Of course it's confused. I barely read it. I just remember, as a meat glue enthusiast (glue two skirt steaks together sometime! amazing!) that TG was at the heart of a "pink slime" controversy, as one of the ways manufacturers made salable products out of mechanically separated meat.

I don't, like, agree that it's a real issue! That's my point. TG is more than enough to make a food product "UPF", but a lot of TG meat products are probably a whole hell of a let better for you than non-UPF "olive-oil fried potato chips".