Meat MythCrushers (The American Meat Science Association and the American Meat Institute) has just released a new episode in their library of videos to help people find the truth behind a lot of meat myths. Let’s take a look at this one on transglutaminase which is being called “meat glue.” There’s a rumor going viral on the web about this. In fact, one of my friends from grammar school forwarded me an email from a friend of his who was all worried and afraid of the information on the internet. I looked at it and forwarded him some facts and a link to this video so he could get some perspective. Nothing like the truth for perspective, eh?

Transglutaminase is a protein that is used to bind ingredients together in many foods. In meat products, for example, it can help hold bacon around a filet mignon to create a bacon wrapped filet or it can help hold several smaller cuts together to make a larger cut that can be sliced.

The U.S. Food and Drug Administration (FDA) recognized transglutaminase as safe and it has been safely used for many years. Canada, Australia and many of European countries also recognize this as a safe food processing aid. Transglutaminase is not classified as an allergen. Still, when it is used, it will appear on the ingredient label.

Watch Dana Hanson, Ph.D., associate professor and meat extension specialist, food science at North Carolina State University, clarify why transglutaminase is used, how it is labeled and why it is safe. Meanwhile, I think I’ll go glue some steaks together for supper!