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We eat it because it’s cheaper and more available. The concern is—do we know what we are eating? Transglutaminase is the stuff that holds scraps of meat to one piece.
In Edition #142, learn how to spot Meat Glue when purchasing protein.
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LAST WEEK 📊
What is your biggest barrier to strength training?
🟩🟩🟩🟩🟩🟩 🕒 Time
🟨🟨🟨⬜️⬜️⬜️ 🤷 Don’t know where to start
⬜️⬜️⬜️⬜️⬜️⬜️ 😴 Energy/recovery
⬜️⬜️⬜️⬜️⬜️⬜️ 🏋️ No access to equipment
Time can definitely be an issue. But all you need is your body weight. You can strength train anywhere at any time (eg. pushups, squats, dips). Keep it simple and build from there. #141
THIS WEEK’S 🧐
Would you eat meat made from smaller scraps if it was safe?
👁️ OVE’S GUIDE TO
MEAT GLUE
Have you ever looked at a steak, chicken strip, or deli slice and thought:
“Why does this look too perfect?” 👀
Welcome to the world of meat glue — a food additive called transglutaminase that can bind small pieces of meat together into one “whole” cut.
Sounds futuristic. Sounds efficient. Sounds… second hand. 😂
The strange part? Many people have probably eaten it without realizing it.
🧬 What Is Meat Glue?
Transglutaminase is an enzyme used in food processing to bind proteins together.
In simple terms:
Glue meat scraps into one larger piece.
Helps processed foods keep a uniform shape and texture.
Commonly used in processed meats, imitation seafood, sausages, nuggets, and some restaurant steaks.
Think:
🥩 Steak puzzle pieces
➡️ Bonded together
➡️ Sold as one cut
The enzyme itself is naturally occurring through bacterial fermentation and is approved for use in many countries, including Canada and the U.S.
🤔 Why Do Companies Use It?
💰 Reduce Waste
Instead of throwing away smaller meat pieces, companies can combine them.
🍽️ Uniform Appearance
Perfect circles. Perfect strips. Perfect medallions.
📦 Cheaper Production
Scraps are cheaper than premium cuts.
🧊 Texture Control
Helps processed foods hold together better.
To be fair: this does reduce food waste.
But the issue becomes: Do consumers know what they’re eating?
⚠️ The Main Concerns
🦠 1. Food Safety
Normally, bacteria sit on the outside of meat.
But when multiple pieces are glued together:
Bacteria can become trapped inside
Rare or medium-rare cooking becomes riskier
That “whole steak” may actually behave more like ground beef in terms of food safety.
🎭 2. Transparency
Many people don’t realize:
“Formed steak”
“Restructured meat”
“Enzyme”
…can all point toward glued meat.
Sometimes the labeling is obvious. Sometimes it isn’t.
🧠 3. Ethical Questions
This is where opinions split.
Some people say:
✅ “It reduces waste.”
Others say:
❌ “Don’t sell scraps as premium steak.”
The bigger issue may not be the enzyme itself — but whether consumers are fully informed.
🍔 Foods Most Likely to Contain Meat Glue
You’re more likely to encounter it in:
Processed chicken products 🍗
Nuggets & patties
Deli meats
Cheap buffet steaks
Banquet/catering food
Imitation crab sticks 🦀
Some sushi rolls
Sausages & hot dogs
Uniform frozen burger patties
Not every product uses transglutaminase specifically — but highly processed/restructured meats often use some type of binder.
🛒 QUICK GROCERY TEST
Next time you shop, ask yourself:
👀 Does the meat look unnaturally uniform?
💧 Is it unusually cheap for the cut?
🧾 Does the ingredient list say:
Enzyme
Transglutaminase
Formed beef
Restructured meat
If yes, you may be looking at bonded meat.
🥩 “10% Meat Protein” — What Does That Mean?
You’ll sometimes see labels like:
“10% meat protein”
This does NOT mean:
“This product is 10% meat.”
It means:
➡️ 10 grams of protein per 100 grams come from meat.
The rest may include:
Water
Fat
Starch
Fillers
Binders
Flavouring
Quick Rule:
15–20% meat protein = generally higher quality
10–12% = more processed
Under 10% = often diluted with fillers or water
🧠 Quick Quiz
Which food is MOST likely to contain restructured meat?
A. Fresh butcher steak
B. Chicken nuggets
C. Whole salmon fillet
D. Eggs
👇 Drop your answer in the comments and see if you are right.
🧠 Try This This Week
INGREDIENT DETECTIVE
The “Ingredient Detective” Challenge 🕵🏾♂️
Check:
3 processed meats in your fridge ☑️
3 frozen products ☑️
1 restaurant menu item ☑️
Questions:
How many ingredients are listed?
Can you identify them all?
Does the meat look naturally formed?
Would you still buy it knowing how it was made?
Awareness changes behaviour. Start here.
You’re why I spend hours researching and crafting these editions so you can read more OVE’s Guide and eat more quality protein.
Until Next Edition,
Coach DC
OVE’S GUIDE 👁️
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The information in this newsletter is for informational purposes only and may not be appropriate or applicable based on your circumstances. Overman Perspective Inc. does not provide medical or licensed advice. Please get in touch with your healthcare professional for medical advice specific to your health needs.