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horrible
Out of the box.
Cold-bonded 2″ ribeye, anyone?
“Transglutaminase is a revolutionary new way to improve existing food products or allow “out of the box” thinking in making new food products. It is a naturally occurring enzyme that acts to link proteins. Through this linking, Transglutaminase can do the following:
Cold Bond meat pieces
Attach bacon to the surface of meat
Improve the texture of cheese
Reduce syneresis (water loss) in yogurt
Many other applications”
http://www.activatg.com/
for all its benefits it needs to be labeled properly.
There used to be something call truth in menus and ingredients.
With all the e coli out breaks this would certainly put more people at risk if they like their meat on the rare side….
Check this out:
http://www.nytimes.com/2009/12/31/us/31meat.html