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.

Resource:  Transglutaminase Enzyme
http://www.bdfingredients.com/en/transglutaminase-l/probind_transglutaminase.html?gclid=EAIaIQobChMI_c_UhOeg1wIVyKMYCh1l2Q6dEAAYASAAEgLHtvD_BwE

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?