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Alternatif Protein Kaynaklarından Yapay Et Üretimi Kavramına Eleştirel Bir Bakış

Yıl 2020, Cilt: 2 Sayı: 2, 85 - 100, 18.12.2020

Öz

Dünya nüfus artış hızı; sağlıklı ve sürdürülebilir gıdaya erişim açısından en önemli sorunlardan birisi olarak görülmektedir. Özellikle beslenme amaçlı hayvan yetiştiriciliği ve hayvansal kaynaklı gıdalara artan talep de beraberinde, bazı çevresel problemlerin ortaya çıkmasına yol açmıştır. Gıda-çevre ve sağlık üçgeni yaklaşımı; çevresel sorunların %15-30'undan sorumlu tuttuğu gıda sektörünü, alternatif kaynak arayışlarına yönlendirmiştir. Bunların başında ise sürdürülebilir kalkınma hedefleri ve Paris Antlaşması ilkeleri doğrultusunda gıda zinciri sistemine olumlu etkileri olacağı varsayılan alternatif protein kaynakları gelmektedir. Alternatif et, kültürlenmiş et, yapay et, temiz et, in vitro et gibi farklı terimlerle ifade edilen yapay et üretimi de bahsedilen alternatif arayışlara örnek olarak gündeme gelmektedir. Yapay etin tarihsel gelişimi, avantaj ve dezavantajları ile sürdürülebilir üretimi, çevresel etkileri, insan sağlığı ve beslenmesi yanında gıda güvenliği boyutları, sürecin teknik ve sosyokültürel yönlerine işaret etmektedir. Yine bu tür gıdalarla ilgili tüketici görüşleri, tercih edilebilirlik, kazanç ve çıkar ilişkileri, maliyet ve ekonomik boyutlarının değerlendirilmesi, gıda endüstrisine olası etkileri ve farklı inanışlar açısından önemi gibi pek çok konudaki soru işaretleri de aydınlatılmayı beklemektedir. Ayrıca, (1) “alternatif protein kaynakları ve ete alternatif yaklaşımlar gerçekten sorunun çözümü olabilir mi?” ve (2) “sürdürülebilir çevre ve gıda sistemleri için önerilen bu çözüm önerisinin sahipleri kimlerdir?” yanıt bekleyen diğer sorular arasındadır. İkinci bir GDO olgusu olarak da adlandırılabilecek alternatif protein kaynakları veya alternatif et üretimi konusunun önümüzdeki yıllarda gündemi daha da meşgul edeceğini ifade etmek kehanet olmayacaktır. Ayrıca, laboratuvar ortamında üretilecek yapay et için hücre kültürünün alındığı hayvansal kaynak ve bu hücrelerin çoğaltılması sırasında kullanılan besi ortamının menşei, bazı inançlı tüketicileri yapay et konusunda ciddi endişelere sevk etmektedir. Sonuç olarak bu çalışmada, alternatif protein kaynaklarından yapay et üretimi veya kavramının eleştirel bir bakış açısı ile değerlendirilmesi amaçlanmıştır.   

