[someday]

I've been using it for years and I have never seen or even heard of a dining establishment trying to pass off scraps of meat glued together as a steak. I call BS. He lists no sources or names in his video...I suppose it may have happened before in the history of the world, but it certainly isn't a wide ranging practice or common at least from where I stand.

OP, what exactly is "over processed" about something like this? My understanding is that it is an enzyme that occurs naturally and is used to bind proteins. Just because it is used in some processed foods commercially doesn't mean it doesn't have a place in non-industrial settings. What about Michelin food is "processed" more than a farm to table restaurant?

 

[someday]

I feel like you guys are making a mountain out of a molehill. People seem to have little to no understanding of what it is or what it does and then deride it for being "slime" (what does that even mean in context to this discussion?)

My main use of the product is for when I do things like wrap loins in bacon or ham, to help the bacon adhere to the loin so it doesn't fall apart when cooking. I'll sprinkle some into picked duck confit so that when I make a presse or roulade it holds together better.

I've done the shrimp noodle thing, I've done some stuff like that. It's fun and different.

Some TG production uses blood plasma in synthesis...and red food dye has crushed up beetles, and gelatin is made from animal skin and bones boiled to death.

The sky isn't falling.

Delishably: Food poisoning risk may be increased if this product is not cooked through since the outside of meat is now inside. Medium rare, lol!
I wish this was fake news!

They say the same thing about ground beef. Should we start a thread about that???

That same article talks about MSG being a neurotoxin and has no substantiation to back up any of it's claims. Fear-mongering, trash writing.

 

[someday]

What if I told you, the meat industry will take all the little scriggly bits of meat, and fat, even from different parts of the animal (the head, the RUMP, the ribs, even the tail maybe), going so far as to scrape down the bones...they'll even combine the scriggly bits from DIFFERENT ANIMALS in the same batch. They'll take these bits, all the nasty things in a pile that you don't even want to eat, and then they'll run them through this giant industrial machine that literally CHOPS THE MEAT MECHANICALLY into little tiny bits. It basically pre-chews the meat for you...it's so gross. PRE CHEWS you guys. It just chops and mixes all the meat and FAT together, and then these people will package it in boxes and add CARBON MONOXIDE GAS (a known POISON to all animals, including HUMANS, according the FDA, CDC and USDA) to keep the meat from oxidizing. They then send this POISON GAS CHOPPED MEAT on trucks into local supermarkets and restaurants. People eat this stuff!

This stuff must be stopped. I'm no expert or anything (I have read a couple of articles I found on google) but that won't stop me from rampant, baseless speculation about potential harmful effects (CANCER! LUPUS! FLOURIDE! VACCINES!) of a product I hadn't heard of until two days ago and have never seen nor used in real life!

What if I told you, there is a product that millions of people around the globe eat on a daily basis, that is based around the SLAUGHTER and processing of young veal calves!! These inhuman barbarians KILL helpless baby cows, and then rip out their stomach and freeze them, grind them, and mix them with chemicals like di-hydrogen monoxide and sodium chloride. This extracts an ENZYME made from calves stomachs that is used in industrial food production!

People actually hook helpless cows up to MACHINES that pull the liquid from inside the animals mechanically...this liquid is often left to SIT OUT at room temperature for several hours or even OVERNIGHT to sour! Then they add this chemically extracted enzyme (remember sodium chloride and di-hydrogen monoxide) to the liquid and heat it up so all the fat, gloppy sour protein chunks coagulate into a mass of lumpy white fat globs. Then they strain this mess and, get this, allow it to just sit there for anywhere from a few weeks to a few years!! Sometimes they even add MOLD on purpose to this stuff. People eat mold and might not even know it! This stuff is RIDDLED with bacteria that just feasts on it. GROSS! People eat this--they sprinkle it on their pasta, put it on pizzas! Both the FDA and the USDA say it is "safe." I'm not buying it!