Alternative Protein Source: Artificial Meat

Year 2023, , 272 - 281, 28.12.2023

Halime Cemre Okur , Tuba Onay , Aslı Uçar

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

Cited By: 1

Abstract

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.

Keywords

Artificial meat, Alternative protein, Protein

Alternatif Protein Kaynağı: Yapay Et

Abstract

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.

Keywords

Yapay et, Alternatif protein, Protein

References

• Aswad, H., Jalabert, A., Rome, S. (2016). Depleting extracellular vesicles from fetal bovine serum alters proliferation and differentiation of skeletal muscle cells in vitro. BMC Biotechnology, 16(1), 1-12. doi: 10.1186/s12896-016-0262-0
• Bhat, Z. F., Kumar, S., Bhat, H. (2017). Invitro meat: A future animal-free harvest. Critical Reviews in Food Science and Nutrition, 57(4), 782–789. doi: 10.1080/10408398.2014.924899
• Bhat, Z. F., Morton, J.D., Mason, S.L., Bekhit, A.E. D.A., Bhat, H. F. (2019). Technological, regulatory, andethicalaspects of in vitromeat: A futureslaughter‐freeharvest. Comprehensive Reviews in Food Science and Food Safety, 18(4), 1192-1208. doi: 10.1111/1541-4337.12473
• Balasubramanian, B., Liu, W., Pushparaj, K., Park, S. (2021). The epic of in vitro meat production—a fiction into reality. Foods, 10(6), 1395. doi: 10.3390/foods10061395
• Candoğan, K., Özdemir, G. (2021). Sürdürülebilir et üretimi için yenilikçi yaklaşımlar. Gıda, 46(2), 408-427.
• Chriki, S., Hocquette, J. F. (2020). Themyth of culturedmeat: a review. Frontiers in Nutrition, 7, 7.
• Emen, İ., Özgenç, M. (2021). Erişim Tarihi: 23.06.2023 Yapay ete ucuz yeni formül. Hürriyet. https://www.hurriyet.com.tr/ekonomi/yapay-ete-ucuz-yerli-formul-41749623.
• Ertbjerg, P., Puolanne, E. (2017). Muscle structure, sarcomere lengt hand influences on meatquality: A review. Meatscience, 132, 139-152.
• Fraeye, I., Kratka, M., Vandenburgh, H., Thorrez, L. (2020). Sensorial and nutritional aspects of cultured meat in comparison to traditional meat: much to be inferred. Frontiers in Nutrition, 7, 35.
• Gıda ve Tarım Örgütü [FAO] (2009). How tofeedteheworld in 2050. Populationand Development Review. 35. Erişim Tarihi: 15.05.2023, https://www.fao.org/fileadmin/templates/wsfs/docs/expert_paper/How_to_Feed_the_World_in_2050.pdf
• Gıda ve Tarım Örgütü [FAO] (2019). Five practical actions towards lowcarbon livestock. Rome. Erişim Tarihi: 15.05.2023, https://www.fao.org/3/ca7089en/ca7089en.pdf
• Gómez-Luciano, C.A., De Aguiar. L.K., Vriesekoop, F., Urbano, B. (2019). Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Braziland the Dominican Republic. Food Quality and Preference, 78, 103732. doi: 10.1016/j.foodqual.2019.103732
• Grasso, A.C., Hung, Y., Olthof, M. R., Verbeke, W., Brouwer, I.A. (2019). Older consumers’ readiness to accept alternative, more sustainable protein sources in the EuropeanUnion. Nutrients, 11(8), 1904. doi: 10.3390/nu11081904
• Hamdan, M.N., Post, M.J., Ramli, M.A., Mustafa, A.R. (2018). Cultured meat in Islamic perspective. Journal of Religion and Health, 57(6), 2193-2206. doi: 10.1007/s10943-017-0403-3
• Herrero, M.P., Havlík, H., Valin, A., Notenbaert, M.C., Rufino, P.K., Thornton, M. B. (2013). Biomass use, production, feed efficiencies, and greenhouse gas emissions from global livestock systems. Proceedings of the National Academy of Sciences of the United States of America. 110 (52), 20888–20893. doi: 10.1073/pnas.1308149110
• Hong, T.K., Shin, D.M., Choi, J., Do, J.T., Han, S.G. (2021). Current ıssues and technical advances in cultured meat production: a review. Food Science of Animal Resources, 41(3), 355. doi: 10.5851/kosfa.2021.e14
• Hunt, A., Harrington, D., Robinson, S. (2014). Vitamin B12 deficiency. BMJ, 349. doi: 10.1136/bmj.g5226
