By Catherine J. Frompovich
The food industry is extremely innovative at reducing waste products and salvaging any last bit of animal tissue aka meat.
Transglutaminase is an animal-blood enzyme used as “meat glue” to create a prime filet steak, which many cooks and eaters can’t tell the difference.
“Meat Glue” is a naturally occurring enzyme found in animal blood called Transglutaminase or Thrombin. It is a coagulant that causes blood to clot and has the ability to crosslink proteins together creating an intramolecular bond that is highly resistant to protein degradation.
Here’s a tell-all video that may whet your appetite for more vegetarian meals than a potentially bacteria-ridden meat-glue steak. https://youtu.be/ZhgOEsAd1xY?