Is There Glue In Your Meat?

There is a chance that your single piece of meat is actually thousands of meat bits glued together with what is crudely referred to as “meat glue.”

Sometimes made from the clotting agents in cow and pig blood plasma. Meat glue is used by meat producers and chefs to hold together bits of meat to sell as a single, and more expensive, product. Meat glue may be disgusting but it has not proven dangerous (unless inhaled). 

A study carried out for the Journal of Toxicology found that meat glue was safe but they also noted that the study was paid for by the main meat glue manufacturer, Ajinomoto. 

Microbiologists, like Glenn Pener, voice concern about the glue because when tiny separate pieces of meat are mashed together the potential for bacteria is much greater.  He said on Australian TV that:

“The amount of bacteria on a steak that has been put together with meat glue is hundreds of times higher.”

He went on to explain that when bacteria is sealed inside the glued meat it becomes extremely difficult to cook throughly. Depending on the bacteria, this could potentially be a major health concern.

Last year the European Union banned meat glue for health reasons but mostly for truth in advertising concerns.  The ban is a way to protect consumers from being tricked into buying a more expensive single piece of meat which turns out to actually be thousands of tiny bits glued together.

What sounds better on the menu: “1,000 meat bits from dozens of cows glued together minutes before being cooked and served” or “flank steak.”