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Pa sent me a Today tonight feature on butchers in Australia gluing scraps of meat with transglutaminases enzymes - even an expert can't tell the difference.
Scary as "the amount of bacteria is hundreds of times more than in a normal piece of meat" and that the "restaurant industry is one of the biggest users" of this.
Another thing to worry about besides places just selling old meat, or meat pumped with water to make it heavier.
Sadly, the feature did not say what we can do about it to make ourselves safer.
Meat Glue on Devour.com