Announcement

**KrazyHorse** · March 23, 2011, 02:41

I don't see the problem with selling "glued" meat as long as it is clearly labeled as such.

**notyoueither** · March 23, 2011, 02:42

Steaks have a funny way of losing the packaging on the way to the table at the dinner.

**notyoueither** · March 23, 2011, 02:44

For that matter, so do cats and dogs...

**Dinner** · March 23, 2011, 04:39

Originally posted by KrazyHorse View Post

I don't see the problem with selling "glued" meat as long as it is clearly labeled as such.

That's been my position since the beginning and my problem is the meat packing industry is fighting to make sure they don't have to label it. When in doubt more information to consumers usually won't hurt a quality product but it can help consumers who wish to avoid certain products (for religious, health, or simply not getting suckered into paying more for an inferior product) so it serves the public good to require proper labeling.

**EPW** · March 23, 2011, 04:50

This is like wanting to know if that $20 hooker you picked up on the street corner the other night used to be a man! I mean, do you really want to know that?

**a.kitman** · March 23, 2011, 04:57

no. its like wanting the street hooker to tell you before hand that she/he used to be a man.

**MikeH** · March 23, 2011, 05:28

I can't see how anyone could possibly be arguing that being told more information about what their food is, how it was produced is a bad thing.

**EPW** · March 23, 2011, 05:40

Originally posted by a.kitman View Post

no. its like wanting the street hooker to tell you before hand that she/he used to be a man.

Yeah, but then there would be alot fewer $20 hookers to chose from....

**EPW** · March 23, 2011, 05:44

Originally posted by MikeH View Post

I can't see how anyone could possibly be arguing that being told more information about what their food is, how it was produced is a bad thing.

Because there is no effective difference from the real thing?

**a.kitman** · March 23, 2011, 06:03

Originally posted by EPW View Post

Yeah, but then there would be alot fewer $20 hookers to chose from....

but more 10 dollar ex man ass.

**MikeH** · March 23, 2011, 06:36

Originally posted by EPW View Post

Because there is no effective difference from the real thing?

So why does it hurt to have it on the label?

**EPW** · March 23, 2011, 07:09

It wouldn't hurt me since I don't care, but it will hurt the people who are scared of labels.

**MikeH** · March 23, 2011, 08:07

But there is still the danger of increased bacterial infection, so it is something you need to know about. I wouldn't eat glued meat rare, no way. So you really do need to be informed.

http://www.europolitics.info/sectorial-policies/meps-say-no-thanks-to-meat-glue-art270158-12.html

the process of binding together many separate pieces of meat increases the surface area that may be infected by pathogenic bacteria (such as clostridium and salmonella) which, in such a process, can survive and be reproduced without oxygen.

**EPW** · March 23, 2011, 08:16

I swear to god....are you trolling me?

**MikeH** · March 23, 2011, 08:34

No. BTW How hard did you actually look for a study?

30 seconds on google later:

Escherichia Coli O157:H7 risk assessment for production and cooking of restructured beef steaks

http://krex.k-state.edu/dspace/handle/2097/4505

Distribution of Escherichia coli O157:H7 in restructured beef from artificially inoculated meat pieces and destruction of E. coli O157:H7 in restructured beef steaks prepared from artificially inoculated meat was evaluated following broiling and grilling. In Study I, longissimus dorsi trimmings were inoculated with fluorescently marked E. coli O157:H7 cells to microscopically identify bacterial distribution throughout restructured steak cross-sections. E. coli O157:H7 fluorescent density was observed along the glue lines where meat pieces were enzymatically attached. Study II quantified the level of E. coli O157:H7 throughout the entire thickness of restructured beef. Cross-sectional slices of core samples from the steaks showed that bacterial contamination was evenly distributed (ca. 106 CFU/g). Study III determined the extent of E. coli O157:H7 reduction achieved during cooking. Beef trimmings were inoculated to a level of 107 CFU/g and used to prepare restructured beef chubs. Restructured steaks of three thicknesses (0.5, 1.0, and 1.5 inches) were sliced from the chubs and cooked to one of six target internal temperatures (120, 130, 140, 150, 160, or 170°F) by commercial gas grill or oven broiler. Broiling was more effective than grilling, although E. coli O157:H7 survival decreased as endpoint temperatures increased incrementally. To achieve an adequate level of safety confidence, restructured steaks should be cooked in a manner similar to ground beef; to an internal temperature of at least 160°F.

To achieve an adequate level of safety confidence, restructured steaks should be cooked in a manner similar to ground beef; to an internal temperature of at least 160°F.

Announcement

Meat glue? Really? They have glue for meat?

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