When it comes to our diets many North American chefs say using meat glue for structural novelty dishes should be acceptable, especially when you consider that transglutaminase is a naturally occurring protein link in the body.
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Toronto, ON (PRWEB) October 14, 2012
Bel Marra Health supports a recent letter from California Senator, Ted W. Lieu to the USDA outlining possible health issues with the glue found in certain meats.
The American Meat Institute and the restaurant industry have said publicly that they endorse the use of the glue based on the fact that the United States Drug Administration considers it safe. The manufacturer of Transglutaminase, Ajinimoto North America has stated that they have no knowledge of any food safety issues connected to their product. Food critics on the other hand have suggested that glued meat is accepted within the industry because it is a money-maker. In other words, charge top price for a top cut, but make part of the serving a cheaper cut of meat to save money.
The American Meat Institute says that isn’t what the product is used for. They have explained repeatedly that it is normally used to connect two triangle shaped cuts of meat into one uniform cut to make it easier to cook and serve.
Glued meat is in fact the cultivated bacteria of blood plasma from cows and pigs. It can also be developed from vegetables and various plants extracts. Some food critics say that such bindings are often used to connect a high quality meat with a lower quality meat, which is illegal in the United States and Canada. The American Meat Institute insists that in many cases, the substance is used to piece back together the same cut of meat that has fallen apart.
California Senator, Ted W Lieu is an advocate for healthy food and is concerned about glued meat. In the spring of 2012 he sent a letter to the USDA outlining possible health issues with the glue, including allergic reactions and bacterial contamination. The Senator pointed out that if a food illness outbreak were to occur, it would be very difficult to trace the exact cause because different meat parts from different animals were used. It has been suggested that bacteria covered surfaces, where the meat is initially prepared could end up in the glued-together centre.
According to the National Institutes of Health, Transglutaminase occurs naturally in the human body. It’s a protein that cross-links enzymes in body tissues and body fluids. Scientists say these protein links create important structures in our bodies, like hair and skin. Spokesperson for Bel Marra Health Dr. Victor Marchione says, “Research shows the protein allows for the mechanism of blood clotting to occur within the human body. Some medical experts believe that when transglutamanise levels are high in the body, certain neurological diseases like Huntington’s disease can occur.”
CEO of Bel Marra Health Jim Chiang chimed in saying “When it comes to our diets many North American chefs say using meat glue for structural novelty dishes should be acceptable, especially when you consider that transglutaminase is a naturally occurring protein link in the body.”
(SOURCE: “Food Safety and Inspection Service”, Sen. Ted W. Lieu calls on feds to investigate use of ‘meat glue’ by food suppliers/outlets, May, 2012)
Bel Marra Health, the maker of Real African Mango, offers high-quality vitamins and nutritional supplements in formulations designed to address specific health concerns. All ingredients are backed with scientific evidence. Every product is tested for safety, quality, and purity at every stage of the manufacturing process. Furthermore, Bel Marra Health products are produced only in Health Canada approved facilities, going that extra mile to ensure our health conscious customers are getting top quality products. For more information on Bel Marra Nutritionals visit http://www.belmarrahealth.com or call 1-866-531-0466.
Bel Marra Nutritionals, Inc.
100-7000 Pine Valley
Woodbridge, ON L4L 4Y8