Meat glue is the common name for transglutaminase (TG), an enzyme used in food processing to bind proteins together. It creates bonds between proteins, so separate pieces of meat can adhere and behave more like one piece.

Advantages/Uses include:

Restructuring meat. Joining smaller pieces or offcuts of beef, pork, lamb, chicken or fish into uniform portions.

Sausages and smallgoods. Improving binding, firmness and slice ability, particularly in emulsified or restructured products.

Ham and deli meats. Helping pieces of muscle bind together and reducing separation when sliced.

Seafood. Forming uniform portions from pieces of fish, scallop or other seafood.

Improving texture. Increasing firmness and cohesion without relying solely on phosphates or other binders.

Ingredients: Sodium caseinate (469) (milk), maltodextrin, enzyme, sunflower lectin (322).

Dosage: Use as required. Recommended usage is 8-15g per kg. 

Store in a cool dry location away from direct light. Store frozen once opened. 

Caution: Handle with care. Do not inhale, avoid skin and eye contact to prevent allergic reactions and respiratory tract irritation. In case of skin of eye contact, rinse out thoroughly and immediately with abundant water. If irritation persists seek medical attention. 

Allergens: This product contains milk.

Made in Spain.