SÜRDÜRÜLEBİLİR ET ÜRETİMİ İÇİN YENİLİKÇİ YAKLAŞIMLAR

Prof. Dr. Kezban Candoğan; Gizem Özdemir

doi:10.15237/gida.GD20137

Review

NOVEL APPROACHES FOR A SUSTAINABLE MEAT PRODUCTION

Year 2021, Volume: 46 Issue: 2, 408 - 427, 23.03.2021

Prof. Dr. Kezban Candoğan , Gizem Özdemir

https://doi.org/10.15237/gida.GD20137

Cited By: 6

Abstract

The impact of traditional meat production on the environment has prompted the search for alternative production approaches geared towards sustainable operations. Examples of these novel approaches so-called green technologies include artificial meat, meat analogs, new protein sources like from insects. In the meat sector, smart farms where online herd monitoring is performed using Internet of Things technology are becoming widespread. These farms use genome-wide selection approaches producing high yield animals. To process the raw material produced with these systems using innovative processing and preservation technologies is a promising way to ensure a meat supply in a sustainable framework. Artificial meat, meat analogs and the usage of meat protein alternatives have limited consumer acceptance. These innovative green and sound approaches should be better integrated into the meat sector considering the positive impact on social, economic and sustainability principles. These new opportunities should be embraced by consumers as a good way to improve the quality of life while protecting the environment through sustainable production of meat and meat-like products.

Keywords

Sustainable meat production, Smart farms, Innovative technologies, Artificial meat, Insect protein, Meat analogs

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SÜRDÜRÜLEBİLİR ET ÜRETİMİ İÇİN YENİLİKÇİ YAKLAŞIMLAR

Year 2021, Volume: 46 Issue: 2, 408 - 427, 23.03.2021

Prof. Dr. Kezban Candoğan , Gizem Özdemir

https://doi.org/10.15237/gida.GD20137

Cited By: 6

Abstract

Geleneksel et üretiminin iklime, doğaya ve dolayısıyla çevreye olan olumsuz etkisi, et ürünlerine olan talebin sürdürülebilir boyutlarda karşılanabilmesi için bazı yeşil teknolojiler, yapay et, böcek proteini ve et analogları gibi yenilikçi uygulamaları gündeme getirmiştir. Et endüstrisinde genetik seçilime uğramış, verimi yüksek hayvan üretiminin ve nesnelerin interneti teknolojisi kullanılarak çevrimiçi sürü takibinin yapılabildiği, etkili atık bertarafına sahip akıllı çiftlik tasarımları yaygınlaşmaktadır. Sınırlı kaynakların verimli kullanılması ilkesiyle üretilen hammaddenin çevre dostu yenilikçi işleme ve muhafaza teknolojileriyle et tedarik zincirinde yer alması da çiftlikten çatala sürdürülebilir et teminini sağlayabilecek uygulamalardandır. Geleceğin umut veren gıdası olarak görülen, ancak, sağlık üzerine etkileri yeterince araştırılmamış, yüksek maliyetli yapay etin, alternatif protein kaynağı olarak böceklerin veya et analoglarının tüketiminin yaygınlaştırılması gibi çözüm yollarının ise tüketici kabul edilirliği sınırlıdır. Gelecek nesillerin yaşam kalitesinin artırılmasında, güncel araştırmalara konu olan yenilikçi yeşil uygulamaların, ekonomik, sosyal ve çevresel sürdürülebilirlik ilkeleri göz önünde bulundurularak bütünsel yaklaşımla sektöre kazandırılması sektördeki tüm paydaşların sorumluluğudur.

Keywords

Sürdürülebilir et üretimi, Akıllı çiftlikler, Yenilikçi teknolojiler, Yapay et, Böcek proteini, Et analogları

References

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Primary Language	Turkish
Subjects	Food Engineering
Journal Section	Articles
Authors	Prof. Dr. Kezban Candoğan 0000-0002-6721-8835 Gizem Özdemir 0000-0002-1213-8977
Publication Date	March 23, 2021
Published in Issue	Year 2021 Volume: 46 Issue: 2

Cite

APA	Candoğan, P. D. K., & Özdemir, G. (2021). SÜRDÜRÜLEBİLİR ET ÜRETİMİ İÇİN YENİLİKÇİ YAKLAŞIMLAR. Gıda, 46(2), 408-427. https://doi.org/10.15237/gida.GD20137
AMA	Candoğan PDK, Özdemir G. SÜRDÜRÜLEBİLİR ET ÜRETİMİ İÇİN YENİLİKÇİ YAKLAŞIMLAR. The Journal of Food. March 2021;46(2):408-427. doi:10.15237/gida.GD20137
Chicago	Candoğan, Prof. Dr. Kezban, and Gizem Özdemir. “SÜRDÜRÜLEBİLİR ET ÜRETİMİ İÇİN YENİLİKÇİ YAKLAŞIMLAR”. Gıda 46, no. 2 (March 2021): 408-27. https://doi.org/10.15237/gida.GD20137.
EndNote	Candoğan PDK, Özdemir G (March 1, 2021) SÜRDÜRÜLEBİLİR ET ÜRETİMİ İÇİN YENİLİKÇİ YAKLAŞIMLAR. Gıda 46 2 408–427.
IEEE	P. D. K. Candoğan and G. Özdemir, “SÜRDÜRÜLEBİLİR ET ÜRETİMİ İÇİN YENİLİKÇİ YAKLAŞIMLAR”, The Journal of Food, vol. 46, no. 2, pp. 408–427, 2021, doi: 10.15237/gida.GD20137.
ISNAD	Candoğan, Prof. Dr. Kezban - Özdemir, Gizem. “SÜRDÜRÜLEBİLİR ET ÜRETİMİ İÇİN YENİLİKÇİ YAKLAŞIMLAR”. Gıda 46/2 (March 2021), 408-427. https://doi.org/10.15237/gida.GD20137.
JAMA	Candoğan PDK, Özdemir G. SÜRDÜRÜLEBİLİR ET ÜRETİMİ İÇİN YENİLİKÇİ YAKLAŞIMLAR. The Journal of Food. 2021;46:408–427.
MLA	Candoğan, Prof. Dr. Kezban and Gizem Özdemir. “SÜRDÜRÜLEBİLİR ET ÜRETİMİ İÇİN YENİLİKÇİ YAKLAŞIMLAR”. Gıda, vol. 46, no. 2, 2021, pp. 408-27, doi:10.15237/gida.GD20137.
Vancouver	Candoğan PDK, Özdemir G. SÜRDÜRÜLEBİLİR ET ÜRETİMİ İÇİN YENİLİKÇİ YAKLAŞIMLAR. The Journal of Food. 2021;46(2):408-27.