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Journals / Gıda / 2024 / Cilt: 49 Sayı: 3

PLANT-BASED MEAT: A SUSTAINABLE ALTERNATIVE TO MEAT

BİTKİ BAZLI ET: ETE SÜRDÜRÜLEBİLİR BİR ALTERNATİF

Melek Zor(AĞRI İBRAHİM ÇEÇEN ÜNİVERSİTESİ)0000-0002-5795-218X
Ahmed Menevseoglu(AGRI IBRAHIM CECEN UNIVERSITY)0000-0003-2454-7898
Seda Ufuk(Artvin Directorate of Provincial Agriculture and Forestry)0000-0001-6250-6670
Journal
Gıda
Pages
504–516
Publication Date
2024-06-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Here we have tried to provide detailed information about the production methods, product features and consumer preferences of PBM alternatives.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Due to the increase in the world population, the amount of meat used in human consumption has also increased in recent years.
📊
Key Findings & Data:To respond to this increase and to to mitigate the adverse effects associated with animal production, plant-based meat production (PBM) has recently received attention.
💡
Conclusion & Impact:Here we have tried to provide detailed information about the production methods, product features and consumer preferences of PBM alternatives.
🔬Design:Derleme
📍Scope:Comprehensive Sample
⚙️Variables:Plant based meat · Ürün özellikleri · Tüketici tercihleri

Abstract

Due to the increase in the world population, the amount of meat used in human consumption has also increased in recent years. On the other hand, it is clear that animal-based meat production cannot sustain this growth and results in more pollution, land and water use, greenhouse gas emissions and biodiversity loss than the pollution occurring in plant food production. For this reason, there has recently been a trend towards new protein sources that meet the protein requirements of the human diet and improve animal welfare without increasing the carbon footprint. To respond to this increase and to to mitigate the adverse effects associated with animal production, plant-based meat production (PBM) has recently received attention. Here we have tried to provide detailed information about the production methods, product features and consumer preferences of PBM alternatives.

Özet

Son yıllarda artan dünya nüfusuna bağlı olarak insan beslenmesinde kullanılan et miktarı da artış göstermektedir. Buna karşın hayvansal et üretiminin bu artışı karşılayamayacağı ve bitkisel gıda üretiminde meydana gelen kirlilikten daha fazla kirliliğe, arazi kullanımına, su kullanımına, sera gazı oluşumuna ve biyolojik çeşitlilik kaybına yol açmakta olduğu gerçeği ortadadır. Bu sebeplerle insan beslenmesinde protein ihtiyacını karşılayacak ve karbon ayak izinin artışına yol açmayacak ayrıca hayvan refahını iyileştirecek yeni protein kaynaklarına yönelim son zamanlarda artış göstermiştir. Bu artışı karşılayabilmek ve hayvansal üretimde meydana gelen olumsuzlukları bertaraf etmek için bitki bazlı et (BBE) üretimi son zamanlarda ilgi uyandırmaktadır. Tüketicinin et yerine bitki bazlı yapay et (BBE)’i tercih etme ya da etmemesinin sebeplerinin ve tercih ettiğinde kendisine nasıl fayda sağlayacağının bilinmesi gerekmektedir. Burada bitki bazlı et alternatiflerinin üretim yöntemleri ürün özellikleri ve tüketici tercihleri ile ilgili detaylı bilgiler vermeye çalıştık.

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Cite This Article

Zor, M., Menevseoglu, A., Ufuk, S., *, M. Z. (2024). PLANT-BASED MEAT: A SUSTAINABLE ALTERNATIVE TO MEAT. Gıda, Cilt: 49 Sayı: 3, 504–516. https://doi.org/10.15237/gida.GD23147

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