Dr. Brian Nummer PhD

FOOD-SAFETY.GURU

Tag: meat

Meat Glue

Transglutaminase (Activa) Transglutaminase is affectionately called “meat glue”. It is sold to Chefs under the trade name Activa™. There may be other brands out there. It was discovered back in 1959 as a component of the blood clotting complement. Hazards: None. Is it safe? Yes. This enzyme is GRAS (generally recognized as safe) and has […]

Dry aging meat in “special” bags

Dry aging beef (and other meats) is said to enhance flavor and tenderness.  It is often used by upscale purveyors to distinguish their products from others.  Dry aging meat is essentially aging meat without protection is a refrigerator.  Cuts are stored separate from each other to permit air flow to dry them in 1-6 weeks.  […]