Alternative Protein Source of the Future: Artificial Meat

Year 2020, Volume: 18 Issue: 2, 209 - 216, 27.06.2020

Ece Sürek Pınar Uzun

https://doi.org/10.24323/akademik-gida.758840

Cited By: 6

Abstract

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.

Keywords

In vitro meat, meat substitute, future, alternative protein

Geleceğin Alternatif Protein Kaynağı: Yapay Et

Abstract

Hızla artan dünya nüfusu ve değişmekte olan tüketici alışkanlıkları bilim insanlarını yenilebilir gıda alternatiflerini ve alternatif protein kaynaklarını araştırmaya yönlendirmiştir. Genetiği değiştirilmiş organizmalar, böcekler, deniz yosunları, in vitro et veya diğer ismiyle yapay et önemli alternatif protein kaynakları olarak görülmektedir. Son yıllarda özellikle yapay et ile ilgili yapılan araştırmalar önem kazanmıştır. Yapay et üretimi ile geleneksel et üretiminin neden olduğu sera gazlarının artışı, orman ve arazi tahribatı ve tarım arazilerinin aşırı kullanımı gibi olumsuz etkilerin azalacağı tahmin edilmektedir. Kontrollü ortamda üretilen yapay etin, et kaynaklı hastalık riskini azaltacağı ve daha güvenli ve sağlıklı et üretimini sağlayacağı düşünülmektedir. Diğer taraftan, yüksek üretim maliyeti, tüketiciler tarafından tercih edilmeme, doğal bir ürün olarak kabul edilmeme ve etik kaygılar gibi yapay et üretim sisteminin gelişmesini ve ticarileşmesini engelleyebilecek bazı faktörler de bulunmaktadır. Bu makalede, yapay et üretiminin ortaya çıkışı, gelişim süreci, üretim yöntemleri ve gelecekte ortaya çıkabilecek olası problemleri hakkında yapılan araştırmalar derlenmiştir.

Keywords

Yapay et, Et alternatifi, Gelecek, Alternatif protein

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