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No sense doing anything at all until my thrombin earned its keep.
Control experiments were carried out in the absence of thrombin.
To avoid thrombin, it would be necessary to stop eating meat completely.
It therefore remains active and increases the rate of thrombin generation.
All of us have a lot of thrombin in our bodies.
This is why I have voted against allowing thrombin to be used as a food glue.
This means that we must call on the Commission not to authorise the use of thrombin.
The problem with thrombin is not the risk it poses, although there are indeed health issues involved, but its misleading nature.
Yet thrombin is used in some Member States without consumers being informed.
They are also activated by thrombin (formed with the help of tissue factor).
The use of thrombin could enable many citizens to purchase food products at much more affordable prices.
I am very pleased with today's vote banning thrombin.
Furthermore, its receptor binding site is not the same as that of thrombin.
A. The bleeding causes the generation of thrombin, a clotting factor.
Direct thrombin inhibitors, such as bivalirudin, are used only in the hospital.
The Commission has proposed exactly the same solution for labelling products in which thrombin is used as a glue.
We cannot allow the consumer to be misled by the food additive thrombin.
This is very much the case with the debate on the authorisation of food additives such as thrombin.
I voted for a resolution calling for thrombin not to be used in meat.
The effects of various inhibitors are not always consistent for thrombin and cerastocytin.
It does not bind to plasma proteins (other than thrombin) or to red blood cells.
It is a type of anticoagulant that keeps thrombin from making a blood clot.
Packaging must include accurate information about thrombin and the labelling must be clear.
In addition, the overwhelming majority of Member States are calling for thrombin to be authorised.
However, I do not think that thrombin 'meat glue' complies with this requirement.