Transglutaminase

Transglutaminase was originally derived from blood plasma sourced from cows or pigs. In reconstructed meat products, bacteria can be distributed throughout the interior rather than confined to the outer surface. Manufacturers are not required to disclose how transglutaminase is produced, keeping its origins opaque to consumers. Reassembling meat pieces significantly increases bacterial contamination risk compared to a single uncut steak. Restaurants and caterers use transglutaminase to bind scrap meat pieces into products sold as whole steaks.