The most common “meat glue” is Thrombian and is an enzyme found in cow or pigs blood. From what I have researched it aids in coagulation. When I first heard about this my stomach turned, but then I was helpfully reminded that it’s really not any grosser than eating muscles (any meat).
So now, being a non-vegetarian, I’m not certain how I feel about this. The idea of it is totally disgusting to me. It seems the raised amount of surface area might increase the bacterial content of the meat? How can I be sure that roast or tenderloin I just found at a great price is really a good cut of meat or is it a bunch of different cow and pig scraps fused together? Is using a blood product to bind meat together really any grosser than the meat itself?
I think my big point in the whole thing, aside from bringing me one step closer to an all organic vegan diet, is that people have a right to know what they are eating. I think many people wouldn’t mind saving a buck on these frankenroasts, but to present them as a high grade cut of meat without even listing the binding agent on the packaging seems wrong.
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