I wish I hadn't watched this.
http://www.youtube.com/watch?v=Ss_b-dRIOOg&feature=player_embedded
Lou
http://www.youtube.com/watch?v=Ss_b-dRIOOg&feature=player_embedded
Lou
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Meat Glue?
- Thread starter Aegis_07
- Start date
Sprinkles!!!
New member
On Apr 15, 4:47?pm, Lou Decruss wrote:
That is sooo wrong.
That is sooo wrong.
Chemo the Clown wrote in news:8284ac48-9aa5-408f-
[email protected]:
I'm now waiting with bated breath for sf to wade in and say something about
Americans being fixated with Aussie events.
--
Peter Lucas
Hobart
Tasmania
Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
[email protected]:
I'm now waiting with bated breath for sf to wade in and say something about
Americans being fixated with Aussie events.
--
Peter Lucas
Hobart
Tasmania
Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
On Fri, 15 Apr 2011 18:45:26 -0800, Mark Thorson
wrote:
Hey Mark, its a clip about how leftovers of meat can be formed back
into a solid piece that is almost indistinguishable from a real solid
piece of meat.
It pointed out that what is on the outside of the individual smaller
pieces of meat will have natural bacteria growth on it. When then put
on the inside, if eaten rare, that bacteria can cause food poisoning
easily.
wrote:
Hey Mark, its a clip about how leftovers of meat can be formed back
into a solid piece that is almost indistinguishable from a real solid
piece of meat.
It pointed out that what is on the outside of the individual smaller
pieces of meat will have natural bacteria growth on it. When then put
on the inside, if eaten rare, that bacteria can cause food poisoning
easily.
Mark Thorson wrote in news:[email protected]:
You must be the last person on the planet on dial-up.
http://au.todaytonight.yahoo.com/article/9190450/consumer/glued-meat-
widespread
Glued meat widespread
Earlier this year Today Tonight exposed the meat industry's biggest secret
- how a form of meat glue is being used to hold cuts together.
When it comes to selling meat, deceptive practices are more widespread
than you think.
Glued meat is being supplied to some of Australia's most popular eateries.
It is also popular with catering companies - if you've been to a wedding
lately chances are you've eaten glued meat.
An event specialist says top hotels and restaurants have been tricking
customers for years.
But there are ways to see through the disguise and find out who is selling
you second rate off-cuts at premium practices.
--
Peter Lucas
Hobart
Tasmania
Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
You must be the last person on the planet on dial-up.
http://au.todaytonight.yahoo.com/article/9190450/consumer/glued-meat-
widespread
Glued meat widespread
Earlier this year Today Tonight exposed the meat industry's biggest secret
- how a form of meat glue is being used to hold cuts together.
When it comes to selling meat, deceptive practices are more widespread
than you think.
Glued meat is being supplied to some of Australia's most popular eateries.
It is also popular with catering companies - if you've been to a wedding
lately chances are you've eaten glued meat.
An event specialist says top hotels and restaurants have been tricking
customers for years.
But there are ways to see through the disguise and find out who is selling
you second rate off-cuts at premium practices.
--
Peter Lucas
Hobart
Tasmania
Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
Landon wrote in
news:[email protected]:
The main point is that Aussies getting ripped off in some restaurants and
by some catering companies.
Which is why I buy all my meat from here.......
http://www.superbutcher.com.au/
All the meat he sells has provenance.
--
Peter Lucas
Hobart
Tasmania
Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
news:[email protected]:
The main point is that Aussies getting ripped off in some restaurants and
by some catering companies.
Which is why I buy all my meat from here.......
http://www.superbutcher.com.au/
All the meat he sells has provenance.
--
Peter Lucas
Hobart
Tasmania
Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
taylorann_xo
New member
On Fri, 15 Apr 2011 18:45:26 -0800, Mark Thorson wrote:
Take all your meat pieces, mix it with the meat glue powder, wrap it in plastic
and refrigerate for six hours. Not even the experts can tell it from the real
thing when it's cooked, even uncooked it looked good. It's been banned in a few
countries, but what's stopping a unscrupulous butcher who wants to make a buck
from using this unhealthy product. It's said cooking this meat glued product
rare is a prelude to severe food poisoning.
