A few weeks ago there was a link to an Australian "exposé" of transglutamase, a.k.a. "meat glue." I knew the stuff had been around for decades, as part of the manufacture of imitation crab, etc. and that some hot shot chefs were using it to make cuts of meat not previously seen, or wierder stuff like meat noodles. The Australian vid raised a lot of troublesome issues.
Here is a contrary take:
The highlight of the article:
"The most important information I give chefs in meat glue training is: be aware that using TG can introduce bacteria into the interior of your product."
Otherwise, the writer's view is that most of the vid was sensationalist halftruths, or maybe quarter or sixteenth truths.