YAPAY ET ÜRETİMİNDE TEKNOLOJİK GELİŞMELER VE ENDÜSTRİSİNİN GELECEĞİ

Abstract

Although meat consumption is one of the most important conditions of healthy and a balanced diet, it becomes difficult to meet the demand per capita due to the increase in the world population. The change in consumer preferences and the constant increase in the use of resources in the traditional meat production method, the supply-demand imbalance that arises makes it necessary to turn to alternative protein sources. Because; genetically modified organisms (GMOs), meat alternatives obtained from plant-based sources, and cultured meat are among the emerging ideas for meeting protein needs. Artificial meat production is presented as a potential solution to reduce the serious problems related to nutrition and public health, climate change, environmental pollution, sustainability and animal welfare originating from traditional meat production. Preparation of artificial meat production procedures, providing taste criteria, determining risk analyzes and making necessary legal arrangements are important in terms of being among sustainable food sources. At the same time, it is important to specify the advantages in the production process against the problem of trust in consumer perception due to the high cost of artificial meat and ethical and religious beliefs. This article; It has been compiled from research on the historical development process of artificial meat production, production methods, alternative protein sources, advantages and disadvantages, the future of the artificial meat industry, consumers' attitudes and concerns towards artificial meat.