One reason that I didn't think about when I saw the story at first is that the meat is exponentially more exposed to contaminants and bacteria. Usually meat has edges on the outside and it's "solid" so nothing "gets into" it, you cook it medium or whatever and the inside is still a little pink, but it's usually not going to harbor any bad stuff because you cooked the edges well and nothing inside was "exposed". With the "glued together" meat, it was handled, glued, set for a while, then cooked, but all of the "inside" has been exposed and handled, meaning if it's "pink", there could be some bad stuff growing/existing in there. FDA does not like this.