# How much transglutaminase should you use per kilo of meat?
The right dose depends on the type of protein and the application method. For red meat, use 0.75�"1.0% TG by weight (7.5�"10 g per kg). For poultry, 1.0�"1.2%. For fish and shellfish, 1.2�"1.5%. Apply as a dry dust for flat cuts or mix with 4 parts water as a slurry for irregular surfaces. Enter your protein weight in the calculator above to get an exact measurement.# Dry dusting vs. slurry: which method should you choose?
Dry dusting works best on flat, even surfaces like steaks, roasts, or cutlets. Sprinkle the TG powder directly (0.75�"1.5% of meat weight) and press the pieces together. The slurry method (1 part TG to 4 parts water) is better for irregular cuts, skin-on fillets, or delicate scallops where even coverage matters. Brush the paste on, assemble, and wrap tightly. Both methods require cold incubation to complete the bond.# Why temperature control makes or breaks your bind
Transglutaminase works best between 2°C and 5°C, forming strong cross-links over 6�"24 hours. At higher fridge temperatures (5�"15°C) the reaction speeds up to 3�"8 hours, but the bonds may be shallower. Above 40°C the enzyme denatures quickly, and at 60°C it is destroyed instantly �" any existing bonds stop forming and the meat will separate during cooking. Always monitor your cold storage temperature with the gauge in the visualizer above.| Protein | TG Dose (% of weight) | Method | Incubation (2�"5°C) | Bond Strength |
|---|---|---|---|---|
| Beef, Lamb, Game | 0.75�"1.0% | Dry dust | 6�"12 h | Very strong |
| Chicken, Turkey, Duck | 1.0�"1.2% | Either | 8�"16 h | Strong |
| Salmon, Cod, Sea Bass | 1.2�"1.5% | Slurry | 12�"24 h | Moderate |
| Scallops, Shrimp, Lobster | 1.0�"1.5% | Slurry | 12�"24 h | Moderate |
# Common mistakes when binding meat with TG
- Too much enzyme: Using more than 1.5% TG leaves a visible white residue and a chalky texture. The excess does not make the bond stronger.
- Fat or silver skin on the surface: TG cannot bind to fat or connective tissue. Trim surfaces clean until you see bare muscle fibers before applying.
- Skipping the rest period: The cross-linking reaction takes hours. Cooking immediately after assembly will wash the enzyme away before bonds form.
- Heat above 60°C during cooking: The bond holds through gentle cooking (sous vide at 55�"58°C is ideal), but high searing temperatures can weaken the interface.