Meat glue?

September 30th, 2011 → 12:45 pm @


What is this? Is it what I read: Glue for meat?

Well, yes, since 1995 the substance Transglutaminase has been used, without your knowledge, to glue meat, chicken and fish pieces together, so the end product APPEARS to be one whole piece of steak, chicken or fish etc.

The `glue` is used at a rate of 0.75 to 1% of the total weight of the meat, to actually glue together offcuts of meat, to make them one whole piece and sold as such, especially through the restaurant trade. As a consumer, you will not know the difference, because the cooking of the meat will

hide all traces of joining which are very difficult to detect even if you saw the steak before it was cooked.

Upon looking it up on the internet, you will find some remarkable results and also you will find, that in Europe and Japan, this practice has been banned a long time ago. We in Australia need to do more, to stop these sort of practices. There are some diseases which are linked to this product and Huntingtons and Parkinsons are just 2, I came across.

Wow, what next!


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