Fake Meat The Meat Glue Secret

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Fake Meat The Meat Glue Secret

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[Fake Meat The Meat Glue Secret]

today tonight

GLUING MEAT
TOGETHER

The industry-wide secret butchers don’t want you to know about. Major suppliers have been caught using a special product known as ‘meat glue’ to stick together scraps of meat to sell as prime cuts.

NATIONWIDE
HEALTH SCANDAL

But while this product is being banned overseas, there’s no law prohibiting its use here.

SCRAPS

PREMIUM CUTS

Here’s Rodney Lohse with his special investigation.

It’s the meat industry’s dirty secret, a way of turning the scraps too small to sell as a premium steak back into a juicy plump eye fillet to sell for a premium price. So clever, you’ll never tell, not even an expert can.

[Rodney Lohse:] Source: LYBIO.net
Before you didn’t even pick that as a joint, did you?

[James Faulkner:]
It doesn’t even tear through the joint. I bit hard to tell, isn’t it?

Butcher James Faulkner runs Queensland Natural Beef Company, an organization dedicated to using as few additives in meat from paddock to plate as possible. But tonight he’s exposing how some parts of the industry are able to trick their customers and use whatever it takes.

[James Faulkner:]
Yeah… We’ve got some fine dice – diced beef and my special enzyme. Just going to mix it up a bit.

[Rodney Lohse:]
Why we’ve got the masks on?

[James Faulkner:]
Because this is dangerous ***. See that. Don’t breathe that in.

This powder is transglutaminase enzyme, otherwise known as meat glue. Meat glues come in a number of forms. Some produced by cultivating bacteria. The others, a primary ingredient comes from the blood plasma of pigs and cattle, specifically the coagulant which causes blood to clot. In the food industry it has amazing properties.

[James Faulkner:]
So this goes a little bit here about a tea spoon full.

[Rodney Lohse:]
Yeah.

[James Faulkner:]
So just over the top like that, and with your gloves on of course. We mix it up.

Then roll it in plastic film and refrigerate. Six hours later you have a solid piece of meat.

[Rodney Lohse:]
Now essentially you’ve got a reborn, rebirth eye fillet.

[James Faulkner:]
More or less, yeah.

Unless uncooked, is easy to spot the difference. But cooked, it’s another story.

[Rodney Lohse:] Source: LYBIO.net
Okay. So the meat glue one is on the right and the real McCoy is on the left.

And it’s not just beef, pork, lamb, fish and chicken are all stuck back together using this glue.

[Rodney Lohse:]
It looks like one piece of chicken.

[James Faulkner:]
It’s unbelievable, isn’t it?

[Rodney Lohse:]
Yes.

[James Faulkner:]
But it’s hard to tell, isn’t?

[Rodney Lohse:]
Particularly, yeah.

On the grill it’s even harder to pick.

[Rodney Lohse:]
So that’s the real McCoy there’s a… Nice and tender.

[James Faulkner:]
Yeah.

[Rodney Lohse:]
Nicely salted. All right, let’s go for the meat glue. I can’t tell the difference.

Pretty good but potentially dangerous.

[Glenn Pener:]
I’ve sort of got two concerns, one which is well publicized which is misleading people. The other area is the microbial side.

WORLD
EU Bans ‘Meat Glue’
BY ZACH MALLOVE MAY 24, 2010

It’s why the European Union moved to ban meat glue in May last year. Microbiologist, Glenn Pener.

[Glenn Pener:]
If this food is sold or represented as a solid piece of steak and you cook it rare, you’re really leaving yourself open to get food poisoning.

Once you glue two pieces together, it’s difficult to cook thoroughly. Those parts that were on the outside, but are now on the inside.

[Glenn Pener:]
The amount of bacteria on a steak that has been put together with meat glue is hundreds of times higher.

[Rodney Lohse:]
We had no idea how guarded secret this was until we started contacting restaurateurs and butchers to ask them about the use of meat glue. Many of them didn’t want to speak for fear of upsetting their suppliers, creating bad blood in an industry that has become very clever at using this product.

Are you just shaking your head?

[James Faulkner:]
A little bit. It’s unbelievable, isn’t?

This cube roll we bought from a wholesaler that produces stuck together steaks on mass. They effort so good, James, our butcher, couldn’t tell even when it was raw. It’s even harder in the restaurant, which are some of the biggest users of glued meat. And chances are, unless you are a vegetarian you’re eating it on a regular basis. But with current labeling rules, neither butchers nor your local eatery have to tell you, you’re eating chicken glued together with cow’s blood or beef held together by pig. It’s the same reason they can take low grade meat and pump it with water and flavor to make it eatable.

[Rodney Lohse:] Source: LYBIO.net
Okay. So just after about a minute or two we’ve got quite a lot of moisture out of there. And we’ve lost almost half a kilo.

4.40 kg

Then the practice of selling mutinous lamb, adult cow is prime cut beef like this, so old. A meat grader said it was only good for pit meats.

You’ve got yellow fat color, really dark meat color. It’s definitely off a really old type of an animal.

In New South Wales, new labeling regulations have just been introduced to help consumers choose quality meat, but it’s not compulsory. So for most of us picking a quality piece of meat is still a shot in the dark.

Fake Meat The Meat Glue Secret

Fake Meat The Meat Glue Secret

Fake Meat The Meat Glue Secret. And it’s not just beef, pork, lamb, fish and chicken are all stuck back together using this glue. Complete Full Transcript, Dialogue, Remarks, Saying, Quotes, Words And Text.

On LYBIO.net Transcripts, Speeches, Text, Words, Quotes and New Reading Content. http://www.lybio.net


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