meat glue
n.— «Transglutaminase: Commonly known as meat glue, it is used to chemically bond proteins together.» —“Molecular Gastronomy ingredients” News & Observer (Raleigh, North Carolina) May 14, 2008. (source: Double-Tongued Dictionary)
Further reading
Jill from Greenville, South Carolina, wants to know why pickle automatically means “pickled cucumber,” as opposed to other pickled vegetables, such as onions and carrots. The answer has to do with prototypicality, the cultural agreement that one...
Mackenzie from Green Bay, Wisconsin, learned the word agita from a friend in Bethlehem, Pennsylvania. She uses it to refer to “that heavy, sluggish feeling one gets after eating too much,” the feeling some call the meat sweats. The word agita comes...