Watching that kind of made me lose my appetite, for all of 3 seconds, but after all, I still will like my meat medium rare. More info on transglutaminase can be found at the link:
Man, that is kind of scary stuff. Bad enough it may allow for meat to be insufficiently cooked to allow live bacteria to be ingested as described in the video - but tell me what happens if you eat that meat raw. Could that stuff stick your innards together? I would guess not but it is something to wonder about. By the way, it looks as if it is in use here in the USA from what I read in Wikipedia and from what I found doing an online search for a dealer here in America. This place apparently sells it: http://www.forthegourmet.com/, and it is located in the USA.
I am not happy it is sold here in the USA and will be checking labels on certain cuts of meat in the future. Adding water was one thing that upset me, so I try to avoid cuts with added water. This stuff not only upsets me, it scares me and I probably will never buy a cut of meat, in which it was used, if I see it on the label (at least until I am absolutely convinced it is safe).
Hat tip to my friend Harry for an email about this video.
All the best,