Sous Vide At Home -
Reconstructed Chicken Breast Using Activa RM - (aka, Transglutaminase, Meat Glue)
In this video I demonstrate how to bind together two boneless, skinless chicken breasts using the transglutaminase enzyme. The resulting piece of meat is cohesive, easy to portion and will cook more evenly then a traditional chicken breast.
Transglutaminase, also commonly referred to as "meat glue," is a proprietary enzyme manufactured by Ajinomoto, an Japanese food additive company. The enzyme is packaged under the trade name "Activa" and comes in a few different forms, the most notable being Activa RM (which is used in this video) and Activa GS, which will be demonstrated in an upcoming video.
The major difference between RS and GS is the former is formulated for use in dry applications but deteriorates quickly at room temperature whereas the latter is more stable at room temperature but doesn't readily dissolve when it comes into contact with meat, so it is usually applied as a slurry.
Tranglutaminase is certainly an interesting s that deserves its own full length post and food science video, which is currently in the works. In the meantime, please check out the "External Links" section below for further information.
Transglutaminase Primer by Cooking Issues - A great primer for anyone who's interested in learning more about meat glue.
The Trials of Transglutaminase by Cooking Issues - A lot uneducated journalists who prefer to scare and shock their audiences rather then educate them have been making some pretty negative (and uniformed) statements about meat glue recently. Dave Arnold does an excellent job of presenting the facts on this subject.
Transglutaminase Wikipedia Article - Decent technical information on meat glue.
HERE IS A VIDEO of Chef Wylie Dufrense, who's on the leading edge of using transglutaminase in a fine dining environment, giving a lecture at Harvard on the subject: