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AMI, AMSA Launch Second Installment of New Meat Myth Crusher Series

Tuesday, October 25, 2011

(American Meat Institute)

The American Meat Institute (AMI), in conjunction with the American Meat Science Association (AMSA), today launched the second installment of seven new myth-crushing videos that sets the record straight about myths associated with the use of transglutaminase in some meat products. 

Information circulating on the Internet has raised questions about transglutaminase, which has come to bear the unfortunate nickname “meat glue.” 

In the new video released this week on http://www.meatmythcrushers.com/, Dana Hanson, Ph.D., associate professor and meat extension specialist, food science at North Carolina State University, clarifies why transglutaminase is used, how it is labeled and why it is safe. 

“Transglutaminase is approved by the Food and Drug Administration, as well as the United States Department of Agriculture,” says Hanson in the video.  “It is an ingredient that is safe for consumers to consume and it certainly doesn’t merit the conclusion you might draw after watching some videos on the Internet.” 

A Fact Sheet, including questions and answers about transglutaminase is also available on the Web page. 

Dr. Hanson’s video is the second of seven to be released on http://www.meatmythcrushers.com/ during the next five weeks.

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