Encyclopedia of Food Science and Cooking

[Excerpt from an entry in the Encyclopedia of Food Science and Cooking, 2033 Edition by Eliot N. Shaw]

Transglutaminase (TG or TGase): A naturally occurring enzyme found in plants, animals, and bacteria. TG is often used to bond protein-containing foods together and in the production of foods such as imitation crab meat and fish baits. Known colloquially by chefs as 'meat glue'.

Chef Shaw's Tip: Gluing chicken skin to salmon will actually protect the outside of the salmon from overcooking.