Kaynakça

  • Alvaro, C. (2019). Lab Grown Meat and Veganism: A Virtue Oriented Perspective. Journal of Agricultural and Environmental Ethics, 32: 127–141.
  • Akar, M. (2020). Kültürlenmiş et (Test tube meat) ile ilgili bir soruya verilen cevap. Özel görüşme, TC. Diyanet İşleri Başkanlığı, Helal Ürün Fetva Komisyonu, Çankaya/Ankara.
  • Axworthy, N. (2019). Price of Lab-Grown Meat to Plummet from $280.000 to $10 Per Patty By 2021. (https://vegnews.com/2019/7/price-of-lab-grown-meat-to-plummet-from-280000-to-10-per-patty-by-2021) Erişim Tarihi: 14 Temmuz 2019.
  • Bhat, Z.F., Kumar, S. ve Fayaz, H. (2015). In vitro meat production: Challenges and benefits over conventional meat production. Journal of Integrative Agriculture, 14 (2): 241-248. DOI: 10.1016/S2095-3119(14)60887-X
  • Bonnet, C., Bouamra-Mechemache, Z., Réquillart, V., & Treich, N. (2020). Viewpoint: Regulating meat consumption to improve health, the environment and animal welfare. Food Policy, 97, 101847. DOI: 10.1016/j.foodpol.2020.101847
  • Bosire, C.K., Krol, M.S., Mekonnena, M.M., Ogutu, J.O., Leeuw, J.D., Lannerstad, M. ve Hoekstra, A.Y. (2016). Meat and milk production scenarios and the associated land footprint in Kenya. Agricultural Systems, 145: 64–75.
  • Bhat, Z.F., Morton, J.D., Mason, S.L., Bekhit, A.E.A. ve Bhat, H.F. (2019). Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest. Comprehensive Reviews in Food Science and Food Safety, 18 (4): 1192-1208. DOI: 10.1111/1541-4337.12473
  • Castañé, S. ve Antón, A. (2017). Assessment of the nutritional quality and environmental impact of two food diets: A Mediterranean and a vegan diet. Journal of Cleaner Production, 167: 929-937. DOI:10.1016/j.jclepro.2017.04.121
  • Chriki, S. ve Hocquette, J. F. (2020). The Myth of Cultured Meat: A Review. Frontiers in nutrition, 7: 7. DOI: 10.3389/fnut.2020.00007
  • CNN Business. (2020). Singapore be-comes first country to approve lab-grown meat. (https://edition.cnn.com/2020/12/02/business/lab-grown-chicken-intl-scli-scn/index.html). Erişim Tarihi: 02 Aralık 2020.
  • Donald B. (2011). Thompson, ‘Natural food and the pastoral: A sentimental notion?’ Journal of Agricultural and Environmental Ethics, 24(2): 165–194. DOI: 10.1007/s10806-010-9245-7.
  • Dussias, A. M. (1999). Asserting a traditional environmental ethic: Recent developments in environmental regulation involving Native American tribes. New England Law Review, 33(3): 653– 666.
  • DEF (Dünya Ekonomik Formu). (2020). World Food Day: How soon will we be eating lab-grown meat? (https://www.weforum.org/agenda/2020/10/will-we-eat-lab-grown-meat-world-food-day/) Erişim Tarihi: 10 Kasım 2020.
  • European Parliament. (2017). European Parliament’s Policy Department for Citizens’ Rights and Constitutional Affairs, “Animal Welfare in the European Union. (https://www.europarl.europa.eu/committees/en/supporting-analyses/sa-highlights) Erişim Tarihi: 15 Aralık 2020.
  • FAO. (2019). The State of Food Security and Nutrition in the World: Safeguarding against economic slowdowns and downturns (http://www.fao.org/3/ca5162en/ca5162en.pdf) Erişim Tarihi: 22 Kasım 2020.
  • Future Food. (2020). Cultured Meat. (https://www.futurefood.org/in-vitro-meat/index_en.php) Erişim Tarihi: 10 Kasım 2020.
  • GLP (Genetic Literacy Project). (2014). How will religious authorities deal with lab-grown meat? (https://geneticliteracyproject.org/2014/09/17/how-will-religious-authorities-deal-with-lab-grown-meat/) Erişim Tarihi: 17 Eylül 2014.
  • Hamdan, M. N., Post, M. J., Ramli, M. A., Mustafa, A. R. (2018). Cultured meat in Islamic perspective. J Relig Health., 57: 2193–2206. DOI: 10.1007/s10943-017-0403-3
  • Hopkins, P. D. (2015). Cultured meat in western media: The disproportionate coverage of vegetarian reactions, demographic realities, and implications for cultured meat marketing. Journal of Integrative Agriculture, 14(2): 264–272. DOI: 10.1016/s2095-3119(14)60883-2
  • InHabitat. (2020). What do Americans think about fake meat products? (https://inhabitat.com/what-do-americans-think-about-fake-meat-products/) Erişim Tarihi: 21 Şubat 2020.
  • Ireland, T. (2019). The artificial meat factory – the science of your synthetic supper. https://www.sciencefocus.com/future-technology/the-artificial-meat-factory-the-science-of-your-synthetic-supper/ Erişim Tarihi: 21 Kasım 2020.
  • İpçak, H., Özüretmen, S., Alçi̇çek, A. ve Özelçam, H. (2018). Alternatif Protein Kaynaklarının Hayvan Beslemede Kullanım Olanakları. Hayvansal Üretim, 59 (1): 51-58. DOI: 10.29185/hayuretim.343285
  • Kenigsberg, J.A. and Zivotofsky, A.Z. 2020. A Jewish Religious Perspective on Cellular Agriculture. Front. Sustain. Food Syst., 22 January 2020, https://doi.org/10.3389/fsufs.2019.00128
  • Labiotech. (2018). You Will Be Eating Lab-Grown Meat Soon: Here’s What You Need to Know. (https://www.labiotech.eu/food/cultured-meat-industry/) Erişim Tarihi: 04 Şubat 2020.
  • Laestadius, L. ve Caldwell, M.A. (2015). Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments. Public Health Nutrition, 18 (13): 2457–2467. DOI: 10.1017/S1368980015000622.
  • Mengistie, D. (2020). Lab-Growing Meat Production from Stem Cell. Journal of Nutrition & Food Sciences, 3(1): 1-7.
  • Merck. (2020). Clean Meat-The Food of The Future. (https://www.merckgroup.com/en/research/science-space/envisioning-tomorrow/scarcity-of-resources/cleanmeat.html) Erişim Tarihi: 10 Kasım 2020
  • Micha, R., Penalvo, J. L., Cudhea, F., Imamura, F., Rehm, C. D. ve Mozaffarian, D. (2017). Association between dietary factors and mortality from heart disease, stroke, and type 2 diabetes in the United States. Journal of the American Medical Association, 317: 912–924.
  • Nestlé Health Science. (2020). Proteinin Sağlıklı Yaşlanmadaki Rolü. (https://www.nestlehealthscience.com.tr/saglik-yonetimi/yaslanma/proteinin-onemi) Erişim Tarihi: 09 Kasım 2020.
  • NewScientist. (2020). Accelerating the cultured meat revolution. (https://www.newscientist.com/article/mg24032080-400-accelerating-the-cultured-meat-revolution/) Erişim Tarihi: 10 Kasım 2020.
  • NTV. (2020). Hayvan öldürülmeden üretilen etin satışı onaylandı. (https://www.ntv.com.tr/amp/dunya/hayvan-oldurulmeden-uretilen-et-satisa-cikiyor,rKfsAqY1MkSVuhBDPpWOPw?__twitter_impression=true) Erişim Tarihi: 02 Aralık 2020.
  • Özbülbül, M. (2019). Yapay et yiyeceğiz. (http://ankaenstitusu.com/yapay-et-yiyecegiz/). Erişim Tarihi: 27 Kasım 2019.
  • Painter, J., Brennen, J.S. ve Kristiansen, S. (2020). The coverage of cultured meat in the US and UK traditional media, 2013–2019: drivers, sources, and competing narratives. Climatic Change, 162: 2379–2396. DOI: 10.1007/s10584-020-02813-3
  • Post, M.J., Levenberg, S., Kaplan, D.L., Genovese, N., Fu, J., Bryant, C. J., Negowetti, N., Verzijden, K., Moutsatsou, P. (2020). Scientific, sustainability and regulatory challenges of cultured meat. Nature Food, 1: 403–415. DOI: 10.1038/s43016-020-0112-z
  • Reese, J. (2018). The end of animal farming: How scientists, entrepreneurs, and activists are building an animal-free food system. Beacon Press, Boston, USA, 240 s. ISBN: 978-0807019450.
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  • Robbins, J. A., von Keyserlingk, M. A. G., Fraser, D., & Weary, D. M. (2016). Invited Review: Farm size and animal welfare1. Journal of Animal Science, 94(12), 5439–5455. DOI: 10.2527/jas.2016-0805
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A Critical Evaluation of Artificial Meat Production Phenomenon Among Alternative Protein Sources

