Meat Glue Isn’t Just Gross — It’s Unhealthy

Transglutaminase (meat glue) has been making headlines recently. Meat, which is literally “glued together,” isn’t just unappetizing—research points to consuming its processed form as a potential contributor to autoimmune diseases and celiac disease.^1,2

Transglutaminases (TGs) are enzymes that act like glue, forming strong, covalent bonds between proteins, effectively "stapling" them together. Naturally, the body uses TGs in a process called crosslinking to create stable structures like skin, hair, and blood clots.³

• Blood clotting: Factor XIII is a transglutaminase that helps form blood clots to control bleeding.
• Skin and hair formation: Contributes to crosslinking proteins like keratin.
• Wound healing: Stabilizes tissues, enhances cell adhesion, and supports extracellular matrix assembly.
• Other bodily functions: Involved in cell signaling, differentiation, and other vital processes.

Industrial/food-grade transglutaminase is produced through bacterial fermentation to create microbial transglutaminase (mTG). It is then filtered, purified, concentrated, stabilized, dried into a powder, and distributed commercially.⁴

Laws in Labeling — Restaurants Are Exempt

Products using mTG are required to label items as “formed” or “reformed” (e.g., “Formed Beef Tenderloin”). However, restaurants are exempt from labeling if meat glue is used in their dishes.⁵

Meat Glue in Other Products

Microbial transglutaminase (mTG) used in foods is derived from the bacterium Streptomyces mobaraensis. It differs from natural TGs in the body. It should appear on ingredient labels as “transglutaminase enzyme,” “enzyme,” or “TGP enzyme.”

Common Foods Containing mTG

1. Processed Meats & Poultry: Formed or restructured hams, sausages, and chicken nuggets.^5,8
2. Dairy Products: Yogurt, cheese, milk, and dairy desserts may include mTG for texture improvement.^6,7,8
3. Seafood: Imitation crab sticks, fish balls, shrimp balls, and other restructured seafood products.⁸
4. Bakery Goods: Bread, cakes, and noodles may use mTG to enhance dough stability, volume, and shelf life.^8,9
5. Plant-Based & Vegetarian Meat Alternatives: Used to bind vegetable proteins and improve meat-like texture in vegan products.

Health Concerns

Studies suggest that mTG consumption may contribute to gluten sensitivity, celiac disease, and leaky gut (intestinal permeability), potentially triggering autoimmune responses.²

How to Avoid mTG

• Know your meat sources. Wellness Farms offers high-quality, regenerative meats that are mRNA-free, hormone-free, antibiotic-free, pasture-raised, and U.S.-sourced.
• Carefully read labels and avoid processed foods like chicken nuggets, hot dogs, or items labeled "formed" or "reformed."
• When dining out, ask whether mTG is used in menu items.

References

1. Transglutaminase. ScienceDirect Topics. Elsevier.
2. Lerner A, Aminov R, Matthias T. Transglutaminases in Dysbiosis As Potential Environmental Drivers of Autoimmunity. Front Microbiol. 2017;8:66. PMC5258703
3. Griffin M, Casadio R, Bergamini CM. Transglutaminases: nature's biological glues. Biochem J. 2002;368:377-396. PMC1223021
4. Motoki M, Seguro K. Transglutaminase and its use for food processing. Trends Food Sci Technol. 1998;9(5):204-210. DOI
5. USDA FSIS. "Transglutaminase enzyme preparation in meat and poultry products." FSIS Directive 7120.1 (2022).
6. Lorenzen PC, Schrader K. International Dairy Journal. 2006;16(8):832–838.
7. Use in dairy: “MTG is frequently used in manufacture of yogurt, cheese, and other milk-based gels.” PMID: 33911351
8. Use in meats, seafood, bakery: https://doi.org/10.1016/S0924-2244(98)00038-7
9. Bakery and cereal uses: https://doi.org/10.1016/j.jcs.2007.04.013

Written by Brooke Lounsbury