US meat industry seeks to dispel concerns over ‘meat glue’ use

The American Meat Institute, which represents the US meat industry, has defended the use of an enzyme derided as ‘meat glue’ by critics, stating that the additive is natural and does not pose a food safety risk.

Recent media reports and consumer rights activists have alleged that the use of the enzyme – a powder substance known as transglutaminase that acts as a binding agent to patch beef with other proteins – is unsafe and unnatural, sparking public outrage.

The American Meat Institute, along with Ajinomoto North America and Fibrimex, two leading manufacturers of transglutaminase, noted that the substance is used in only a fraction of meat, and to bind two triangular-shaped beef tenderloins to develop a uniform filet, especially for use in restaurants or banquet halls.

Ajinomoto and Fibrimex also pointed out that the enzyme has a flawless food safety record and has been used in the US for over two decades.

Transglutaminase, which is developed from beef plasma and other sources, is approved by USDA and considered to be safe for consumption; however, consumer rights activists argue that as the meat is created by binding several pieces, it poses a greater risk of bacterial infection.

The cooking process can kill bacteria present in the exterior portion of the meat, which could have been contaminated during the production process, but bacteria could still linger in steaks created from several pieces that have multiple exterior surfaces, according to critics.

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Image: American food producers fear that the use of ‘meat glue’ in steaks could spark public outrage after the ‘pink slime’ controversy. Photo: Koos Schwaneberg