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Sürdürülebilir Beslenme ve Protein İhtiyacı İçin Alternatif Bir Kaynak: Sentetik Et (Kültür Eti)

Yıl 2022, Cilt: 20 Sayı: 2, 189 - 193, 27.07.2022
https://doi.org/10.24323/akademik-gida.1149886

Öz

Dünya genelinde artan nüfusla beraber beslenme yetersizlikleri de artmaktadır. Beslenme yetersizlikleri hastalıklar ve ölümlerin önemli nedenlerindendir. Sentetik et açlığın önlenmesi ve sürdürülebilir beslenme için geleceğe yönelik gıda kaynakları arasında gösterilmektedir. Sentetik et laboratuvar ortamında ileri teknoloji ile hayvanlardan alınan dokuların çoğaltılmasına dayanır. Bu sayede hayvancılık sektörünün çevreye vermiş olduğu zararların ve hayvanların kesilmesinden doğan etik sorunların azalacağı düşünülmektedir. Sentetik et teknolojisi gelişmekle beraber birçok konu tam anlamıyla aydınlatılamamıştır. Et üretim aşamasında istenen lezzet, doku ve görünüşe sahip etler tam olarak üretilememiştir. Üretilen etler ise çok pahalı olmaktadır. Aynı zamanda çeşitli sosyokültürel nedenlerle bu etin toplumlar tarafından kabulü konusunda sıkıntılar bulunmaktadır. Sentetik et konusunun net anlaşılabilmesi için bu alanda çalışmaların arttırılıp, mevzuat ve politikaların geliştirilmesi gerekmektedir. Bu derleme sentetik et konusunda güncel bilgilerle en son durumu ortaya koymayı amaçlamaktadır.

