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What is the purpose of Fibrimex®?
Fibrimex® can bind meat cuts without applying heat so that fresh meat can be put together and formed before it is cut or sliced to individual portions.
Does meat change when using Fibrimex®?
The quality of the meat does not change. Shape and sizes can be changed during portion controlled slicing.
Can I recognize meat that is bonded/formed with Fibrimex®?
Fibrimex® is used for whole muscle meat. Apart from turning selected cuts into a shaped objects that can be sliced, the meat muscle structure does not change. This can be noticed in the fresh produc. tFresh meat produced with Fibrimex® is labeled: Formed/bonded with beef fibrin Packages containing meat that is produced with the help of Fibrimex® is labeled accordingly.
See: A GUIDE TO FEDERAL FOOD LABELING REUIREMENTS FOR MEAT AND POULTRY PRODUCTS; The Labeling and Consumer Protection Staff Office of Policy, Program, and Employee Development Food Safety and Inspection Service U.SDEPARTMENT OF AGRICULTURE August, 2007 and USDA Food standards and labeling policy handbook, FSIS, May 2003.
See: A GUIDE TO FEDERAL FOOD LABELING REUIREMENTS FOR MEAT AND POULTRY PRODUCTS; The Labeling and Consumer Protection Staff Office of Policy, Program, and Employee Development Food Safety and Inspection Service U.SDEPARTMENT OF AGRICULTURE August, 2007 and USDA Food standards and labeling policy handbook, FSIS, May 2003.
Why do producers of meat products use Fibrimex®?
There are three main reasons why meat producers use Fibrimex®. The first reason is consumer and market demand for convenience products of a uniform weight, shape and size with a good price / uality ratio. These products are produced in a sustainable and natural way and contribute to a healthy diet. The second reason is that the meat can be formed to obtain optimal cooking results The third reason is partly driven by a economic force. Meat companies want to optimize the use all the value cuts they have availableThis will add to their revenues but also meet their wish to keep providing the world with high-uality productsOur free market economy will pass these benefits on to the consumer.
Are bonded meats safe to eat when cooked rare?
Bonded products are as safe to eat as regular meats. The USDA recommends that a bonded meat product be cooked to at least 145 degrees F with a three-minute rest period, which is considered rare degree of doneness and is the minimum temperature under the Food Code. Bonded meat products have an excellent safety record.
How are bonded products labeled after the use of Fibrimex®? What legislation is applicable?
See USDA Food standards and labeling policy handbook, FSIS, May 2003, page 14 For example: Beef tenderloin bonded/formed with beef fib
Is the market for bonded meat growing?
The market for fixed weight portions, easy to prepare meat and natural, innovative, safe and sustainable meat with a good value for money is growing. Consumers are increasingly asking for these products. The same goes for the
foodservice market.Modern technology has enabled companies to produce these products, that perfectly complement these the reuirements.
foodservice market.Modern technology has enabled companies to produce these products, that perfectly complement these the reuirements.
Is FX Technology and Products market leader?
FXTechnology and Products is (at the moment) a small but successful company with a steady growthFibrimex Technologies and Products concentrates full on the application of proteins of beef origin only.
Is the use of Fibrimex® to produce meat products new?
Fibrimex® was invented in The Netherlands around the 1990’s. The product was introduced in the US in 1995 and has been in use in Europe for more than 20 years.
For what meat cuts is Fibrimex® used?
Fibrimex® is used for high value muscle cuts like beef tenderloins, other selected high value cuts that can be put together, formed and sliced to size and shape for perfect cooking conditionsFibrimex® is not used for ground or chopped meats like hamburgers.
Is Fibrimex® used to produce high quality meat from low quality meat parts or inferior meat?
No. This is physically impossible Fibrimex® is used to increase the yield of existing high uality cuts without changing the uality of the meat itselfThis is a natural process The bonded pieces of meat can be formed in a desired shape and portioned in reuired sizes The actual meat does not change.
Does Fibrimex® influence the quality of the meat?
Fibrimex® is colorless and tasteless Blind tests (TNO Nutrition and Food Research, report B93.356) and recent consumer studies in the US show that consumers find fibrin bonded meat products in general juicier. Experts in the US have confirmed this opinion. Consumer panel tests in the US show no difference in preference of the US consumer for bonded or non-bonded center cut beef tenderloin fillets.
Is it possible that fibrinogen and thrombin of pig origin will be used for binding beef or vice versa?
In the US only beef origin fibrinogen and thrombin are availableIn Europe a pork version is used for pork applications. Production channels are strictly segregated.
Is it possible to combine products from various species?
Yes. The products have to be from animal origin to be able to use the eual proteins fibrinogen and thrombiHn and bound together I.ebacon (pork) surrounding a piece of beef in a roll. During the process the bacon stays attached to the beef and does not fall apart.
Is it possible to bind different meat products like poultry or other raw material from animal origin together?
Fibrinogen and thrombin are natural proteins that can be attached to other proteins of animal origin. So this is technically possible.
Is Fibrimex® applied to meat of inferior quality?
No. It is too expensive and would never justify the costs. Fibrimex® is used to meet consumer and market demands, such as ease of preparation, a consistent product, tenderness and succulence and a good value for money. Larger cuts are often cut into smaller pieces to make it easier to produce a larger piece before slicing.
Is Fibrimex® or beef fibrin (fibrinogen and thrombin) a safe product?
Yes. The USDA and the EFSA (European Food Safety Authority) have stated that the (meat) products combined with fibrinogen and thrombin are safe.
What is the origin of fibrinogen and thrombin?
