Meat glue?

[pinkytoe]

So there are all these stories on the web lately about "meat glue". If it is to be believed that nice roast or steak you bought might be made from hundreds of meat sources that are glued together with this (http://en.wikipedia.org/wiki/Transglutaminase) product. Sounds like it has always been used in processed meats but only recently being used to create various boneless meats out there - even seafood like cod steaks - no wonder they are so cheap right now. Yuck! Another thing that needs to be labeled so that consumers know what is in their food and another reason to shop only at the farmer's market.

[kib]

I don't find it that big a deal if the meat in question is quality grade but small pieces, but this application (from wikipedia) was sort of gross and disturbing to me:

Improving the texture of low-grade meat such as so-called "PSE meat (http://en.wikipedia.org/wiki/PSE_meat)" (pale, soft, and exudative (http://en.wikipedia.org/wiki/Exudative) meat, whose characteristics are attributed to stress and a rapid postmortem pH (http://en.wikipedia.org/wiki/PH) decline)

Pale, soft and exudative (leaky)? Glurg ... that's basically one step above "rotting".