There was a significant thing mentioned in that piece - the fact that now you an have "steak" that has been contaminated throughout with bacteria. That is not a minor issue. As was mentioned before in this thread, real steaks, or any solid piece of meat can only be contaminated on the outside - easy to make safe by cooking. This is no longer true if your "steak" is made of of multiple piece of meat. You haven't heard on e coli issues with anything but hamburger, increased use of meat glue could change that.
But personally, I don't have a problem with meat glue - as long as it clearly labelled. Let the consumer make their own choice, but they can't make an educated choice unless they have the information they need. You should be able to eat any crap you want, BUT you should be able to know what you're eating...
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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