Meat Glue Isn't Scary, It's AMAZING! - Transglutaminase Molecular Gastronomy
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- Опубліковано 24 лют 2019
- Meat glue tends to get a bit of a bad rap, and if you were to believe the mommy blogs it's the scariest of the food additives. Meat glue, whose proper name is transglutaminase is a natural enzyme isolated from one of several species of bacteria. Its job is to stick any proteins together that contain glutamine or lysine amino acids. That's not to say bacteria are the only source as YOU are full of the enzyme as well and your body uses it to hold different proteins together.
In the culinary world meat glue has an enormous number of uses and today we explore 3 simple recipes that highlight some of these. However it's also very useful in a laboratory setting which will be the topic of a future video.
3d bioprinting paper: www.frontiersin.org/10.3389/c...
Meat glue sushi: • Royal Sushi Roll Evolu...
Molecular gastronomy course: • Proteins & Enzymes: Tr...
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_____________________________________________________ - Наука та технологія
hmm... sounds like something meat glue would say.
He is partially meat glue
So are you.
You’re meat glue
Soylent Green is made of meat glue! :O
Hmm... Sounds like something an anti anti meat gluer would say to intentionally use reverse psychology to trick me into believing your meat glueing ways. You failed
pin this
Ah ha ha ha, nice meme, very impressive!
Standard chefs: "Chop the meat"
The thought Emporium: "we need to reduce the particle size"
hmhm
Meat 2: electric MooGloo
It sounds very obvious but I just don't get it
Lycanroc Dusk electric boogaloo
Im to young to get where electric boogaloo is originally from so i connect it to other gags with the joke. Its kinda weird actually... but i still find it funny
@@pneuma1387 allow me to introduce myself
Imagine Having To Eat Separate Pieces Of Meat
-This Post Was Made By The Transglutaminase Gang
Imagine not having a skeleton as your profile picture
- this comment was made by the skeleton gang
Imagine no camelcase
- This post was made by the esthatics gang
There was a proposal at one time to have it used for things like prolapsed organs (especially for women), however the mesh industry was threatened by it and shot it down. You all know that mesh procedures can have fatal side effects, and also cause a LOT of discomfort in some cases. This glue would have been an organic friendly alternative that would also prove to be a LOT safer and effective for a life time. Unfortunately we can't have nice things...
Eh, I can imagine potential health complications arising from such a usecase. Though... that to me seems more reason for proper study than anything else. As I know not for sure.
@@themrfriendly9511 yep like fast fashion and cheep make expensive sell.
3 years later - now that the mesh makers are being sued left right & centre it seems such a glue method is now in use. My wife just had a repair procedure, where they took her own blood plasma and made a glue out of it.
Non toxic and won't be rejected. Seems to have worked a treat!
No idea of the specific technique though.
NO THIS IS MEANT TO LET US MAKE MORE MONEY AND MAKE YOU LESS HEALTHY HOW DARE YOU FIND GREAT USES FOR OUR INDUSTRIALIZED SHIT
@@garyearth8265 probably fibrin-based, the same stuff that blood clots are made from (and is used in a different kind of animal blood-based meat glue banned in Europe)
Meat glue in it self isn't dangerous.. but it becomes dangerous through its uses; like a bad chef gluing pieces of meat that didn't make the cut into a steak and then cooking it as a medium rare thus having the bacteria trapped in the meat from past exposure to air not killed so then it leads to sickness.
Yup. It's far too easy for airborne contaminants to get inside. Real issue here is that food that has been processed with meat glue can look like food that can be cooked one way while it actually needs to be cooked much more thoroughly. It's very hard for the average person to able tell the difference between one steak and steak that was meat glued together.
This! It's not a good idea to allow meat manufacturers to use it because not only can it be deceiving, it can also be dangerous. Many people don't realize that only steaks where the inside of the meat hasn't been exposed to the air is reliably safe to eat rare. Glue pieces of meat together (or make a burger patty out of minced meat) and it is no longer safe to eat rare. It's unsafe enough to do at home, but when you add manufacturers into the mix, it can be trouble.
@@onegrapefruitlover When a manufacturer does it, there is a decent amount of time for bacteria to grow. When you do it at home, there is minutes where it does not really have that opportunity
Kind of wondering why he didn't go over this. This is one of the biggest complaints about meat glue.
