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Journals / Akademik Gıda / 2026 / Cilt: 16 Sayı: 3

Novel Techniques for Improving the Quality of Meat and Meat Products

Et ve Et Ürünlerinin Kalitesini Geliştirmede Kullanılan Yeni Teknikler

Pelin Talu Özkaya0000-0001-6198-8313
Semra Kayaardı0000-0003-1747-0976
Pages
323–331
Publication Date
2018-10-29
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AI Summary & Key Takeaways

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

Post slaughter stage deals with obtained meat and novel techniques about its preparations for further processes, processing and packaging steps.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Meat, which has an important place in human diet, has brought concerns about safety and economic loses together with its consumption due to the content and composition of its fat, susceptibility to spoilage and food poisonings.
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Key Findings & Data:Pre-slaughter stage includes quality focused genetic approaches and feeding strategies on live animals.
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Conclusion & Impact:Post slaughter stage deals with obtained meat and novel techniques about its preparations for further processes, processing and packaging steps.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Et ve et ürünleri · Kalite · Yeni teknikler

Abstract

Meat, which has an important place in human diet, has brought concerns about safety and economic loses together with its consumption due to the content and composition of its fat, susceptibility to spoilage and food poisonings. In health conscious societies, meat products have gained a negative image because of its link with several diseases, especially cancer. In this review, alternative techniques which could be applied pre- or post-slaughter in order to improve the quality of meat and meat products by providing natural, healthy, more functional, more nutritious and safer products while discharging quality variations, worries and disadvantages conditions are reviewed . Pre-slaughter stage includes quality focused genetic approaches and feeding strategies on live animals. Post slaughter stage deals with obtained meat and novel techniques about its preparations for further processes, processing and packaging steps.

Özet

İnsan beslenmesinde son derece önemli bir yere sahip olan et, yağlılığı ve sahip olduğu yağın içeriği, bozulma ve zehirlenmelere açık olması nedeniyle güvenilirliği bakımından son zamanlarda endişe uyandırmakta ve aynı zamanda ekonomik kayıpları da beraberinde getirmektedir. İşlenmiş et ürünlerinin ise kanser başta olmak üzere çeşitli hastalıklarla ilişkilendirilmesinden ötürü sağlık bilinci yüksek toplumlarda imajı zedelenmiş durumdadır. Bu derlemede, tüketici talepleri doğrultusunda söz konusu endişe ve dezavantajlı durumların giderilerek et ve et ürünlerinin daha sağlıklı, hatta fonksiyonel, aynı zamanda da besleyici ve güvenli olması yönünde kalitesini geliştirme amaçlı kesim öncesi ve kesim sonrası uygulanabilecek alternatif teknikler ele alınmaktadır. Bu amaçla, canlı hayvanlar üzerinde kalite odaklı genetik yaklaşımlar ile besleme stratejileri, kesim sonrasında ise etin elde edilmesinden itibaren işlemeye hazırlanması, ürüne dönüştürülmesi ve ambalajlanmasına yönelik alternatif uygulamalara yer verilmiştir.

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Cite This Article

Özkaya, P. T., Kayaardı, S. (2018). Novel Techniques for Improving the Quality of Meat and Meat Products. Akademik Gıda, Cilt: 16 Sayı: 3, 323–331. https://doi.org/10.24323/akademik-gida.475368

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