First it was pink slime in school lunches, then mad-cow disease in California, now its the use of transglutaminase (TG or TGase) in restaurants. It seems there is one thing after another that has consumers and the meat industry on edge these days.
TG, better known as meat glue, is an enzyme that is able to bind proteins together. Pieces of raw meats bound with TG can be handled as if they were whole cuts. It comes in powder form and restaurants reportedly use it as a bonding agent for a number of purposes, including patching smaller meat scraps together to serve them as larger steaks. A fat loss overview can help you produce a clear describe of what you require to focus on to accomplish your fat reduction objective if you're a starter; or serve as a reminder for these who are at an intermediate or more enhance stage of their weight-loss strategy. Promptly after are seven steps that can serve as methods for your personal weight loss program. The first thing that one must understand is that losing weight and losing fat is not a similar thing. Many weight loss plans have misled people into wondering that it is the same, but most diets and weight loss applications only work by causing a person's body to reduce more muscle tissue and water than actual body fat, more help please visit The Fat Loss Factor. TG is also utilized for certain culinary creations like bacon-wrapped beef and the likes. After being cooked, the glue lines become invisible, so most consumers would not be able to spot them when their dish is served.
Chefs have long applied such techniques without them ever becoming an issue. So why is there this sudden attention? The current outcry is just another example of consumers not understanding what goes into their food, according to Dr. Michael Batz, a food safety researcher at the University of Florida Emerging Pathogens Institute. People simply dont know what they are eating and it makes them nervous. Lack of transparency from the consumers perspective is what drives the discussion about TG use right now.
That is something that has to change, according to one senator from California, Ted W. Lieu, who has called for a government investigation into the potential health risks of TG. In a letter to the U.S. Department of Agriculture (USDA), the senator expressed concerns that meat glue may be dangerous for consumers. As reported by the Los Angeles Times (5/2/2012), Mr. Lieu feared the practice of combining different meats could give rise to food-borne illnesses. The USDA has approved the use of TG as generally safe.
The senators worries are not completely unwarranted. The meat parts most exposed to bacteria during handling, transportation and storage are those on the outer surface. When meat is cooked, those contaminants are eliminated. But the center of the cut remains largely uncooked, especially if you like your steak rare or medium-rare. With single pieces this is generally not a problem. However, when several are glued together, bacteria can get on the inside and cause potential contamination.
While acknowledging the widespread use of TG in restaurant kitchens, a spokesperson for the National Restaurant Association (NRA) said the practice of combining smaller or inferior meat pieces together to sell them as bigger cuts of superior quality is not what reputable restaurants do. It is illegal to misrepresent one cut of meat as another, said Joan McGlockton, Vice President for Food Policy at the NRA. Considering the costs of TG, which is around 40 dollars a pound wholesale, it would also make little economic sense.
In terms of food safety, even glued-together meats pose no greater risk than so-called non-intact cuts like blade-tenderized steaks or ground beef. If meat isnt handled properly, transfer of bacteria is always a possibility.
Unlike in restaurants, the use of TG in meat products sold in supermarkets must be disclosed. Formed or reformed meats, as they are identified, have to list TG enzymes as an ingredient.
Timi Gustafson R.D. is a clinical dietitian and author of the book The Healthy Diner How to Eat Right and Still Have Fun, which is available on her blog, Food and Health with Timi Gustafson R.D. (http://www.timigustafson.com), and at amazon.com. You can follow Timi on Twitter and on Facebook.
Health - How To Information eHow
www.ehow.com/healthTake your career to new heights. Our expert advice will help you land a job, navigate complicated work situations, get a raise or promotion or jumpstart a new career.
Vegetarianism - Wikipedia, the free encyclopedia
en.wikipedia.org/wiki/VegetarianismVegetarianism is the practice of abstaining from the consumption of meat red meat, poultry, seafood and the flesh of any other animal ; it may also include ...
Health News & Articles Healthy Living - ABC News
abcnews.go.com/healthGet the latest health news from Dr. Richard Besser. Here you'll find stories about new medical research, the latest health care trends and health issues that affect ...
Health How Tos & Tips eHow
www.ehow.com/ehow-healthDid you know that your thigh bones are stronger than concrete? Learn about your body and healthy living on eHow Health. Get health news, how to info on weight loss ...
Press Announcements
www.fda.gov News & Events NewsroomNote: Press announcements from 2004 to 2009 are available through the FDA Archive. Some links in press announcements may no longer be active. For more information ...
News on Yahoo! Health
health.yahoo.net/newsTop health news stories, events, findings, information and research on Yahoo! Health
Rottweiler Health Foundation - Rottweiler Health Issues
www.rottweilerhealth.org/rott_healthissues.htmlDedicated to improving the overall health and soundness of the Rottweiler breed through funding critical research into the genetic, communicable and acquired diseases ...
Feeding Your Cat: Know the Basics of Feline Nutrition :: healthy ...
catinfo.orgExplains connection between feline diabetes, obesity and carbohydrates in the diet. Includes recommendations on food preparation, commercially available foods, other ...
Television - California State University, Northridge
www.csun.edu/science/health/docs/tv&health.htmlTelevision Statistics According to the A.C. Nielsen Co., the average American watches more than 4 hours of TV each day (or 28 hours/week, or 2 months of nonstop ...
Meat Glue (Transglutaminase): The Meat Industrys Dirty Secret ...
www.greenprophet.com/2011/03/meat-glue-frankenstein-meaCare for a slab of Frankenstein steak? Just glue meat scraps together with transglutaminase and serve 'em up, hot. Side of blood clots, optional. The white
0 comments:
Post a Comment