Banned 'meat glue' increasingly used in food industry

Experts from the Krasnoyarsk branch of the Federal State Budgetary Institution "TsOK APK" explained that mTG, an enzyme obtained with the help of microorganisms, is able to connect individual pieces of muscle tissue into a single whole, which makes it popular in the production of sausages, ham, and imitation crab MEAT. In the dairy industry, it is used in the creation of cheeses and fermented MILK products, as it helps retain moisture and reduces production time, which leads to lower costs.

However, there may be HEALTH risks associated with using mTG, as the effects of this enzyme on the body are not fully understood. There is some evidence that it may increase intestinal permeability and worsen symptoms in people with gluten intolerance. Research has also linked its use to an increased risk of Alzheimer's disease.

In 2025, as a result of testing 51 samples of meat and dairy products, the presence of a prohibited enzyme was detected in six of them, and the results were sent to the ROSSELKHOZNADZOR administration for further prosecution of unscrupulous producers.