@@gholland5840 What do you mean? The bacteria growth doesn't start when it gets glued together, it's always been there, on the outside of the meat. The outside just usually gets seared to an extremely high temperature that no bacteria can hope to survive so it becomes safe to eat. The inside doesn't get that treatment. So when you glue the outside to become inside, you get the bacteria on the inside of the meat and unless you like your steak well done you risk getting sick.
Disregarding health effects, I think meat glue has a bad rap mainly becuase it is used to pass off lower quality cuts of meat for larger, and more expensive cuts in some markets
...As the video states 3:00
you can make cheap mince delicious anyways if you know how to cook. a thicc steak is always nice though.
CarpFOON O’hydrate was mentioned once for a couple seconds. Doesn’t really paint the whole picture now does it?
*Thicc*
A much bigger concern is that with an actual steak cut, bacteria remain pretty much only on the surface and will be killed, keeping the meat safe despite internal temperatures being inadequate to do so. When a fake steak is assembled, bacteria on the surfaces being bonded together don't receive enough heat, allowing them to survive the cooking process and sicken people who eat those steaks. However, as long as the meat is cooked in a way that exposes all the bacteria to temperatures and times that do kill them, it is safe. So if you eat your steaks well done (apart from being an absolute philistine) you will likely not be at any risk from meat-glued meats.
The only reason meat glue was creepy to me was because it was apparently used to glue steaks together and potentially trapping bacteria in between the pieces. I didn't know you can buy it for home use, this is excellent fun!
the best bet is if the glue is used, cook it like a hamburger.
that's why he didn't touch the meat
minimize contaminations
@@PrasetyoMuhammadDwiBiology what are you talking about
You know, bacteria will get trapped either way, it's not like they can move on their own anyway, glue or not.
@@SixTough the way he mix the meat and enzyme
he use chopsticks
I’m really sad that so many people get scared about parts of food that seem “unnatural”. MSG, GMOS, etc, people are terrified of the unknown, and really it can be dangerous or just annoying to see people act like this.
If it’s edible and looks good it’s going into my body, no one can stop me .
@@noblephxntom8491 My guy
As good as it tastes, MSG is a toxic/addictive chemical. Pretty much everything we eat is a "gmo" but I am definitely terrified of Monsanto.
@@Eargesplitten-Loudenboomer MSG is not toxic.
once a noodle factory worker tell me about his his daily job throw a brick sized of MSG+other synthetic into waterpool sized of dough, u can smell brick 's odor many meter away, definitely he will never ever eat his own product
Ayyy the woman who eats genetically engineered watermelons while being scared of genetic engineering
@Cabalen Sciences let's pour some airplane fuel on our chips
Watermelons aren't genetically engineered. Learn the difference
@@existextinct but she ate specifically genetically modified watermelons which is why it's funny
I thought watermelon was just selectively bred?
@@ivorymantis1026 they are the same thing, its just slower for selective breeding, because of the whole breeding part.
I always wondered about that meat glue. Thanks for the video!
your comment reminded me you were the other channel that code parade gave a shoutout to
could u please contact Guga and Ninja from GugaFoods / Sous Vide Everything and just tell em what u told us now?
@@nebuchadnezzar47 what?
@@pkernoob786 watch Guga Foods' video on MeatGlue
God damn could you imagine inhaling this and glueing your lungs together
or kids getting to it.... lol
Ewww
Yeah we’ve got these cool little things called allosteric inhibitors, their also pretty cool...
Don't tell em junkies
@@NumbaOne or a Junkie gets to it mistakes it for some drug and snorts it.
For your “dragon eggs” it sounds like a commonly know food called a scotch eggs. These are typically breaded as well. They are literally made by stuffing a meatball with an egg and you using meat glue might actually be the secret to making one.
I'm pretty sure he knows that. It's still a very different dish, but is likely inspired by the concept.
I love how on your channel you show how all these "far-away-things-you-think-only-the-big-industries-use" are actually surprisingly easy to do and understand. keep going!
Its actually so fun to use, a few years back working for a fine dining restaurant we used to glue together pancetta on cod so it would have a crispy pancetta "skin".
