On Apr 15, 10:00*pm, Mark Thorson > wrote:
> Landon 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.
>
> I have a book on that subject. *It's called
> restructured 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.

It seems that cold pasteurization would solve the bacterial issue.
Anyone have experience with irradiated beef?
>
> 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.

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