Its white, powdery and can turn chucks of beef into a single piece of steak.Most diners probably are not aware that some chefs can use a substance called transglutaminase to bind pieces of meat together.This "meat glue" has been a part of the food industry for decades, where it goes by the name TG or Activa.It can be a legitimate staple used in restaurants, cafeterias, catering and dishes like the ones created by Chef Ian Kleinman. Kleinman is the chef/owner of the Inventing Room, a catering service in Denver.Kleinman showed 7NEWS reporter Amanda Kost how meat glue works by covering a scallop in chicken skin."The Activa is allowing that chicken skin to bind to be able to stay on the scallop. If we didnt have the Activa in it, it would fall off into the pan," said Kleinman.Kleinmans ingredients and cooking methods are no secret. He said his use of meat glue in dishes is completely safe."It's just like any other style of cooking if we reach that temperature that we need then its completely safe to eat. So, its about education. Its about knowing what youre cooking. If youre not safe with it, if youre not practicing proper procedures, you can certainly get people sick very easily," said Kleinman.Kleinman said its a matter of knowing what youre doing."There are fun applications to it, but there are some instances in the industry where they use it to make products that arent very good," said Kleinman.Kleinman said he first learned about meat glue as a culinary student during a field trip at a meat processing plant. The steaks being processed were intended for Olympic athletes staying at the training center.While inside the meat processing plant, Kleinman said he saw how chunks of meat could be glued together."They were using it to get a nice uniform, piece of meat that would cook uniformly to all the trainees down at the Olympic center and to be able to do it at a cost effective price," Kleinman said. "The tenderloin they wanted to feed the athletes, this really lean cut of meat, but they had all these scraps that they wanted to put together."When meat glue is mixed with pieces of meat, wrapped, vacuum sealed, then left to set, the end result can be sliced and served just like a filet."Its not what I would want to sell to my customers or what I would want to eat," said Chef Michaelangelo Rosacci, Corporate Chef/VP of Tonys Market.Rosacci told 7NEWS that meat glue is not used at Tonys Market."We would never glue things back together. We do it the old-fashioned way. We tie it together with a string," Rosacci said.Rosacci said he is aware of how meat glue can be used to save money and deceive customers. The process of 'gluing' meat can stretch meat supply, save money and restaurants dont even have to tell you about it."I can see someone being deceptive and trying to put pieces of meat together, and trying to sell you something thats not truly what it is. To slip it by you. Its not going to be revealed and in most cases they dont even have to tell you that its in there," said Rosacci.According to the FDA, meat glue is "Generally recognized as safe.""The FDA says its perfectly safe. It's just, how is it being used?" pointed out Rosacci.During the process of 'gluing' chunks of steak, the outside of the meat becomes the inside."If you've got meats cut together then stuck together you could have bacteria on the inside," said Rosacci.For safety reasons, the USDA recommends cooking the inside of a steak to 145 degrees. A cut of meat thats glued and ordered rare or medium rare could serve a potential health hazard.Tasting the difference or even spotting glued meat is nearly impossible, but there can be warning signs."If I were to cook this up, being glued together, theres going to be little lines that will form through the piece of meat. That would be an indication. When you cut into it, should be solid through the cut. If it falls apart when you slice it, its going to be a warning," said Kleinman.You shouldn't have to worry about confusion at the grocery story. The label and package should be clearly marked as "formed." Meat glue, transglutaminase, or TG would also be included in the ingredients.
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