or Connect
New Posts  All Forums:Forum Nav:

Meat Glue? - Page 2

post #21 of 29

confused.gif

post #22 of 29

I would be very carefull with this product, first you need to cook it like hamburger 150-165 degrees because meat inside was expose to various outside contaminants, second the glue is a blood clother, if you haave heart related problem I would stay away from it.

post #23 of 29

I think I'll forgo any meat gluing. How good can it be if it's banned everywhere but here.

post #24 of 29
Quote:
Originally Posted by chefyvon View Post the glue is a blood clother, if you haave heart related problem I would stay away from it.



 

Quote:
Originally Posted by alelover View Post

I think I'll forgo any meat gluing. How good can it be if it's banned everywhere but here.


 

I don't question either of the above posts, but I would like to see some credible info to back it up.

Right now it is classified by the FDA as a GRAS product (generally recognized as safe) when used properly. The sky isn't falling yet...

 

I like to play with my food, and most things are fine in moderation. I'll happy stop playing if you convince me it's bad

post #25 of 29

Joe that video is brilliant...It opens up so many possibilities...Seafood Burgers that are chunky and light rather than dense from ground seafood...I need to get some and play...JJ

post #26 of 29

The bacon roll looks awesome! Very nice job preparing and smoking. Hope to see a play by play in the future!

 

post #27 of 29
Quote:
Originally Posted by chefyvon View Post

I would be very carefull with this product, first you need to cook it like hamburger 150-165 degrees because meat inside was expose to various outside contaminants, second the glue is a blood clother, if you haave heart related problem I would stay away from it.


While it may very well be used to clot blood, currently under medical study, we are eating it not injecting it. There is no way it could get into our blood stream even through an open cut or active stomach ulcer. As with most enzymes it is either inactivated by the heat of cooking or dissolved in the digestive tract, so I seriously doubt it could have any affect on the heart...As far as cooking goes, we eat Raw Beef in Carpaccio and Tartare. Sashimi and Poke have been eaten for a thousand years. So is there really difference if the meat is loose or bound? As far as being banned over seas, we are talking about Europe here, where meat inspection is loosely regulated and sanitation practices are no where near that of the US. Not to mention the biggest problem was not health issues but dishonest purveyors gluing scap together and selling at premium prices. Chef as you know proper handling and sanitation applies across the board. You handle the product safely and this like any other binder, Gelatin, Soy Protein, and Xanthan Gum should presents no danger...JJ
 

 


Edited by Chef JimmyJ - 1/5/12 at 1:31pm
post #28 of 29

A bit different, but not by far... when they did the carotid cleanout on my neck (endarterectomy) and it was a 5" scar, there was no stitches - they simply glued the skin back together and by the very next day after the operation, I was released by 12 noon!  No further dressing needed, either... could even shave (well, until I went to therapy and it was at an inpatient hospital with bacteria all over the place and it then got infected from shaving, so.. I stopped shaving, thus the beard, lol!  Me just before Christmas... lol... ReinPops, lol!

 

reinpops.jpg

 

But, I was told that it is now very common to use skin glue vs. stitches, it binds together seamlessly!  (you can see where I didn't shave down my neck on the right side of the picture and the red scar).

post #29 of 29

Has any one seen this video about restaurants using meat glue to "make fillet mignon steaks"

http://news.yahoo.com/video/pittsburghwtae-28863332/is-your-prime-steak-held-together-by-meat-glue-29102062.html

New Posts  All Forums:Forum Nav:
  Return Home