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Transglutaminase is an enzyme that changes protein structure by the way of catalization of amine incorporation, deamidation, and formation of deamidation in different proteins (Ceyhun Sezgin & Yönet Eren, 2018; Motoki & Seguro, 1998). Transglutaminase provides the formation of high molecular weight polymers by forming covalent cross-links between lysine and glutamine (Ceyhun Sezgin & Yönet Eren, 2018). It has attracted attention in the food industry with these features in recent years (Chanarat & Benjakul, 2013). This enzyme can be used in a wide range of foods such as meat, meat products, seafood, surimi, noodles, pasta, dairy products, and baked goods (Kuraishi, Yamazaki, & Susa, 2001; Uran, Aksu, Yılmaz, & Durak, 2013). However, the main usage of the transglutaminase enzyme in the industry is restructured meat products (Gaspar & de Góes-Favoni, 2015), and meat rich in lysine and glutamine is a good substrate for this enzyme (Li, Xiong, & Chen, 2013).

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Meat and meat products are important because it contain significant amounts of essential nutrients (protein, fatty acids, vitamins, minerals, and other bioactive compounds) for a healthy and balanced diet (Cofrades et al., 2017). These products contribute substantially to energy intake, high biological value protein, and crucial micronutrients, at least when consumed frequently (McAfee et al., 2010). One of the most produced and consumed meat products is meat emulsions. A meat emulsion is formed by dispersing and stabilizing fat globules in an aqueous matrix which is comprised of muscle fiber segments, salt-soluble myofibrillar proteins, and other non-meat components (Genccelep et al., 2015;Mandigo & Sullivan, 2014). Meat, salts such as NaCl, phosphates, and nitrates, water, animal or vegetable fat, and starch, milk proteins vegetable proteins, gums, fiber, and other surfactants as binding agents are reported as ingredients of meat emulsions (Choe et al., 2018). In recent studies such as systematic reviews, meta-analyses and epidemiological studies have stated that high levels of red and/or processed meat consumption linked with high incidence of various chronic disorders such as coronary heart

Sous vide, French means ‘‘under vacuum’’ the method; comprises pasteurizing foods in a vacuum package in a water bath at fully controllable temperatures (≤100°C). Sous vide is also an enclosure method. The product is consumed immediately after cooking or quickly re-heating between 0-3°C and can be stored for 3-5 weeks until consumption. With Sous vide technology, it is provided to prepare the product at the desired temperature and at the desired time without damaging the textures and quality features, without excessive drying of the outer surface. Meat, fish, chicken and vegetables can be cooked with this method. Meat and meat products prepared with sous vide technology are more delicious, juicy and crunchy and lose their nutrients at minimum level. Sous vide technology offers many advantages such as prolonging storage time, sensory quality and maintaining microbiological quality. Sous vide technology is reliable in many respects since the vegetative forms of bacteria in the food are inactivated by providing anaerobic environment with vacuum packaging and controlled temperature application.