The transglutaminase enzyme is a natural enzyme that works in the meat industry just like a glue and improves the functional properties of the protein by creating a covalent bond. This bond is highly resistant and irreversible, which causes the meat to stick together .

Among the cases in which the transglutaminase enzyme is very useful in its preparation:

-Stick preparation by sticking pieces of meat to each other (without the need for a stabilizer)

-Preparation of Chicken Nuggets, Fish Dippers (without the need for a Stabilizer)

-Preparation of meat cutlets, grilled fillets and burgers

-Create single pieces of meat that can be cooked uniformly

-Integrate the texture of sausages, sausages, hot dogs

-Create new meat combinations