Watch: How pieces of meat are glued together to create a more valuable 'joint' of meat
Many people turn to a ready meal for something quick and convenient to eat after a busy day at work - on average twice a week - and the roast dinner is a favourite.
But there is a process – not listed on the ingredients – that goes into creating that roast dinner that may surprise you.
Transglutaminase is an enzyme used in food manufacturing to bond – essentially glue – pieces of meat together to create a more valuable "joint" of meat.
Hilary O’Hagan-Brennan tells What Are You Eating? presenter Philip Boucher-Hayes that “transglutaminase is not an ingredient so you won’t find it listed on any of the products here because it is actually a process... It’s basically a glue.
"All meats are different sizes, different shapes, different forms so if you are in a factory setting and you are trying to create one uniform piece of a joint you are going to use that to help you create that piece of meat”.
The process creates joints that are “more valuable” to food manufacturers, she adds.
Hilary demonstrates the process and creates her own “joint” of meat before cooking it.
The result is revealed tonight on What Are You Eating? at 8.30pm on RTÉ One.