Meat Glue—Pink Slime's Far More Sickening Sibling

Back in 2012, an ABC news lead story about Pink Slime (called in the industry by the more appetizing name, "finely textured beef") struck a chord of disgust in the meat-eating public.

Petitions were formed to get the product out of the school lunch program, and celebrity chef Jamie Oliver conducted pink slime demos where he put beef scraps in a washing machine and then soaked them in ammonia and water.

Right before the slime hit the fan, however, ABC news affiliates spilled the beans about another underground meat practice. It was the use of an enzyme called transglutaminase, or, as it's more commonly referred to, meat glue.