Author Topic: Meat Glue?  (Read 189 times)

0 Members and 1 Guest are viewing this topic.

Offline bspitt

  • Jr. Member
  • **
  • Posts: 73
  • GEAUX Tigers!
Meat Glue?
« Reply #-1 on: January 12, 2018, 12:19:49 PM »
Anyone ever use this stuff?

https://www.amazon.com/Transglutaminase-Meat-Glue-Formula-50g/dp/B00EIGV7MC/ref=sr_1_4_a_it?ie=UTF8&qid=1515777198&sr=8-4&keywords=meat+glue

I know we all have eaten this stuff ..probably more that we will ever know. I've been reading up about it. Its an enzyme from cow's milk that glues proteins. I have a small bag ordered from Amazon to try to glue a few boneless skinless chicken breast together to make my own cajun chicken deli lunch meat via sous vide.

Videos are all over you tube about it. It got pretty negative press when people discover companies gluing scraps of meat together to make a steak or roast. I think when used properly (not to fool someone) it may come in handy for stuffed chicken, stuffed pork, etc, etc

Offline Pam Gould

  • Hero Member
  • *****
  • Posts: 6255
  • Lima, Ohio..Lost in middle America
Re: Meat Glue? TentHunter
« on: January 12, 2018, 01:19:21 PM »
OK tenthunter..time to chime in here please.  .☆´¯`•.¸¸. ི♥ྀ.
Cook Air
Cobb Grill
SRG
BEESR
CB Electric Smoker
G2G
CB tabletop propane grill
22" copper colored Weber
generic gasser
Uuni pizza maker
Lodge Cast iron Hibachi
tons of cast iron
Anova
Member #3

Offline teesquare

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 10746
  • Brevard NC - Home Of Hillbilly Caviar
    • Savor Spices
Re: Meat Glue?
« Reply #1 on: January 12, 2018, 01:24:40 PM »
Some days....after a hard workout....I need meat glue just to hold me together.... ;D
BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
MAK 2 Star General #48-2
Weber EP-330
Weber  Performer Stainless Table!
Big Easy SRG
Rec-Tec Pellet Grill!!!!
Smokin'Tex 1405 -
PBC

Offline Pappymn

  • Hero Member
  • *****
  • Posts: 10952
Meat Glue?
« Reply #2 on: January 12, 2018, 02:57:26 PM »
Greg at ballistic BBQ did a viral video on this. Not my bag


Sent from my iPhone using Tapatalk
Pappy

Proud Owner of Mak 2 Star General #1,000
Weber Performer
Blackstone SS Griddle
Member #109

Offline smokeasaurus

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 15025
Re: Meat Glue?
« Reply #3 on: January 12, 2018, 02:58:20 PM »
Nope.
Got Smoke?
Portable Kitchen ( for Pops)
Smokemaster Offset Stick Burner
Pit Barrel Cooker
All System Feeders Cooker
Pellet Grill
Electric Smoker
Joined 12-5-11   Member# 32
"The stars are bright and big at night, deep in the Heart of Texas"

Offline Roget

  • Hero Member
  • *****
  • Posts: 1349
Re: Meat Glue?
« Reply #4 on: January 12, 2018, 04:03:27 PM »
I dunno.
Sounds almost, well Frankensteinish???  ??? ??? ???
YCDBSOYA

GMG Davy Crockett
Charbroil SRG
Charbroil BigEasy
Blackstone Pizza Oven
Blackstone Flat Top
DBS w/Auberins dual probe PID
Grand Hall 3 burner Grill w/rotisserie,smoke tray, & side burner

Offline bspitt

  • Jr. Member
  • **
  • Posts: 73
  • GEAUX Tigers!
Re: Meat Glue?
« Reply #5 on: January 12, 2018, 04:17:01 PM »
I dunno.
Sounds almost, well Frankensteinish???  ??? ??? ???

