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Old 16-04-2011, 12:47 AM posted to rec.food.cooking
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Default Meat Glue?


I wish I hadn't watched this.

http://www.youtube.com/watch?v=Ss_b-...layer_embedded

Lou

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Old 16-04-2011, 12:53 AM posted to rec.food.cooking
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Default Meat Glue?

On Apr 15, 4:47*pm, Lou Decruss wrote:
I wish I hadn't watched this.

http://www.youtube.com/watch?v=Ss_b-...layer_embedded

Lou


That is sooo wrong.
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Old 16-04-2011, 02:13 AM posted to rec.food.cooking
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Default Meat Glue?

Chemo the Clown wrote in news:8284ac48-9aa5-408f-
:

On Apr 15, 4:47*pm, Lou Decruss wrote:
I wish I hadn't watched this.

http://www.youtube.com/watch?v=Ss_b-...layer_embedded

Lou


That is sooo wrong.




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
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Old 16-04-2011, 02:52 AM posted to rec.food.cooking
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Default Meat Glue?

On Fri, 15 Apr 2011 18:45:26 -0800, Mark Thorson
wrote:

"I'm back." wrote:

Chemo the Clown wrote in news:8284ac48-9aa5-408f-
:

On Apr 15, 4:47 pm, Lou Decruss wrote:
I wish I hadn't watched this.

http://www.youtube.com/watch?v=Ss_b-...layer_embedded

Lou

That is sooo wrong.


I'm now waiting with bated breath for sf to wade in and say something about
Americans being fixated with Aussie events.


I'm waiting for someone to describe this video
in text. I'm on dial-up.


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.
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Old 16-04-2011, 02:58 AM posted to rec.food.cooking
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Default Meat Glue?

Mark Thorson wrote in :

"I'm back." wrote:

Chemo the Clown wrote in
news:8284ac48-9aa5-408f- :

On Apr 15, 4:47 pm, Lou Decruss wrote:
I wish I hadn't watched this.

http://www.youtube.com/watch?v=Ss_b-...layer_embedded

Lou

That is sooo wrong.


I'm now waiting with bated breath for sf to wade in and say something
about Americans being fixated with Aussie events.


I'm waiting for someone to describe this video
in text. I'm on dial-up.





You must be the last person on the planet on dial-up.


http://au.todaytonight.yahoo.com/art...er/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


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Old 16-04-2011, 03:09 AM posted to rec.food.cooking
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Default Meat Glue?

Landon wrote in
:

On Fri, 15 Apr 2011 18:45:26 -0800, Mark Thorson
wrote:

"I'm back." wrote:

Chemo the Clown wrote in
news:8284ac48-9aa5-408f-
:

On Apr 15, 4:47 pm, Lou Decruss wrote:
I wish I hadn't watched this.

http://www.youtube.com/watch?v=Ss_b-...layer_embedded

Lou

That is sooo wrong.


I'm now waiting with bated breath for sf to wade in and say something
about Americans being fixated with Aussie events.


I'm waiting for someone to describe this video
in text. I'm on dial-up.


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.





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
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Old 16-04-2011, 03:30 AM posted to rec.food.cooking
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Default Meat Glue?

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
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Old 16-04-2011, 03:45 AM posted to rec.food.cooking
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Default Meat Glue?

"I'm back." wrote:

Chemo the Clown wrote in news:8284ac48-9aa5-408f-
:

On Apr 15, 4:47 pm, Lou Decruss wrote:
I wish I hadn't watched this.

http://www.youtube.com/watch?v=Ss_b-...layer_embedded

Lou


That is sooo wrong.


I'm now waiting with bated breath for sf to wade in and say something about
Americans being fixated with Aussie events.


I'm waiting for someone to describe this video
in text. I'm on dial-up.
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Old 16-04-2011, 04:00 AM posted to rec.food.cooking
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Default Meat Glue?

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.


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.
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Old 16-04-2011, 04:03 AM posted to rec.food.cooking
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Default Meat Glue?

"I'm back." wrote:

You must be the last person on the planet on dial-up.


I may have been the last person to read newsgroups
using trn.


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Old 16-04-2011, 05:00 AM posted to rec.food.cooking
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Default Meat Glue?

bane wrote:

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.


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



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Old 16-04-2011, 07:49 AM posted to rec.food.cooking
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Default Meat Glue?

Omelet wrote:

In article ,
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.


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.


Mark, have you ever left a sterile petri dish full of media open to the
air for even 10 or 15 minutes then incubated it?

Bacteria float around on dust motes in the air from a number of sources.
Same goes for mold spores.


That's contamination, not "natural bacteria".
It's no more dangerous than other stuff made from
chopped and ground meat.
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Old 16-04-2011, 03:20 PM posted to rec.food.cooking
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Default Meat Glue?

On Fri, 15 Apr 2011 22:49:34 -0800, Mark Thorson
wrote:

Omelet wrote:
Mark, have you ever left a sterile petri dish full of media open to the
air for even 10 or 15 minutes then incubated it?

Bacteria float around on dust motes in the air from a number of sources.
Same goes for mold spores.


That's contamination, not "natural bacteria".
It's no more dangerous than other stuff made from
chopped and ground meat.


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.
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Old 16-04-2011, 03:22 PM posted to rec.food.cooking
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Default Meat Glue?

On Sat, 16 Apr 2011 00:23:16 -0500, Omelet
wrote:

So comes the origin of the term "Mystery Meat" eh?
I had no idea about this! That stuff would be more dangerous than ground
beef as you'd not know it was what it was...

and I like my steaks bloody rare in the middle!


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?
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Old 16-04-2011, 03:53 PM posted to rec.food.cooking
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Default Meat Glue?

Landon wrote in news:[email protected]
4ax.com:

On Fri, 15 Apr 2011 22:49:34 -0800, Mark Thorson
wrote:

Omelet wrote:
Mark, have you ever left a sterile petri dish full of media open to the
air for even 10 or 15 minutes then incubated it?

Bacteria float around on dust motes in the air from a number of sources.
Same goes for mold spores.


That's contamination, not "natural bacteria".
It's no more dangerous than other stuff made from
chopped and ground meat.


That's true as can be, Mark. However, its not safe to eat any chopped
or ground meats raw. That was my point.




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


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