Mmmmmmmmm that sounds amazing
@@thethoughtemporium you not wearing gloves handling the meat glue makes me nervous tho lol.
@@vbasher I was constantly washing my hands the whole time to make sure if any got on me it was off within a minute or so.
"Fine dining" right
@@campkira Fine dining use it all the time
as a scientist i expected you to test and debunk false claims about the meat glue, but instead i get cooking class like i am watching Gordon Ramsay :)
This is the first time I've made a video about it, but I take food almost as seriously as science. I love cooking and baking because it's basically the only chemistry I can do that is also edible and safe enough to work with at home. Though I'm probably a better baker than cook, I'm very pleased with how this turned out :)
one can tell by your presentation of the topic. without the video backdrop and just listening one could just as well think you were describing some scientific process...
@@thethoughtemporium same here, i love to cook, always cook for my family in Sundays, not always successful tho :)
It's interesting that someone who's into chemistry and uses _really_ precise measurements would cook without really measuring the ingredients.
Unrelated but you should get some better lighting dude. Alot of shots look gloomy and I don't think that was the intention. Good and informative video though.
Joshua Ciardelli YuM YUm! yES ME LikKE MeAT! Me eAT MeAT iN CaVE BeCAuse I iS CaVe MEn! YeS!
“What kind of monster glues meat together”lol
You'll never stop the evil-doing meat-gluer!
@@whatno5090 not only does he glue steaks together but he also glues humans together.
binging with babish biology edition
That's kind what I was going for XD Didn't have an excuse to say "then let those flavors get to know each other" and can't do a deep narrator voice, but same basic idea XD
@@thethoughtemporium I wonder if he could use this stuff to make a more stable version of Bubble Bass's order.
@@slendy9600 umm
biology with babish
binging with biologist
Does it work on pizza? My buddy from Chuck E. Cheese wants to know
123 456 🤣🤣🤣
as long as it has protien it should work but do cook it so the enzymes deactivate
trying to make us think you haven't started using it yet huh
im on to you
chuck e been on this dust for years
look at that nose he gots on him
On Thursday, May 20 (2010), the European Parliament voted to ban bovine and porcine thrombin used as an additive to bind separate pieces of meat together into one piece. According to European Union lawmakers, the additives, which are commonly called “meat glue,” have no "proven benefits” and create products that “carry an unacceptably high risk of misleading consumers” instead.
Another consideration EU lawmakers considered was the higher risk of bacterial infection in meat products created with thrombin, due to the larger surface area of meat and the cold bonding process that is used.
Meaning that if you make it yourself and know you're connecting pieces of meat, you know you need to cook it all the way through. Ban it for industrial usage and allow it for commercial purchase.
Yeah, any irresponsibly reconstituted cuts of meat will have veins of bacteria running through them and are no longer safe unless cooked through/"well done"... so just ban its usage in steak? Things like chicken nuggets or what-have-you are going to be cooked through by default so I'm not seeing the issue.
the image of moogloo has forever stained my eyes and had me laughing hysterically.
Don't forget the dangers of Dihydrogen Monoxide.
Mark Gast pfft, that’s just water.
But be careful, water can carry negative frequencies!
(BTW you can buy some amaaaazing healing stones from me that can neutralize the negative energy
@@among-us-99999 hope ur kidding
Yes, I am.
Scary. I hear it's the main component of acid rain!
dontlikemath -.- you do realize it’s actually been proven water has a memory?
honestly, i’m not afraid of the thought of ingesting meat glue, i’m just afraid of people gluing meat scraps together and i’m worried about eating random mysterious meat scraps. if somebody glued two nice sirloins on top of each other, that could be fun.
bit of science and a bit of cooking , i love your videos man.
also cool chopsticks!
The more ideas I can pick up for the kitchen, the better. Thank you! I showed my fiancé this video and she doesn't know quite what to think, seeing as how she's been on a keto kick. Outstanding job man!
