Büşra ÇAKALOĞLU EBCİM, Emine NAKİLCİOĞLU-TAŞ, Semih ÖTLEŞ

İn Vitro Etin Üretimi ve Besleyici Değeri

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.

Anahtar Kelimeler:

İn vitro et, yapay et, sentetik et, laboratuvar eti, kültürlenmiş et

In Vitro Meat Production and Nutritional Value

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.

Keywords:

In vitro meat, artificial meat, synthetic meat, lab-grown meat, cultured meat,

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