Brussels, 20/05/2010 (Agence Europe) - Unsurprisingly, the European Parliament voted by a small majority (370 votes for, 262 votes against, with 32 abstentions) to veto the authorisation of an “meat glue” thrombin as a food additive (an enzyme derived from edible parts of pork and beef meat) for binding meat (EUROPE 10130). Following the line of their environment, health and food safety committee, MEPs decided on Wednesday 19 May that this technique for reconstituting bits of meat was...