Kaynakça

  • [1] FAO, IFAD, UNICEF, WFP, WHO. (2017). The state of food security and nutrition in the world 2017. Building resilience for peace and food security, FAO, Rome.
  • [2] United Nations, Department of Economic and Social Affairs, Population Division. (2019). World Population Prospects 2019: Highlights (ST/ESA/SER.A/423), New York.
  • [3] Tobler, C., Visschers, V.H., Siegrist, M. (2011). Eating green. Consumers’ willingness to adopt ecological food consumption behaviors. Appetite, 57(3), 674-682.
  • [4] Tiberius, V., Borning, J., Seeler, S. (2019). Setting the table for meat consumers: an international Delphi study on in vitro meat. NPJ Science of Food, 3(1), 1-6.
  • [5] Bhat, Z.F., Kumar, S., Bhat, H.F. (2017). In vitro meat: A future animal-free harvest. Critical Reviews in Food Science and Nutrition, 57(4), 782-789.
  • [6] Arshad, M.S., Javed, M., Sohaib, M., Saeed, F., Imran, A., Amjad, Z. (2017). Tissue engineering approaches to develop cultured meat from cells: a mini review. Cogent Food and Agriculture, 3(1), 1320814.
  • [7] Bhat, Z.F., Kumar, S., Fayaz, H. (2015). In vitro meat production: Challenges and benefits over conventional meat production. Journal of Integrative Agriculture, 14(2), 241-248.
  • [8] Schneider, Z. (2013). In vitro meat: Space travel, cannibalism, and federal regulation. Houston Law Review, 50, 991.
  • [9] Benjaminson, M.A., Gilchriest, J.A., Lorenz, M. (2002). In vitro edible muscle protein production system (MPPS): Stage 1, fish. Acta Astronautica, 51(12), 879-889.
  • [10] O’Riordan, K., Fotopoulou, A., Stephens, N. (2017). The first bite: Imaginaries, promotional publics and the laboratory grown burger. Public Understanding of Science, 26(2), 148-163.
  • [11] Post, M.J. (2014). Cultured beef: medical technology to produce food. Journal of the Science of Food and Agriculture, 94(6), 1039-1041.
  • [12] Post, M.J. (2012). Cultured meat from stem cells: Challenges and prospects. Meat Science, 92(3), 297-301.
  • [13] Stephens, N., Di Silvio, L., Dunsford, I., Ellis, M., Glencross, 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.
  • [14] Ghosh, P. (2013). World’s first lab-grown burger is eaten in London. BBC News, Available at: www. bbc. com/news/scienceenvironment-23576143 (Accessed: 08 April 2020).
  • [15] 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.
  • [16] Fernandes, A.M., Fantinel, A.L., de Souza, Â.R.L., Révillion, J.P.P. (2019). Trends in cultured meat. Brazilian Journal of Information Science: Research Trends, 13(3), 56-67.
  • [17] Ben-Arye, T., Levenberg, S. (2019). Tissue engineering for clean meat production. Frontiers in Sustainable Food Systems, 3, 46.
  • [18] Bhat, Z.F., Bhat, H., Pathak, V. (2014). Prospects for in vitro cultured meat–a future harvest. In Principles of Tissue Engineering, Edited by R. Lanza, R. Langer, J. Vacanti, Academic Press, 1663-1683p.
  • [19] Hocquette, J.F. (2016). Is in vitro meat the solution for the future?. Meat Science, 120, 167-176.
  • [20] Chriki, S., Picard, B., Faulconnier, Y., Micol, D., Brun, J.P., Reichstadt, M., Juire, C., Durand, D., Renand, G., Journaux, R., Hocquette, J.F. (2013). A data warehouse of muscle characteristics and beef quality in France and a demonstration of potential applications. Italian Journal of Animal Science, 12(2), e41.
  • [21] Bhat, Z.F., Bhat, H. (2011). Animal-free meat biofabrication. American Journal of Food Technology, 6(6), 441-459.
  • [22] Anomaly, J. (2020). Antibiotics and Animal Agriculture: The need for global collective action. In Ethics and Drug Resistance, Edited by Selgelid and Jamrozik, Springer Publishing.
  • [23] Tesson, V., Federighi, M., Cummins, E., de Oliveira Mota, J., Guillou, S., Boué, G. (2020). A systematic review of beef meat quantitative microbial risk assessment models. International Journal of Environmental Research and Public Health, 17(3), 688.
  • [24] Seman, D.L., Quickert, S.C., Borger, A.C., Meyer, J.D. (2008). Inhibition of Listeria monocytogenes growth in cured ready-to-eat meat products by use of sodium benzoate and sodium diacetate. Journal of Food Protection, 71(7), 1386-1392.
  • [25] Ashley, B. (2002). Edible weights of wildlife species used for country food in the Northwest Territories and Nunavut. Wildlife and Fisheries Division, Department of Resources, Wildlife and Economic Development, Government of the Northwest Territories, Canada.
  • [26] Bellarby, J., Tirado, R., Leip, A., Weiss, F., Lesschen, J.P., Smith, P. (2013). Livestock greenhouse gas emissions and mitigation potential in Europe. Global Change Biology, 19(1), 3-18.
  • [27] Gerber, P.J., Steinfeld, H., Henderson, B., Mottet, A., Opio, C., Dijkman, J., Falcucci, A., Tempio, G. (2013).T ackling climate change through livestock: a global assessment of emissions and mitigation opportunities. Food and Agriculture Organization, Viale delle Terme di Caracalla, 00100 Rome, Italy.
  • [28] Weiss, F., Leip, A. (2012). Greenhouse gas emissions from the EU livestock sector: a life cycle assessment carried out with the CAPRI model. Agriculture, Ecosystems and Environment, 149, 124-134.
  • [29] Tuomisto, H.L., Teixeira de Mattos, M.J. (2011). Environmental impacts of cultured meat production. Environmental Science and Technology, 45(14), 6117-6123.
  • [30] Tuomisto, H.L., Roy, A.G. (2012). Could cultured meat reduce environmental impact of agriculture in Europe. Proceedings of The 8th İnternational Conference in Life Cycle Assessment in The Agri-Food Sector, Oct 1-4, 2012, Saint-Malo, France, 615-619p.
  • [31] Tuomisto, H.L. (2019). The eco‐friendly burger. EMBO Reports, 20(1), 1-6.
  • [32] Zhang, G., Zhao, X., Li, X., Du, G., Zhou, J., Chen, J. (2020). Challenges and possibilities for bio-manufacturing cultured meat. Trends in Food Science and Technology, 97, 443-450.
  • [33] Warner, R.D. (2019). Analysis of the process and drivers for cellular meat production. Animal, 13(12), 3041-305.
  • [34] Siegrist, M., Sütterlin, B., Hartmann, C. (2018). Perceived naturalness and evoked disgust influence acceptance of cultured meat. Meat Science, 139, 213-219.
  • [35] Verbeke, W., Marcu, A., Rutsaert, P., Gaspar, R., Seibt, B., Fletcher, D., Barnett, J. (2015). ‘Would you eat cultured meat? : Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom. Meat Science, 102, 49-58.
  • [36] Costa, F.S., Cabral, A.R., Silva, S.L., Silva, M.A., Henrique, W., Mazalli, M.R., Baldi, F.S., Mueller, L.F., Adrielle, M.F., Corte, R.R.P.S., Pereira, A.S.C. (2020). Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indicus steers. Meat Science, 161, 107966.
  • [37] Dumont, B., Jouven, M., Bonaudo, T., Botreau, R., Sabatier, R. (2017). A framework for the design of agroecological livestock farming systems. In Agroecological practices for sustainable agriculture–principles, applications, and making the transition, Edited by A. Wesel, World Scientific, Lyon, France, 263-291p.
  • [38] Petetin, L. (2014). Frankenburgers, risks and approval. European Journal of Risk Regulation, 5(2), 168-186.
  • [39] Mancini, M.C., Antonioli, F. (2019). Exploring consumers' attitude towards cultured meat in Italy. Meat Science, 150, 101-110.
  • [40] Bryant, C.J., Szejda, K., Deshpande, V., Parekh, N., Tse, B. (2019). A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China. Frontiers in Sustainable Food Systems, 3, 11.