Yıl 2020, Cilt: 2 Sayı: 2, 85 - 100, 18.12.2020

Öz

The current population increase in the world is considered as a severe issue to reach for healthy and sustainable food. The animals raised for food on factory farms as well as increasing demand for foods of animal origin have led to the occurrence of some environmental problems. The food, environment and health triangle has forwarded the food industry, and held accountable for 15-30% of the environmental problems, to search for alternative sources. Among them, the alternative protein sources are among the top solutions, supposedly having positive impacts on the food chain system, in accordance with sustainable growth and the Paris Climate Agreement. The production of artificial meat, also so called alternative meat, test tube meat, lab grown or cultured meat, clean meat, in vitro meat is offered as a solution within the mentioned alternative sources. The chronological development of artificial meat, including its advantages, disadvantages, sustainable production, and environmental impacts as well as human health and food safety perspectives, points out the technical and sociocultural dimensions of the assessment. Furthermore, a broad range of questions, such as consumer perceptions, preferability, profit and benefit relationships, assessment of cost and economic aspects, impacts on food industry, and perception by different beliefs are still waiting for to be unlocked. In addition, two important critics are also in front of the society involved in this phenomenon; (1) can alternative protein sources and artificial meat become solution to the problem? and (2) who are the actual beneficiaries offering these solutions to sustainable environment and food systems? It is obviously seen that the alternative protein sources or artificial meat, also so called a different GMO-wise phenomenon, will continue to dominate the agenda of the consumers increasingly. Additionally, the animal source that the cell culture is taken for the artificial meat production and origin of the nutrient media used to develop these cells have led some consumers to have serious concerns about the artificial meat. Overall, we aimed to make a critical evaluation of the artificial meat production phenomenon among the alternative protein sources.

