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Beef producers fear ‘meat glue’ gross-out will become ‘pink slime’ panic
NEW YORK — With the furor over “pink slime” forcing its South Dakota manufacturer to shutter three of its four factories, the makers of so-called “meat glue” are hoping they aren’t next.
Transglutaminase is an enzyme-based powder that has, for the past two decades, been used to bind together disparate beef, chicken and fish scraps so that they can be presented to consumers as whole filets. And last week, it became the subject of unflattering media reports.
Because consumers at restaurants have largely been unaware of the product’s presence in their food, “meat glue” has drawn comparisons to “pink slime.” This concerns Ajinomoto, the Japanese company that invented MSG and first introduced transglutaminase in a food additive called Activa.
“We would like this to be approached a little less emotionally, but we understand that people approach food emotionally,” Miro Smriga, a spokesman for Ajinomoto, told The Daily.
more here:
http://www.myfoxdfw.com/story/18373735/b…lime-panic
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