date:May 15, 2012
The American Meat Institute (AMI) organised a conference call with journalists to set the record straight on the safety of TG, and how it is used in the industry, adding that the term meat glue, found in recent media reports, was inappropriate.
AMI senior vice-president of regulatory affairs and general counsel Mark Dopp said:Allegations raised in the media that these enzymes could help form what appear to be premium cuts of meat out of smaller inexpensive cuts are unfounded. Not only is this