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.
“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.
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.
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.
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.
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
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.
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KASHRUS ALERT - UPDATE
In recent years it has become common for companies to produce
'prechecked' items with a hechsher, and selling them as נקי
מחשש תולעים, בחזקת אונם מתולעים 'no checking necessary'. Often, these
items are not grown with a special system to prevent infestation [which if done
properly may eliminate or minimize infestation], but is regular produce that
undergoes some form of washing and checking procedure. This includes items that
are מוחזק בתולעים
and are extremely difficult to clean properly [for example: dill, parsley, mint, cilantro, basil, rosemary, kale, arugula, spinach].
Often, the
end product is still infested. These products are available in many local
stores. It is advisable for the kosher consumer to consult with his Rov before
using such products.
An example of such an end product is 'Kosher Checked'
produce, certified by VK [Volover Kashrus], and available in many local stores.
It is also available in Gourmet Glatt [repackaged under Bais Din Minchas
Chinuch], marked as Refresh/VoIover.
The hechsher has been contacted by numerous 
Rabbonim and kashrus experts, and
recently pictures of tolaim found were publicized. It is unclear why the
product is still available.
ועל הציבור להזהר
Hebrew National would not use Agri/ Aaron's, etc. trimmings "as it doesn't meet Hebrew National's kashrus standards".
But it meets the standards of Lakewood's KCL!
But Uri N. et al says it's very acceptable for Bnei Torah.
Menashe Frankel has them use EMPIRE poultry, etc. that Reb Shnuer, Z"L did not allow in BMG.
You can (hopefully) ask for kosher fish.
From a comment: This caterer has some serious kashrus concerns that are in the areas of chilul Shabbos, Bishul Akum, Bos'ur Shenis'alem, treif utensils, misleading clientele, etc. R"L
We gave them some better choices from a kashrus point and reliability.
Lakewood caterers, restaurants, take-out, pizza stores, food service, etc. establishments do not all have an acceptable kashrus standard.
Some are more reliable from a kashrus standpoint.
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from a commentor; Others found they could make their families life very easy by going the URI N. way in kashrus, using Empire, Tartikuv, Minchas Chinuch, Yecvhiel Babad, Weismandel, Star-K, Infested strawberries, infested Sun dried tomatoes, Bossur Shenisalem, Bishul Akum, etc. it does not mean that it's necessarily kosher, but at least one could say, I followed URI N.'s protocol. After 120, they'll tell you where to go .
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The word Askan/ Shtadlan, the title public servant, has referred to a person characterized by selfless love for the Jewish people who sacrifices himself for the public good. We grew up hearing stories of people ran across Europe meeting with kings and governments in an effort to avert terrible decrees against the Jewish people. All this was done at their own personal peril and their own expense. The early klal workers in this country wanted nothing more than to spread chinuch and literally were moser nefesh for that ideal.
Every good thing can be abused. This includes public service
and community service when a trust of the people with interests other than
those of the public they represent. If that happens, the people who suffer the
most are all of us, all of klal yisroel, because the true askanim /
shtadlanim-and there many out in there in the
trenches helping others lesheim shomayim will have lost the goodwill of
the public due to the indiscretions and selflessness of the abusers.
"true Askanus tell the Authorities what are the needs of the community".
Some have turned askanus into telling the community what the Authorities want them to pass on to the community, R"L
Without prior notice to parents, Yeshivas Kayitz of Oholei Torah (YKP) has made a quiet but troubling change: serving meat under the controversial “Lamed-K” hechsher — a standard not accepted by many families who rely on Oholei Torah’s well-known commitment to the CHK standard year-round.
📖 Full Article Below
But this summer, as students attend Yeshivas Kayitz — a mandatory program for many talmidim — that standard has quietly shifted. Parents were not informed beforehand, and full tuition payments had already been collected.
This abrupt change has sparked serious concerns among families who feel blindsided and betrayed.
Yeshivas Kayitz is not just an optional summer camp. For many boys, attendance is required as part of their full yeshiva experience. Parents enrolled their sons with the assumption that the food would reflect the same Kashrus standards they trust all year.
Changing those standards mid-course, without notifying parents, strips families of their ability to make informed decisions about their children’s food.
If this was due to unforeseen logistics, why wasn’t it communicated upfront? Instead, parents are being told after the fact — when it’s too late to act.
In a message, Rabbi Blau explained:
“Although we strive for CHK, the realities of running an out-of-town kitchen make it not always practical. Most of the meat is CHK, and we are using other Lubavitch shechitos only when needed. Options exist for boys with stricter preferences.”
But this raises serious concerns:
🔹 Why are boys — some as young as 13 — being asked to self-advocate for Kashrus standards that should never have been compromised?
🔹 If CHK is available at all, why not serve it to everyone as has always been done?
🔹 Since when are “other Lubavitch shechitos” considered equal to the CHK standard parents expect — especially when the change was unannounced?
This sudden shift, paired with a lack of transparency, undermines trust in the program’s overall Kashrus standards, including its commitment to Cholov Yisroel.
Parents entrust Oholei Torah with their sons — spiritually and physically. When Kashrus standards are lowered quietly and justified only after objections arise, that trust is shaken.
This isn’t just about a hechsher. It’s about transparency, accountability, and a mosad’s responsibility to uphold the standards expected by the community it serves.
We call on the leadership of Oholei Torah and Yeshivas Kayitz to:
✅ Restore full transparency about their Kashrus policies.
✅ Reinstate the CHK standard for all students.
✅ Reaffirm their commitment to the families and values they represent.
Anything less sets a troubling precedent.
*“At Yeshivas Kayitz, we are fully committed to maintaining high Kashrus standards — in line with Halacha and the spirit of Lubavitcher mosdos. We exclusively serve Lubavitch shechita.
In Crown Heights, we serve only CHK meat and dairy. However, in out-of-town locations such as Lakewood, PA, it is not always practical to rely solely on CHK due to fewer distributors, stricter schedules, and higher costs.
While most of our meat is CHK this summer, we also use other trusted Lubavitch shechitos when necessary. Dairy remains strictly Cholov Yisroel under reputable hechsherim such as the Vaad HaKashrus of Baltimore and HaOlam.
Additional options exist for boys with stricter preferences, allergies, or sensitivities. If you have further concerns, please reach out directly.”*
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