An Alternative Source for Sustainable Nutrition and Protein Needs: Synthetic Meat (Cultured Meat)

Yıl 2022, Cilt: 20 Sayı: 2, 189 - 193, 27.07.2022
https://doi.org/10.24323/akademik-gida.1149886

Öz

Nutritional deficiencies increase with an increase in population worldwide. They are important causes of diseases and deaths. Synthetic meat is among the future food sources for hunger prevention and sustainable nutrition. Synthetic meat is based on the reproduction of tissues from animals with advanced technology in a laboratory environment. In this way, it is thought that damages caused by the livestock sector to the environment and ethical problems resulting from slaughtering could be reduced. Although synthetic meat technology has improved, many issues have not been fully solved yet. Moreover, production of synthetic meats with desired flavor, texture and appearance have not been fully achieved. Producing this type of meats is very expensive. There are also other problems with the acceptance of this meat by communities for various sociocultural reasons. In order to understand the synthetic meat issue clearly, studies in this field should be increased and legislation and policies should be developed. This review aims to present the latest situation with updated information about synthetic meat.

Kaynakça

  • [1] FAO, IFAD, UNICEF, WFP, WHO. (2017). The state of food security and nutrition in the world 2017. Building resilience for peace and food security, FAO, Rome.
  • [2] United Nations, Department of Economic and Social Affairs, Population Division. (2019). World Population Prospects 2019: Highlights (ST/ESA/SER.A/423), New York.
  • [3] Tobler, C., Visschers, V.H., Siegrist, M. (2011). Eating green. Consumers’ willingness to adopt ecological food consumption behaviors. Appetite, 57(3), 674-682.
  • [4] Tiberius, V., Borning, J., Seeler, S. (2019). Setting the table for meat consumers: an international Delphi study on in vitro meat. NPJ Science of Food, 3(1), 1-6.
  • [5] Bhat, Z.F., Kumar, S., Bhat, H.F. (2017). In vitro meat: A future animal-free harvest. Critical Reviews in Food Science and Nutrition, 57(4), 782-789.
  • [6] Arshad, M.S., Javed, M., Sohaib, M., Saeed, F., Imran, A., Amjad, Z. (2017). Tissue engineering approaches to develop cultured meat from cells: a mini review. Cogent Food and Agriculture, 3(1), 1320814.
  • [7] Bhat, Z.F., Kumar, S., Fayaz, H. (2015). In vitro meat production: Challenges and benefits over conventional meat production. Journal of Integrative Agriculture, 14(2), 241-248.
  • [8] Schneider, Z. (2013). In vitro meat: Space travel, cannibalism, and federal regulation. Houston Law Review, 50, 991.
  • [9] Benjaminson, M.A., Gilchriest, J.A., Lorenz, M. (2002). In vitro edible muscle protein production system (MPPS): Stage 1, fish. Acta Astronautica, 51(12), 879-889.
  • [10] O’Riordan, K., Fotopoulou, A., Stephens, N. (2017). The first bite: Imaginaries, promotional publics and the laboratory grown burger. Public Understanding of Science, 26(2), 148-163.
  • [11] Post, M.J. (2014). Cultured beef: medical technology to produce food. Journal of the Science of Food and Agriculture, 94(6), 1039-1041.
  • [12] Post, M.J. (2012). Cultured meat from stem cells: Challenges and prospects. Meat Science, 92(3), 297-301.
  • [13] Stephens, N., Di Silvio, L., Dunsford, I., Ellis, M., Glencross, 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.
  • [14] Ghosh, P. (2013). World’s first lab-grown burger is eaten in London. BBC News, Available at: www. bbc. com/news/scienceenvironment-23576143 (Accessed: 08 April 2020).
  • [15] 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.
  • [16] Fernandes, A.M., Fantinel, A.L., de Souza, Â.R.L., Révillion, J.P.P. (2019). Trends in cultured meat. Brazilian Journal of Information Science: Research Trends, 13(3), 56-67.
  • [17] Ben-Arye, T., Levenberg, S. (2019). Tissue engineering for clean meat production. Frontiers in Sustainable Food Systems, 3, 46.
  • [18] Bhat, Z.F., Bhat, H., Pathak, V. (2014). Prospects for in vitro cultured meat–a future harvest. In Principles of Tissue Engineering, Edited by R. Lanza, R. Langer, J. Vacanti, Academic Press, 1663-1683p.
  • [19] Hocquette, J.F. (2016). Is in vitro meat the solution for the future?. Meat Science, 120, 167-176.
