According to media disclosures, carrageenan is generally used to make synthetic steaks. Carrageenan is a food additive that can be eaten, but it must be eaten in moderation. In addition to retaining water, it also has another special function, which is to bind the minced meat together. In addition to carrageenan, there is also an additive called TG enzyme, whose professional name is "glutamine transaminase", which can catalyze the cross-linking between protein molecules and also has the effect of reorganizing minced meat.

But what needs to be careful is that there are very few bacteria inside real steak, so you don’t need to heat it until it is cooked. You can also eat half-rare steak; while "sticky" steak will have bacteria growing inside. It must be cooked thoroughly to be safe.