Regular chef: we need to finely chop it
Thought emporium: rEdUcE pArTiCLe SiZe
Think if Soy milk was called "Nut Juice" especially for those who put their minds into a dirty thought for a split second 😂😜
except soy "beans" are not nuts
legume liquid
Thing is though, for cooking, there is a bunch of ways to stick meats together. Minced/paste/finely cut meat will usually stick to itself when cooked, no additives needed in the first place, and you can always add dry/pulverized herbs and spices (onions and garlic included), flours, and eggs to make it stick even better (i.e. things that customize taste and texture), which basically mean you already have a way to stick meat to itself without altering flavor and texture, and a way that does. You just don't normally need it. And, no offence, chicken with bacon stuck to it is just a differently shaped chicken with bacon wrap around it (which, if you do right, will glue to one another while cooking).
By far and large, the overwhelming use of it (in its "for culinary and related uses" versions) is to try to deceive customers with fake higher price cuts, you don't really need it in the kitchen.
Bro, that all looked amazing. I will say, that final plate could have used some more color, but now I wanna try this.
This is a great video, giving useful information about a culinary substance and a couple recipes with said substance. absolutely phenomenal!
Why does this sound like the 8-bit Guy? Lol great video!
man, this meat collage really doesn't look all that bad, might look this thing up in the future
The only cooking channel I've ever enjoyed watching!
What even is your channel. Bio hacking, Engineering, cooking. I love it
I want you to do lab meat within the next year. Maybe explore the ethics of pseudoautocanibalism.
MMmmmm.. Transglutaminase Molecular Gastronomy glue....
* Homer's gurgling noises *
Hey you have to remember that is what hold you together, it's completely natural.
@@tempname8263 I thought you meant the bard at first and got me really confused
The potential applications are incredible... like skin graphs, nerve-sensor junctions, etc.
Something tells me that there's a catch that would stop this from working with nerves, but if it DOES, that'd be awesome.
For the dragon eggs, if you find a egg mold just a little bigger than the egg, you can freeze the egg, peel it, then cover it in meat and put it in the egg mold. I made some soft boiled meat eggs this way before
It's not necessarily bad, but if they don't disclose it to the consumer, it's fraud.
Restaurants are usually guilty of this.
he literally said why they don't have to disclose it. Right in the video
Lol arts n crafts and cooking combined, greeeeeat
I remember my local news channel ran a scare article on meat glue to try and scare the public
:D it is rather funny to hear cooking recipies in the voice that I am used to hear explaining all those amazing hacks
1:22 those flamed titanium chopstick tho...
Dr.Frankenstein.
He would use meat glue.
This is my first time here and I love it your both a scientist and a chef
As an engineer and amateur chef, I'm going to have to pick some of this up and play around with it. Great ideas!
So that's how K FC get their floor sweepings to stick together to make chicken nuggets!
*"Meat, meet Meat."*
Good video.
The first step to rationally identifying risk-factors is to eliminate the harmless ones.
When the substance is naturally generated or absorbed by your body that's a pretty good pointer (assuring not abnormal dosages). Pretty hard to go wrong with those ones as the body already has mechanisms to regulate those in most cases. Most medications that replicate natural body hormones or water-soluble vitamins tend to be pretty harmless.
The real dangers lie in compounds the body is either unable to handle - or is unable to handle in more than natural amounts (like radiation, or heavy metals).
There is definitely a lot of education to be done about diet and the actual risks vs. facebook-propogated hysteria.
Thanks for making this.
Ew my water contains Dihydrogen monoxide
PURGE THOSE TOXINS
*Why Dihydrogen monoxide can kill you... CLICK HERE*
Always enjoy your videos, but this was great because I love cooking also - my poor Mother and Sister (neither of whom can boil water without somehow catching something on fire) ask me how I *know* what to do when cooking and all I can tell them is 'biology + chemistry + physics=food' - at which point their eyes glaze over and they change the subject lol.
What you said about "natural" reminds of something I've said numerous times and even written about - the false perception that marijuana does less damage than alcohol because it's "natural". I don't even point out that alcohol is every bit as natural, I just point out oleander is natural too - but I wouldn't smoke or eat it.
On the off chance you read this - I mentioned your lactose intolerance video in a comment section on a Sci-Show video - and got a request for the link, which I then posted. If you'd prefer me to remove it, I will do so, just let me know - but if not, I hope it gets you some new subscribers!
