Meat glue

From Wikipedia, the free encyclopedia

Meat glue, also known as transglutaminase, is a substance used in cooking to bond proteins together. Examples of foods made using meat glue include imitation crab meat , fish balls, and Chicken McNuggets.

Transglutaminase has also found use among practitioners of the molecular gastronomy movement as a means to achieve the melding new textures with existing tastes.

[edit] External Links and References

• Ajinomoto