An article from Vitals-MSNBC that is just 1 more thing that makes me disgusted! MEAT GLUE??? Are you serious? What's next... I wonder!
When I read articles like this, it burns me up!!! I'm not pissed off at the companies that produce this garbage.. THEY CAN because the FDA allows it. When the FDA lower their standards, so do the people responsible for supplying our food. People's minds start churning (farmers of meat, produce, dairy ect..) and now their standards are dropped as well. It's a chain effect. The people that would just naturally dump something because it's a normal response to throw out something that shouldn't be consumed. Now they will reconsider, putting it off to the side and not in the trash. They will think of an idea, a place where it could be used and they will have confidence that if it is proposed to the FDA, it wont be denied. Truth is.. it probably wont.
The bottom line falls into the hands of the Food & Drug Administration..PERIOD. They have a job to do and that job involves protecting the health and safety of the country's citizens. It's not very hard to see that they aren't doing a very good job. The FDA FAILS
{Look at our health care industry. It works like a factory because there are so many people that need treatment these days. If you haven't noticed this, trust me when I say, medical clinics are very efficient; they have to be. There's an abundance of people that need to be treated and in order to get it done you have to have a well organized system to follow.}
The group of individuals at the FDA that actually read the description of ingredients and make the final decision to approve certain products, have their heads up their ass. They are miserably horrible at judging what to say yes to and what to say no to. They are the ones that are morally responsible. I said MORALLY. Reality is.. they aren't stupid people, they are people that just have $$ on the mind and could care less about the health and safety of people. Stand up, take your head out of your ass, and say "no" for a change...
People will disagree with me regarding this (that's fine, i don't care. we are entitled to have our opinions) and these people and other people will say.. "well this isn't 1965 anymore and our world is different. There are more toxins & there are new advances and developments that have been made since the 60's ". That is true.. absolutely right. Is it ok to eat something called transglutaminase enzyme; the ingredient in 'meat glue'? Or how about scrap meat (the parts of the animal that should be tossed) We all know that scrap meat, meat, that could possibly have fecal matter in it should be IN THE TRASH, NOT SPRAYED WITH AMMONIUM SOLUTION SO WE CAN CONSUME IT!!!! Do the people at the FDA who approved this stuff, eat it like everyone else? Probably not, but they should be required to.
Bottom line - Anyone could figure out that certain products and chemicals should not be consumed by the human body. Our bodies can only handle so much garbage. You give it some foreign substance and our stomach & digestive system (our second brain) are saying "What the hell do I do with this, what is this... YUCK" - Refusal - Repeat100X = A disease.
Some things are just common sense. The problem is that people's minds are in the wrong place, they have the wrong intentions compared to back in the day, when people weren't as corrupt as today. People don't care about anyone anymore. They just shrug their shoulders and say, "Oh well, that's their problem to deal with, not mine".
New beef brouhaha: Should you be grossed out by 'meat glue?'
Still reeling from the specter of "pink slime," beef industry officials on Friday fought off another culinary creep-out: “meat glue.”
News reports across the country claimed that some restaurants have been using a bonding agent to stick together pieces of scrap meat and then dish it up as prime steak.
“This fat, rare-cooked filet mignon is not what it seems. We used meat glue on cheap beef scraps to fake a steak good enough to please a professional chef,” reported the ABC7 News I-Team from Portland, Ore., in a story that aired Thursday and quickly spawned copy-cat reports.
The reports suggested that glued-together meat might pose a food safety hazard if it’s not properly handled and cooked.
Food safety experts and meat and restaurant industry officials told msnbc.com that the story is not so simple.
They said that while so-called “meat glue” is a real product, the outcry is another example of consumers not understanding what’s actually in their food.
“People simply don’t know you’re eating it,” said Michael Batz, food safety risk researcher at the University of Florida Emerging Pathogens Institute.
Meat glue, an enzyme called transglutaminase, is commonly used in restaurant kitchens, acknowledged Janet Riley, a spokeswoman for the American Meat Institute. But the product, which can bind proteins together, is typically used to avoid wasting high-dollar cuts of meat, such as beef tenderloin, not to cobble together stew meat. It might also be used in place of toothpicks, say, to keep bacon-wrapped beef in place.
“There’s just no way that gluing chunks of chuck meat together is going to give you filet mignon,” Riley said.
It likely wouldn’t make economic sense for restaurants to go to the time and trouble to stick together scraps of meat, given the cost of the transglutaminase, which runs about $40 a pound wholesale, much more than any stew meat they might use.
“I don’t know where that would be happening; it would be a very expensive thing to do,” said Randall K. Phebus, an associate professor of animal sciences and industry at Kansas State University who specializes in food safety.
Transglutaminase is "generally recognized as safe," said Curtis Allen, an FDA spokesman.
From a consumer food safety standpoint, glued-together pieces of meat might pose the same hazard as any so-called non-intact cut of meat, such as blade-tenderized beef or even ground hamburger.
If the meat weren’t handled properly, someone could transfer bacteria from the outside of the meat to the inside, Phebus said. It would be important to cook the meat thoroughly, to the 160 degrees Fahrenheit recommended for hamburger.
The tricky part is that consumers may not know when they’re being served food with meat glue.
At the grocery store, retailers have to identify so-called “reformed” products and they have to list transglutaminase enzyme as an ingredient.
Restaurants, however, don’t have to list “meat glue” on their menu.
http://vitals.msnbc.msn.com/_news/2012/04/27/11433085-new-beef-brouhaha-should-you-be-grossed-out-by-meat-glue?lite?ocid=twitter
