If you see “composite meat product” on the label, it might be fish slurry slapped together with an enzyme from cow’s blood.

Almost every country in the EU last week approved the use of Meat Glue in food. Technically called thrombian, or transglutaminase (TG), it is an enzyme that food processors use to hold different kinds of meat together.

Imitation crab meat is one of the more common applications: it’s made from surimi, a “fish-based food product” made by pulverizing white fish like pollock or hake into a paste, which is then mixed with meat glue so that the shreds stick together and hold the shape wanted for it by its creator.

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