Marijuana does seem to be safer than alcohol, but that has nothing to do with how natural they both are. It's just that alcohol is a shockingly dangerous drug, comparable to cocaine, and is only legal because any fool with some sugar and ambient yeast can make it.
the tin foil reverse mushroom tool is freaking awesome ! :D
I might not be an expert like you, just an enthusiast, but the 'natural vs chemical' debate makes me chuckle too.
Never heard of a Scotch Egg??
No
My thought exactly, 'it's a crap scotch egg!'
Was thinking the same thing the entire time.... now I wish i had a scotch egg for breakfast.
Shhh, no-one knows about them yet. More for us :P
You know, I was watching vegan videos before this
UA-cam definitely knows what's up
For your dragon eggs, I'd recommend trying one of those snowball scoops that compress spheres. That, or a bao forming technique in your palm.
i think the bigger issue with meat glue is that some stores use cheaper off cuts, glue then together to make a "fake" higher quality steak cut.
Well, what you're saying is correct but it does not show the entire truth. The reason of why meat glue is banned in the EU and in many countries is because when you take a cut of beef and you merge it into another cut, the outside of the first cut can end up in the center of the merged cut. This is because if a cut lays in air the "outside" of the cut will get some amount of bacteriacoating from the air. When this is done you introduse bacteria to the center of the cut that is normally not there and which can (not likely if the cut was handled correctly before merging) lead to food poisoning, unless the cut is cooked through. This is a problem mostly related to use in beef as beef, handled correctly, can be consumed raw, which means that normal preparation of a beef dish is to not cook it through, which you must/should do to be safe from food poisoning if meat glue is used. This is not regarded as such a big problem with other meats such as chicken and pig as they should be cooked pretty much through.
TLDR; the reason of why meat glue is banned in many countries, and should be, is not because the "meat glue" itself is dangerous in any way, but because it lets butchers put together cuts that, without different preparation, can result in increased risk of food poisoning.
Regulation in a nutshell. Ban or limit the use of a product or a method because some people misuse it on purpose or unknowingly. Way to go EU
@@13b78rug5h think it is possible to buy it for personal use, but it is banned in commercial use, due to the buyer not knowing what he/she is buying. The reason of why you should use it is for cullinary experimenting at home. In commercial use it is to cut expences, some thing of which i at least dont want due to higher risk of food poisoning.
Ah yes... the EU... where mad cow is all the rage.
@@TacDyne what are you talking about
The new and improved Scotch egg :P
For real though, that looks really tasty and I'm definitely going to try it with some of my cooking friends
That opening section made me think I was listening to Myles Power video with how it was formulated. Nice video.
The only instance when a flavour enhancer’s E number is scarier than its actual scientific name is MSG.
Wow im never going to do this thanks though.
Now I kinda regret that I am a vegetarian. :)
That looks really delicious.
If you are willing to use gelatin, there's lots you can use it for that's more vegatarian than this. One chef use gelatin, meat glue and soy beans to make a sort of block whole soy beans which could be fire roasted and sliced to be added to other dishes.
Or in place of gelatin, maybe blend the hell out of some mushrooms to be your protein source
"blend the hell out of some mushrooms"is not a phrase I expected to hear but it would make sense that you could bind almost any protein source with the right glue, seems like a potential meat substitute
The Thought Emporium Agar Agar is pretty good for a substitute
@@darealpoopster agar agar isn't protein, it's polysacharide
A good scientist and a great chief. Bravo!
well, never thought that I would see a cooking video in this channel hahahahaha btw nice video xD
My favorite DIY genetic engineering ... ehm, I meant cooking ... channel.
Thank you! I thought meat glue was super fascinating too!! (even though the first time I heard of it was from one of those fear mongering channels, but they made me more fascinated than weary of it. lol, (especially since I like my meat cooked well-done anyways)
I don't understand how people can give up on meat and become veggies
Meat is da best 👌
I agree, but I gotta say, that 'beyond meat' burger is pretty darn good (I was genuenly suprised, seeing as how bad fake meat products usually are)
I'd like it if they would list it on the packaging anyways. If I eat a cheap steak that's made of a couple of smaller pieces, I'll know to not make it rare, as there could be bacteria on the inside of the steak.
edit: It's easier to put the meat on plastic wrap and rolling a sausage out of it, and cutting slices afterwards. That way you can roll up the meat way more tightly.
