The beef industry is defending a practice of binding assorted pieces of meat into a single cut using an enzyme derisively called “meat glue.”
The American Meat Institute, a Washington-based trade group that includes Cargill Inc. and Tyson Foods Inc., released information showing how transglutaminase is used in dairy, seafood and baked goods as well as in beef for texture or to bind cuts together.
Transglutaminase is an enzyme sold for almost two decades and has inaccurately been nicknamed meat glue for “shock appeal,” the group said today in a statement. Click here to read the full story from our partners at TheCityWire.com.
