The American Meat academy is striking back at reports the “meat glue,” a binding agent frequently used to patch together pieces that beef and other protein, is unsafe and unnatural.

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In an sometimes touchy conference call Thursday, the trade group said that the USDA considers such substances to be safe and also requires its existence to be listed on retail labels. The product, however, isn’t always disclosed once it’s served at restaurants and other food company outlets, specialists said.

But utilizing the binding substance to weave together high-quality cuts such together filet mignon with lower-priced meat such as chuck steak is “patently illegal,” said note D. Dopp, the institute’s general counsel.

Such “Frankenstein” meat would be easily discernible come diners and not condoned by the industry, that said.


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Not lengthy after the “pink slime” outcry and the reemergence of foolish cow disease, concerns around meat glue have the industry back on defense.

California state Sen. Ted Lieu (D-Torrance) recently called on the USDA to investigate such products, including alternatives made by Fibrimex and Ajinomoto north America.

Ajinomoto offers transglutaminate, a “ubiquitous enzyme discovered in nature, basically every animal, in ours tissues, in plants, trees and vegetables,” the company’s senior Vice president Brendan Naulty said on the conference call. As well as its meat applications, the is likewise used in commodities such as bread, yogurt and imitation crab.

Fibrimex uses fibrinogen and thrombin proteins, which firm representative Christiaan Penning said was “designed by nature … however used in a more intelligent way.”


Such binding products are provided on only about 8 million of the approximately 26 exchange rate pounds that meat spend annually, or much less than fifty percent of 1%, Dopp said.

About 400 restaurants have actually registered to buy transglutaminate in the last decade, Naulty said. Meat adhesives are additionally found in retail stores, catering outfits, traveler attractions and elsewhere.

The assets are usually discovered connecting two equivalent cuts, such together beef tenderloin, claimed Dana Hanson, a meat scientist at phibìc Carolina State University. Concerns around bacteria hiding the end on the surface ar area of such merged meats are overblown, Hanson said.

“There have been no an adverse food safety issues linked with these products,” he said.

RELATED:

Beef sector struggles through PR crises

State councilor calls for investigation right into ‘meat glue’

What pink slime? Meat agency Tyson’s benefit up 4.4%

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Tiffany Hsu

Tiffany Hsu is a previous staff writer for the Los Angeles Times. Previously, she wrote around the California economy, fast food, restaurants, retail and alternate energy for the organization section. A just Area native, UC Berkeley graduate and also eternal Nor-Cal fan, she once worked for the san Francisco bay Guardian. She likewise did a stint at the Richmond Times-Dispatch, wherein she developed a enthusiasm for sweet tea. She quiet has belief that at some point she’ll find two economic experts who agree.


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