New Trends in Meat Products: Healthier Product Development Studies

Year 2009, Volume: 7 Issue: 6, 52 - 59, 01.12.2009

Emel Kaynakcı Birol Kılıç

Abstract

Anatolia has an abundance of food varieties due to its rich cultural diversity and its regional position. Meat products represent a very important part of the traditional food cuisine. Sucuk, pastırma, döner, kokoreç and kavurma are Turkish meat products with economical value. While meat and meat products are a good source of bioactive components, their regular consumption has been speculated to cause several health risks such as cancer, cardiovascular disease, obesity and hypertension, largely due to their saturated fat, sodium and other additive contents. This, in turn, has reduced the consumption of meat and meat products. Nowadays, meat industry has been trying to develop healthier meat products while improving quality characteristics. Therefore, studies have been focused on the production of healthier meat products. In this present study, recent national and international studies on the development of healthier meat products were reviewed

Keywords

Meat products, Health, Nutrition

Et Ürünlerinde Yeni Eğilimler: Daha Sağlıklı Ürün Geliştirme Çalışmaları

Abstract

Coğrafi konumundan dolayı çeşitli medeniyetlere uzun bir tarih süreci ile ev sahipliği yapmış olan Anadolu, zengin ve kendine özgün bir gıda çeşitliliğine sahiptir. Türk yemek kültürünü yansıtan geleneksel gıdalar içerisinde yer alan et ürünleri bu çeşitliliğe önemli bir katkı sağlamaktadır. Sucuk, pastırma, döner, kokoreç ve kavurma gibi ürünler ekonomik öneme sahip Türk et ürünleridir. Et ve et ürünlerinin yüksek biyolojik yararlılığa sahip besin öğelerini içermelerine karşın yapılarındaki doymuş yağlar, sodyum ve diğer katkı maddelerinin kanser, kardiyovasküler hastalıklar, hipertansiyon ve obeziteye neden olması tüketicilerde et ürünlerini daha az tercih etme yönünde eğilimler oluşturmaktadır. Son yıllarda et ürünleri üzerine yapılan çalışmalar, kalite özelliklerinin geliştirilmesinin yanı sıra beslenme-sağlık alanındaki bilgi birikimine dayanarak daha sağlıklı ürünler geliştirmeye yönelmiştir. Derlemede, ülkemizde ve diğer ülkelerde tüketilen et ürünlerinde son dönemlerde gerçekleştirilmiş ve hedefi daha sağlıklı ürünler olan çalışmalara yer verilmiştir

Keywords

Et ürünleri, Sağlık, Beslenme

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