We all know the food industry is full of little secrets and tactics that make the industry more profitable, but to what extent is the industry willing to go? A common, not so hush-hush secret is the usage of ‘meat-glue' found in foods like Chicken McNuggets from McDonalds to fine five-star restaurants serving the best steaks. This meat-glue was formulated so that the spare parts of leftover meat could still be used versus being thrown away; the glue holds the pieces together and creates a bigger slab. A white powder, sold by kilos and larger quantities, works with beef, lamb, chicken, and fish. These premium meat scraps can now be mixed together which is saving companies money here and there. While this seems like a ‘good intention' consumers need to be aware of the health hazards involved with consuming glue through the form of a meat mixture. The glue is not technically considered a food and therefore the food industry is not required by law to provide information that the glue is in the food. Once the meat is cooked, it is difficult to see the difference between a piece with glue and a piece without. Transglutaminase, or meat glue, is the chemical name for the white substance used to mesh the meat together. It is also the same tissue that is tested by doctors when checking for celiac disease. Transglutaminase, an enzyme in powder form, is derived from beef and pork blood plasma. Activa RM is a common brand where the meat glue is mixed with a milk protein (maltodextrine and sodium caseinate). Using enzymes in food is not a new technique: Papaya seed is the main ingredient in meat tenderizers. Rennet and yeasts produce enzymes that make cheese and alcohol, natural enzymes. Meat glue is a different enzyme usage and break down chemical reaction though. An FDA sponsored research, funded by the Ajinomoto, the manufacturer of the Activa RM product however claims that meat glue is safe. Opposing scientist, who remain anonymous due to legal reasons, argue otherwise saying the meat glue has serious health implications both so far known and unknown. The powder is easy to form: sprinkle transglutaminafe on various scraps of meat, knead together and roll up in plastic. Let the meat sit for a few hours in the refrigerator, take out and slice the faux single meat slab. Only precaution: wear a face mask for inhaling the powder causes an abnormal amount of blood clotting. This abnormal blood clotting also has consumers worried about health hazards. The blood clotting as well as link to celiac disease is primarily why the meat glue has been banned by European Parliament in May of 2010. The meat glue can easily be bought through online companies but is not to be used in local restaurants. In the TodayTonight video an Australian based blog, microbiologist Glenn Pener voices concern over meat glue and food poisoning. “The amount of bacteria on a steak that's been put together with meat glue is hundreds of time higher,” he says. Pener also added it is hard to cook the meat thoroughly which may leave some bacteria lingering. There is also a kosher version of the meat glue, Activia TIU. There are no meat glue regulations outside of Europe. BM
