İn vitro et (kültür et) üretimi

Nüfus artışı, küresel ısınma, sığır yetiştiriciliğinin ozon tabakasına olumsuz etkisi, hayvancılık işletmeleri için ormanların tahrip edilmesi, gıda kaynaklı hastalıklar, kirlilik vb. durumlar geleneksel et üretimine alternatif yöntemlerle insanların protein ihtiyacının karşılanması yönünde çalışmalara yol açmıştır. Alternatif protein kaynaklarından üretilen et ikameleri, genetiği değiştirilmiş organizmalar ve klonlanmış hayvan üretimi bu çalışmaların bir yansımasıdır. İn vitro et (kültür et-IVM) bu amaçla son yıllarda ortaya konulan ve bu konuda yapılan bütün çalışmaları bir arada barındırabilecek et üretim yöntemidir. Bu yöntem, doku mühendisliği tekniklerinin kullanımıyla laboratuvar ortamında et üretmek amacıyla geliştirilmiştir. IVM ile tüketicilere daha sağlıklı, güvenli ve hastalıksız et sağlanabilir ve geleneksel et üretimiyle ilişkili olumsuz çevresel etkiler en aza indirilebilir. 2013 yılında üretilen ilk IVM maliyeti 330.000 dolar iken günümüzde bu maliyet 11,36 dolara kadar düşmüştür. 2015 yılından itibaren üretim ortamları ve ekipmanları konusunda geleneksel et ile rekabet edebilecek seviyeye gelen IVM’nin çözülmesi gereken başlıca sorunu, bu ete tüketicinin vereceği tepkidir. Tüketici tepkisinin IVM’nin taze et olarak tüketilmesine karşı olumlu bir şekilde yansımasının uzun bir süre alabileceği düşünülse de, IVM kullanılarak üretilmiş et ürünlerinin yakın bir zamanda market raflarına yerleşmesi kaçınılmaz görünmektedir. Bu makale, IVM üretim teknikleri, avantajları, sonuçları ve potansiyeli hakkında bilgi vermektedir.

In vitro meat (cultured meat) production

Population growth, global warming, the negative impact of cattle breeding on the ozone layer, destruction of forests for livestock enterprises, foodborne diseases, pollution, etc. situations have led to efforts to meet the protein needs of people with alternative methods to traditional meat production. Meat substitutes produced from alternative protein sources, genetically modified organisms, and cloned animal production are a reflection of these studies. In vitro meat (culture et-IVM) is a meat production method that has been introduced for this purpose in recent years and can accommodate all studies on this subject. This method has been developed to produce meat in a laboratory using tissue engineering techniques. With IVM, consumers can be provided with healthier, safer, and diseasefree meat, and the negative environmental impacts associated with traditional meat production can be minimized. While the cost of the first IVM produced in 2013 was $ 330,000, today this cost has dropped to $ 11.36. The main problem of IVM, which has reached a level that can compete with traditional meat in production environments and equipment since 2015, is the reaction of the consumer to this meat. Although it is thought that it may take a long time for a positive reflection of the consumer response to the consumption of IVM as fresh meat, it seems inevitable that meat products produced using IVM will be placed on the market shelves in the near future. This article provides information about IVM manufacturing techniques, advantages, results, and potential.

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