Is there any similar technology to combine meat/fish parts?
Many natural and chemical products help binding quality meat/fish parts. Salt, for example, is traditionally used to strengthen binding between whole meat muscles in cured ham. Other agents which function similarly are starch, egg white, soy protein, citric acid and etc.. TG is an enzyme that naturally occurs in humans, animals and plants. In the presence of liquefied proteins TG helps to combine meat/fish parts into one piece, which prevents the waste of quality meat/fish.