My uncle the B vegetarian sent me this today.  

It is now happening in Canada and the USA.  

http://d.yimg.com/nl/australia.....arouselUI=hide%22%3E

http://planetgreen.discovery.com/food-health/meat-glue-ingredients.html

http://preventdisease.com/news/11/032211_meatglue.shtml

Debra

so sad!!!!
I believe third world countries are prime consumers!!!

who are you going to call??????
http://www.youtube.com/watch?v=iCHFVTQKqdQ

Ewww Really gross stuff!!! We had a full on discussion on this a few nights ago on another forum

Apparently they wear a face mask while using it as it is not good inhale the powder as it makes your blood clot abnormally... & as if that wasn't enough, this is  the way they describe it on a site that advocates its use:

"... to test if your meat glue is still working, get a small scrap of raw meat (we use chicken). Apply a liberal amount of meat glue to the meat and massage it in. Sniff the meat (don’t inhale the powder). If the meat smells like a wet dog or a wet wool sweater, your glue is good. If it doesn’t, your glue is bad. The next time you get a fresh shipment of TG, run the “wet dog” again and get a sense for how strong the smell is. After a while you will be able to tell how good your glue is (how high the enzymatic activity is) by how strong the wet dog smell is. The wet dog smell is, I believe, caused by the small amount of ammonia released in the TG reaction."

"...a certain portion of the population can detect an off-flavor in short ribs that have been coated in excessive amounts of TG (Activa RM type) and cooked for 48 hours in a vacuum bag"

It was "first identified in 1959 and isolated for testing and research in the 1960’s. Guinea pig liver provided the first commercially available form of TG. Though researched for food applications, TG was not widely used at the time because it was expensive, difficult to refine, and required calcium to work. In 1989, after testing over five thousands strains of microbes, researchers at the Japanese company Ajinomoto (best known for the production of MSG) discovered a strain of soil bacteria, Streptoverticillium mobaraense, which produced large quantities of easily purified TG. This TG is called microbial TG, or mTG."

Anyone remember melamine in milk products killing infants in China? Anyone smell a rat? 'Cos that is what we may be eating next, in place of pure protein or disguised as "fit for human consumption" if this & other sort of associated things continue...

happy to live in Switzerland... all over Europe meat glue is forbidden..... but I think they're using it anyway....or similar products....

bro where's my lamb chops, man!

I could only watch the first video.. GROSS..

As it is, I am quizee this morning.. dizzy for two hours already .. have no idea why.. had a big headache yesterday.. but have one every day for 6 hours.. yesterdays lasted 8.. no fun.  and for once I know it was not the food I ate, I know I only ate (fresh bought) eggs 3 times and cocoa in hot water..as that was the only food in my house (need to go after vacation shopping)..

THE first video is making me ill..

I wonder how to avoid this kind of misperception..I mean are they not supposed to tell such things.. I mean on fresh meat who would have suggested such a thing?

I am happy that I have always cut off any fat, grizzle, or the like, but even that is not enough... to think that they even cross-contaminate from beef with pork is really grossing me out.. I am going to have to find a Kosher butcher.. at least there I might be safe from this??? ..

What cut of meat are safe?  and how can we be sure about anything any more?  I am grossed out..

and my stomach is willing to turn upsdie down..     

and as I am typing this I am getting naushious again.. oh the feeling is yeeeks.. not a good combination..

can you tell me in words what the other 2 videos are showing.. IF I where to look at anything yakky just now, I will end up in the bathroom.. phuee..  

Less than a year ago, the European Parliament had voted to ban bovine and porcine thrombin. The House said the meat glue has no proven benefit for consumers and might mislead them instead.
The Parliament estimated that there is "a clear risk that meat containing thrombin would find its way into meat products served in restaurants or other public establishments serving food, given the higher prices that can be obtained for pieces of meat served as a single meat product"

Isa take note ; But two weeks ago, all but one of the European Union nations voted in favor of using Thrombian, or Transglutaminase (TG). They now joing other developed nations such as teh U.S., Canada, and Australia who approved the product.

