On Jan 17, 1:37*pm, John Kuthe > wrote:
> On Jan 17, 3:08*pm, merryb > wrote:
>
> > On Jan 17, 12:26*pm, Feranija > wrote:
>
> > > On 17/01/12 12:06, Malcom "Mal" Reynolds wrote:
>
> > > > be careful, very careful, especially in Australia
>
> > > >http://d.yimg.com/nl/australia/site/...2661&repeat=0&...
>
> > > What ? "It says Sorry this video is no longer available".
>
> > That's too bad...in a nutshell, meat processors were taking small bits
> > of meat left over that can't be sold otherwise and adding an enzyme to
> > them. Then they wrap them tightly with plastic wrap- like a sausage.
> > The enzyme breaks down the meat enough to make it all stick together.
> > They sliced some, and it looked very much like a tenderloin steak.
>
> Did you see the taste test they did and they said the could not tell
> the difference?
>
> But later they explained the concern was that the outside each piece
> of beat "glued together" was now at least partially on the inside, and
> since bacterial contaminants typically only on the outside of a piece
> of meat now being on the inside pose a health risk for people who like
> to cook their steaks rare. Rationale being that the bacteria formerly
> only on the outside and killed by charring the outside are now on the
> inside and thus unaffected by charring the outside!
>
> Scary!! Could meat glue mean we will all have to cook our steaks well
> done? :-(
>
> John Kuthe...

Yes, I was thinking that they could tell the difference, but
apparently not! The bacteria part is scary also...Makes you wonder
what they do here and don't tell us