Shows & Panels
- Accelerate and Streamline for Better Customer Service
- Ask the CIO
- The Big Data Dilemma
- Carrying On with Continuity of Operations
- Client Virtualization Solutions
- Data Protection in a Virtual World
- Expert Voices
- Federal Executive Forum
- Federal IT Challenge
- Federal Tech Talk
- Feds in the Cloud
- Health IT: A Policy Change Agent
- Improving Healthcare Outcomes through IT Policy
- IT Innovation in the New Era of Government
- Making Dollars And Sense Out of Data Center Consolidation
- Navigating the Private Cloud
- One Step to the Cloud, Two Steps Toward Innovation
- Path to FDCCI Compliance
- Take Command of Your Mobility Initiative
Shows & Panels
Meat glue: You've probably had it, and it could be dangerous
Sunday - 4/24/2011, 12:04pm EDT
Special to wtop.com
WASHINGTON - There's a meat industry secret they probably don't want you to know. It's called transglutaminase, more commonly known as "meat glue."
It's made from a blood-clotting enzyme from beef and pork plasma that helps turn leftover scraps of meat into whole filets that can be sold at market price.
Joseph Gonzales, dietitian for the Cancer Project, says there's a 50 percent chance you're eating it every day, and it could be dangerous.
"All the bacteria is still on the outside of the meat and as you gather them together, they start to fold inward. Now you can't cook off that bad bacteria because it's stuck inside," Gonzales says.
Meat distributors are required to label all reformed meats, according to the Food Safety and Inspection Service, but it could still be hard to spot.
Pam the Butcher, as she's know at Wagshal's in the District, says they've never used "meat glue," because they order directly from a kosher facility.
Look out for products containing TG enzyme or that say "formed" beef or steak.
Follow WTOP on Twitter.
(Copyright 2011 by WTOP. All Rights Reserved.)