Transglutaminase, also known as meat glue, is:

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Multiple Choice

Transglutaminase, also known as meat glue, is:

Explanation:
Transglutaminase is an enzyme that catalyzes covalent bonds between protein molecules, allowing pieces of meat to be glued together or forming a cohesive protein network in formed products. By cross-linking proteins (glutamine and lysine residues), it sticks meat pieces into one piece, improving texture, yield, and the ability to create uniform cuts or shapes. It’s commonly used in restructured meats, processed poultry, seafood analogs, and other foods where binding small pieces into a larger, sliceable product is desired. It’s not a vitamin supplement, a coloring agent, or a preservative.

Transglutaminase is an enzyme that catalyzes covalent bonds between protein molecules, allowing pieces of meat to be glued together or forming a cohesive protein network in formed products. By cross-linking proteins (glutamine and lysine residues), it sticks meat pieces into one piece, improving texture, yield, and the ability to create uniform cuts or shapes. It’s commonly used in restructured meats, processed poultry, seafood analogs, and other foods where binding small pieces into a larger, sliceable product is desired. It’s not a vitamin supplement, a coloring agent, or a preservative.

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