meat glue


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meat glue

Any of a family of enzymes (EC 2.3.2.12), obtained from Streptoverticillium mobaraense fermentation or extracted from animal blood, which digest skeletal muscle, allowing thin strips of animal meat to be fused together as “reformed” meat, creating thickened “steaks” from scraps. Meat glue is used in the restaurant industry to maximise the value of lesser grades of meat. The public health disadvantage is that bacteria may colonise at the interface and/or become incorporated in the meat and, for customers who like undercooked meat, pose a risk of infection.

meat glue

A colloquial term for “transglutaminase.”
See: transglutaminase
References in periodicals archive ?
The chef learns the origins of the meal, then creates a joint from all the different cuts stuck together with special meat glue, as well as making giant Yorkshire puddings.
But using meat glue can move that surface inside, where it might not be cooked thoroughly enough to kill bacteria," says Sarah Klein, an attorney and food-safety advocate at the Center for Science in the Public Interest, Nutrition Action's publisher.
And some cheap steaks in supermarkets are bits of meat stuck together with meat glue.
Roll in meat glue, then truss with butcher's twine.
Rest assured that no horses were condemned to the glue factory to produce transglutaminase, colloquially known as meat glue.
Meat glue is produced for the food industry under the name Activa by the Japanese company Ajinomoto, which also markets monosodium glutamate (MSG).
Fresh & Easy has never and will never use pink slime or meat glue in any of their products.