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SÜRDÜRÜLEBİLİR ET ÜRETİMİ

Year 2021, , 134 - 151, 11.12.2020

Havva Polat Neşe Yılmaz Tuncel

https://doi.org/10.15237/gida.GD20127
Cited By: 2

Abstract

Et, özgün lezzeti ve besleyici değeri nedeniyle insan soyu tarafından yüzyıllardır önemli miktarda tüketilen bir gıda maddesidir. Son yıllarda dünya nüfusunun artışı ve et endüstrisinin gelişmesine bağlı olarak et tüketim miktarı da önemli ölçüde artmıştır. Küresel ısınmanın başlıca sebebi olarak gösterilen sera gazı emisyonlarının dikkate değer bir kısmından özellikle canlı hayvan üretimi ve süreçleri sorumlu tutulmaktadır. Artan miktarda et üretimi; zoonoz hastalıklar, antimikrobiyel kalıntılar, hayvan hakları ve hayvan refahı gibi konularda tüketici endişelerine neden olmakta ve bazı etik sorunları da beraberinde getirmektedir. Çözüm olarak, et ve ürünlerine alternatif bitki esaslı et benzeri ürünler üretilmektedir. Ayrıca, laboratuvar ortamında in vitro şartlarda et üretiminin ticarileşmesine yönelik çalışmalar da kapsamlı olarak devam etmektedir. Bu çalışmada, et üretiminin geleceği ve sürdürülebilirliğinin yanı sıra hayvansal ete alternatif olarak üretilen et benzeri ürünlerin özellikleri ve üretim teknolojileri konuları derlenmiştir.

Keywords

sürdürülebilirlik et analogları et alternatifleri vegan beslenme

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SUSTAINABLE MEAT PRODUCTION

Year 2021, , 134 - 151, 11.12.2020

Havva Polat Neşe Yılmaz Tuncel

https://doi.org/10.15237/gida.GD20127
Cited By: 2

Abstract

Meat is consumed by mankind for centuries due to its unique taste and nutritive properties. In recent years, the amount of meat consumption has increased significantly due to the increase in the world population and the development of the meat industry. Livestock production and related processes are held responsible from a remarkable portion of greenhouse gas emissions which are the main cause of global warming. Increasing the amount of meat production raises consumer concerns on issues such as zoonotic diseases, antimicrobial residues, animal rights and animal welfare, and brings some ethical issues. As a solution, vegetable-based meat-like products are produced as an alternative to meat and meat products. In addition, efforts on the commercialization of meat production under in vitro conditions in laboratory environment continue extensively. In this study, the future and sustainability of meat production as well as the characteristics and production technologies of meat-like products produced as an alternative to animal meat are compiled.

Keywords

Sustainability meat analogs meat alternatives vegan diet

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Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Havva Polat This is me 0000-0002-7872-3810

Neşe Yılmaz Tuncel 0000-0003-2700-5840

Publication Date December 11, 2020
Published in Issue Year 2021

Cite

APA Polat, H., & Yılmaz Tuncel, N. (2020). SÜRDÜRÜLEBİLİR ET ÜRETİMİ. Gıda, 46(1), 134-151. https://doi.org/10.15237/gida.GD20127
AMA Polat H, Yılmaz Tuncel N. SÜRDÜRÜLEBİLİR ET ÜRETİMİ. GIDA. December 2020;46(1):134-151. doi:10.15237/gida.GD20127
Chicago Polat, Havva, and Neşe Yılmaz Tuncel. “SÜRDÜRÜLEBİLİR ET ÜRETİMİ”. Gıda 46, no. 1 (December 2020): 134-51. https://doi.org/10.15237/gida.GD20127.
EndNote Polat H, Yılmaz Tuncel N (December 1, 2020) SÜRDÜRÜLEBİLİR ET ÜRETİMİ. Gıda 46 1 134–151.
IEEE H. Polat and N. Yılmaz Tuncel, “SÜRDÜRÜLEBİLİR ET ÜRETİMİ”, GIDA, vol. 46, no. 1, pp. 134–151, 2020, doi: 10.15237/gida.GD20127.
ISNAD Polat, Havva - Yılmaz Tuncel, Neşe. “SÜRDÜRÜLEBİLİR ET ÜRETİMİ”. Gıda 46/1 (December 2020), 134-151. https://doi.org/10.15237/gida.GD20127.
JAMA Polat H, Yılmaz Tuncel N. SÜRDÜRÜLEBİLİR ET ÜRETİMİ. GIDA. 2020;46:134–151.
MLA Polat, Havva and Neşe Yılmaz Tuncel. “SÜRDÜRÜLEBİLİR ET ÜRETİMİ”. Gıda, vol. 46, no. 1, 2020, pp. 134-51, doi:10.15237/gida.GD20127.
Vancouver Polat H, Yılmaz Tuncel N. SÜRDÜRÜLEBİLİR ET ÜRETİMİ. GIDA. 2020;46(1):134-51.

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