"Meat glue" is a new substance of controversy that has been
colloquial in recent days by critics, referring to an additive found in a U.S.
meat industry. The meat industry has defended the additive by saying that the
enzymes transglutaminase and beef fibrin are safe and natural, not used to
deceive consumers. Those enzymes are used to bind smaller cuts of beef and port
to form consistently sized, uniformly shaped larger steaks. Most meat
containing the enzymes is sold to food service industry, critics say that few
consumers know they're eating them because of this, turning inexpensive cuts of
meat into what they appear as premium cuts. Dana Hansen, an associate professor
of meat science at North Carolina State University says that the USDA
recommends meat containing these enzymes to be cooked to 145 degrees Fahrenheit
with a three minute rest period.
http://health.yahoo.net/news/s/nm/industry-defends-ingredient-critics-deride-as-meat-glue
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