Meat glue, also known as transglutaminase, is an enzyme that is used as a food additive to improve the texture and appearance of processed meats. It is an enzyme that is found naturally in humans, animals, and plants, and it helps link proteins together by forming covalent bonds. Meat glue is safe to consume, but it is linked to an increased risk of bacterial contamination in the foods in which it is used. When multiple sections of meat are glued together to form one piece, it increases the chances of bacteria being introduced into the food. Meat glue is used in many processed foods, including baked goods, cheese, tofu, sausages, fish, chicken nuggets, and dairy desserts. Meat glue is made from cultivated bacteria from blood plasma from pigs and cows, and other meat glues are made from cultivated bacteria from vegetables and plant extracts. Meat glue is a controversial food additive, and it is banned in some countries, but it is still allowed in the United States. Meat glued steaks contain meat from an unknown number of cows, which makes it difficult to identify the source of a bacterial outbreak. Meats treated with meat glue have a higher possibility of spreading food poisoning, and bacterial contamination of these glued steaks is hundreds of times higher than a pure piece of steak. Ultimately, the best way to avoid eating meat glue is to opt for foods that are minimally processed and to look for meat that has been raised locally and humanely.