Transglutaminase (or "Meat Glue") is a common ingredient in processed foods. It allows manufacturers to take smaller off-cut pieces of meat that would probably be wasted and re-form them into larger, more practical size joints. It is also used to create novel combinations of meat. If you have eaten any of the deli-counter, perfectly round, sliced ham, or the pre-packed squares of sliced ham then they almost certainly contains meat glue. It is not only confined to gluing together meat. It can glue most foods that contain sufficient quantities of glutamine and lysine.
What It's Used For
Makes "steaks" out of glued together meat chunks.
Makes imitation crab meat, chicken nuggets, and fish balls.
Creates reconstituted steaks, fillets, roasts, and cutlets.
Makes uniform meat portions that cook evenly and reduce mushroom spores.
Binds meat mixtures (sausages, hot dogs) without using casings.
Improves mouth feel, water retention, and appearance of processed meats.
Makes novel meat combinations like lamb and scallops or bacon and beef.
Makes meat noodles (shrimp noodles) and other cuisine oddities.
For use in molecular gastronomy.
Thickens egg yolks.
Strengthens dough mixtures.
Thickens dairy products (yogurt, cheese.)
Increases yield in tofu production.
In the US and EU/UK Transglutaminase is not considered an ingredient as it will already be naturally present in most foods containing meat. It therefore does not to be included in the ingredients list on food labeling. It is instead classed as a "processing aid". If it is present you will usually find the words "formed" or "re-formed" on the label.
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The best one i saw on today internet with mushrooms. Try very soon when mine one with grow up :v
Mushroom Burgers - high tec
in Vegetables and Other
Posted · Edited by merrysmithss
The best one i saw on today internet with mushrooms. Try very soon when mine one with grow up :v