The protein fibrinogen and the enzyme acting protein thrombin are natural agents and perform vital functions in the animal’s body (including humans). Modern technology with high hygienic standards, make it possible to extract these valuable substances from the animals body circulation fluids (serum, plasma and blood). They are amongst others used to produce medicines and some substances, like the above proteins and enzymes, can be used in other natural applications.
How are fibrinogen and thrombin made?
Fibrinogen is extracted from plasma and thrombin from serum.This high technology process is carried out in line with strict procedures in a controlled hygienic environmentChecks and analyses take place at various moments. The fibrinogen and thrombin cannot be used until they meet all uality control criteria.
What legislation is applicable producing fibrinogen and thrombin?
USDA legislation enforced and maintained by the Food Safety and Inspection Service.
What legislation is applicable when using fibrinogen and thrombin to combine parts of meat?
USDA Legislation enforced and maintained by the Food Safety and Inspection Servce.
Is the use of Fibrimex® (fibrinogen and thrombin) forbidden in Europe?
No The European Commission (EC) proposed establishing regulations governing the use of this type of agents in the legislations on additives that apply throughout the European Union (EU) In the summer of 2010 the European Parliament (EP) rejected proposal of the EC for the use of thrombin as an additive. The EP based its decision on the possibility of consumers being misled and on the alleged safety issues related to these productsAs a result, thrombin has not been included in the additives legislation for the time being It is used in EU countries that had adopted the product before the date the new EU additives legislation was introduced.
What kind of companies can use Fibrimex®?
In principle all food producers producing fresh products with proteins of animal origin can use Fibrimex®. Mostly these are meat processors In some cases Fibrimex® is used by restaurants. The cold bonding process with Fibrimex® is a natural process that requires training and education and adherence to strict process conditions and hygiene procedures. This makes the product more suitable for larger and specialized producers.
Why do people use the word meat glue?
To our opinion this is inaccurate. The expression can confuse consumers as glue is bought at Home Depot and is not meant to be eaten.
Why is Fibrimex® used?
The market (food producers and consumers) demands more and more products that meet their demands. They reuire more and more natural, safe, sustainable, innovative, tasty and easy to prepare products with a good price to uality ratio. The Fibrime®x technology enables producers to provide these products.
Where can I find additional information about Fibrimex®, so called meat ‘glue’ and combined meat?
In Europe an informative website in various languages is giving information www.combinedmeat.com.
In the US FX Technology and Products is providing information through www.fibrimex.com. The site is open for all questions.
In the US FX Technology and Products is providing information through www.fibrimex.com. The site is open for all questions.
How much meat is bonded with Fibrimex®?
Only less than 1% of all beef products in the US are currently cold bonded with Fibrimex®. This percentage is still small but increasing steadilyIn some EU countries it reaches the 2% level.
For what type of meat is Fibrimex® used?
Fibrimex® is used for applications with whole muscle meat parts. Hardly for small pieces and never for trim, ground or chopped meats.
Why are meat processing companies using Fibrimex® ?
Fibrimex® is used because of the many advantages. Beef tenderloin is a good example to explain the value for the meat production chain and for consumers. A beef tenderloin can only be used for filet mignon for 50% of the total muscle. The other 50% have to be sold as tenderloin tips or other products, representing a much lower value. The meat quality of both haves however is the same. The lower value of the tips can be brought to more value when two complete tenderloins are bonded together and then cut into fillets for consumers. Consumers benefit from the lower prices for bonded products. The fillets are of exactly the same size and weight. This makes the cooking easier. In busy kitchens the ease of preparing avoids the risk of making mistakes in the portioning and cooking. Consumer panel tests have proven that consumers value the eating experiences of a bonded product similar to the traditional product. The bonded product can be offered at a price that is much more attractive to the consumer. Bonded products have to be, and are, labelled when sold through retail and to restaurants/foodservice markets.
Where are bonded products sold?
Bonded products are sold in both foodservice and retail markets.
How do you know that the use of Fibrimex® is safe?
From 2001 to 2006 the USDA sponsored projects at several universities in the US, including Kansas State University, to research the food safety of bonded products and the use of bonding agents.
This did not raise concern on the methods or products. USDA and EFSA (the European Food Safety Authority) confirmed that the use of Fibrimex® in meat products was safe.
To prevent inconveniences USDA recommends that a bonded meat product be cooked to at least 145 degrees F with a three minute rest period.
This did not raise concern on the methods or products. USDA and EFSA (the European Food Safety Authority) confirmed that the use of Fibrimex® in meat products was safe.
To prevent inconveniences USDA recommends that a bonded meat product be cooked to at least 145 degrees F with a three minute rest period.
How should products bonded with Fibrimex® be labeled?
Producers of meat, poultry, seafood and other proteins have to comply with their domestic legislation and are supervised by the governments and inspection agencies. In the US legislation is enforced by the USDA for production of fibrinogen and thrombin, for the bonding process with the use of Fibrimex® and on the labeling of final products. Inspections are carried out by Food Safety and Inspection Service (FSIS).
Products made with Fibrimex® have to be labeled ‘formed/bonded with beef fibrin’ also when they are exported.
All regulations are mentioned in the USDA standards and labeling policy handbook: A GUIDE TO FEDERAL FOOD LABELING REQUIREMENTS FOR MEAT AND POULTRY PRODUCTS; The Labeling and Consumer Protection Staff Office of Policy, Program, and Employee Development Food Safety and Inspection Service U.S. DEPARTMENT OF AGRICULTURE August, 2007 and USDA Food standards and labeling policy handbook, FSIS, May 2003.
© 2012 Fibrimex. All rights reserved.
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