Since prehistoric times man has hunted and killed animals for meat. Animals were then domesticated for the purposes of breeding and meat production. In modern times meat production has evolved dramatically based on the changing needs of customers. This led to the production of pre-packaged meat which is commonly sold in the supermarket. But how sure are we that meat in pre-packaged cuts is 100% pure?
Just recently, there was a case in China involving 100,00 tons of smuggled 40-year old meat. There’s another report that “pink slime” is being used in making ground beef. But here’s another warning for all meat-lovers out there: There’s a secret ingredient used in the food industry to stick together small portions of scrap meat. It’s called “meat glue”.
Transglutaminase is natural, easy to use and “said to be” safe. Raw meats bound with meat glue are often strong enough to be handled as if they were whole uncut muscles.In the United States, any meat that has been glued or restructured must be labeled “formed” or “reformed.” But although labeling is required, those labels are not necessarily needed in restaurants and other public meat industry such as butchers and meat vendors. Thus it is potential for fraud and might mislead people.
It only requires a powder-like substance such as “Activa”, mix it in a bowl with some water and then use it to coat small pieces of leftover meat before forming them into a filet mignon (or other type of cut) shape. The meat is then placed in a mold for six hours.