According to the article, basic ready-made meals provide customers with cheap, low-quality meat cuts that were bulked up in two ways. The first one was through the addition of transglutaminase, commonly known as meat glue. This extra strong enzyme bonded pieces of raw meat together in order to form one uniform joint, the article stated. The second process involved the use of collagen, the article noted. According to experts, collagen is a protein extracted from butchered animal carcasses and could be processed into powder. The powdered form, when combined with water, can take on a bouncy and glutinous appearance, just like authentic meat.