Transglutiminase - Meat Glue - Wet & Dry Application

Activia RM Transglutaminase, also known as “meat glue,” is a naturally occurring enzyme that has the ability to bond a diverse range of protein containing foods together such as red meat, poultry, and seafood. Safe and easy to use, RM TG contains a water soluble milk protein called sodium caseinate which compensates for any protein deficiencies, making
it ideal for use with difficult foods, including raw meats. Can be sprinkled directly on proteins or mixed into a slurry, then brushed and molded into the desired shape. Technical application sheet available upon request.