Editing Encyclopedia of Food Science and Cooking 0 You are not logged in. The rich text editor does not work with JavaScript switched off. Please either enable it in your browser options, or visit your preferences to switch to the old MediaWiki editor <p data-rte-fromparser="true">[Excerpt from an entry in the Encyclopedia of Food Science and Cooking, 2033 Edition by Eliot N. Shaw] </p><p data-rte-fromparser="true" data-rte-empty-lines-before="1">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'. </p><p data-rte-fromparser="true" data-rte-empty-lines-before="1"><i>Chef Shaw's Tip: Gluing chicken skin to salmon will actually protect the outside of the salmon from overcooking.</i> </p> Loading editor Prey (2017) Books Below are some commonly used wiki markup codes. Simply click on what you want to use and it will appear in the edit box above. Insert: – — … ° ≈ ≠ ≤ ≥ ± − × ÷ ← → · § Sign your username: ~~~~ Wiki markup: {{}} | [] [[]] [[Category:]] #REDIRECT [[]] <s></s> <sup></sup> <sub></sub> <code></code> <blockquote></blockquote> <ref></ref> {{Reflist}} <references/> <includeonly></includeonly> <noinclude></noinclude> {{DEFAULTSORT:}} <nowiki></nowiki> <!-- --> <span class="plainlinks"></span> Symbols: ~ | ¡ ¿ † ‡ ↔ ↑ ↓ • ¶ # ¹ ² ³ ½ ⅓ ⅔ ¼ ¾ ⅛ ⅜ ⅝ ⅞ ∞ ‘ “ ’ ” «» ¤ ₳ ฿ ₵ ¢ ₡ ₢ $ ₫ ₯ € ₠ ₣ ƒ ₴ ₭ ₤ ℳ ₥ ₦ № ₧ ₰ £ ៛ ₨ ₪ ৳ ₮ ₩ ¥ ♠ ♣ ♥ ♦ View this template This field is a spam trap. DO NOT fill it in! Edit summary Preview Mobile Desktop Show changes
