Question for Reinhard1

[Black_Bay]

I saw a post on another site that was about meat glue. It linked to an Australian news story about companies using blood enzymes to glue small stew sized cuts of meat (beef, chicken, pork etc) together to create a "solid" piece similar to a tenderloin. In your time in the industry did you ever hear of anything like this? It sounds like this is a common practice in Australia and some other countries.

[SkunkedAgain]

You're not talking about mayonnaise are you?

[reinhard1]

i have never heard that term before. i think it is used more in commercial production and resturants. my understanding of this is that it is made up of pig or cow blood. it is commonly used and is approved by the FDA.

some uses:

make uniform portions that cook evenly, look good, and reduce waste.

bind meat mixtures like sausage without casings [skinnless wieners .]

make novel meat combinations like lamb and scallops. [immitation crab meat]

i use dry milk powder for a binder in smoked sausage as a binder for example. i think if you would ask any butcher in any shop and ask them about meat glue they would have no idea for they dont use this. you are more likely to purchase this in proccessed meats or some fancy resturant that makes pasta out of shrimp. i dont buy much proccesed meat products for i make my own sausage and lunch meat like thuringer and salami. head cheese has it's own natural binder in the gell that is formed along with sylta and blood sausage and blod klub. i had to look it up because of the term "meat glue". Skunked idea of mayonaise makes sense also . good luck.

[SkunkedAgain]

Actually, I heard that on my first ever trip to Canada a decade or so ago. A group of us stopped at a Burger King/Wendy's/etc and all ordered food. One guy ordered a burger but without mayonnaise. The cashier at the counter looked at him all cockeyed and with a straight face said, "...but what's going to hold the burger together?" She was serious.

[reinhard1]

. it is so true though. good luck.