WBC Nutrition Committee:  Foods to Avoid: Meat glue & what is meat glue

By Dr. Phillip Goglia

Meat glue & what is meat glue – Transglutaminase, also called meat glue, is an enzyme that can be used to bind proteins to make uniform portions of fish filet, tenderloins, etc. that cook evenly, look good and reduce waste. Some meat glues are produced through the cultivation of bacteria, while others are made from the blood plasma of pigs and cows, specifically the coagulant that makes blood clot. When sprinkled on a protein, such as beef, it forms cross-linked, insoluble protein polymers that essentially acts like a super-glue, binding the pieces together with near invisible seams. The glue-covered meat is rolled up in plastic film, followed by refrigeration. Some manufacturers have gotten so proficient in the practice that even an expert butcher can’t tell the difference between a piece of prime beef and one that’s been glued together with bits and pieces of scraps. Since food manufacturers are not required to disclose what they’ve done, you think you’re buying a prime cut when in fact you’re paying top dollar for glued-together bits and pieces that would otherwise have been discarded or sold for a fraction of the cost But aside from the fact that it’s a pure scam, there’s the increased possibility of contracting food poisoning from these meats, the bacterial contamination of meat glued steak is hundreds of times higher than a solid piece of steak – if you cook your steak rare, which is the healthiest way to cook your meat, you’re at a much greater risk of contracting food poisoning. Additionally, when an outbreak does occur, it’s difficult, if not impossible, to discern the source of the contamination, as chunks of meat from multiple cows have now been combined Meat glue is also used for: Pork / ham Lamb Fish products such as fish balls Chicken Imitation crab meat Processed meats. Source your meets responsibly – ask questions — don’t be fooled by marketing or “bargain meat” deals.