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      First pink slime, now glue meat

      Fresh off the heels of the pink slime controversy, consumers across the country are now questioning meat glue. That's the name given to a protein-bonding agent called transglutaminase. It's a naturally occurring enzyme that is used when your body heals cuts. Transglutaminase was approved for use by the FDA in the early 2000s and is used in meats, pastas, and even vegetables. The retailers in the area we spoke with say that they do not use it.

      "We don't use the meat glues, we don't use the pink slime; everything that we have here is just fresh cut, certified angus beef, and all ingredients are displayed. The FDA has guidelines where you have to have the nutritional facts about the cuts now, and we do have that displayed," said Jubilee Foods store manager, Dustin Gransinger. Barb Guindon from our Facebook page says, "Meat glue is a substance they use on trimmings of steak. After applying the "glue," they press the meat together tightly and then pack it tight. By the next day, you can slice it and you can hardly find the seams! Yuck!" We also spoke to Joe Formaneck from Ajinomoto who distributes transglutaminase, and he told us that since it's been in use, not one recall has been issued due to the use of the bonding agent.