Challenges facing the US meat sector

Patrick Boyle, CEO of the American Meat Institute, discusses some of the challenges facing the AMI's members in the US.

Patrick Boyle, CEO of the American Meat Institute, discusses some of the challenges facing the AMI's members in the US.

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US industry denies ‘meat glue’ allegations

The American meat industry has hit back at claims that transglutaminase (TG), dubbed as ‘meat glue’, was used to form fake premium cuts from low-quality cuts, in an attempt to avoid a media scandal similar to the ‘pink slime’ controversy.