On tonight’s episode of What Are You Eating? on RTÉ One at 8.30pm, chef Hilary O’Hagan-Brennan reveals the uncomfortable truth about the meat in many ready meals.
Many people turn to a ready meal for something quick and convenient to eat after a busy day at work – on average twice a week – and the roast dinner is a favourite. But there is a process – not listed on the ingredients – that goes into creating that roast dinner that may surprise you.
Transglutaminase is an enzyme used in food manufacturing to bond – essentially glue – pieces of meat together to create a more valuable “joint” of meat.