  • [20] Chriki, S., Picard, B., Faulconnier, Y., Micol, D., Brun, J.P., Reichstadt, M., Juire, C., Durand, D., Renand, G., Journaux, R., Hocquette, J.F. (2013). A data warehouse of muscle characteristics and beef quality in France and a demonstration of potential applications. Italian Journal of Animal Science, 12(2), e41.
  • [21] Bhat, Z.F., Bhat, H. (2011). Animal-free meat biofabrication. American Journal of Food Technology, 6(6), 441-459.
  • [22] Anomaly, J. (2020). Antibiotics and Animal Agriculture: The need for global collective action. In Ethics and Drug Resistance, Edited by Selgelid and Jamrozik, Springer Publishing.
  • [23] Tesson, V., Federighi, M., Cummins, E., de Oliveira Mota, J., Guillou, S., Boué, G. (2020). A systematic review of beef meat quantitative microbial risk assessment models. International Journal of Environmental Research and Public Health, 17(3), 688.
  • [24] Seman, D.L., Quickert, S.C., Borger, A.C., Meyer, J.D. (2008). Inhibition of Listeria monocytogenes growth in cured ready-to-eat meat products by use of sodium benzoate and sodium diacetate. Journal of Food Protection, 71(7), 1386-1392.
  • [25] Ashley, B. (2002). Edible weights of wildlife species used for country food in the Northwest Territories and Nunavut. Wildlife and Fisheries Division, Department of Resources, Wildlife and Economic Development, Government of the Northwest Territories, Canada.
  • [26] Bellarby, J., Tirado, R., Leip, A., Weiss, F., Lesschen, J.P., Smith, P. (2013). Livestock greenhouse gas emissions and mitigation potential in Europe. Global Change Biology, 19(1), 3-18.
  • [27] Gerber, P.J., Steinfeld, H., Henderson, B., Mottet, A., Opio, C., Dijkman, J., Falcucci, A., Tempio, G. (2013).T ackling climate change through livestock: a global assessment of emissions and mitigation opportunities. Food and Agriculture Organization, Viale delle Terme di Caracalla, 00100 Rome, Italy.
  • [28] Weiss, F., Leip, A. (2012). Greenhouse gas emissions from the EU livestock sector: a life cycle assessment carried out with the CAPRI model. Agriculture, Ecosystems and Environment, 149, 124-134.
  • [29] Tuomisto, H.L., Teixeira de Mattos, M.J. (2011). Environmental impacts of cultured meat production. Environmental Science and Technology, 45(14), 6117-6123.
  • [30] Tuomisto, H.L., Roy, A.G. (2012). Could cultured meat reduce environmental impact of agriculture in Europe. Proceedings of The 8th İnternational Conference in Life Cycle Assessment in The Agri-Food Sector, Oct 1-4, 2012, Saint-Malo, France, 615-619p.
  • [31] Tuomisto, H.L. (2019). The eco‐friendly burger. EMBO Reports, 20(1), 1-6.
  • [32] Zhang, G., Zhao, X., Li, X., Du, G., Zhou, J., Chen, J. (2020). Challenges and possibilities for bio-manufacturing cultured meat. Trends in Food Science and Technology, 97, 443-450.
  • [33] Warner, R.D. (2019). Analysis of the process and drivers for cellular meat production. Animal, 13(12), 3041-305.
  • [34] Siegrist, M., Sütterlin, B., Hartmann, C. (2018). Perceived naturalness and evoked disgust influence acceptance of cultured meat. Meat Science, 139, 213-219.
  • [35] Verbeke, W., Marcu, A., Rutsaert, P., Gaspar, R., Seibt, B., Fletcher, D., Barnett, J. (2015). ‘Would you eat cultured meat? : Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom. Meat Science, 102, 49-58.
  • [36] Costa, F.S., Cabral, A.R., Silva, S.L., Silva, M.A., Henrique, W., Mazalli, M.R., Baldi, F.S., Mueller, L.F., Adrielle, M.F., Corte, R.R.P.S., Pereira, A.S.C. (2020). Effects of n-3 and n-6 feeding sources on the quality and lipid oxidation of meat from feedlot-finished Bos indicus steers. Meat Science, 161, 107966.
  • [37] Dumont, B., Jouven, M., Bonaudo, T., Botreau, R., Sabatier, R. (2017). A framework for the design of agroecological livestock farming systems. In Agroecological practices for sustainable agriculture–principles, applications, and making the transition, Edited by A. Wesel, World Scientific, Lyon, France, 263-291p.
  • [38] Petetin, L. (2014). Frankenburgers, risks and approval. European Journal of Risk Regulation, 5(2), 168-186.
  • [39] Mancini, M.C., Antonioli, F. (2019). Exploring consumers' attitude towards cultured meat in Italy. Meat Science, 150, 101-110.
  • [40] Bryant, C.J., Szejda, K., Deshpande, V., Parekh, N., Tse, B. (2019). A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China. Frontiers in Sustainable Food Systems, 3, 11.
Toplam 40 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme Makaleler
Yazarlar

