4 Meat Glue Substitutes You Can Use Easily

When you order the filet mignon in restaurants, didn’t it ever occur to your mind what may provide that alluring look and texture to this steak king? If I say a particular glue may play a prominent part here? Yes, you heard me correct; it’s meat glue.

Meat glue is a sticky substance that binds together pieces of meat or other animal products such as pork chops, chicken breasts, chicken nuggets, fish balls, and more. However, if meat glue is not available, is there any meat glue substitute?

Several meat glue substitutes have been discovered to use in place of it. Some of the most common alternatives are gelatin, carrageenan, sodium caseinate, etc. These alternatives can bind your meat perfectly like meat glue with a firm texture and look.

Let’s earn more about meat glue alternatives

The use of meat glue in different food industries.

Meats.Steaks, chicken nuggets, hot dogs, sausage, cutlets, gyro meat, turkey roast, deli products and more.
DairyYogurt, ice cream, frozen dessert, cheese
Processed foodBacked food, cereals, tofu, gluten free processed food and pasta
SeafoodImitation crab, fish balls, fish sticks, crab cakes and shrimp noodles
RestaurantsBacon wrapped fillet, meat noodles, turkey breast and meat combinations.

What Is Meat Glue Powder Made Of?

What Is Meat Glue Powder Made Of

Meat glue powder is typically made of enzymes that are derived from animals. These enzymes help bind proteins together, which can then be used to create various meat products.

The enzymes are added to water and help dissolve the protein into a gel-like substance. They are designed to be mixed with water and cooked to create a gluey substance. The glue is used to make various meat products such as meatballs, meatloaf, and meat jerky.

Meat glue is also known as transglutaminase (TG) or Activa RM, can be made in two ways. The most common method is cultivating bacteria using blood plasma from cows and pigs. Another method of cultivating bacteria is using plant extracts and vegetables.

However, there is controversy about meat glue as it has an increased risk of bacterial contamination. That is why people think of its alternative to staying safe.

Although transglutaminase is banned in European Union (EU), Food and Drug Administration (FDA) in the USA says it is safe. So, if you are in the EU or confused about meat glue’s safety, you can use the substitutes.

Meat Glue Substitutes You Can Use

meat glue substitute

If you have ever used meat glue to bind your meat together, you know how important it is to get the job done right. So, when looking for an alternative, you must seek something that is well adhesive and help to keep the meat together.

Following are the common meat glue alternatives you can use.

1. Gelatin

Gelatin helps the meat pieces to stick together. So, if you don’t have meat glue or don’t want to use them, you can use gelatin.

Gelatin usually comes in powder or liquid,; you can use any type, depending on your preference. But, you will need to remember that the liquid gelatin requires to be heated before you use it.

After heating, you will need to mix it up with a water solution. On the other hand, gelatin powder is used at the end of the curing process.

Gelatin powder is widely used as a meat glue substitute due to its immense health benefits. For example, it contains collagen and protein at a high level. In addition to that, gelatin also contains minerals, including selenium and copper.

To add more flavor to your meat, you can get the gelatin powder mixed with other ingredients such as onion powder, garlic powder, spices, and different types of salts.

Once you add gelatin to your food, make sure you refrigerate it. Refrigeration will help the food or meat stick together.

When your food or meat is ready to cook, make sure you remove the gelatin coating but leave enough to stick to the meat.

Sometimes, gelatin and meat glue are used to make the meat pieces more sticky. However, gelatin itself is good enough to keep the meat pieces together.

2. Carrageenan

Carrageenan is a naturally-occurring seaweed extract derived from red seaweed. It is used in food products for its thickening, emulsifying, and gelling properties. It is safe for human consumption. However, it may cause gastrointestinal and digestive issues in some individuals.

Because of its adhesive nature, carrageenan is commonly used as an alternative to meat glue.

This seaweed-derived thickener can be used in various food products, including ground beef, poultry, fish, and seafood. It has a low-calorie count and negligible impact on flavor or texture.

While carrageen improves meat’s texture, it also holds the moisture inside the meat. Recently, it has been gaining popularity as an additive to gluten-free foods, as the adhesive properties help to bind the ingredients together.

Popularly, kappa carrageenan is used as a meat thickener. It works as a binder, gelling agent, and emulsifying stabilizer.

3. Sodium Caseinate

Sodium caseinate, also known as milk protein concentrate or whey protein concentrate, is a type of protein obtained from milk. It is a white powder most often used in foods as a filler or emulsifier.

Sodium caseinate is mostly used in dairy products such as creamers, cheese, and ice cream. However, it also works on processed meats.

The good thing about sodium caseinate is that it can dissolve in water easily and change or improve food’s texture.

On top of that, it helps reduce the oil and fat levels in meat items and other cured products. These qualities add value as the meat glue.

Although you may not get the same adhesive power in sodium caseinate as the regular meat glue, it can be a great substitute as it has more health benefits than meat glue.

4. Egg Whites

Eggs are probably the most common ingredient used to bind foods together. It creates a gel when mixed with water or other liquids, and it is also very inexpensive. For example, beaten egg white can be used to keep water chestnuts and other foods together to form dumplings and other Asian-style dishes.

You can use egg whites as a meat glue alternative too. You can mix the egg white with meat or soak the meat with water and egg white to bind the meats together.

Apart from these meat glue alternatives, you can also use protein-glutamine glutaminase, laccase, tyrosinase peptidoglutaminas, and peroxidases based products. These can create a strong protein network in the meat and help bind.

Should You Avoid Meat glue?

Should You Avoid Meat glue

Meat glue has been used for years to attach meat to other meats or bind the meats together. However, there are some concerns regarding the safety of meat glue. Some people believe that meat glue can be harmful as it is made from animal by-products.

Moreover, using meat glue is banned in European Union.

On the other hand, FDA approves it as safe to eat.

Since you are getting a different opinion from two parts of the world, should you use meat glue or use the alternatives?

Well, this might be a confusing situation, and to stay on the safe side, we recommend you try meat glue alternatives.

How Do You Make Meat Glue?

How Do You Make Meat Glue

Making meat glue depends on the type of meat of food you are making. However, the basic is using very fatty and low-quality meat. So, when you mix the meats, the fat congeals attach everything like glue.

With the meats, you can add anything you want. For example, you can add cheese, basil, tomato, and parmesan for Italian-style dishes.

However, if you want to use alternatives such as gelatin, you will need unflavored gelatin, cold water, and sugar. Using these ingredients with the food will let your food bond together.

To use gelatin-based meat glue , combine the unflavored gelatin and cold water. Stir until the gelatin has dissolved. Now, you can use this as meat glue.

But, if you don’t want to go through all these hassles, you can use meat glue powder such as Moo Gloo. It is sodium caseinate-based milk protein.

Does Meat Glue Work On Cooked Meat?

Meat glues may not work properly on cooked meats because it takes time for the proteins to bond together. If you cook a piece of meat, it will most likely be dry and hard to cut with a knife.

The proteins on cooked meat will not have bonded together or will not give you a strong bond. This is why meat glues are not recommended for cooked meats.

Final Words

If you’re not comfortable using meat glue, there are other ways to achieve the same culinary effect. With a little creativity and resourcefulness, you can find meat glue substitutes that will still allow you to create the same dishes you love.

With these substitutes, you can prepare your favorite meals without worries or concerns. We hope this article will be useful to you, whether you are looking to avoid meat glue or simply want to try something new in your kitchen.

So go ahead and experiment with them in your kitchen.

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