Watch a YouTube video about “Meat Glue” by clicking this link. The “Meat Glue” is a unique enzyme (i.e., protein) called transglutaminase (TGase) that has a capability to catalyze covalent bonds between two specific amino acids (Glu-Lys, Glutamic acid-Lysine) present on myosin and actin (i.e., meat proteins). By making Glu-Lys bonds with TGase, smaller pieces of meat can be literally and invisibly “glued” together into larger chunks. However, as you can see from the video, the use of TGase in our food is common and controversial to say the least.
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