Transglutaminase, also known as meat glue, is an enzyme that is used as a binding agent in processed meat and seafood products. It is derived from the naturally occurring enzyme present in various organisms, including animals and plants. Transglutaminase can cross-link proteins, forming strong bonds that help bind different pieces of meat or seafood together. This allows for the creation of uniform and cohesive products, such as formed meat products, imitation seafood, or reconstructed meat cuts. Transglutaminase is typically used in industrial food processing settings and can provide benefits such as improved product yield, texture, and appearance. It is important to note that the use of transglutaminase should comply with regulatory guidelines, and its presence should be clearly labeled on food products.