Your videos are so inspiring!!😀
"Meat Glue Isn't Scary, It's AMAZING!"
¬_¬ This video brought to you by…
…SkillShare. … What? What did you expect? 🤨
I was going to quote the same thing..lol.
Dragon Eggs aka Scotch Eggs
Just without the breadcrumbs
I was waiting for this.
Wanted to make a call for this, but was too paranoid. Wanted to start a business on this.
3:20 That glued crab meat is literally the same "crab" in every pseudo-Chinese restaurant which serves sushi.
Why would you use Meat Glue? Other than to make meat art?
Chicken nuggets? And for the more shady butcher selling lower grade cuts as better ones (But that is rare because they tend to get the hammer fast)
when i pay for a cut of meat i want that cut. not scraps stuck together. why i avoid wally world and aldis meat. buy local.🍻
Thank you for this video! I have been trying to tell people for a long time now that this stuff is a non issue other than selling a reconstructed steak as something that it did not originate as.
Interesting.. Thank you for the information and keep it up!!!
ok so if you cook it its not active............ but what about a rare steak?
Enzymes kind of "break" when they get too hot and they stop working. So just because a meat is raw, if it's gotten hot enough the enzymes will have broken I think.
Also as he said, the kinds of enzymes talked about in the video get broken down in our stomach.
I'm not an expert though, this is just what I remember from high school biology.
@@HarryvandeSunweb hmm well i hope that is the case otherwise it would not be wise to eat rare steaks that are cut from the glued meat
I feel like you could've just used some flour lol
I'm glad I have gotten a proper explanation of meat glue because it was a thing I was iffy about since there is so much fear about it.
This is like mad scientist cooking...
I LOVE IT
Think I'll eat a pineapple instead.
Promoting meat glue is only going to reduce the quality of meat you recieve. I get your point about it being interesting for modern molecular gastronomy, but Big Butcher out there just wants to sell you cheap crap cut's glued together.
So? Meat is meat
@@hoboguitar148 Might want to pick up reading, buddy.
Yeah because informing the public about the existence of this product will INCREASE their gullibility somehow? "Big Butcher" (stupidest fucking term) has known about meat glue for ages. Informing the public won't change that.
@@hoboguitar148 Yes and you will get your meat in a minute if you are a good boy.
You say that like this is a new thing. If your butcher sells you glued meat, find a different butcher. The purpose of this product isn't to dupe the consumer, although that is possible. I could use a hammer to hold the door open but that doesn't mean I'm trying to take down the door stop industry.
Fascinating! Thank you!
Amazing video! Love how reproducible it is. This sort of stuff might get me into cooking after all.
Also could you include the temperature measurements in Celsiusas well? :)
Having to cook everything well done, to kill the usual surface bacteria, (which ends up, on the inside), is offputting enough that I don't want anything to do with it. The bacteria, (usually E. coli) is, on the glue lines, which used to be on the outside where direct heat would normally kill it.
I don't sous vide anything. The only chefs I've known who do, are pretentious twats that serve other pretentious twats who think "molecular gastronomy" is cool. After you've seen just one smokefilled CO2 bubble, or a deconstructed thing-a-mabob, the thrill is gone. It's Nothing more than hype.
BTW I was a chef for nearly 40 years.
Edit: Your data is wrong. It's not derived from bacteria. Transglutaminase used to be sourced exclusively from guinea pig livers. Now it comes from cow, or pork blood. It's what makes blood clot. We have at last count, 9 different types of transglutaminase, in our body, naturally.
I dunno why but the line "You don't eat our meat but you glue with our feet" popped into my head upon reading the title.
I love this channel!
I just learned that you can sous vide in an instant pot. Need one now.
Now i want to try your Draonegg Dish, because that sounds freakishly cool. All we now need is a Crispy Shell like Beacon maybe.
Ok that Moo Floor package is just adorable
I should not have watched this hungry. Now i’m damn near drooling
this is cool! I love cooking and chemistry this adds another way I can combine the two! note: the lighting is very drab, the colors are muted and grey still love the content just a thought :-)
not only is he a mad scientist, he's also a chef.
Totally awesome and interesting!
this looks amazing
Cool. Learned something. Thx