If you’ve ever wondered how crab sticks are made or how deli meats hold their shape, you’re not alone. The answer is probably ‘meat glue’. It sounds suspicious – almost comically so – but this enzyme has been playing a secret role in industrial kitchens and food manufacturing for years.
This enzyme isn’t just lab-born. Transglutaminase exists naturally in many living organisms…
Transglutaminase is approved by most major food safety authorities. It is non-toxic and is ‘generally recognised as safe’ (GRAS).
Technically called ‘transglutaminase’, meat glue is a chemically adhesive tool used to bind pieces of protein together, so seamlessly that it’s almost unnoticeable.
Never heard of it before? Transglutaminase is an enzyme that facilitates a bond between two amino acids – glutamine and lysine, which are naturally present in most proteins. When the enzyme is applied to two pieces of meat and held under light pressure (and sometimes wrapped in clingfilm or vacuum-sealed), it encourages the proteins to link up, forming a cohesive protein. The joined meat can then be cooked, sliced and served as if it were one solid cut.
Commercially, meat glue usually comes in a fine, white powder and is activated with moisture. After a few hours in the fridge, the enzymatic magic happens – no additives, fillers or flavourings needed. It doesn’t alter the taste or colour of the meat; it simply changes the structure.
Where does it come from?
Earlier versions were derived from animal blood plasma, specifically a coagulant. However, nearly all transglutaminase used today is made via fermentation using the bacterium Streptoverticillium mobaraense. The result is a food-safe product that can be used in small quantities with big results.
This enzyme isn’t just lab-born. Transglutaminase exists naturally in many living organisms, including humans, where it plays a role in blood clotting and skin formation. It’s also found in fish, plants and microbes. The commercial form is concentrated and refined, but the enzyme itself is very much part of the natural world.
Is meat glue safe?
Yes – when handled properly. Transglutaminase is approved by most major food safety authorities. It is non-toxic and is ‘generally recognised as safe’ (GRAS).
However, it does require proper food handling, especially when used to bind smaller cuts into whole pieces of protein. Normally, bacteria live on the surface of meat and are killed during cooking. When two pieces are fused together, that surface may now be buried inside, meaning the centre needs to be cooked thoroughly to avoid foodborne illness. In short: don’t try rare steak from glued off-cuts, unless you’re sure it’s been properly handled.
Where do you even find meat glue?
You probably won’t find a sachet of transglutaminase at your local supermarket, but it is available online from specialist suppliers and gourmet cooking stores. Some brands also sell it under names like Activa, often with added starches to improve ease of use.
Unless you’re attempting restaurant-style roulades or charcuterie, there’s not much need for it.
Most food-grade transglutaminase powders are gluten-free, but some commercial blends (like Activa RM or Activa GS) may contain additives such as wheat-derived maltodextrin or caseinate (a milk protein), which could be problematic for people with coeliac disease, gluten intolerance or dairy allergies. The enzyme itself does not contain gluten, but the carrier agents or bulking ingredients used make it easier to handle. If you’re buying meat glue for home use or have allergies, it’s essential to read the label carefully or request an allergen declaration from the supplier.
For the average home cook, though, it’s not exactly a pantry staple. Unless you’re attempting restaurant-style roulades or charcuterie, there’s not much need for it. However, adventurous cooks dabbling in molecular gastronomy or those wanting to reduce waste by creatively reusing off-cuts might find it a useful addition to their toolkit.
That said, it’s more common in commercial kitchens, catering operations and the food manufacturing industry, where consistency is essential and where trimming waste means saving money.
Want more? Learn all about MSG.
