I apologize for not posting this a month ago when I sent a letter to my friends describing it.
As you probably gathered from the video, meat glue is either extracted from animal blood (part of the clotting factor) or from fermentation of Streptoverticillium mobaraense bacteria. Its possibilities were first realized by British chef Heston Blumenthal, the “molecular chef”, and the rest is history. Now, when someone tells you about some exotic meat that “tastes like a combination of chicken, pork, and beef”, you’ll be able to serve them a real chicken, pork, and beef meat dish — at least something other than a hot dog, which really is chicken, pork, and beef byproducts. The irony of the whole thing is that chef Blumenthal can no longer use his marvelous discovery since it’s illegal were he lives, but it’s now as commonplace in the American meat industry as pink slime used to be. The next time you get a premium cut of meat that’s full of fat and gristle, consider what you’re eating.