That Tasty Filet Might Contain a Nasty Secret


Before you order that expensive filet, listen to our interview on “meat glue” because it’s back in the news.

From the Food And Travel Nation Interview Archives: Elizabeth Dougherty spoke with an attorney a couple of years ago about “meat glue” and why there are possible safety concerns associated with consuming it.


Transglutaminase is used to “glue” together beef, chicken, pork or fish transforming it into what appears to be one, seamless filet, steak or piece of surimi (imitation crab). It is difficult for even experts in the food industry to tell by appearance only if meat glue was used to stick protein products together.

He says the government considers transglutaminase aka “meat glue” as a GRAS food additive. GRAS stands for “generally recognized as safe”. We explored the meaning of that term and asked important food safety questions that challenge the GRAS designation of this food additive.

Find out some of the products in the food supply “meat glue” is added to and why we think there are safety concerns about its use in our broadcast interview with Attorney Marler here: Am I eating “meat glue”?

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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