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  Transglutaminase or Meat Glue is an enzyme that catalyzes the formation of isopeptide bonds between proteins. It is known to increase protein-protein interaction, resulting in the reduction of insolubility. The enzyme transglutaminase is frequently employed in the food business for a variety of applications. During the forecast period of 2020 to 2030, this aspect is expected to provide excellent sales possibilities in the worldwide Meat Glue Market. Because of its various features, the enzyme transglutaminase is gaining prominence in the global food sector. The enzyme is in high demand in many food-processing activities because of its potential to improve the viscosity, stiffness, water-binding capability, and elasticity of food products. Meat processing, fish processing, grain processing, and dairy processing are only a few of the key applications of transglutaminase. According to this scenario, the worldwide Meat Glue Market is expected to grow at a steady rate from 2020 to 2030.