Transglutaminase also known as Meat Glue or Activa is an enzyme with the ability to cross-link proteins. Easy to handle, with no effect to 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.
Use on all meats and fish
Easy to handle with no effect on flavour
Strong binding by cross-linking of protein molecules
Applicable for any further processing such as smoking, coating, heating or freezing after binding is complete
Build terrines from fish or meat trims which will slice perfectly every time
Seal stuffing inside chicken breasts – guaranteed not to leak out
Packaged in modified atmosphere conditions to ensure freshness and quality
How to use:
Dosage 8 - 15g per kg of 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 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.
Storage Conditions: Please store in dry, cool conditions and not in direct sunlight. Use product as soon as possible after opening. If you have any remaining product ensure you tightly reseal the opened sachet and container, then store below 5 degrees either in the fridge or freezer.Shelf life of 12 months.
Ingredients: Sodium Caseimate, Maltodextrin, Transglutaminase and Sunflower Lecithin.