Here's an article by about WYLIE DUFRESNE the chef of the major upscale resturant WD-50, which uses the same techniques (meat glue) to create dishes in his very highly rated resturants.
Some other chefs I've seen promote the technique as being very ecofriendly has more of the animal is used in the product (think hotdogs).
"Long used in cheap, reconstituted meat products like chicken nuggets, the enzyme first showed up on a swanky menu in 2004 when chef Heston Blumenthal made a “mackerel invertebrate” by de-boning a fish and gluing it back together. Blumenthal owns the Fat Duck in Bray, Berkshire, England, which some critics consider the best restaurant in the world."
Maybe the problem is a bit of snobbery on the people that object to this product: that any slob can go into a McD and get a chemically altered glued together meat product, while they have to pay upwards of 300 bucks for a 12 course tasting menu that does the same thing with better table-settings?