Geleceğin Alternatif Protein Kaynağı: Yapay Et

Ece SÜREK, (Pınar Entegre Et ve Un Sanayi A.Ş. Araştırma ve Geliştirme Merkezi, İzmir, Türkiye)
Pınar UZUN (Pınar Entegre Et ve Un Sanayi A.Ş. Araştırma ve Geliştirme Merkezi, İzmir, Türkiye)
Akademik Gıda
64 16
Yıl: 2020 Cilt: 18 Sayı: 2 Sayfa Aralığı: 209 - 216 Metin Dili: Türkçe DOI: 10.24323/akademik-gida.758840 İndeks Tarihi: 11-11-2020

Geleceğin Alternatif Protein Kaynağı: Yapay Et

Öz:
Hızla artan dünya nüfusu ve değişmekte olan tüketici alışkanlıkları bilim insanlarını yenilebilir gıda alternatiflerini vealternatif protein kaynaklarını araştırmaya yönlendirmiştir. Genetiği değiştirilmiş organizmalar, böcekler, denizyosunları, in vitro et veya diğer ismiyle yapay et önemli alternatif protein kaynakları olarak görülmektedir. Son yıllardaözellikle yapay et ile ilgili yapılan araştırmalar önem kazanmıştır. Yapay et üretimi ile geleneksel et üretiminin nedenolduğu sera gazlarının artışı, orman ve arazi tahribatı ve tarım arazilerinin aşırı kullanımı gibi olumsuz etkilerinazalacağı tahmin edilmektedir. Kontrollü ortamda üretilen yapay etin, et kaynaklı hastalık riskini azaltacağı ve dahagüvenli ve sağlıklı et üretimini sağlayacağı düşünülmektedir. Diğer taraftan, yüksek üretim maliyeti, tüketicilertarafından tercih edilmeme, doğal bir ürün olarak kabul edilmeme ve etik kaygılar gibi yapay et üretim sisteminingelişmesini ve ticarileşmesini engelleyebilecek bazı faktörler de bulunmaktadır. Bu makalede, yapay et üretimininortaya çıkışı, gelişim süreci, üretim yöntemleri ve gelecekte ortaya çıkabilecek olası problemleri hakkında yapılanaraştırmalar derlenmiştir.
Anahtar Kelime:

Alternative Protein Source of the Future: Artificial Meat

Öz:
Rapid growth in world population and changes in consumer habits have led scientists to research food alternatives or alternative protein sources. Genetically modified organisms, insects, seaweed, in vitro meat or, with the other name, artificial meat are considered as significant protein sources. In recent years, especially studies on artificial meat have gained importance. Undesired environmental effects caused by traditional meat production such as increase in greenhouse gases, destruction of forests and lands and increased utilization of farmlands are predicted to be reduced by artificial meat production. The artificial meat produced in a controlled medium is considered to decrease risk of foodborne diseases and provide safer and healthier meat production. On the other hand, there are some factors such as high production cost, reduction in consumer preference, non-acceptance as a natural product by consumers and ethical concerns, which prevent development and commercialization of artificial meat production system. In this study, the emergence, development process, production methods and possible problems in the future of artificial meat production are reviewed.
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Derleme Erişim Türü: Erişime Açık
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APA Surek E, pinar u (2020). Geleceğin Alternatif Protein Kaynağı: Yapay Et. , 209 - 216. 10.24323/akademik-gida.758840
Chicago Surek Ece,pinar uzun Geleceğin Alternatif Protein Kaynağı: Yapay Et. (2020): 209 - 216. 10.24323/akademik-gida.758840
MLA Surek Ece,pinar uzun Geleceğin Alternatif Protein Kaynağı: Yapay Et. , 2020, ss.209 - 216. 10.24323/akademik-gida.758840
AMA Surek E,pinar u Geleceğin Alternatif Protein Kaynağı: Yapay Et. . 2020; 209 - 216. 10.24323/akademik-gida.758840
Vancouver Surek E,pinar u Geleceğin Alternatif Protein Kaynağı: Yapay Et. . 2020; 209 - 216. 10.24323/akademik-gida.758840
IEEE Surek E,pinar u "Geleceğin Alternatif Protein Kaynağı: Yapay Et." , ss.209 - 216, 2020. 10.24323/akademik-gida.758840
ISNAD Surek, Ece - pinar, uzun. "Geleceğin Alternatif Protein Kaynağı: Yapay Et". (2020), 209-216. https://doi.org/10.24323/akademik-gida.758840
APA Surek E, pinar u (2020). Geleceğin Alternatif Protein Kaynağı: Yapay Et. Akademik Gıda, 18(2), 209 - 216. 10.24323/akademik-gida.758840
Chicago Surek Ece,pinar uzun Geleceğin Alternatif Protein Kaynağı: Yapay Et. Akademik Gıda 18, no.2 (2020): 209 - 216. 10.24323/akademik-gida.758840
MLA Surek Ece,pinar uzun Geleceğin Alternatif Protein Kaynağı: Yapay Et. Akademik Gıda, vol.18, no.2, 2020, ss.209 - 216. 10.24323/akademik-gida.758840
AMA Surek E,pinar u Geleceğin Alternatif Protein Kaynağı: Yapay Et. Akademik Gıda. 2020; 18(2): 209 - 216. 10.24323/akademik-gida.758840
Vancouver Surek E,pinar u Geleceğin Alternatif Protein Kaynağı: Yapay Et. Akademik Gıda. 2020; 18(2): 209 - 216. 10.24323/akademik-gida.758840
IEEE Surek E,pinar u "Geleceğin Alternatif Protein Kaynağı: Yapay Et." Akademik Gıda, 18, ss.209 - 216, 2020. 10.24323/akademik-gida.758840
ISNAD Surek, Ece - pinar, uzun. "Geleceğin Alternatif Protein Kaynağı: Yapay Et". Akademik Gıda 18/2 (2020), 209-216. https://doi.org/10.24323/akademik-gida.758840
Sayfa Oluşturulma Tarihi
23-04-2024 14:58

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