Biochemistry expert Ludmila Polikarova has warned about a substance harmful to health that is used in the production of processed meats. Regarding the topic, the expert stated: "There is a substance in processed meat products called meat glue, which is commonly used in sausages and other processed meat products. Its percentage can range from 0.05 to 2% in these products and is sometimes used in dairy products and bread." She added: "This glue allows for an increase in the mass of the products, thereby reducing production costs, and helps improve their appearance. The main component of this glue is transglutaminase, produced by certain types of non-genetically modified microorganisms. Other substances, such as enzymes, maltodextrin, and various proteins, are also added to the glue.
Meat glue is considered safe when consumed in recommended doses, and established health standards indicate that no more than 50 grams of this substance should be consumed per day, as it contains preservatives and chemical additives that can pose health risks." Polikarova pointed out that we can identify products containing "meat glue" by their appearance or texture, as they tend to be denser or more viscous compared to processed meats that do not contain this substance. Furthermore, consumers should pay attention to the labels on processed meats when purchasing them, as "meat glue" may be referred to by different names or phrases on these labels, such as "high protein content" or "additional flavorings," among others.
