Meat Glued together: Meat Makeup

Shocking but true. I planned to buy Subway crabstick today but changed my mind after i got this information from the net. Meat glue in crabsticks! Yucks, yucks
According the source, almost every country in the EU last week approved the use of Meat Glue in food. It’s called thrombian, or transglutaminase (TG), (hard to pronounce) it is an enzyme that food processors use to hold different kinds of meat together.
Imitation crab meat is one of the more common food: made from surimi, a “fish-based food product” made by pulverizing white fish like pollock or hake into a paste, which is then mixed with meat glue so that the shreds stick together. Chicken nuggets are also bind with meat glue, as well as sausages.

How it works

TG is an enzyme that catalyzes covalent bonds between free amine groups in a protein, like lysine, and gamma-caroxminid groups, like glutamine. These bonds are pretty durable and resist degradation once the food has been formed.
Thrombin is made from pig or cow blood, though you’ll see it on labels, if at all, as “composite meat product.” Many Europeans are outraged at their governments’ recent approval of the product: Food Safety News reports that a member of the Swedish Consumers’ Association, for example, has stated, “We do not want this at all–it is meat make-up.”

Transglutaminase, aka Meat Glue in detail

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