Does transglutaminase, the enzyme that is used to glue bits of meat together, pose any health risks?
This question appears to be off-topic. The users who voted to close gave this specific reason:
- "Questions on nutrition or requests for medical advice are off-topic here; you should contact a qualified medical professional instead." – Catija, Stephie, Ward, Cindy, Debbie M.
Transglutaminase (TG) is a naturally occurring enzyme that butchers and chefs, particularly modernist chefs, have been using for a long time. The enzyme bonds proteins, that is why it is also sometimes called "meat glue." It is perfectly safe for consumption. You can read a good primer here.