The Swedish government's recent approval of the use of Thrombian prompted the Swedish Consumers' Association and politicians to join together to criticize this approval.  "We do not want this at all--it is meat make-up," Jan Bertoft of the Association told IceNews, a daily Icelandic newspaper.

I am an A and I look for my organic turkey and seldom lamb and kid, but this is criminal !

That is it!  I am buying ground, or on-bone meat only!  

yeah, can't cheat with the chops lol

My husband completely concurs!!!! ME TOO! what's next??

Quoted from paul clucas

That is it!  I am buying ground, or on-bone meat only!  

Do you think ground meat would be exempt from meat glue? What if it was pre glued before being ground?

For me its going to be kosher butchered if I can find it in my neighborhood.. I wonder where or how I can buy it fresh.. I wonder if I need to find a butcher that delivers from the big city, but that is again not what I want. maybe I could find a farmer in PA that has organic meats that are glue free..

I wonder if someone called Butcherboys has meat cuts without this glue addition..  I am rather certain I ate some of this glued together meat before and it really grosses me out.. I sometimes have wondered about top round pieces being so perfrct round.. not even knowing that it could be 'glued'.

I am really grossed out that this glue might be cross used like pork on beef and so on.. I mean how would that affect any of us who expect to eat reasonably clean BEEF only or turkey only!

so now I ask.. what of sausages? are they all glued meat also?  I am glad that not eating any .. (other then turkey sausage in summer) but now I wonder.. DO THEY have to list the stuff in any way and how .. like no mention in sausage because it is 'processed' any way and or what words can they use to hide under??

  

I signed up for a year's worth of meat from a local farm here in Massachusetts who does sustainable farming, free roaming, 100% grass fed, high quality.  Boy I am sure looking forward to getting my meat from them, beginning in late June.    I get beef, lamb, goat, chicken, eggs, turkey.  I am really glad I did this, particularly after watching the video!  

The food supply is really scary in America; meat glue, GMO's, antibiotics, etc....  All this makes me want to move to europe where they either prohibit these or at least have very strict guidelines on them!.  

I also use to go to a cosher butsher or to a so  called organic farmer to buy my lamb or turkey meat... but sorry dearest A-friend  Maria Giovanna... we the Swiss, aren't in the EU- so far I am still hoping that this bloody glue- issues will pass by Swiss
parliament and theirs admitted laws for health concerns.... ... meep..meep....btw... I'm demanding myselve what all those peeps ar going to allow their governments to cheat themselves ... ...what are we in need of more .... junk    ...

ISA.. find a way to fight back by writing to someone - then give me and others a link on where to write to and make the powers to be, aware of how we feel about this.. maybe in the BLICK??

I mean as a tourist I certainly will be cautious and have no access to fresh farm stripped.. cows..

OK, this "meat glue" is made from cow or pig blood. No animal blood is kosher, so no kosher meat products can possibly have this particular additive.

Quoted Text

local farm here in Massachusetts who does sustainable farming, free roaming, 100% grass fed, high quality.

got a link a phone number a contact in case someone living close asks?

Ewww, this is making me sick! For my red meat I buy only Australian organic beef and New Zealand lamb. At first I thought, great--I wouldn't get radiation-contaminated meat from these countries. But now... meat glue? OMG!!!

Oh my that is just ewwww!!! Thankfully we live in a rural community and are able to buy our grass fed meat from a local farmer =)

At the least, it's safer to walk up to a butcher you know, and ask for a specific cut of meat rather than a plastic package in a refrigerated case.  And processed meats of any kind are risky business.

Blick, dearest Goldie is also junk and dangerous... better to go for the so called
*Beobachter* or similarities

Gosh!  

It's a disgrace.

thank god im a vegetarian