Broadcast news and social-media sites have been aflame with reports about something called “meat glue.”
“If you were disturbed to hear about ‘pink slime’ in your burger,
you’ll want to know about ‘meat glue,’ because a fat, rare-cooked filet
mignon may not be what it seems,” ABC News’ Bay Area affiliate gasped last week.
First reaction: Ooh, gross. Reaction upon a bit of reflection: Meat
glue, an enzyme known as transglutaminase, is indeed a trick up the
meat industry’s sleeve, but a relatively minor one in the grand
scheme.
