Novel Techniques for Improving the Quality of Meat and Meat Products

Yıl 2018, Cilt: 16 Sayı: 3, 323 - 331, 29.10.2018

Pelin Talu Özkaya Semra Kayaardı

https://doi.org/10.24323/akademik-gida.475368

Cited By: 4

Öz

Meat,
which has an important place in human diet, has brought concerns about safety
and economic loses together with its consumption due to the content and
composition of its fat, susceptibility to spoilage and food poisonings. In
health conscious societies, meat products have gained a negative image because
of its link with several diseases, especially cancer. In this review,
alternative techniques which could be applied pre- or post-slaughter in order
to improve the quality of meat and meat products by providing natural, healthy,
more functional, more nutritious and safer products while discharging quality
variations, worries and disadvantages conditions are reviewed . Pre-slaughter
stage includes quality focused genetic approaches and feeding strategies on
live animals. Post slaughter stage deals with obtained meat and novel
techniques about its preparations for further processes, processing and
packaging steps.

Anahtar Kelimeler

Meat and meat products, Quality, Novel techniques

Et ve Et Ürünlerinin Kalitesini Geliştirmede Kullanılan Yeni Teknikler

Öz

İnsan beslenmesinde
son derece önemli bir yere sahip olan et, yağlılığı ve sahip olduğu yağın
içeriği, bozulma ve zehirlenmelere açık olması nedeniyle güvenilirliği
bakımından son zamanlarda endişe uyandırmakta ve aynı zamanda ekonomik
kayıpları da beraberinde getirmektedir. İşlenmiş et ürünlerinin ise kanser
başta olmak üzere çeşitli hastalıklarla ilişkilendirilmesinden ötürü sağlık
bilinci yüksek toplumlarda imajı zedelenmiş durumdadır. Bu derlemede, tüketici
talepleri doğrultusunda söz konusu endişe ve dezavantajlı durumların
giderilerek et ve et ürünlerinin daha sağlıklı, hatta fonksiyonel, aynı zamanda
da besleyici ve güvenli olması yönünde kalitesini geliştirme amaçlı kesim
öncesi ve kesim sonrası uygulanabilecek alternatif teknikler ele alınmaktadır.
Bu amaçla, canlı hayvanlar üzerinde kalite odaklı genetik yaklaşımlar ile
besleme stratejileri, kesim sonrasında ise etin elde edilmesinden itibaren
işlemeye hazırlanması, ürüne dönüştürülmesi ve ambalajlanmasına yönelik
alternatif uygulamalara yer verilmiştir.

Anahtar Kelimeler

Et ve et ürünleri, Kalite, Yeni teknikler

Kaynakça

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