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Meat glue? Really? They have glue for meat?

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  • #61
    There are also a ton of papers researching adding anti-bacterial agents during glueing process.

    eg.

    Incorporation of nisin into a meat binding system to inhibit bacteria on beef surfaces - PubMed
    http://www.ncbi.nlm.nih.gov/pubmed/9722992
    In two separate experiments, the bacteriocin, nisin, was incorporated into a commercially available meat binding system (Fibrimex) and applied to meat surfaces as a way of inhibiting the meat spoilage organism, Brochothrix thermosphacta during extended refrigerated storage. In experiment 1, pre-rigo …
    Jon Miller: MikeH speaks the truth
    Jon Miller: MikeH is a shockingly revolting dolt and a masturbatory urine-reeking sideshow freak whose word is as valuable as an aging cow paddy.
    We've got both kinds

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    • #62
      Originally posted by MikeH View Post
      No. BTW How hard did you actually look for a study?

      30 seconds on google later:

      http://krex.k-state.edu/dspace/handle/2097/4505
      I looked pretty hard with google scholar, I obviously used the wrong search criteria though. But this settles it, it has to be cooked as well as ground beef.
      "

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      • #63
        BTW this means Oerdin is right again. Second time this week that I've seen.
        Jon Miller: MikeH speaks the truth
        Jon Miller: MikeH is a shockingly revolting dolt and a masturbatory urine-reeking sideshow freak whose word is as valuable as an aging cow paddy.
        We've got both kinds

        Comment

        • #64
          ABSTRACT
          Restructured steaks were made using hot-boned or aged beef made from sliced particles (2.5 mm or 5.0 mm thick). Beef slices were formed to make restructured steaks. The steaks were evaluated for cooking characteristics, textural properties and sensory attributes. Restructured steaks made from hot-boned beef were generally considered less tender and received lower texture desirability, flavor desirability and overall palatability ratings as compared to steaks made from aged beef. Restructured steaks made from larger meat slices (5.0 mm) were less tender and received lower texture desirability ratings than restructured steaks made with thinner slices (2.5 mm).
          sigh....so they taste different too.
          "

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          • #65
            Originally posted by MikeH View Post
            BTW this means Oerdin is right again. Second time this week that I've seen.
            You think his account has been compromised?

            JM
            Jon Miller-
            I AM.CANADIAN
            GENERATION 35: The first time you see this, copy it into your sig on any forum and add 1 to the generation. Social experiment.

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            • #66
              I'm struggling to think of any other plausible explanations at the moment.
              Jon Miller: MikeH speaks the truth
              Jon Miller: MikeH is a shockingly revolting dolt and a masturbatory urine-reeking sideshow freak whose word is as valuable as an aging cow paddy.
              We've got both kinds

              Comment

              • #67
                Eating glue. Yuk.

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                • #68
                  Glue is delicious (except for the glue that they add bitter stuff to so that people don't eat it)
                  APOSTOLNIK BEANIE BERET BICORNE BIRETTA BOATER BONNET BOWLER CAP CAPOTAIN CHADOR COIF CORONET CROWN DO-RAG FEDORA FEZ GALERO HAIRNET HAT HEADSCARF HELMET HENNIN HIJAB HOOD KABUTO KERCHIEF KOLPIK KUFI MITRE MORTARBOARD PERUKE PICKELHAUBE SKULLCAP SOMBRERO SHTREIMEL STAHLHELM STETSON TIARA TOQUE TOUPEE TRICORN TRILBY TURBAN VISOR WIG YARMULKE ZUCCHETTO

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                  • #69
                    Does this mean we can start sniffing meat?

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                    • #70
                      They taste different from each other. Nothing in that abstract quote indicates that restructured steaks were compared to whole steaks.
                      Solomwi is very wise. - Imran Siddiqui

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                      • #71
                        Originally posted by MikeH View Post
                        BTW this means Oerdin is right again. Second time this week that I've seen.
                        Up yours, pommie.
                        Try http://wordforge.net/index.php for discussion and debate.

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                        • #72
                          EPW, I hope you don't base your actual meat consumption on the ideas mentioned above...

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