THE FUTURE OF MEAT: EXPLORING CULTURED MEAT PRODUCTION

Abstract

Biotechnology and food science have embarked on a quest for alternative protein sources to meet the increasing food demands due to global population growth. Thus, the foundations of cultured meat production also referred to in the literature by various names such as synthetic meat, clean meat, laboratory meat, and in vitro meat, were laid. Cultured meat is the transformation of stem cells taken from the embryos or muscle tissues of animals into edible biomass in a laboratory environment using advanced technological methods. It is thought that the cultured meat production technology can reduce some problems such as land degradation, resource scarcity, slaughter and post slaughter contamination risks, and greenhouse gas increase in traditional meat production, depending on the technique and scale of the production technology. A full harmony has not yet been achieved between the nutritional content and taste of traditional meat and cultured meat. Differences in production technology and inputs also lead to differences in content and taste. The transfer of cultured meat to the production sector depends on its economic suitability, standardization of production, long term health effects, and consumer acceptance. Consumer acceptance is also affected by cultural, religious, and ethical concerns, as well as the same reasons. It is thought that having knowledge about cultured meat will also increase the acceptance. In this review, articles on the historical development of cultured meat, production methods, advantages and disadvantages, consumer acceptance, and its future in the food industry were used.

Keywords

• Artificial meat
• synthetic meat
• clean meat
• culture meat
• laboratory meat
• in vitro meat

ETİN GELECEĞİ: KÜLTÜRLENMİŞ ET ÜRETİMİNİ KEŞFETMEK

Abstract

Biyoteknoloji ve gıda bilimi, küresel nüfus artışına bağlı olarak artan gıda taleplerini karşılamak için alternatif protein kaynakları arayışına girmiştir. Literatürde; sentetik veya yapay et, temiz et, laboratuvar eti, in vitro et gibi çeşitli isimlerle de ifade edilen kültürlenmiş et üretiminin temelleri böylelikle atılmıştır. Kültürlenmiş et, hayvanların embriyolarından veya kas dokularından alınan kök hücrelerin laboratuvar ortamında ileri teknolojik metotlarla yenilebilir biyokütleye dönüştürülmesidir. Kültürlenmiş et üretim teknolojisinin tekniğine ve ölçeğine bağlı olarak, geleneksel et üretimindeki arazi tahribatı, kaynak yetersizliği, kesim ve sonrası bulaşı riskleri ve sera gazı artışı gibi sorunlarının azaltılabileceği düşünülmektedir. Henüz geleneksel et ile kültürlenmiş etin besin içeriği ve lezzeti arasında tam manasıyla bir uyum sağlanmamıştır. Üretim teknolojisindeki ve girdilerdeki farklılıklar, içerik ve lezzette de farklara yol açmaktadır. Kültürlenmiş etin üretim sektörüne aktarılması, ürünün ekonomik uygunluğuna, üretiminin standardizasyonuna, uzun vadede sağlık üzerindeki etkilerine ve tüketici kabulüne bağlıdır. Tüketici kabulü ise aynı sebeplerin yanında, kültürel, dini ve etik kaygılardan da etkilenmektedir. Kültürlenmiş et hakkında bilgi sahibi olmanın, kabulü de arttıracağı düşünülmektedir. Bu derlemede, kültürlenmiş etin tarihsel gelişimi, üretim yöntemleri, avantaj ve dezavantajları, tüketici kabulü ve gıda endüstrisindeki geleceği konularındaki makalelerden yararlanılmıştır

Keywords

• Yapay et
• sentetik et
• temiz et
• kültür eti
• laboratuvar eti
• in vitro et

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