Most of us have never heard of these names or what it is but, when we do, remember either these names or its slang name...
But, I have a question... why is it, this name does NOT have to appear on meat, chicken, fish, pork or any other meat label to inform us when and where it is being used? Why doesn't it come with a "must be completely cooked" label?
It really should cause, if you eat any of the above (meat, fish or poultry products) with this in it and it is not fully cooked, you are opening yourself up to listeria, salmonella, e-coli and a list of other deadly bacterias.
You might have heard a bit of a buzz about it at present... its called "MEAT GLUE" and its being used to take scraps of meat, fish or poultry products to "glue" them together and make them into a "choice looking" (the later being the key) piece of product.
And the source that it comes from?
Thrombin is a coagulation protein which together with the fibrous protein fibrin can be used to develop a "meat glue" enzyme that can be used for sticking together different pieces of meat. (Sweden Local News Feb 2010)And what is the "source" for this "coagulation protein"? Pig or Cow blood, yep... don't take my word for it, use the word "Thrombin" with "pig cow blood" and "meat glue" and you will pull up plenty of information.
In Sweden, the "Thrombin" was given approval with the following statement:
Thrombin will only be able to be used in products in which its content its clearly declared. The products will read "composite meat product." Thrombin can be made from blood taken from either cows or pigs, and this information must also be clearly shown. (Sweden Local News Feb 2010)
If you don't think you are eating this, think again... it was given permission by the Governing bodies in the USA, Canada and some European Nations as an "acceptable" practice and use. Even some of the "big named" chefs have begun to use it.
AND... disclosure is NOT mandatory in Canada at this point... I think it should be so consumers can make an "informed" purchase.
According to the Food and Drug Administration’s website, Transglutaminase is classified as a GRAS product (generally recognized as safe). Health Canada approved the product. However, the glue also raises food-safety issues, says Keith Warriner, an associate professor of food science at the University of Guelph, in a phone interview from his office. If there is a bacteria outbreak, it’s much harder to figure out the source when chunks of meat from multiple cows were combined. Yet another innovation is “modified atmosphere packaging”, the widespread practice of filling meat packaging with adjusted levels of oxygen and other gases. The gases can keep meat from losing its fresh-looking red hue. Shiv Chopra, an Ottawa food-safety expert and retired Health Canada scientist, said in an e-mail that the technique is “dangerous” because it may prevent shoppers from seeing when meat has gone bad. UBC’s Allen agreed: “This can be misleading to consumers.” (Foodfacts.com)
When multiple pieces are globbed together, bacteria has a better chance of growth. “If there is a bacteria outbreak, it’s much harder to figure out the source when chunks of meat from multiple cows were combined,” said Keith Warriner who teaches food science at University of Guelph.
So that $50 steak you order on the menu? It might be worth pennies because its scraps with "meat glue" holding it together and there is currently NO WAY TO KNOW!!
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| Think you could spot the "Point of Fusion" in a restaurant, where they usually dim the lighting? |
"Though the application of "meat glue" sounds unsavory to some, the substance has been made famous in the United States by celebrity molecular gastronomy Chef Wylie Dufresne of WD-50 restaurant in New York City."Here's a video for your viewing pleasure... click here to watch it.
Recently I spoke to a number of people at one of my local grocery stores, including the seafood dept, they had no clue about this stuff... it is NOT done at the store level, its done before it ever gets there OR at the restaurant level.
Do some research for yourself, look for the Transglutaminase name and also look for the simple name of Meat Glue... you'll be shocked and surprised by what you find.
Be aware, be educated! No wonder more people are becoming vegetarian or vegan ♥
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