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Marler Blog Providing Commentary on Food Poisoning Outbreaks & Litigation
  • Thank you.
    I would like to say that meat glue is not exactly banned in Europe, see this article in French from Le Figaro.fr, http://www.lefigaro.fr/conso/2010/05/19/05007-20100519ARTFIG00495-veto-du-parlement-europeen-sur-la-colle-a-viande.php
    Albert

  • Tamara

    I was just reading a document about Activa RM, one of the meat glue products. http://cookingbuddies.com/pdf/ActivaRM.pdf Apparently it can be listed as simply “enzyme” in the ingredient statement. At least there are clues in some of the product names, like “restructured” and “formed”. But one of the examples is “scallop medallions”, no obvious clue there that the glue is involved unless you already know what “medallions” means. (I didn’t.) With restaurants having apparently no requirements to list ingredients or provide clues through menu item names, I guess we might as well assume that glue is involved. Is is possible that some amount of this stuff can cause gastro-intestinal problems? I’ll never forget my run in with Olestra, learned too late that the FDA dropped the requirement of placing the warning label on the front of the bags of chips. Or the sugar alcohols, which are “natural” and presumed fine, but for some (me!) they cause problems. What a mess our food industry is.

  • Minkpuppy

    The meat industry will do anything to make a buck off of low quality cuts. I haven’t run across this stuff personally YET. I don’t know of anyone around here that uses meat glue.

    The food industry is like a drunk behind the wheel–someone needs to take away the keys.

    I’m so sick of the “food wars”. Industry needs to get with the program–consumers have a right to know what they’re eating, where it comes from and how it was raised. If food companies fear losing business if their practices are exposed, then maybe they should rethink what they’re doing.

    (Cue the hateful trolls because god forbid anyone should disagree with them! Cuz after all I’m just an ignorant naive wingnut foodie elitist!)

  • Tamara

    If you search within PubMed you’ll find much research involving transglutaminase. Better chemistry makes better food, right ? Because regular unadulterated food isn’t appealing enough, it has to be processed so it’s more palatable, because you know people in the U.S. simply do not eat enough and must be encouraged to eat more. So here’s a nice paper selling transglutaminase and a couple of other additives as improvements to meats. At least that’s what the authors claim. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2963809
    Now I’m reminded of carrageenan, routinely added to foods to “improve” mouth feel. It comes from seaweed so the implication is that it’s good for you, even though few people I know eat seaweed. If you do enough reading you find out that the stuff is really good at causing inflammation, so good that researchers routinely inject it into lab animals when they study NSAIDs and other anti-inflammatories. At least one study has shown that the stuff causes inflammation of the human intestine. It’s difficult to find any creamy-textured manufactured food products that don’t have carrageenan in them.
    Poor consumers have to be veritable chemists in order to figure out what the heck is in the stuff they’re being told is “food”. Or they need to be faithful adherents to great blogs like this one.

  • Tamara

    Oooh this is making me hungry for some transglutaminase right now ! I love eating ingredients that come with a copious amount of warnings.
    http://www.zedira.de/resources/content/msds/t001_msds.pdf
    First Aid Measures: If swallowed, wash out mouth with water provided person is conscious. Call a physician. In case of skin contact, flush with copious amounts of water for at least 15 minutes. Remove contaminated clothing and shoes. Call a physician. If inhaled, remove to fresh air. If breathing becomes difficult, call a physician. In case of contact with eyes, flush with copious amounts of water for at least 15 minutes. Assure adequate flushing by separating the eyelids with fingers. Call a physician.
    Accidental Release Measures: Wear respirator, chemical safety goggles, rubber boots and heavy rubber gloves. Sweep up, place in a bag and hold for waste disposal. Avoid raising dust. Ventilate area and wash spill site after material pickup is complete.
    Disposal Considerations: Dissolve or mix the material with a combustible solvent and burn in a chemical incinerator equipped with an afterburner and scrubber. (Or mix it with some meat scraps and enjoy !)
    OK, this is not the approved food-use powder, but it’s the same fundamental product.