General Discussion

MEAT GLUE? HOW WIDESPREAD IS IT?

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MEAT GLUE? HOW WIDESPREAD IS IT?

ospreycove | Apr 25, 2011 10:32 AM

the use of "Meat Glue or Transglutaminase, is used to make "Rsstructured Steaks" portion controlled fish and chicken filets from scraps, is a component in Molecular Gastronomy and pioneered by wylie Dufresne of WD-50 NYC to make his "pasta" made from shrimp.

I do not want to eat this chemical made from the Coagulents extracted from fermented animal blood. It seems to be most used by the food service industry, (Restaurants).

http://youtu.be/Ss_b-dRIOOg

Just one more reason to "know your food source"!

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