and retired Health Canada scientist, said in an e-mail that the technique is “dangerous” because it may prevent shoppers from seeing when meat has gone bad. UBC’s Allen agreed: “This can be misleading to consumers.”
Invariably, industry justifies use of these so called meat glues because they are used only during processing and resist declaring it in the label obviously maintaining that it is not a part of the formulation of the product. While technically they are correct, the fact still remains that the so called processing aid stays right there in the final product.which certainly requires declaration for the information of the consumer.
If the idea of fish slurry or chicken puree glued together with an enzyme isn’t appealing to you, use it as motivation to learn more about where your food comes from. Try shopping from farmer’s markets more, so that you know who has grown your vegetables, or raised your meat if you eat it. Although between the chemicals, pollutants, cruelty and maybe reconsider what it means to eat meat at all.
Sources:
euractiv.com
thelocal.se
discovery.com
fairwhistleblower.ca
vhpotty.blogspot.com
examiner.com
http://www.ajinomoto.com/
http://www.treehugger.com/files/2009/12/farm-camp-teaches-nyc-chefs-where-their-food-comes-from.php
http://preventdisease.com/news/11/032211_meatglue.shtml
The article is reproduced in accordance with Section 107 of title 17 of the Copyright Law of the United States relating to fair-use and is for the purposes of criticism, comment, news reporting, teaching, scholarship, and research.
http://vaticproject.blogspot.com/2011/03/industry-wide-use-of-meat-glue-sticks.html
Industry-Wide Use of Meat Glue Sticks Together Scraps of Meat To Sell You Prime Cuts
But two weeks ago, all but one of the European Union nations voted in favor of using Thrombian, or Transglutaminase (TG). They now join other developed nations such as the U.S., Canada, and Australia who approved the product.
The Swedish government’s recent approval of the use of Thrombian prompted the Swedish Consumers’ Association and politicians to join together to criticize this approval. “We do not want this at all–it is meat make-up,” Jan Bertoft of the Association told IceNews, a daily Icelandic newspaper.
“The problem is that Thrombian-enhanced products look like real meat. It is the dishonesty in it that makes us think that it is not okay,” said Bertoft. For example, pork tenderloin can have numerous small parts fused together to produce what will appear to be a full fillet.
According to blog, Cooking Issues, Meat Glue is commonly used all the time, primarily 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
According to the Food and Drug Administration’s website, Transglutaminase is classified as a GRAS product (generally recognized as safe).
Health Canada approved the product. However, the glue also raises food-safety issues, says Keith Warriner, an associate professor of food science at the University of Guelph, in a phone interview from his office. If there is a bacteria outbreak, it’s much harder to figure out the source when chunks of meat from multiple cows were combined.
Yet another innovation is “modified atmosphere packaging”, the widespread practice of filling meat packaging with adjusted levels of oxygen and other gases. The gases can keep meat from losing its fresh-looking red hue. Shiv Chopra, an Ottawa food-safety expert and retired Health Canada scientist, said in an e-mail that the technique is “dangerous” because it may prevent shoppers from seeing when meat has gone bad. UBC’s Allen agreed: “This can be misleading to consumers.”
Invariably, industry justifies use of these so called meat glues because they are used only during processing and resist declaring it in the label obviously maintaining that it is not a part of the formulation of the product. While technically they are correct, the fact still remains that the so called processing aid stays right there in the final product.which certainly requires declaration for the information of the consumer.
If the idea of fish slurry or chicken puree glued together with an enzyme isn’t appealing to you, use it as motivation to learn more about where your food comes from. Try shopping from farmer’s markets more, so that you know who has grown your vegetables, or raised your meat if you eat it. Although between the chemicals, pollutants, cruelty and maybe reconsider what it means to eat meat at all.
Sources:
euractiv.com
thelocal.se
discovery.com
fairwhistleblower.ca
vhpotty.blogspot.com
examiner.com
http://www.ajinomoto.com/
http://www.treehugger.com/files/2009/12/farm-camp-teaches-nyc-chefs-where-their-food-comes-from.php
http://preventdisease.com/news/11/032211_meatglue.shtml
The article is reproduced in accordance with Section 107 of title 17 of the Copyright Law of the United States relating to fair-use and is for the purposes of criticism, comment, news reporting, teaching, scholarship, and research.
http://vaticproject.blogspot.com/2011/03/industry-wide-use-of-meat-glue-sticks.html
In the Spirit of Sankofa and Update!
The Colbert Report
Thursday, January 27, 2011
Gordita Supreme Court
Taco Bell's meat mixture doesn't satisfy the USDA's minimum requirements to be called beef. (03:50)
http://www.colbertnation.com/the-colbert-report-videos/372475/january-27-2011/gordita-supreme-court
The Colbert Report
Thursday, January 27, 2011
Gordita Supreme Court
Taco Bell's meat mixture doesn't satisfy the USDA's minimum requirements to be called beef. (03:50)
http://www.colbertnation.com/the-colbert-report-videos/372475/january-27-2011/gordita-supreme-court
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