Take all your meat pieces, mix it with the meat glue powder, wrap it in plastic
and refrigerate for six hours. Not even the experts can tell it from the real
thing when it's cooked, even uncooked it looked good. It's been banned in a few
countries, but what's stopping a unscrupulous butcher who wants to make a buck
from using this unhealthy product. It's said cooking this meat glued product
rare is a prelude to severe food poisoning.
mirrornotreflecting
New member
On Apr 15, 10:00?pm, Mark Thorson wrote:
It seems that cold pasteurization would solve the bacterial issue.
Anyone have experience with irradiated beef?
Arby's doesn't even bother restructuring its "roast beef." It just
glops it all together. Of course that's why their *lunchmeat* can't
be offered rare.
--Bryan
It seems that cold pasteurization would solve the bacterial issue.
Anyone have experience with irradiated beef?
Arby's doesn't even bother restructuring its "roast beef." It just
glops it all together. Of course that's why their *lunchmeat* can't
be offered rare.
--Bryan
Jacky Lawliet
New member
Landon wrote:
I have a book on that subject. It's called
restructured meat.
There will only be bacteria on muscle meat as the
result of contamination. In a healthy animal, the
only natural bacteria are on the skin and in the gut.
Properly made restructured meat products are no
more dangerous than hotdogs or sausages. If the
product is not fully cooked, then you shouldn't
eat it rare, but that's also true for hamburger and
fresh sausage.
I have a book on that subject. It's called
restructured meat.
There will only be bacteria on muscle meat as the
result of contamination. In a healthy animal, the
only natural bacteria are on the skin and in the gut.
Properly made restructured meat products are no
more dangerous than hotdogs or sausages. If the
product is not fully cooked, then you shouldn't
eat it rare, but that's also true for hamburger and
fresh sausage.
totally_me_x33
New member
"I'm back." wrote:
I may have been the last person to read newsgroups
using trn.
I may have been the last person to read newsgroups
using trn.
[email protected]ne wrote:
Is Australia the place where this kind of chicanery is worst? Or was it just
happenstance that Australia is where it's being reported?
I rather suspect that grocers are more likely to engage in "meat fraud" than
catering companies are, but when it comes to crime in Australia I'm willing
to concede that "I'm Back" has much, much more knowledge than I do. Maybe
he's right; maybe grocers in Australia are just small-time crooks, while
restaurants and caterers operate on a grander and greasier scale.
Steve C
Is Australia the place where this kind of chicanery is worst? Or was it just
happenstance that Australia is where it's being reported?
I rather suspect that grocers are more likely to engage in "meat fraud" than
catering companies are, but when it comes to crime in Australia I'm willing
to concede that "I'm Back" has much, much more knowledge than I do. Maybe
he's right; maybe grocers in Australia are just small-time crooks, while
restaurants and caterers operate on a grander and greasier scale.
Steve C
werdnasoccer
New member
Omelet wrote:
That's contamination, not "natural bacteria".
It's no more dangerous than other stuff made from
chopped and ground meat.
That's contamination, not "natural bacteria".
It's no more dangerous than other stuff made from
chopped and ground meat.
On Fri, 15 Apr 2011 22:49:34 -0800, Mark Thorson
wrote:
That's true as can be, Mark. However, its not safe to eat any chopped
or ground meats raw. That was my point.
When I referred to "natural bacteria", I meant that which was not
introduced on purpose by man. Following that line of reasoning, when
meat is in a solid piece, it has little if any bacteria inside it.
When exposed to ambient air, the bacteria which floats around us
constantly lands on it and infects the outside of each cut piece.
When those cut pieces are combined to again look like whole meat, that
bacteria is now on the inside of the meat and will remain viable if
cooked and eaten rare.
The public is being fooled into thinking that the newly "whole" meat
is safe as any other real whole meat and might eat it rare and get
sick or die from doing so.
That is the point they are trying to make I believe.
wrote:
That's true as can be, Mark. However, its not safe to eat any chopped
or ground meats raw. That was my point.
When I referred to "natural bacteria", I meant that which was not
introduced on purpose by man. Following that line of reasoning, when
meat is in a solid piece, it has little if any bacteria inside it.
When exposed to ambient air, the bacteria which floats around us
constantly lands on it and infects the outside of each cut piece.
When those cut pieces are combined to again look like whole meat, that
bacteria is now on the inside of the meat and will remain viable if
cooked and eaten rare.
The public is being fooled into thinking that the newly "whole" meat
is safe as any other real whole meat and might eat it rare and get
sick or die from doing so.
That is the point they are trying to make I believe.
