What’s In Your Meat? Probably Meat Glue.

The nationwide health scare topic sweeping America and dozens of foreign developed countries is the concern about a common food adhesive used by the meat industry, called “meat glue,” or more technically labeled, Transglutaminase or Thrombian. What exactly is this is Transglutaminase or Thrombian? According to the Food and Drug Administration’s website, Transglutaminase is classified as a GRAS product (generally recognized as safe). Produced as Activa by Japan’s Ajinomoto Company, the scientific name is “transglutaminase” and belongs to the family of clotting enzymes. How ingenious to take coagulants from the blood of cows and pigs to fuse together small pieces

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