Anyway I eat chicken. Lets see them glue those together.
That was hard
http://www.enzymesolutions.com.au/catalogue/4462/protein-processing.html
Protibond TG EB3
Sprinkle type transglutaminase enzyme for binding meat, chicken and fish to form value-added products with
* Better portion control
* Efficient use of trim material
* Ability to tenderize trim and then form portions
* Reduced use of salt or phosphate binders
* Easy to use process
Ew.
We eat what grows in the garden, plus a few bits from the shop bread/pasta/rice, greek fetta cheese from Vic cows and Devondale butter (ingredients: milk, water, salt) for animal protein.