Alternative Protein Source: Artificial Meat

Yıl 2023, Cilt: 5 Sayı: 3, 272 - 281, 28.12.2023

Halime Cemre Okur Tuba Onay Aslı Uçar

https://doi.org/10.46413/boneyusbad.1285248

Öz

Artificial meat, also known as in vitro meat, is the product produced using cell culture technology using stem cells derived from skeletal muscle, primarily isolated from farm animals via muscle biopsy. It is emerging as an alternative to traditional meat production systems due to the demand arising from population growth. It is believed that cultured meat, which is produced without animal slaughter due to advanced chemical and microbial safety measures, is a healthy, environmentally friendly, and nutritionally valuable source. It is not yet clear how similar the protein content and composition of artificial meat are to conventional meat. Macro and micronutrient content may vary according to the production stage and the added substances. It is expected to have the same calorie and nutritional content as the same amount of lean meat. One of the most important factors in artificial meat consumption is consumer acceptance. Many consumers are biased against artificial meat due to its unnatural production and future health concerns. It is thought that knowing about the product increases acceptance. The purpose of this review is to give information about artificial meat obtained from cell cultures, which is thought to play an important role in human nutrition in the future in terms of production, technical development, and sociocultural acceptance.

Anahtar Kelimeler

Artificial meat, Alternative protein, Protein

Alternatif Protein Kaynağı: Yapay Et

Öz

In vitro et olarak da bilinen yapay et, hayvan hücrelerinin öncelikle kas biyopsisi yoluyla çiftlik hayvanlarından izole edilen iskelet kasından türetilen kök hücreler yoluyla hücre kültürü teknolojisi kullanılarak üretilen üründür. Nüfus artışından kaynaklanan talep nedeniyle geleneksel et üretim sistemlerine alternatif olarak ortaya çıkmaktadır. Gelişmiş kimyasal ve mikrobiyal güvenlik nedeniyle yapay et, hayvan kesimi olmadan üretilen, sağlıklı, çevre dostu ve beslenme açısından iyi bir kaynak olduğu düşünülmektedir. Yapay etin protein içeriği ve bileşiminin geleneksel ete ne kadar benzediği henüz net değildir. Makro ve mikro besin içeriği üretim aşamasına ve eklenen maddelere göre değişkenlik gösterebilmektedir. Aynı miktar yağsız et ile aynı kalori ve besin içeriğine sahip olması beklenmektedir. Yapay et tüketimindeki en önemli faktörlerden biri de tüketici kabulüdür. Birçok tüketici doğal olmayan yollardan üretilmesi ve gelecekteki sağlık endişeleri nedeniyle yapay ete karşı önyargılıdır. Ürün hakkında bilgi sahibi olmanın kabulü artırdığı düşünülmektedir. Bu incelemenin amacı; hücre kültürlerinden elde edilen ve gelecekte insan beslenmesinde önemli derecede rol oynayacağı düşünülen yapay et hakkında bilgi vermek; üretimi, teknik gelişimi ve sosyokültürel yönden kabulünü incelemektir.

Anahtar Kelimeler

Yapay et, Alternatif protein, Protein

Kaynakça

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