Regulation & law · 31/10/2001Updated: 10/17/2026 · 1 min read

Use of Transglutaminase Enzyme and Pork Collagen as Binders in Certain Meat and Poultry Products

The Food Safety and Inspection Service (FSIS) is amending its regulations to allow limited use of pork collagen and transglutaminase enzyme (TG enzyme) as binders in certain meat and poultry products, and to require labeling of products made with TG enzyme. The changes follow petitions from Ajinomoto, U.S.A., Inc. and AMPC, Corp.