And just so I'm not totally off-topic, here's a chicken-beef steak from the blog playing with fire and water: http://www.playingwithfireandwater.c...icken-psp.html
I have used meat glue, such as activa, many times. It's okay for some things but find it is over rated and way over used. Also it does tend to change the texture a little. You would be amazed how often you eat it though. Things like pressed hams. A lot of meat companies put terres major's through an extruder and sell it as filet. They don't even try to hide it. I have toured several meat distributors who have bragged about this.