date:May 15, 2012
G had been recognised as safe by the US Department of Agricultures Food and Drug Administration (FDA).
Dana Hansen, associate professor at North Carolina State University, said:USDA recommends that meat with TG be cooked to 145?F, with a three-minute rest period. Within a restaurant setting, this temperature is typical even of rare steaks.
AMI compared TG to other common binders such as egg yolks, starch or plant fibres, and reminded journalists that meat products containing it had to be clea