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.