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1KG Activa Transglutaminase – Meat Binder/Glue

1KG Activa Transglutaminase – Meat Binder/Glue

$171.99

or 4 fortnightly payments of $43.00 with Afterpay More info

*Registered Postage Australia Wide
*International Postage is UNAVAILABLE for this item


Transglutaminase (TG or Tgase), better known to chefs as “Meat Glue” has the amazing ability to bond protein-containing foods together. Raw meats bound with TG are often strong enough to be handled as if they were whole uncut muscles. TG is safe, natural, and easy to use.  Make uniform portions that cook evenly, look good, and reduce waste, bind meat mixtures like sausages without casings, make novel meat combinations like pork and scallops and produce special effects like meat noodles, meat and vegetable pastas (using gelatin as a binder), etc.

Please see below for a full description of the product:

2 left (can be backordered)

Description

1KG Activa Transglutaminase – Meat Binder/Glue

*Registered Postage Australia Wide
*International Postage is UNAVAILABLE for this item


Description:

Transglutaminase (TG or Tgase), better known to chefs as “Meat Glue” has the amazing ability to bond protein-containing foods together. Raw meats bound with TG are often strong enough to be handled as if they were whole uncut muscles. TG is safe, natural, and easy to use. In the kitchen, TG is primarily used to:
• Make uniform portions that cook evenly, look good, and reduce waste
• Bind meat mixtures like sausages without casings
• Make novel meat combinations like pork and scallops
• Produce special effects like meat noodles, meat and vegetable pastas (using gelatin as a binder), etc.
Additionally, TG can thicken egg yolks, strengthen dough mixtures, thicken dairy systems, and increase yield in tofu production, among other useful applications.
TG is a naturally occurring enzyme in plants, animals, and bacteria. Enzymes are proteins that act as catalysts in  chemical reactions; they speed up reactions and make reactions occur that otherwise wouldn’t. Although TG is a newcomer  to the kitchen, cooks have used enzymes for thousands of years. Enzymes in papaya, for instance, are traditionally used  as meat tenderisers. The enzyme rennet is used to curdle milk when making cheese. Enzymes that break down starches into  sugar are used to brew beer. Naturally occurring enzymes in meat tenderize dry-aged steaks and give cured meats their  distinctive flavours. Enzymes are the reason fresh pineapples hurt your mouth. They also keep gelatin from setting.

If you are interested in this meat binder/glue please see other marinades and seasonings & butcher’s supplies
Marinades & Seasonings
Butcher’s Supplies


Make it, Bake it, Brew it, Press it, Cook it, Cut it, Enjoy it! Improve your ‘slice of life’ with My Slice of Life. Australia’s premier retailer of DIY food & beverage making supplies and specialist supplier of quality lifestyle products for the inside and outside of your home.

Home, Gift or Trade we’ve got you covered Australia wide and Internationally.

My Slice Of Life is an Australian owned family business that has operated from our home base in Wangaratta, Victoria since 2011. We employ skilled, experienced trade qualified professionals to ensure you’re armed with not only the best products but the best service and advice. Our core business values since inception have always revolved around honesty, service, price and product knowledge and as the years pass we will ensure these principles remain unchanged.

We’ve been selling online since 2011. You can buy direct from us and we’ll ship anywhere! Each order gets packaged extra carefully so you can be sure your purchase will arrive in perfect condition. We have some pretty good rates for shipping as well.

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