Mücahit Muslu 0000-0002-8761-5061

Yayımlanma Tarihi 27 Temmuz 2022
Gönderilme Tarihi 9 Mayıs 2021
Yayımlandığı Sayı Yıl 2022 Cilt: 20 Sayı: 2

Kaynak Göster

APA Muslu, M. (2022). Sürdürülebilir Beslenme ve Protein İhtiyacı İçin Alternatif Bir Kaynak: Sentetik Et (Kültür Eti). Akademik Gıda, 20(2), 189-193. https://doi.org/10.24323/akademik-gida.1149886
AMA Muslu M. Sürdürülebilir Beslenme ve Protein İhtiyacı İçin Alternatif Bir Kaynak: Sentetik Et (Kültür Eti). Akademik Gıda. Temmuz 2022;20(2):189-193. doi:10.24323/akademik-gida.1149886
Chicago Muslu, Mücahit. “Sürdürülebilir Beslenme Ve Protein İhtiyacı İçin Alternatif Bir Kaynak: Sentetik Et (Kültür Eti)”. Akademik Gıda 20, sy. 2 (Temmuz 2022): 189-93. https://doi.org/10.24323/akademik-gida.1149886.
EndNote Muslu M (01 Temmuz 2022) Sürdürülebilir Beslenme ve Protein İhtiyacı İçin Alternatif Bir Kaynak: Sentetik Et (Kültür Eti). Akademik Gıda 20 2 189–193.
IEEE M. Muslu, “Sürdürülebilir Beslenme ve Protein İhtiyacı İçin Alternatif Bir Kaynak: Sentetik Et (Kültür Eti)”, Akademik Gıda, c. 20, sy. 2, ss. 189–193, 2022, doi: 10.24323/akademik-gida.1149886.
ISNAD Muslu, Mücahit. “Sürdürülebilir Beslenme Ve Protein İhtiyacı İçin Alternatif Bir Kaynak: Sentetik Et (Kültür Eti)”. Akademik Gıda 20/2 (Temmuz 2022), 189-193. https://doi.org/10.24323/akademik-gida.1149886.
JAMA Muslu M. Sürdürülebilir Beslenme ve Protein İhtiyacı İçin Alternatif Bir Kaynak: Sentetik Et (Kültür Eti). Akademik Gıda. 2022;20:189–193.
MLA Muslu, Mücahit. “Sürdürülebilir Beslenme Ve Protein İhtiyacı İçin Alternatif Bir Kaynak: Sentetik Et (Kültür Eti)”. Akademik Gıda, c. 20, sy. 2, 2022, ss. 189-93, doi:10.24323/akademik-gida.1149886.
Vancouver Muslu M. Sürdürülebilir Beslenme ve Protein İhtiyacı İçin Alternatif Bir Kaynak: Sentetik Et (Kültür Eti). Akademik Gıda. 2022;20(2):189-93.

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