Et Endüstrisinin Yeni Tartışma Konusu: Pembe Çamur

Pembe çamur karkastan trimming işlemi ile ayrılan yağlar üzerinde kalan et parçalarının seperasyon teknikleri ile yağlarından uzaklaştırılması ile elde edilen ettir. Tüketicilerin az yağ içeren ve maliyeti düşük et ürünleri tüketme taleplerinin karşılanmasında et endüstrisi için önemli bir kaynaktır. Ayrıca düşük değerdeki trimming ürünlerinin yüksek değerli ürünlere işlenmesi et endüstrisi açısından büyük bir maddi avantaj sağlamaktadır. Pembe çamur üretiminde amonyum hidroksit kullanılması tüketici sağlığı ile ilgili endişeleri gündeme getirmiştir. Özellikle, okul beslenme programlarında yer alan köfte ve sosislerin içeriğinde yüksek oranda pembe çamur kullanılması bu et kaynağının son yıllarda önemli bir tartışma konusu olmasına neden olmuştur. Amerika Birleşik Devletlerinde ürünlerde %15 oranına kadar etikette belirtilmeden kullanımına izin verilmesine karşın bu et kaynağının doğrudan tüketimi yasaklanmıştır. Pembe çamurun Avrupa Birliği ülkelerinde üretimi ve tüketimi tamamen yasaklanmıştır. Türkiyede ise henüz konuyla ilgili yasal bir düzenleme bulunmamaktadır. Bu derlemede pembe çamurun tarihsel gelişimi, üretim yöntemi, tartışma konuları, sağladığı avantaj ve dezavantajlar, kullanım alanları ve yapılan bilimsel çalışmalar hakkında bilgi verilmiştir.

New Discussion Subject of Meat Industry: Pink Slime

Pink slime is a meat source which is obtained by the separation of meat particles on trimmed fats the use of separation techniques. Pink slime is an important source for meat industry to meet the consumer demands about consumption of low-fat and low-cost meat products. Furthermore, processing of low-value trimming products to high-value products provide a tangible advantage for meat industry. The use of ammonia hydroxide in the process of pink slime caused a concern about consumer health. Since meatball and wieners with high level of pink slime are in school daily diet program, this meat source became important debate issue. In USA, use of pink slime up to 15% in ground beef based products is permitted without specify on the label, but is not sold for direct consumption. Production and consumption of pink slime is strictly prohibited in the European Union. There is no legal regulation on this issue in Turkey. In this review, the manufacturing method and historical development, advantages, disadvantages, applications and result of scientific studies about pink slime are presented.

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