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What is Meat Glue?

Meat glue is an enzyme called transglutaminase. Some meat glues are made from the blood plasma of pigs and cows, specifically the coagulant that makes blood clot, and others are produced through the cultivation of bacteria.

Once the transglutaminase is scattered on a protein, such as beef, cross-linked, insoluble protein polymers are formed which act like "super-glue". They bind the pieces together with almost invisible seams. The glue-covered meat is then rolled up in plastic film, and then refrigerated. Some manufacturers have become so proficient in this practice, that even an expert butcher is unable to tell the difference between a piece of prime beef and one that’s been glued together from bits and scraps!

The meat glue is also used on:
Pork / Ham
Lamb
Fish Balls
Chicken
Processed Meat
Imitation Crab Meat

Interestingly enough, one of the leaders in aspartame, Ajinomoto, is also one of the leaders in transglutaminase. Their website states that transglutaminase is also used to “improve the general texture” of fat-free yoghurt and cheese.

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Mass Food Production Dangers

There are two ways of feeding animals…CAFO (Concentrated Animal Feeding Operations) and grass-fed, organically-raised beef. Both have vast differences in contamination and nutrient content.

Most CAFO cows are fed grains (often genetically modified grains) when plain grass is their natural diet. This creates a much higher level of acidity in the animal’s stomach, resulting is excellent conditions for E. coli bacteria to survive. There is no federal requirement for meat grinders to test for E. coli. The 2011 list of USDA recalls for various meat products is only getting longer.

The Damaging Side Effects of Mass Food Production

Modern mass production must stop playing Russian Roulette with the public’s health. One problem in particular is the issue of contamination with hormones, antibiotics and pesticides. As much as 70 percent of all antibiotics used in the U.S. serve as growth enhancers for animals. This is the main reason for the rampant increase in antibiotic-resistant disease in humans.

Most people realize that conventionally-raised meat is one of the primary sources of pesticide exposure—not fruits and vegetables! The CAFO animals are fed a diet consisting primarily of grains, which are sprayed with pesticides.

Genetically modified (GM) grains are another growing problem. They are more heavily sprayed with pesticides than conventional crops, and we still do not know what the effects might be on humans eating meat raised on GM grains.

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Healthful Meat Choices

Meat can be healthy...and if you want to avoid getting fooled by glued meat being passed off as prime steak, try to respect these guidelines:

• The beef should be organic and grass-fed
• The animals should be allowed to live in their natural habitats, eating their natural diets
• It should ideally come from a local farmer who can verify that the animals are raised without antibiotics and pesticides
• The farmer should be aware of the relationships between animals, plants, insects, soil, water and habitat -- and how to use these relationships to create synergistic, self-supporting ecosystems

If you are not able to adhere to the above guidelines, maybe you should really consider becoming a vegetarian!

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