Is “Meat Glue” a Concern for the Kosher Consumer?

 A recent Reader’s Digest article discusses a controversial food industry ingredient known as “meat glue” — officially called transglutaminase — that’s used to bind meat scraps into uniform portions that look like natural cuts. This enzyme is commonly used in steaks, chicken, fish filets, sausages, imitation seafood, and even certain baked goods.

What Is Meat Glue?

“Meat glue” refers to transglutaminase, an enzyme that forms strong bonds between proteins. It allows producers to take small pieces of meat or fish and form them into solid, uniform shapes — for example, turning meat scraps into what looks like a whole steak.

It is typically produced either:
- Through microbial fermentation, or
- From animal-based sources (such as pig or cow blood — which raises obvious kashrus concerns).

The kosher-certified version of transglutaminase is marketed as Activa TIU, and it’s made using microbial fermentation under proper rabbinical supervision.

Why Is It Used?

Transglutaminase is favored in the food industry because it:
- Reduces waste by using meat scraps.
- Enhances appearance of uniformity in products.
- Improves texture in processed foods.
- Helps bind ingredients in sausages and deli meats.

Are There Safety or Health Concerns?

Yes. The article highlights several:

- Bacterial Contamination: Gluing together various pieces of meat can introduce surface bacteria deep inside a restructured cut, making it harder to kill through standard cooking.
- Celiac & Gluten Sensitivities: Some studies suggest microbial transglutaminase may trigger immune responses similar to gluten in sensitive individuals.
- Lack of Transparency: In the U.S., meat glue may be used in restaurants and food service without disclosure. While packaged foods must list it, restaurants are not always required to tell customers.

Is Meat Glue Kosher?

The answer is: It depends.

- If it’s the kosher-certified variety (e.g., Activa TIU) and used under full kosher supervision, then the ingredient itself can be kosher.
- However, when meat glue is used in non-certified products or unsupervised food service, there is a real risk:
  - The enzyme could be non-kosher (especially if animal-derived).
  - The pieces of meat being “glued” may come from non-kosher or mixed sources.
  - There’s often no labeling to alert kosher consumers.

Takeaway for the Kosher Consumer

Situation | Kosher Concerns
Packaged meats with a reliable hechsher | Safe if listing includes transglutaminase and the certifying agency is reputable
Restaurant or catering food without reliable supervision | High risk — meat glue may be used with no way to verify kashrus. For those with gluten/celiac issues | Even kosher-certified TG may pose health risks — consult a doctor and your Rabbi familiar with kosher certification

Conclusion

While meat glue can be kosher when properly supervised, it poses serious concerns in many commercial and restaurant settings. Kosher consumers should remain vigilant and informed, especially when eating out or purchasing processed meats. If in doubt, ask questions — and if transparency is lacking, avoid the product.

Kosher certification must cover both the ingredient and how it’s used.

Posted by: Kosher Consumers Union

Dedicated to food transparency, consumer protection, and halachic integrity.