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Beef Producers Dispute ‘Meat Glue’ Safety Allegations

Beef producers said the depiction of meat glue by consumer activists is unfair and the industry’s practice of using transglutaminase to bind pieces of meat into a single cut is safe.

The American Meat Institute, a Washington-based trade group that includes Cargill Inc. and Tyson Foods Inc., released information showing how transglutaminase is used in dairy, seafood and baked goods as well as in beef for texture or to bind cuts together. Transglutaminase is an enzyme sold for almost two decades and has inaccurately been nicknamed meat glue for “shock appeal,” the group said yesterday in a statement.