Yıl 2020, Cilt 18 , Sayı 2, Sayfalar 209 - 216 2020-06-27

Geleceğin Alternatif Protein Kaynağı: Yapay Et
Alternative Protein Source of the Future: Artificial Meat

Ece SÜREK [1] , Pınar UZUN [2]


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.
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.
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Birincil Dil tr
Konular Gıda Bilimi ve Teknolojisi
Bölüm Derleme Makaleler
Yazarlar

Orcid: 0000-0002-3670-745X
Yazar: Ece SÜREK
Kurum: Pınar Entegre Et ve Un Sanayi A.Ş. Araştırma ve Geliştirme Merkezi
Ülke: Turkey


Orcid: 0000-0001-8525-4111
Yazar: Pınar UZUN (Sorumlu Yazar)
Kurum: Pınar Entegre Et ve Un Sanayi A.Ş. Araştırma ve Geliştirme Merkezi
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 27 Haziran 2020

Bibtex @derleme { akademik-gida758840, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2020}, volume = {18}, pages = {209 - 216}, doi = {10.24323/akademik-gida.758840}, title = {Geleceğin Alternatif Protein Kaynağı: Yapay Et}, key = {cite}, author = {Sürek, Ece and Uzun, Pınar} }
APA Sürek, E , Uzun, P . (2020). Geleceğin Alternatif Protein Kaynağı: Yapay Et . Akademik Gıda , 18 (2) , 209-216 . DOI: 10.24323/akademik-gida.758840
MLA Sürek, E , Uzun, P . "Geleceğin Alternatif Protein Kaynağı: Yapay Et" . Akademik Gıda 18 (2020 ): 209-216 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/55310/758840>
Chicago Sürek, E , Uzun, P . "Geleceğin Alternatif Protein Kaynağı: Yapay Et". Akademik Gıda 18 (2020 ): 209-216
RIS TY - JOUR T1 - Geleceğin Alternatif Protein Kaynağı: Yapay Et AU - Ece Sürek , Pınar Uzun Y1 - 2020 PY - 2020 N1 - doi: 10.24323/akademik-gida.758840 DO - 10.24323/akademik-gida.758840 T2 - Akademik Gıda JF - Journal JO - JOR SP - 209 EP - 216 VL - 18 IS - 2 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.758840 UR - https://doi.org/10.24323/akademik-gida.758840 Y2 - 2020 ER -
EndNote %0 Akademik Gıda Geleceğin Alternatif Protein Kaynağı: Yapay Et %A Ece Sürek , Pınar Uzun %T Geleceğin Alternatif Protein Kaynağı: Yapay Et %D 2020 %J Akademik Gıda %P 1304-7582-2148-015X %V 18 %N 2 %R doi: 10.24323/akademik-gida.758840 %U 10.24323/akademik-gida.758840
ISNAD Sürek, Ece , Uzun, Pınar . "Geleceğin Alternatif Protein Kaynağı: Yapay Et". Akademik Gıda 18 / 2 (Haziran 2020): 209-216 . https://doi.org/10.24323/akademik-gida.758840
AMA Sürek E , Uzun P . Geleceğin Alternatif Protein Kaynağı: Yapay Et. Akademik Gıda. 2020; 18(2): 209-216.
Vancouver Sürek E , Uzun P . Geleceğin Alternatif Protein Kaynağı: Yapay Et. Akademik Gıda. 2020; 18(2): 209-216.