The European Parliament rejects the "reconstructed steak" denying the authorization of thrombin as a food additive. Thrombin, not surprisingly renamed "glue for meat", is an enzyme of bovine or porcine origin that can be used, in fact, to "glue" the remains of meat in order to reconstruct whole pieces.
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Il European Parliament reject the "rebuilt steak" denying the authorization of thrombin as a food additive. Thrombin, not surprisingly renamed "meat glue"Is an enzyme of bovine or porcine origin that can be used, in fact, to" glue "the remains of meat in order to reconstruct whole pieces.
A “Mending” that could deceive consumers and therefore unacceptable. This is the opinion of the MEPs who prevented (actually with a very small majority) the admission of this enzyme which will continue to be authorized nationally, but will be excluded from the list of EU approved additives.
"European consumers must be able to be sure that, if they buy a steak or a piece of ham, it is not a question of pieces of meat glued together", stated the chairman of the Environment Committee with conviction in front of the plenary. Jo Leinen.
The European Commission had proposed to add bovine or porcine thrombin to the EU list of additives so that it could be subject to European rules. According to the proposed proposal, the products reconstructed with thrombin (used nationally as an "aid to food processing) should have highlight it on the label, and cannot be used by restaurants.
But such precautions were considered insufficient for guarantee the right transparency for the consumerAnd. The Parliament, moreover, which was able to exercise its right of veto with 370 votes in favor (the absolute majority was 369), as can be read on the institutional website, a higher risk of bacterial infections in products reconstituted with thrombin.
The Spaniard is not of the same opinion Pilar Ayuso, PPE: "the procedure was considered safe, and is already practiced in several countries". The thing, however, honestly does not reassure us at all.