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Filet Mignon, London Broil, and What the Heck is That?!
However, when meat pieces are glued together, there is almost no way to track this meat and find out where it came from. Food poisoning is a huge problem in America. The CDC estimates that somewhere between 6 million and 81 million American will contract some type of food borne illness every single year. Food poisoning kills about 9,000 people each year. Those are scary statistics.
Any butcher will tell you that it almost impossible to kill an animal for food and avoid all bacteria or not have it become contaminated by other types of pathogens. This is why meat should be always be thoroughly cooked, no matter how much someone might love that rare, juicy steak. Cooking thoroughly will kill all the bacteria. Should someone consume a rare steak, for example, that was glued together, and they become sick, it would be impossible to tell where that meat came from.
You would think that the FDA would require testing on at least some meats, especially for E.coli, but they don’t. In late 2008, the FDA issued a guideline suggesting that meat processors test their meat before grinding them, but it was nothing more than a suggestion and, as you can imagine, meat processors only criticized the FDA.
What exactly is meat glue? It’s an enzyme called transglutaminase. Some glues are made from the cultivation of certain types of bacteria, while others are made from the plasma of the blood from cows or pigs. This means that when the plasma coagulates, it holds the meat together. If you have ever had a bandage stick to the blood on a wound, then you understand how this meat glue works. Pretty disgusting when you think about it.
Although you might think you can tell the difference from looking at it, you can’t. Some companies have become so proficient at using this glue that even experienced butchers can’t tell the difference.
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