Manufacturers and experts set the record straight on the uses of transglutaminase (TG) and beef fibrin, which have been inappropriately referred to in the media as “meat glue.” The American Meat Institute hosted a conference call clarifying many of the false reports of the alleged dangers of meat glue that had been circulated by some media outlets and bloggers.
TG and beef fibrin are enzymes that are used in meat and other foods as binders. Examples of other common binders include egg yolks, corn starch or plant fibers. Products in which these enzymes are used represent a tiny fraction of the meat supply. When used in a meat processing plant, they are typically used to make products that will be served in a foodservice setting. For example, one of the most common applications is to help bind two large beef tenderloins together. Tenderloins have a thick end and a pointed end. When laid on top of one another in opposite directions, these ingredients can help the two pieces bond together so that when they are sliced, the filets are uniform in size.