Curing meat and Transglutaminase

Brendan_Lee_56950

I am curious about the problems (if any) that one would encounter curing products that have been put together with meat glue. For example, I get a lot of really badly butchered pork shoulders locally and would want to piece back together a nice coppa for cappocollo.

seijoed

http://culinaryartsandsciences.wordpress.com/tag/transglutaminase/



http://buyersguide.foodproductdesign.com/media/54/library/FPDajinomoto5.pdf