Ex McDonald's Employee WARNS Us Not To Order This Meat



"Meat glue" is a common name for transglutaminase, an enzyme used in the food industry to bind pieces of meat, fish, or other proteins together. It’s used to create uniform cuts, reduce waste, and improve presentation—particularly in restaurants and processed food manufacturing.

What It Is

Transglutaminase is an enzyme that catalyzes bonds between proteins. It’s naturally found in animals, plants, and even bacteria. In commercial applications, it is often harvested from bacteria and comes in powdered form.

How It Works

When sprinkled on meat (or other proteins), the enzyme forms covalent bonds between amino acids—essentially "gluing" them together. After a short resting period and proper chilling, the pieces fuse into a solid, seamless cut that looks and feels like a whole steak or fillet.

Common Uses

  • Filet mignon or imitation tenderloin made from scraps

  • Uniform sushi rolls using fused pieces of fish

  • Shaped chicken breasts or pork loins

  • Processed foods like nuggets or sausages

Is It Safe?

Transglutaminase is generally recognized as safe (GRAS) by the FDA and other food safety authorities around the world. However, it does raise labeling and transparency concerns, especially when used to mimic higher-quality cuts of meat. Some critics argue it can mislead consumers and potentially hide lower-quality ingredients.

There’s also a food safety risk if fused meats are not cooked properly. Binding smaller cuts means bacteria from the surface can get trapped inside, similar to how ground beef must be cooked more thoroughly than whole steaks.

Controversy

Critics often raise concerns about:

  • Consumer deception if products aren't clearly labeled

  • Foodborne illness risk if the bonded meat isn’t cooked to safe internal temperatures

  • Ethical concerns over using it to upscale low-grade scraps

Proponents argue it reduces food waste, enables culinary creativity, and is no different from other approved food processing methods when used responsibly.


McDonald’s Chicken McNuggets are made primarily from chicken breast meat, but the production process involves multiple steps, combining whole muscle meat with processed components to create the consistent shape, taste, and texture customers expect. Here's a breakdown of the typical process:

1. Chicken Selection and Preparation

The process begins with deboned chicken breast meat, which is ground and mixed with a blend of ingredients. This includes:

  • White boneless chicken

  • Seasonings (salt, pepper, etc.)

  • Natural flavoring

  • Modified food starch

  • Yeast extract

  • Dextrose (a form of sugar)

Some formulas may include small amounts of skin for texture and moisture retention.

2. Forming the Nuggets

The mixture is then mechanically shaped into one of four signature McNugget shapes: the boot, bell, bone, and ball. These shapes were designed to cook evenly and offer consistent portion control.

3. Battering and Breading

The formed nuggets are then coated in two layers:

  • A light tempura-style batter

  • A layer of bread crumbs for crunch

The coating helps lock in moisture and flavor while creating the crispy exterior after frying.

4. Par-Frying

The nuggets are par-fried in vegetable oil for a short time. This cooks the outer batter and helps set the shape, but they’re not fully cooked at this stage. This step also gives them their golden appearance.

5. Freezing and Packaging

After par-frying, the nuggets are quickly flash-frozen to preserve freshness and texture. They’re then packaged and shipped to McDonald’s restaurants in frozen form.

6. Final Cooking at the Restaurant

At the restaurant, the frozen McNuggets are deep-fried in vegetable oil until fully cooked and crispy. The internal temperature must reach at least 165°F (74°C) to ensure safety.

Additional Info:

  • No pink slime: McDonald’s publicly confirmed that McNuggets do not use mechanically separated meat or "pink slime," a rumor that went viral years ago.

  • 100% chicken breast: In most markets, McDonald’s uses only white meat chicken breast for nuggets, according to company disclosures.

  • Additives: Some preservatives or anti-foaming agents (like dimethylpolysiloxane in the frying oil) may be used to maintain consistency and freshness.


What’s in a Filet-O-Fish?

1. The Fish Fillet

  • Fish type: The main ingredient is wild-caught Alaska Pollock, a mild white fish sourced from certified sustainable fisheries in the North Pacific.

  • Other fish: In some regions, it may include Hoki or other whitefish depending on supply.

  • Coating: The fish is coated in a crispy tempura-style breading made from wheat flour, corn flour, starch, and seasonings.

2. Tartar Sauce

  • Made with:

    • Mayonnaise base (soybean oil, eggs, vinegar)

    • Sweet relish (pickles, sugar, onion)

    • Seasonings like onion powder and garlic powder

3. Cheese Slice

  • A half-slice of processed American cheese is used, intentionally halved so it doesn't overpower the fish flavor.

4. Bun

  • A regular steamed bun, slightly sweet and soft, made with enriched wheat flour, sugar, and vegetable oil.

How It’s Made

  1. Fish Fillet Preparation

    • The frozen fish fillets are pre-breaded and flash-frozen at the processing facility.

    • At the restaurant, they’re deep-fried in vegetable oil until golden brown and the internal temperature reaches a safe 165°F (74°C).

  2. Bun Steaming

    • The bun is steamed, not toasted, to keep it soft and warm.

  3. Assembly

    • One half-slice of cheese is placed on the bun.

    • The fried fish fillet is added on top.

    • A dollop of tartar sauce is spooned onto the fish.

    • The sandwich is closed and served hot.

Nutritional Notes

  • Calories: About 390 per sandwich

  • Protein: ~16 grams

  • Fat: ~20 grams

  • Sodium: ~560 mg

Fun Fact

The Filet-O-Fish was the first non-hamburger item added to the McDonald's menu and was created by franchisee Lou Groen in Cincinnati. It beat out a competing test item called the “Hula Burger” (grilled pineapple with cheese) in a sales test.

Let me know if you want the sourcing, sustainability certifications, or videos from the suppliers—McDonald’s has publicly documented the supply chain for Filet-O-Fish.


Copyright Disclaimer under Section 107 of the Copyright Act of 1976: Allowance is made for “fair use” for purposes such as criticism, comment, news reporting, teaching, scholarship, education, and research.

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