• Karasungur, M. (2021). Erişim Tarihi:23.06.2023, StartersHub, tridi ve biftek’e toplamda 162 bin 500 dolar yatırım yaptı. https://girisim.io/startershub-tridi-ve-bifteke-toplamda-162-bin-500-dolar-yatirim-yapti/
• Lee, S.Y., Kang, H. J., Da Younglee, J. H. K., Ramani, S., Park, S., Hur, S. J. (2021). Principal protocols for the processing of cultured meat. Journal of Animal Science and Technology, 63(4), 673. doi: 10.5187/jast.2021.e40
• Mancini, M. C., Antonioli, F. (2019). Exploring consumers' attitude towards cultured meat in Italy. Meat Science, 150, 101-110. doi: 10.1016/j.meatsci.2018.12.014
• NTV. (2020). Erişim tarihi: 25.12.2022, https://www.ntv.com.tr/dunya/hayvan-oldurulmeden-uretilen-et-satisa cikiyor,rKfsAqY1MkSVuhBDPpWOPw.
• Obeid, R., Heil, S. G., Verhoeven, M. M. A., van den Heuvel, E. G. H. M., de Groot, L. C. P. G. (2019). M, Eussen SJPM. Vitamin B12 intake from animal foods, biomarkers, and health aspects. Frontiers in Nutrition, 6(93), 93. doi: 10.3389/fnut.2019.00093
• Pakseresht, A., Kaliji, S. A., Canavari, M. (2021). Review of factors affecting consumer acceptance of cultured meat. Appetite, 105829. doi: 10.1016/j.appet.2021.105829
• Post, M.J., Hocquette, J.F. (2017). New sources of animal proteins in vitro meat. New Aspects of Meat Quality. p. 425–41. doi: 10.1016/B978-0-08-100593-4.00017-5.
• Rorheim, A., Mannino, A., Baumann, T., Caviola, L. (2016). Cultured meat: A pragmatic solution to the problems posed by industrial animal farming. Sentience Politics, 1, 1-14.
• Rolland, N.C., Markus, C.R., Post, M. J. (2020). The effect of information content on acceptance of cultured meat in a tasting context. PLoS One, 15(4), e0231176. doi: 10.1371/journal.pone.0231176
• Siegrist, M., Hartmann, C. (2020). Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries. Appetite, 155, 104814. doi: 10.1016/j.appet.2020.104814
• Skrivergaard, S., Rasmussen, M. K., Therkildsen, M., Young, J. F. (2021). Bovine satellite cells ısolated after 2 and 5 days of tissue storage maintain the proliferative and myogenic capacity needed for cultured meat production. International Journal of Molecular Sciences, 22(16), 8376. doi: 10.3390/ijms22168376
• Snyman, C., Goetsch, K. P., Myburgh, K. H., Niesler, C. U. (2013). Simple silicon echamber system for in vitro three-dimensional skeletal muscle tissue formation. Frontiers in Physiology, 4, 349. doi: 10.3389/fphys.2013.00349
• Stephens, N., Silvioc, L. D., Dunsfordb, I., Ellisd, M., Glencrosse, A., Sexton, A. (2018). Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture. Trends in Food Science and Technology, 78, 155–166. doi: 10.1016/j.tifs.2018.04.010
• Steinfeld, H. P., Gerber, T., Wassenaar, V., Castel, M., Rosales, C., De Haan. (2006). Livestock's Long Shadow: Environmental Issues and Options. Food and Agricultural Organization, Rome, Italy, p390.
• Türkiye Beslenme Rehberi [TÜBER] (2015). T.C. Sağlık Bakanlığı. Ankara: T.C. Sağlık Bakanlığı Yayın No: 1031-2. Baskı.
• Verbruggen, S., Luining, D., Van Essen, A., Post, M. J. (2018). Bovine myoblast cell production in a microcarriers-based system. Cytotechnology, 70, 503–512. doi: 10.1007/s10616-017-0101-8.
• West, A.R., Oates, P.S. (2008). Mechanisms of heme iron absorption: current questions and controversies. World Journal of Gastroenterology, 14(26), 4101. doi: 10.3748/wjg.14.4101
• Weinrich, R., Strack, M., Neugebauer, F. (2020). Consumer acceptance of culturedmeat in Germany. Meat Science, 162, 107924. doi: 10.1016/j.meatsci.2019.107924
• Yue, Y., Zhang, L., Zhang, X., Li, X., Yu, H. (2018). De novo lipogenesis and desaturation of fatty acids during adipogenesis in bovine adipose-derived mesenchymal stem cells. In Vitro Cellular & Developmental Biology-Animal; 54, 23–31. doi: 10.1007/s11626-017-0205-7.
• Zhang, M., Li, L., Bai, J. (2020). Consumer acceptance of cultured meat in urban areas of three cities in China. Food Control, 118, 107390. doi: 10.1016/j.foodcont.2020.107390