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Transglutaminase (RM) aka 'Meat Glue', naturally occurring enzyme, is used by chefs for bonding raw and cooked meats, poultry, dairy, fish and seafood pieces. It holds protein-based ingredients together including wrappings and skins to proteins.
Activa RM can also be used to thicken egg yolks, improve the strength of dough, and thicken yo
