http://insidescoopsf.sfgate.com/blog...-in-your-food/
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TG... is used predominantly in fast food preparations like chicken nuggets and the sushi crab substitute called surimi... it was banned in Britain for about a year and then along with the U.S, Australia and Canada, Britain approved the product for use again in 2011.
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http://www.good.is/post/what-meat-gl...food-movement/
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TG is added to low-quality extruded meat gels, imitation crab, or other "formed meats." It's also become something of a darling among chefs exploring the use of novel technologies in the kitchen.
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The skeptics guide to the story: the poor (chicken nugget eaters), the rich (molecular gastronomy fans), and the poseurs (surimi eaters) are getting hosed. For the rest of us:
http://celiacdisease.about.com/b/201...eat-or-not.htm
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If transglutaminase meat glue is used in a product, it must be identified on the ingredients label as "TG enzyme," "enzyme" or "TGP enzyme." In addition, meats that contain transglutaminase will be labeled as "formed" or "reformed," as in "formed beef tenderloin," or "reformed beef tenderloin pieces."
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...if that's on the label, avoid. Or just don't worry about it:
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the U.S. Food and Drug Administration has classified transglutaminase-containing meat glue products as "Generally Recognized as Safe," or GRAS.
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After all, the French Culinary Institute thinks:
http://www.cookingissues.com/2011/05...-of-meat-glue/
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This video has gone somewhat viral over the last month. I encourage you to watch it. It is horse hockey... At the risk of preaching to the converted (sorry, loyal readers) I’m setting the record straight. TG is a great tool used by conscientious cooks to achieve fabulous and fantastic culinary results.
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