Seems like there is always more to learn. A student just clued me in to the presence of meat glue in animal products. Not something I want in my diet; wonder if meat glue is allowed in organic noodles. I hope not. . . Mostly though meat glue is used to glue bits of meat into steaks, and “glued steaks” are often served up at even fancy restaurants. . .
Transglutaminase is produced by Streptoverticillium mobaraense fermentation in commercial quantities or extracted from animal blood. It can be used in these applications:
* Improving texture of emulsified meat products, such as sausages and hot dogs.
* Binding different meat parts into a larger ones (“portion control”), such as in restructured steaks
* Improving the texture of low-grade meat such as so-called “PSE meat” (pale, soft, and exudative meat, whose characteristics are attributed to stress and a rapid postmortem pH decline)
* Making milk and yogurt creamier [So pig blood extract may be present in some dairy products.]
* Making noodles firmer”
Butchery photo by Naijjean at flickr.com (creative commons, some rights reserved)