I agree! - But its strange how we accept bacteria and enzymes, etc for making cheese, charcutere as the norm - I found lots of positive ways to use it on the interwebs - and lots of negatives about it too - but thats like anything, some crowds swear it bad for you, others say it fine. I figure its in every slice of store bought bologona, every vienna sausage, every chicken nugget and hot dog that I ever ate and aint dead yet - I might as well try it for the positive. Here is a pretty honest article about it.
https://www.marksdailyapple.com/meat-glue-separating-fact-from-fiction/


Offline RG

  • Hero Member
  • *****
  • Posts: 1128
  • Just a Regular Guy loving what God has provided!
Re: Meat Glue?
« Reply #6 on: January 12, 2018, 07:32:06 PM »
It's used in the competition BBQ circuit to hold chicken skin onto the thighs. I have no issue with it other than it just sounds gross. Meat Glue. Blech!
Eat, drink, be merry!

Offline smokeasaurus

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 15025
Re: Meat Glue?
« Reply #7 on: January 12, 2018, 08:09:38 PM »
I have no problems with my skin pulling off first............I am with RG on this one....................
Got Smoke?
Portable Kitchen ( for Pops)
Smokemaster Offset Stick Burner
Pit Barrel Cooker
All System Feeders Cooker
Pellet Grill
Electric Smoker
Joined 12-5-11   Member# 32
"The stars are bright and big at night, deep in the Heart of Texas"

Offline Roget

  • Hero Member
  • *****
  • Posts: 1349
Re: Meat Glue?
« Reply #8 on: January 13, 2018, 08:18:50 AM »
They probably use it to make the McDonald's "McRib", & V's son loves those, so it can't be all bad.  :D :D
YCDBSOYA

GMG Davy Crockett
Charbroil SRG
Charbroil BigEasy
Blackstone Pizza Oven
Blackstone Flat Top
DBS w/Auberins dual probe PID
Grand Hall 3 burner Grill w/rotisserie,smoke tray, & side burner

Offline bspitt

  • Jr. Member
  • **
  • Posts: 73
  • GEAUX Tigers!
Re: Meat Glue?
« Reply #9 on: January 13, 2018, 10:17:50 AM »
This is kind of what I have in mind to use it for:


Offline 1Bigg_ER

  • Hero Member
  • *****
  • Posts: 1949
Re: Meat Glue?
« Reply #10 on: January 13, 2018, 10:44:49 AM »
I have experimented wit it before.
Works just fine. I don't have an issue with it.
There are a lot worse things out there.
KARUBECUE!!
Weber WSM 14.5
Weber Performer Platinum
Weber Smokey Mountain 22.5 AKA Big Worm
PBC AKA The chicken whisperer

Offline TentHunteR

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 5731
  • N.E. Ohio
Re: Meat Glue?
« Reply #11 on: January 13, 2018, 05:57:36 PM »
OK tenthunter..time to chime in here please.  .☆´¯`•.¸¸. ི♥ྀ.

OK, here goes...

The problem with meat glue is not so much in the product itself, but if it's used, then the meat should be treated the same as if it were ground meat and fully cooked to an minimum of 160° - 165° to kill any potentially harmful bacteria such as E. Coli and/or Salmonella, which could have been introduced inside the meat where the surfaces were glued together.  For Sous Vide I'd go a minimum 150° held for at least 1 hour once that temp is reached internally.

Restaurants were using this to glue smaller cheaper cuts of beef together to fool customers into thinking they were getting a different cut of steak (which is unethical on its own), then cooking to medium rare, etc and people were getting sick.






...I have a small bag ordered from Amazon to try to glue a few boneless skinless chicken breast together to make my own cajun chicken deli lunch meat via sous vide.

 I think when used properly (not to fool someone) it may come in handy for stuffed chicken, stuffed pork, etc, etc

Keep in mind that sous vide at lower temperatures, alone, carries a higher risk of bacterial infection, and you are introducing another risk factor with the meat glue.

I personally would NEVER use meat glue on chicken in a sous vide temperature below 150°, and would follow the cook time guidelines for the thickness of the meat at that temperature.  Anything else is just too risky, IMHO. 

The 151° F  for 3 hr. recommendation in the video instructions should be good!
<><
MAK 1 Star General #651 - 2014 Model
Weber Performer with Stoven Pellet Grill Adapter
Modified Horizontal Offset Smoker
27 year old Weber One-Touch Silver (had for 14 years)
Member #68