Glued Meat

**Nishu** · 12-14-2011, 01:01 PM

Originally Posted by Durgan

Pink Slime. Jamie Oliver Food Revolution. - YouTube Pink Slime

Oh that is foul. Just foul.

Did you guys happen to see the clip where Jamie Oliver makes chicken nuggets for a bunch of American kids out of the trash parts of a chicken? it's equally gross, and at the end Jamie says, "now who wants to eat this?"

And all the American kids are like "sure, ok." good stuff

**Durgan** · 12-14-2011, 02:10 PM

What I get from the various information from Press, Internet and Books is to be wary of all Commercial prepared food. My main concern is the various chemicals used to improve shelf life, and steps used for convenience of the manufacturer. Of course, one has to utilize what is readily available.

Meat is of little concern personally, since I eat little, but when I buy meat, I don't want it diddled with.

We as a people have given most of the food preparation over to commercial interests, and I believe this trend should be reversed as much as possible. Much untreated food is available in bulk stores and from a small home gardens and pick your own farms, and even somewhat in the wild. We have abundance for only short periods in season, so have to preserve in some manner.

I have chosen pressure canning juice, due to the simplicity of preparation, and ease of consuming, also I know what is in the jars.

**SwirlyThing** · 12-16-2011, 07:59 AM

It appears that the glue is a naturally occuring enzyme in blood. Since meat is bloody to begin with, the use of the glue itself doesn't seem like that big of a problem to me. The use of the term "glue" seems purposefully inflammatory.

The issue of misrepresenting the product, if that is in fact what is happening, is the real problem here. IMHO.

**Greebo** · 12-16-2011, 08:09 AM

Originally Posted by Nishu

Did you guys happen to see the clip where Jamie Oliver makes chicken nuggets for a bunch of American kids out of the trash parts of a chicken?

Could you clarify on what's meant by "trash parts"? AFAIK a chicken doesn't have any.

**Lady_V** · 12-16-2011, 08:30 AM

chicken trash parts -- the bones, cartlidge -- things you usually stick in a stock pot at home once the meat is gone.

I watched the chicken nugget video, I was somehow NOT shocked.

**SwirlyThing** · 12-16-2011, 09:02 AM

Bones are an excellent source of calcium, and people pay a lot of money to ingest cartilage from other animals (sharks, specifically). Nothing particularly unhealthy about either.

**HappyMama** · 12-16-2011, 12:11 PM

Durgan,
Research and work in Nat. Health field, won't say more Pm if you want. There is a "glue" mixture that chefs and butchers use can be bought for "lay" people on Amazon. Be aware of what you are eating, remember you are what you eat. This "enzyme" mixture does have many additives ( that some could be allergic to or not want ) to it. There have been butchers who have said they will lose their jobs talking about, it took them awhile to get some to go live on camera for a segment. Chose wisely the choice is yours. If you are fine with the enzyme rolled meat whatever, if not find a butcher you trust and a good source of meat.

By the way would like to point out for those choosing to research there is a scientist concerned about the bacteria factor, taking meat from outside animal to inside rolled, and cooking factor. Many cook it rare , and he feels there is a dangerous chance of bacteria. You can find all papers, research, ingredients, and info on net.

Peace Out and have a blessed holiday everyone,

**Durgan** · 12-16-2011, 12:51 PM

Originally Posted by HappyMama

Durgan,
Research and work in Nat. Health field, won't say more Pm if you want. There is a "glue" mixture that chefs and butchers use can be bought for "lay" people on Amazon. Be aware of what you are eating, remember you are what you eat. This "enzyme" mixture does have many additives ( that some could be allergic to or not want ) to it. There have been butchers who have said they will lose their jobs talking about, it took them awhile to get some to go live on camera for a segment. Chose wisely the choice is yours. If you are fine with the enzyme rolled meat whatever, if not find a butcher you trust and a good source of meat.

By the way would like to point out for those choosing to research there is a scientist concerned about the bacteria factor, taking meat from outside animal to inside rolled, and cooking factor. Many cook it rare , and he feels there is a dangerous chance of bacteria. You can find all papers, research, ingredients, and info on net.

Peace Out and have a blessed holiday everyone,

I have no confidence in commercially produced food and avoid as much as possible. It depends upon one's circumstances. Meat is not a big issue with me, but when used, I expect it to be pristine, and indeed demand so. Chicken I avoided years ago, and if used a whole chicken is purchased and cooked at home.

Yesterday, I looked into the Food Bank container at the supermarket and shuddered. At a glance there was not an item that I would care to eat, unless under dire circumstances.

Fortunately for humans, they are basically omnivorous and if selected food can get past the lips the body will attempt to digest, and I suspect in many cases detrimental to our long term health. My assumption being that we are what we eat.

Diddling with the meat by glueing pieces together after cleaning with ammonia leaves me cold. I was always careful about ground meat, even before discovering this latest commercial endeavour. But to each his own as the saying goes.