“Meat glue” is a natural enzyme found in plants and animals that causes blood to clot. Recently, scientists have discovered how to mass-produce the enzyme using bacteria, and that spreading it between two pieces of meat will cause the muscle fibers and proteins to fuse together, almost as if they were a single cut. Chefs have used meat glue for all sorts of creative purposes, transforming proteins into all sorts of wacky shapes, like spaghetti made entirely of shrimp. The meat industry uses it to pass off leftovers as filet mignon.
The enzyme itself is not dangerous when used correctly and is labeled “generally recognized as safe” by the FDA. When used in reasonable amounts, it breaks down and becomes inactive in the process of sticking meat, any cooking heat will do it, and the human stomach can also quickly break it down with no ill effects. In its active powdered form, it can be irritating to the skin and could harm the nose, mouth, or esophagus if inhaled or swallowed. But the same could be said for many household chemicals. If you’re worried that food producers might accidentally contaminate your steak with too much, well, there are plenty of things that food producers could accidentally contaminate your steak with. I don’t imagine the enzyme to be particularly harmful compared to the multitude of drug resistant diseases in the world, and most food companies take this very seriously as they are personally liable if their product harms anyone. I’ve also heard that you can tell if the enzyme is still working because it will smell like wet dog (yet another reason to always smell meat before cooking).
People with celiac disease or any gluten sensitivity may want to pay attention to meat glue in the near future. The research appears to be preliminary, but it appears that the enzyme has an interesting response to gluten. Under certain conditions, the enzyme can make gluten even more allergenic, meaning gluten-free products with only trace amounts of gluten could become problematic. Other research says meat glue can be used to process gluten completely Nope allergen In the meantime, my recommendation is to search your meat carefully for now and keep an eye on the news for more information.
Finally, we come to the real problem of the meat glue, which has nothing to do with the enzyme itself and everything to do with its deceptive nature and the fact that it puts the outside of the meat back on the inside.
Most of us know that it’s relatively safe to eat rare steak, but ground beef must be cooked thoroughly to avoid food poisoning. That’s because bacteria and viruses don’t usually get into meats; they just sit on the outer surface. Ground beef and attached meat products have surfaces that could have been exposed to disease down to the core and should be cooked accordingly. But because beef tail products look and are sold like regular steaks, consumers may not know that eating them raw could expose them to all sorts of serious foodborne illnesses. Steaks that have been reassembled from parts must now be labeled as such, but the consumer is left to find that label, understand what that means, and cook accordingly. An even greater potential danger comes from restaurants, which are not required to pass you that warning label. Most high-end, responsible restaurants understand the dangers of such products and will handle them safely if they choose to use them. But if you’re not sure, don’t be afraid to ask where the meat comes from, and ask nicely if you’re in any doubt.
Final word: the glue itself probably won’t hurt you, but if you like your steaks bloody, make absolutely sure you get the genuine article.