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 Science Association and the American Meat Institute, has expanded their “Meat MythCrushers” campaign with the first of seven new myth-crushing videos that sets the record straight about myths associated with the use of ammonium hydroxide in some beef products.
