Transglutaminase (200G) - Cff Rungis

Transglutaminase is also known as Meat Glue is an enzyme with the ability to cross-link proteins. Easy to handle, with no effect on flavour, it is used in the kitchen as a meat and fish glue. Produced by a microbial fermentation of a naturally occurring organism. Various forms of Transglutaminase are found in animal and plant sources. It is packaged in modified atmosphere conditions to ensure freshness and quality.  

- Use with all meats and fish with no effect on flavour

- Use with any further process such as smoking, coating, heating, or freezing after binding is complete

- Build terrines from fish or meat trims which will perfectly slice every time

- Seal stuffings inside chicken breasts – guaranteed not to leak out

- Non-GMO, Non-Irradiated, Gluten Free

 How to use: 

- Dosage 8 - 15g per kg of the final product. 

- Apply the Meat Glue powder to the pieces of meat you wish to bond. This can be done by sprinkling the powder directly onto the meat pieces, alternatively, mix the powder with a small amount of water and brush it onto the meat. 

- After applying the Meat Glue remove any air pockets between the bonding surfaces and tightly push the meat together, using a vacuum pack is ideal to ensure a tight fit, or roll the products in a plastic wrap, or put a weight on top of the pieces to be glued. 

- Then allow the product to stand in the fridge undisturbed for 4 hours.