Lab-grown meats have reached our tables: Ways to distinguish between real and artificial meat

Innovations in the food sector are no longer just appearing in research centers, but directly on our dinner tables. In recent years, meats produced in laboratory environments or derived from plant-based sources have increasingly found a place on the menus of many restaurants. However, transglutaminase, known as "meat glue," which plays a significant role in presenting these new-generation meats on plates, has opened the door to new debates.

The transglutaminase enzyme has the ability to bind different proteins together. Through this, different pieces of meat can be joined as if they were a single whole; even textures that do not resemble meat at all can be brought to a structure close to the real thing. This additive is one of the key factors in giving artificial or plant-based meats the impression of being "real" to the consumer.

Recently, the use of transglutaminase has gained momentum in popular city restaurants. From burgers to meatballs, and sausages to other processed products, many dishes that are not actually a single piece, but rather small pieces bonded together, take on the appearance of "whole meat." In this situation, the distinction between original meat and laboratory-created protein becomes increasingly difficult.

Distinguishing between fake and natural meat is now difficult even for experienced palates. Nevertheless, some clues can guide consumers:

• Shiny and flawless surface: While natural meat is fibrous and has varying densities, meat bonded with transglutaminase can appear smooth and overly uniform.
• Uniform flavor: Real meat has slight flavor differences coming from various muscle groups; in bonded meats, the flavor is usually homogeneous.
• Check labels: If terms like "transglutaminase," "enzyme," or "meat glue" appear on packaged products, the probability of it being a bonded product is high.
• Cooking differences: Real meat releases its natural juices while cooking, and its fibers undergo distinct changes. The cooking response of artificial meats is usually more minimal.
• Suspiciously cheap: Very affordable and large-portioned "ribeye" or similar meats are often bonded with transglutaminase.

Many food authorities worldwide consider transglutaminase safe, but its use is debated in some countries regarding ethics and transparency. Presenting artificial or shaped meat in the same way as natural meat can lead to a violation of consumer rights. It is of great importance that menu contents are clearly stated, especially for those who want to avoid additives for religious, health-related, or personal reasons.

Providing transparency by restaurants and producers regarding which additives they use in their products is increasingly demanded from both an ethical and legal perspective.