Meat is gross. Really, you're eating the carcass of an animal that was killed, likely in unsanitary conditions, and often needs some sort of seasoning to taste good. Meat of any sort is mostly eaten for cultural rather than nutritional reasons. Oh, and I don't know what to tell you bacon zombies, except maybe "wait for the bacon zombie apocalypse." I'll have a shotgun by then.
This blog has previously covered some of the horrors of the meat industry, but one of its best secrets has yet to be exposed: meat glue, AKA transglutaminase. This is exactly what it says on the can: glue made for taping meat together like it's some sort of craft project. If you see cheap meat somewhere, I will bet you money that meat glue was used in its creation. It's not like most people are able to tell the difference; even butchers have trouble.
But wait. That other name, transglutaminase, is an enzyme, right? That means it comes from an organic source. Well, yeah. It comes from clotting agents found in most types of animal blood. Whoever figured out that raw, bloody meat could be held together by a natural clotting agent was a genius - an evil genius, but still a genius - and deserves money for figuring out that bloody meat could be held together by the blood. As sick as this stuff is, one must admit that the thought behind it was pretty clever. Sick, but clever.
Meat glue itself is sick in two ways. One, it's lying to consumers; we expect prime cuts of steak and get unmentionable parts craftily sewn together. Two, meat glue comes from a bodily fluid of another animal. Along with all the nasty stuff that could come from cooking mystery meat, this meat is held together with foreign animal blood. Goodness knows what diseases that animal had, or what bacteria the glued meat had on it. They're on your plate, whatever they are.
So, just the really cheap restaurants use this stuff, right? Haha, no. Everybody uses this stuff. Even the EU, the world's greatest proponent of organic foods and general deliciousness, permits meat glue. (I've heard various things on this, actually.) If you have had meat- any kind of meat - then you have been exposed to meat glue. And you don't know if it's Kosher or not.
This blog has previously covered some of the horrors of the meat industry, but one of its best secrets has yet to be exposed: meat glue, AKA transglutaminase. This is exactly what it says on the can: glue made for taping meat together like it's some sort of craft project. If you see cheap meat somewhere, I will bet you money that meat glue was used in its creation. It's not like most people are able to tell the difference; even butchers have trouble.
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| Clearly THIS use of meat glue qualifies as bio-art. Source. |
But wait. That other name, transglutaminase, is an enzyme, right? That means it comes from an organic source. Well, yeah. It comes from clotting agents found in most types of animal blood. Whoever figured out that raw, bloody meat could be held together by a natural clotting agent was a genius - an evil genius, but still a genius - and deserves money for figuring out that bloody meat could be held together by the blood. As sick as this stuff is, one must admit that the thought behind it was pretty clever. Sick, but clever.
Meat glue itself is sick in two ways. One, it's lying to consumers; we expect prime cuts of steak and get unmentionable parts craftily sewn together. Two, meat glue comes from a bodily fluid of another animal. Along with all the nasty stuff that could come from cooking mystery meat, this meat is held together with foreign animal blood. Goodness knows what diseases that animal had, or what bacteria the glued meat had on it. They're on your plate, whatever they are.
 |
| Source. |
So, just the really cheap restaurants use this stuff, right? Haha, no. Everybody uses this stuff. Even the EU, the world's greatest proponent of organic foods and general deliciousness, permits meat glue. (I've heard various things on this, actually.) If you have had meat- any kind of meat - then you have been exposed to meat glue. And you don't know if it's Kosher or not.
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