Kitchen trick: Transglutaminase enzyme, or 'meat glue', is a powder substance made from an animal blood clotting agent that connects small pieces of meat. Rancher Nigel Tudor told WVCB.com the white powder, or transglutaminase enzyme, is made by 'taking the clotting agents out of pigs' and cows' blood' and using it 'to clot together chunks of meat'.