Many restaurants add glue to minced meat, roll it up with plastic wrap and shape it, and then turn it into delicious steak for consumers. It is reported that adding glue to the whole minced meat is a hidden rule of the country and even the world industry.

The so-called "synthetic steak" is actually "chopped meat", which consists of pieces of meat scattered with "meat glue" cut into thin slices. In terms of composition, it is also beef, which can be considered as "real". However, "traditional" steaks are cut from whole beef, while synthetic steaks are different. In this sense, it can be said that it is not a real steak.

Ground meat is called synthetic meat, also known as mixed meat, combined meat and special-shaped meat. Some news reports say that two or more kinds of meat can be linked together by enzymatic protein, chemical or physical methods to make sticky meat. Slice and slice again. The "meat" used for tenderloin synthesis is not the so-called "glue", but an enzyme called "glutamine transaminase", called TG. "Glue" is just a metaphor. Its function is to combine lysine and glutamic acid in protein. Artificial steak sounds a bit outdated, but you have to deal with synthetic meat. Fried chicken nuggets in fast food restaurants, fried chicken chops, patties in meat burgers, and even "super-value" steak sets in some western restaurants have great opportunities to "match" meat products. "

Glue is just a nickname, but it is actually an additive. As the name implies, unlike the original meat cutting "directly cut off a part of the cow and put it in your hand", the real meaning of synthetic meat is to recombine meat products. Its principle is to use food additives such as phosphate, TG enzyme, carrageenan, etc. to re-make meat in minced meat or different parts of meat, so that it becomes a whole piece of meat.