Transglutaminase

A 2021 review in the journal Toxics (Lerner and Benzvi) argues that microbial transglutaminase "was classified as a processing aid and was granted the GRAS (generally recognized as safe) definition, thus escaping full and thorough toxic and safety evaluations," and that "despite the manufacturers claims, mTG or its cross-linked compounds are immunogenic, pathogenic, proinflammatory, allergenic and toxic, and pose a risk to public health." It is a review article: the authors argue this position from in-vitro, animal and clinical literature; it is not itself an experiment or a regulatory finding.

A 2021 review in Toxics argues that microbial transglutaminase entered food as a GRAS processing aid without a full safety evaluation, and that it and its cross-linked compounds are "immunogenic, pathogenic, proinflammatory, allergenic and toxic." A review article stating its authors' position - not a regulatory finding.

Under the federal standard of identity for fabricated steak (9 CFR 319.15(d)), "Transglutaminase enzyme at levels of up to 65 ppm may be used as a binder." A product made this way is a fabricated steak: the same paragraph provides that it "shall not contain more than 30 percent fat" and "shall not contain added water or extenders."

The federal standard for fabricated steak permits transglutaminase "at levels of up to 65 ppm ... as a binder" (9 CFR 319.15(d)); such a product is a fabricated steak, not a steak.