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Dergiler / Sinop Üniversitesi Fen Bilimleri Dergisi / 2021 / Cilt: 6 Sayı: 2

İn Vitro Etin Üretimi ve Besleyici Değeri

In Vitro Meat Production and Nutritional Value

Büşra Çakaloğlu Ebcim(EGE ÜNİVERSİTESİ)0000-0003-4206-585X
Emine Nakilcioğlu-taş(EGE ÜNİVERSİTESİ)0000-0003-4334-2900
Semih Ötleş(EGE ÜNİVERSİTESİ)0000-0003-4571-8764
Sayfa
189–201
Yayın Tarihi
2021-12-29
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Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Yapılan bu çalışmada, günümüze kadar in vitro et hakkında bilgiler ve yapılan çalışmalar derlenmiştir.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Hızlı nüfus artışı beraberinde sınırlı kaynakların yetersizliği sorununu da getirir.
📊
Temel Bulgular & Veri:Beslenme alışkanlığımız olarak protein ihtiyacımızın çoğunu etten karşılamamıza rağmen et sınırlı bir kaynaktır.
💡
Sonuç & Katkı:Yapılan bu çalışmada, günümüze kadar in vitro et hakkında bilgiler ve yapılan çalışmalar derlenmiştir.
🔬Tür:Laboratuvar & Saha Deneyi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:İn vitro et · yapay et · sentetik et

Özet

Hızlı nüfus artışı beraberinde sınırlı kaynakların yetersizliği sorununu da getirir. Beslenme alışkanlığımız olarak protein ihtiyacımızın çoğunu etten karşılamamıza rağmen et sınırlı bir kaynaktır. Bu da bizi alternatif yöntemler araştırmaya yönlendirir. Bunlardan birisi in vitro ettir. Beslenmemizde tükettiğimiz et; kesimden sonra hücrelerin oksijenden mahrum kalması nedeniyle gerçekleşen biyokimyasal reaksiyonların ardından olgunlaşan kas dokusudur. İn vitro et ise; canlı bir hayvandan alınan kök hücrelerden üretilen kas dokudur. Yapılan bu çalışmada, günümüze kadar in vitro et hakkında bilgiler ve yapılan çalışmalar derlenmiştir.

Abstract

With the increase in the population, the insufficiency of limited resources comes into consideration. As our dietary habit, we get most of our protein needs from meats. But meat is a limited source. This leads us to search for alternative sources. One of them is in vitro meat. The meat we consume in our diet; is muscle tissue that matures after biochemical reactions that occur due to the cells being deprived of oxygen after cutting. If in vitro meat; is muscle tissue produced from stem cells from a living animal. In this study, the researches and knowledge about in vitro meat until today are compiled.

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Bu Makaleye Atıf Yap

Ebcim, B. Ç., Nakilcioğlu-taş, E., Ötleş, S. (2021). İn Vitro Etin Üretimi ve Besleyici Değeri. Sinop Üniversitesi Fen Bilimleri Dergisi, Cilt: 6 Sayı: 2, 189–201. https://doi.org/10.33484/sinopfbd.935965

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