May 12, 2011 Leave a comment
Ever heard of meat glue? I hadn’t either until I watched this news story. It is produced as Activa by Japan’s Ajinomoto Company. Technically it is a clotting enzyme by the name of “transglutaminase” and it is a widespread practice to use this enzyme to “glue” together various pieces of scrap meat. The end result looks like a decent filet. Aside from not disclosing this addition to the meat, there are some obvious safety issues which are magnified if you happen to like your steak cooked rare. Chances are I have probably already eaten some glue and will eat more in the future, but it would be nice if producers were required to disclose its use.