Transglutaminase (TG) also known as Meat Glue, which is an enzyme with the ability to cross-link proteins. Easy to handle, with no affect to flavour, it is used in the kitchen as a meat and fish glue. Produced by a microbial fermentation of a naturally occurring organism. Application in Meat and Fish
• Easy to handle with no effect on flavour
• Strong binding by cross-linking of protein molecules
• Use with any further process such as smoking, coating, heating or freezing after binding is complete
• Build terrines from fish or meat trims which will slice perfectly every time
• Seal stuffings inside chicken breasts – guaranteed not to leak out
• Packaged in modified atmosphere conditions to ensure freshness and quality
Apply the Meat Glue powder to the pieces of meat you wish to bond. This can be done by sprinkling the powder directly onto the meat pieces, alternatively, mix the powder with a small amount of water and brush onto the meat.
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