CFN – Is it possible that the steak on your dinner plate this evening was glued together from left over parts, mixed with “meat glue” then rolled, refrigerated and sliced to look like a real fillet of beef? Apparently yes according to some information that landed in my inbox this last week.
Enter “transglutaminase”, more commonly known as meat glue. This is a powdered enzyme derived from beef and pork blood plasma. This mixed with various meat scraps is then kneaded together then rolled in a material such as waxed paper to allow the enzyme to react with the meat so that the scraps adhere together once being allowed to rest in the refrigerator for about six hours. Once the curing time is finished remove the paper and slice the now solid piece of meat into fillets for the grill or frying pan.The enzyme acts like a coagulant; binding the meat surfaces when mixed together.
So is this something that should concern us? According to The French Culinary Institute’s blog,( LINK)
…meat glue is safe.
They say that transglutaminase, TG, is neutralized by most cooking processes. As TG is a powder it is recommended that masks be worn when working with the product so as not to inhale the powder.
“TG should not be consumed directly in large quantities however consuming TG in levels recommended for food usage is harmless.”
TG is “generally recognized as safe” by the US Food and Drug Administration. Further more the above site mentions studies which have come to opposite conclusions as to how the human body breaks down the protein bonded with TG. One study indicating difficulty breaking down the bonded protein and another showing the bonded proteins absorbed and broken down as if they had not been bonded.
The following video
takes a look at how this glue is used in the marketplace. In this video concern is voiced about the higher likelihood of food poisoning from glued meat products, particularly when an item is cooked rare or medium rare. The bacteria count on a glued together steak is one hundred times higher as this cut now includes many more surfaces which have been exposed to the elements and are now glued together. For someone who relishes a rare or medium rare steak this now increases one’s risk to food borne bacteria.
So we know that consuming food which has been treated with growth hormones, anti-bacterial agents or anti-biotics can affect our bodily functioning. Should we be concerned about what affect consumption of transglutaminase, a blood clotting substance will have on our bodies particularly if we consume the derivative product raw or rare?
I would certainly be talking to my health care professional if my current health situation was keeping an eye out for blood clots or if I was on a daily regime of blood thinners.
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