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!