posted on Apr, 8 2011 @ 05:42 PM
I remember sitting down to a street BBQ in Korea and ordering up the ribs. Delicious!
And then I asked my partner why it was so affordable as a street food. (Small rack of ribs for about 5 dollars) He said Meat Glue!
I was a little turned off by this but the damn things were so delicious that I went back again and again.
Today (Back in Canada) I came across an article on "Meat Glue" and it pricked my memory of the Korean BBQ. This stuff is so nasty that when I go back
to Korea, I will only have 1 rack instead of 2. lol
Anyway, just thought I'd put this out there for comments. This is what we're eating folks...Glue!
And the scary thing is that we are paying premium prices for this stuff!
Care for a slab of Frankenstein steak? Just glue meat scraps together and serve ‘em up, hot. Side of blood clots, optional. The white powder sold
by the kilo, above, is the meat industry’s dirty little secret. It’s “meat glue.”
It makes pieces of beef, lamb, chicken or fish that would normally be thrown out stick together so closely that it looks like a solid piece of
meat. See also our posts on Israel’s frozen fish scandal and how garlic from China is scary stuff. Restaurants and butchers can now sell their
scraps as premium meat. Good way to use them up – and charge premium prices for them too. Best of all, you don’t have to tell the customer. Once
the glued meat is cooked, even professional butchers can’t tell the difference.
“Meat glue” is transglutaminase, an enzyme in powder form, derived from beef and pork blood plasma. See the Wikipedia description of it here:
Chefs most commonly use the Activa RM brand, which is transglutaminase mixed with maltodextrine and sodium caseinate, a milk protein. Using enzymes
in food isn’t a new technique. Papaya seed is the main ingredient in meat tenderizers, for example. Rennet and yeasts produce enzymes that make
cheese and alcohol, too. Natural enzymes. Meat glue is a darker product altogether.
This is a picture of what the ribs in Korea look like. Can you spot the difference? I can't.
edit on 8-4-2011 by jude11 because: (no reason given)