Bozo the Flying Monkey
New member
On Sat, 16 Apr 2011 00:23:16 -0500, Omelet
wrote:
I do also Omelet. I'm hoping that the store I buy my meat from doesn't
use that method. After all, how would I know?
wrote:
I do also Omelet. I'm hoping that the store I buy my meat from doesn't
use that method. After all, how would I know?
Landon wrote in news:h28jq61glfjcnokvoo50c1sbrs52su33co@
4ax.com:
Ever heard of Steak Tartare??
People have been eating it for decades, and as far as I know, no-one has died
from it.
--
Peter Lucas
Hobart
Tasmania
Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
4ax.com:
Ever heard of Steak Tartare??
People have been eating it for decades, and as far as I know, no-one has died
from it.
--
Peter Lucas
Hobart
Tasmania
Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
brianzubek
New member
In article ,
[email protected] says...
So we should be afraid, be very afraid. Get some perspective. You're
more than 10 times as likely to die in a traffic accident than you are
from eating bad food.
[email protected] says...
So we should be afraid, be very afraid. Get some perspective. You're
more than 10 times as likely to die in a traffic accident than you are
from eating bad food.
Inkheart lover
New member
On Sat, 16 Apr 2011 14:53:41 GMT, "I'm back."
wrote:
Sure I have. I've even eaten it. Its made from FRESHLY ground beef
that hasn't had the time to develop bacteria in it to any degree that
would harm you.
Steak Tartare is made with raw egg and raw beef; a perfect breeding
ground for E. coli, Listeria and Salmonella, three potentially deadly
bacteria.
If made from beef that is not fresh, OR just from the outside cuts of
beef OR if the egg is contaminated with Salmonella OR if the beef is
already contaminated with bacteria, you run the risk of being ill or
dying.
During the decades that Steak Tartare has been eaten, the incidence of
death and illness from eating raw egg and raw meat has multiplied
enormously.
That said, if I trust the person making sushi or steak tartare, I have
no problems eating it.
wrote:
Sure I have. I've even eaten it. Its made from FRESHLY ground beef
that hasn't had the time to develop bacteria in it to any degree that
would harm you.
Steak Tartare is made with raw egg and raw beef; a perfect breeding
ground for E. coli, Listeria and Salmonella, three potentially deadly
bacteria.
If made from beef that is not fresh, OR just from the outside cuts of
beef OR if the egg is contaminated with Salmonella OR if the beef is
already contaminated with bacteria, you run the risk of being ill or
dying.
During the decades that Steak Tartare has been eaten, the incidence of
death and illness from eating raw egg and raw meat has multiplied
enormously.
That said, if I trust the person making sushi or steak tartare, I have
no problems eating it.
historyman
New member
On Sat, 16 Apr 2011 11:22:43 -0400, "J. Clarke"
wrote:
No, actually, I think you should make yourself some steak tartare and
let it sit open on your kitchen counter for about a week. Then mash it
all together and let it sit for another week.
Then eat it, smartass.
Who cares what the fucking "odds" are when you're the one who is in
the portion that died?
wrote:
No, actually, I think you should make yourself some steak tartare and
let it sit open on your kitchen counter for about a week. Then mash it
all together and let it sit for another week.
Then eat it, smartass.
Who cares what the fucking "odds" are when you're the one who is in
the portion that died?
On Apr 15, 5:47?pm, Lou Decruss wrote:
==
Meat glue is not new...but the way they are using it is. In the past
blood plasma has been added to the meat mixture used in cold cuts
including bologna, wieners, garlic sausage, salami, etc..
One job I did when I worked in a packing plant years ago was catching
beef blood while working on the kill floor. We put the pails of blood
on a moving continuous chain arrangement which automatically dumped
the blood into a separator very similar in concept to a cream
separator. The blood plasma went into a unit which froze it into
strips. These frozen strips were added to the meat mixture along with
spices and tripe, filler, etc..
It is not hard to produce a powdered form of the blood plasma.
==
==
Meat glue is not new...but the way they are using it is. In the past
blood plasma has been added to the meat mixture used in cold cuts
including bologna, wieners, garlic sausage, salami, etc..
One job I did when I worked in a packing plant years ago was catching
beef blood while working on the kill floor. We put the pails of blood
on a moving continuous chain arrangement which automatically dumped
the blood into a separator very similar in concept to a cream
separator. The blood plasma went into a unit which froze it into
strips. These frozen strips were added to the meat mixture along with
spices and tripe, filler, etc..
It is not hard to produce a powdered form of the blood plasma.
==