date:May 25, 2012
e meat tissue in a process which breaks the structure of the meat down. In contrast, DSM is obtained using low pressure to extract the meat from the bones, so you are left with something like minced meat, and it retains its fibre structure.
It is known that a number of manufacturers in Europe use DSM in their products, said a Food Standards Agency (FSA) spokesman. And UK meat processors fear they will continue illegally exporting them into the UK without labelling them as MSM when the rules cha