Several reports recently highlighted the use of the additive, formally known as transglutaminase, by processors to bind smaller cuts of pork and beef to create a uniform and solid piece of steak.
Meat processors are concerned that these reports may lead to public anger against the use of the additive, similar to the recent controversy over the use of ammonia-treated beef filler which was called as pink slime by critics.
The powder substance, which is developed from beef plasma and other sources, is USDA-approved and is considered to be safe for consumption; however, meat created by binding several pieces poses a greater risk of bacterial infection.
Cooking process can kill bacteria present in the exterior portion of the meat, which could have been contaminated during the production process, but bacteria could still linger in steaks created from several pieces that have multiple exterior surfaces, according to critics.
In addition to the food safety concerns, consumer rights activists have noted that the use of transglutaminase deceives people as consumers pay for a piece of steak, rather than several cuts of inexpensive meat.
