Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. Here’s what you need to know about TG aka “meat glue.” What is Transglutaminase (TG)? Primary uses of transglutaminase include: Meat glue makes raw meats strong enough to be handled as if they were whole uncut muscles.

Transglutaminase, also called meat glue, is an enzyme that can be used to bind proteins to make uniform portions of fish filet, tenderloins, etc. Transglutaminase links together protein molecules, so that scraps and pieces of beef, chicken, pork or fish can be glued together so to speak and transformed into what appears to be one, seamless piece of meat. Transglutaminase, or meat glue, is a food additive that many people avoid due to health concerns. And it’s not just used to make fake steak—the American Meat Institute estimates that it’s used in about “eight million pounds of meat … Meat glue is a substance used in cooking to bond proteins together. Moo Gloo TI can be sprinkled on dry … Raw meats bound with TG are often strong enough to be handled as if they were whole uncut muscles. Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. It includes substances such as transglutaminase and fibrinogen/thrombin (Fibrimex)(yicotorimnorum). Transglutaminase (Meat Glue) (8 Items) Displaying 8 of 8 items . When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles. However, it’s a controversial food additive. $24.99 View Details; View product; Activa® RM Transglutaminase . Moo Gloo RM can be sprinkled on dry as a powder. It can also be added directly into ground meat mixtures. This article tells you what transglutaminase is and whether it's safe. Transglutaminase (TG or TGase), better known to chefs as “Meat Glue,” has the amazing ability to bond protein-containing foods together. "Meat glue" is scientifically known as transglutaminase, and its brand name is Activa.. Activa is manufactured by the Ajinomoto company, the same lovely folks who have brought us aspartame and MSG (monosodium glutamate.) It includes substances such as transglutaminase and fibrinogen/thrombin (Fibrimex)(yicotorimnorum). It can be mixed into a slurry with 4 parts water. that cook evenly, look good and reduce waste. Transglutaminase (TG or TGase), commonly known among restaurant chefs as meat glue, is used because of its ability to bond protein-containing foods together. The so-called “meat glue enzyme” transglutaminase is used by the meat industry to add value to meat by gluing together smaller scraps into a larger chunk. Transglutaminase is an enzyme that is popular among modernist chefs for two main purposes - to glue different meats together for special effects (like a modern turducken), and to create consistently shaped and sized portions for even cooking.

Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. Sort By Activa® RM Transglutaminase . Transglutaminase can also be used for creative applications in modernist cuisine such as making shrimp noodles, binding chicken skin to scallops or even making checkerboards with different types of fish. But transglutaminase (TG), or meat glue as it’s commonly called, is used in many processed foods today. TG is an enzyme that is found naturally in plants, animals, and in the human body. Meat glue is a substance used in cooking to bond proteins together.