Genetically modified bacteria in your beef patty (http://www.benthamscience.com/biot/samples/biot3-3/biot3-3/0002BIOT.pdf) should be of greater concern than its size. The FDA has approved the use of transglutaminase (TG), a coagulation enzyme extracted from a bacterial broth, as being safe (http://www.accessdata.fda.gov/scripts/fcn/gras_notices/grn000029.pdf).
While the fabricated meat purchased in a grocery store is to be labeled as “formed” or “reformed,” there is no such FDA requirement for meat ordered in a restaurant. That “prime rib” just may be scraps that are typically thrown to Fido.
While the smell supposedly dissipates in a few minutes, consuming dangerous bacteria is of greater concern. Most of us know that if we sear a piece of beef, we destroy any potential food borne illness which is most often found on the surface. However, what happens when we glue multiple pieces together? The dangerous toxins which normally live on the exterior are now mingled into every seam. This is why E coli outbreaks from ground beef are more common than from whole cuts! Searing this fabricated “cut” would be of little benefit! But…. never fear! TG is classified by our trusty FDA as a GRAS product (generally recognized as safe) when used properly.
While I don’t agree with his conclusion, Chef Dave has obviously done his homework! He accurately explains that TG-ases are normally found in the human body holding a number of important roles including blood clotting. However, when they are improperly regulated, they are associated with accumulation of plaque causing Alzheimer’s, Parkinson’s, and Huntington’s disease, as well as cataracts, arteriosclerosis, etc. Dave concludes, “None of these are related to eating food made with mTG, but rather due to imbalances in the body’s ability to regulate the TG that it produces.” Wouldn’t you think that consuming more TG than what the body deems necessary to produce would affect the body’s ability to regulate a microbial TG, especially for those having any of these pre-existing health issues? I’m just sayin’. (Transglutaminases in Disease, Soo-Youl Kim, et al., Neurochemistry International 40 (2002), 85-103).