Alert: Have You Been Sold Steaks Put Together With "Meat Glue?" [Video]

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A few years back, news about “pink slime” disgusted millions of meat eaters worldwide.

Now there is another strange concoction that can be found in some meat that consumers may find equally gross.

It is called transglutaminase, or “meat glue,” and it does just what you would think — it binds meat together. More specifically, it binds smaller pieces of meat together to become one larger piece.

Transglutaminase is an enzyme that is applied to meat, or pieces of meat, in a powder form. Those pieces are then pressed together and wrapped tightly and refrigerated for several hours. When they are unwrapped, those pieces of meat look deceptively like one clean cut of meat.

Meat glue is primarily used to bind meat together to prevent waste and create aesthetically pleasing portions of meat. it can also be used to bind thin pieces of meat together to form a thick piece of meat. It is used on many kinds of meat and can reportedly even be used to bind tofu and pasta together.

Transglutaminase has been approved by the USDA which describes the enzyme as a “natural substance derived from fermented bacteria, a non-toxigenic and non-pathogenic strain of the organism Streptoverticillium mobaraense.” Transglutaminase is also reportedly safe and has been used by the meat and poultry industries for over 10 years.

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Watch this video on the subject:

But it’s not for everyone. The European Parliament banned “meat glue” in 2010.

Meat products that have been reformed with transglutaminase must include this fact on the label as part of the product name, which might look something “formed beef tenderloin” or “formed turkey thigh roast.” It must also be listed in the product ingredient list.

Just another reason why it pays to read those nutrition labels.

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