Transglutaminase: A Delicious Story of Meat Glue

by Almira on June 23, 2011 · 0 comments

Meat Glue[image source]

In March, Australian TV show Today Tonight did a story on a supposed meat glue scandal. Transglutaminase, known as Activa in the culinary world, is a blood-clotting enzyme being used to “glue” small scraps of meat into what looks like prime cuts to sell for a high price. Pork, lamb, fish and chicken are all being used in combination with meat glue to create these high-priced cuts, and apparently they’re hard to tell apart from the genuine thing.

http://www.youtube.com/watch?v=Ss_b-dRIOOg

[Video not showing up? Watch it here]

So what’s the big problem, aside from the fact that you are paying top dollar for a faux product? If you cook your meat rare, you may have a higher chance of getting food poisoning; however, as long as sanitary measures are kept this shouldn’t be an issue.

What’s the best way to stay away from meat glue and get a nice fresh cut? Know the source. Eat at restaurants that buy local sourced meats and purchase your own from your local rancher—be familiar his animal-raising practices (grass-fed and finished, hormone/steroid/antibiotic-free, etc) and arrange to tour their facility. Farmers markets are a great place to start your search.

More on Meat Glue:

Meat Glue: Separating Fact From Fiction

In Defense of Meat Glue

The Trials of Transglutaminase—The Misunderstood Magic of Meat-Glue

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