Today, edible “meat glue” is used for more than just sausage and ham. It is added to yogurt, cheese, pasta and many other foods to achieve the desired texture. Often manufacturers do not indicate it on the packaging, which goes unnoticed by consumers. Doctor of Medical Sciences told about the dangers of this component Dmitry Edelev.

Meat glue, known as transglutaminase, is a common enzyme required for vital processes in humans, animals and plants. It is essential for blood clotting and provides strength to skin and hair. This enzyme forms strong bonds between the amino acids L-glutamine and L-lysine, which stabilizes the protein structure and makes it resistant to changes.

Transglutaminase is widely used in the food industry to improve the texture and appearance of meat, seafood, and in the production of cheese, yogurt, and some baked goods. It is used to glue cuts of meat, create new products and improve their uniformity. However, its use raises concerns among doctors.

Research suggests that meat glue may mimic tissue transglutaminase, which may cause allergic reactions in people with celiac disease. It may also increase transaminase levels, which can be dangerous for people with neurological diseases such as Huntington’s disease and Parkinson’s disease.

In addition, when using meat glue in production, pockets can form in which bacteria multiply, which increases the risk of contamination with substandard products.

The specialist recommends being careful when choosing products and paying attention to their composition. However, in some countries, including Russia, manufacturers are not required to list meat glue in the ingredient list.

Despite the concerns, meat glue is widely used in the food industry, especially in ham, sausage, cheese, yogurt and pasta. It is also added to some plant foods in place of gluten and used to create plant-based dairy products.