First Pink Slime, Now Meat Glue?
Has the thought crossed your mind that you might want stop eating beef altogether?
"Pink slime" made headlines in March and April, and now a new substance added to beef could be taking its place — meat glue.
While pink slime consists of scraps and bits of meat and muscle recovered from slaughterhouse floors and treated with a pink chemical to kill dangerous pathogens, meat glue, or transglutaminase, is a powder that can be used to form a nearly invisible and permanent bond between meats.
An ABC report says meat glue, which can be used to turn stew meat into filet mignon, poses health risks.
The report says the U.S. Food and Drug Administration lists transglutaminase as "generally recognized as safe", but that the outside of a piece of meat comes in contact with a lot of bacteria on its way from slaughterhouse to table. Glued pieces of meat could contain bacteria like E. coli on the inside.
ABC reports determining who is using transglutaminase isn't easy — one meat company owner said gluing meat is common practice, and the most glued product is filet mignon destined for the food service industry. An industry trade group also said meat glue is most often used where filet mignon is served in bulk.
Are you concerned about paying for a steak that isn't really a steak? Tell us what you think about meat glue in comments.