Kaynakça

  • Alvaro, C. (2019). Lab Grown Meat and Veganism: A Virtue Oriented Perspective. Journal of Agricultural and Environmental Ethics, 32: 127–141.
  • Akar, M. (2020). Kültürlenmiş et (Test tube meat) ile ilgili bir soruya verilen cevap. Özel görüşme, TC. Diyanet İşleri Başkanlığı, Helal Ürün Fetva Komisyonu, Çankaya/Ankara.
  • Axworthy, N. (2019). Price of Lab-Grown Meat to Plummet from $280.000 to $10 Per Patty By 2021. (https://vegnews.com/2019/7/price-of-lab-grown-meat-to-plummet-from-280000-to-10-per-patty-by-2021) Erişim Tarihi: 14 Temmuz 2019.
  • Bhat, Z.F., Kumar, S. ve Fayaz, H. (2015). In vitro meat production: Challenges and benefits over conventional meat production. Journal of Integrative Agriculture, 14 (2): 241-248. DOI: 10.1016/S2095-3119(14)60887-X
  • Bonnet, C., Bouamra-Mechemache, Z., Réquillart, V., & Treich, N. (2020). Viewpoint: Regulating meat consumption to improve health, the environment and animal welfare. Food Policy, 97, 101847. DOI: 10.1016/j.foodpol.2020.101847
  • Bosire, C.K., Krol, M.S., Mekonnena, M.M., Ogutu, J.O., Leeuw, J.D., Lannerstad, M. ve Hoekstra, A.Y. (2016). Meat and milk production scenarios and the associated land footprint in Kenya. Agricultural Systems, 145: 64–75.
  • Bhat, Z.F., Morton, J.D., Mason, S.L., Bekhit, A.E.A. ve Bhat, H.F. (2019). Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest. Comprehensive Reviews in Food Science and Food Safety, 18 (4): 1192-1208. DOI: 10.1111/1541-4337.12473
  • Castañé, S. ve Antón, A. (2017). Assessment of the nutritional quality and environmental impact of two food diets: A Mediterranean and a vegan diet. Journal of Cleaner Production, 167: 929-937. DOI:10.1016/j.jclepro.2017.04.121
  • Chriki, S. ve Hocquette, J. F. (2020). The Myth of Cultured Meat: A Review. Frontiers in nutrition, 7: 7. DOI: 10.3389/fnut.2020.00007
  • CNN Business. (2020). Singapore be-comes first country to approve lab-grown meat. (https://edition.cnn.com/2020/12/02/business/lab-grown-chicken-intl-scli-scn/index.html). Erişim Tarihi: 02 Aralık 2020.
  • Donald B. (2011). Thompson, ‘Natural food and the pastoral: A sentimental notion?’ Journal of Agricultural and Environmental Ethics, 24(2): 165–194. DOI: 10.1007/s10806-010-9245-7.
  • Dussias, A. M. (1999). Asserting a traditional environmental ethic: Recent developments in environmental regulation involving Native American tribes. New England Law Review, 33(3): 653– 666.
  • DEF (Dünya Ekonomik Formu). (2020). World Food Day: How soon will we be eating lab-grown meat? (https://www.weforum.org/agenda/2020/10/will-we-eat-lab-grown-meat-world-food-day/) Erişim Tarihi: 10 Kasım 2020.
  • European Parliament. (2017). European Parliament’s Policy Department for Citizens’ Rights and Constitutional Affairs, “Animal Welfare in the European Union. (https://www.europarl.europa.eu/committees/en/supporting-analyses/sa-highlights) Erişim Tarihi: 15 Aralık 2020.
  • FAO. (2019). The State of Food Security and Nutrition in the World: Safeguarding against economic slowdowns and downturns (http://www.fao.org/3/ca5162en/ca5162en.pdf) Erişim Tarihi: 22 Kasım 2020.
  • Future Food. (2020). Cultured Meat. (https://www.futurefood.org/in-vitro-meat/index_en.php) Erişim Tarihi: 10 Kasım 2020.
  • GLP (Genetic Literacy Project). (2014). How will religious authorities deal with lab-grown meat? (https://geneticliteracyproject.org/2014/09/17/how-will-religious-authorities-deal-with-lab-grown-meat/) Erişim Tarihi: 17 Eylül 2014.
  • Hamdan, M. N., Post, M. J., Ramli, M. A., Mustafa, A. R. (2018). Cultured meat in Islamic perspective. J Relig Health., 57: 2193–2206. DOI: 10.1007/s10943-017-0403-3
  • Hopkins, P. D. (2015). Cultured meat in western media: The disproportionate coverage of vegetarian reactions, demographic realities, and implications for cultured meat marketing. Journal of Integrative Agriculture, 14(2): 264–272. DOI: 10.1016/s2095-3119(14)60883-2
  • InHabitat. (2020). What do Americans think about fake meat products? (https://inhabitat.com/what-do-americans-think-about-fake-meat-products/) Erişim Tarihi: 21 Şubat 2020.
  • Ireland, T. (2019). The artificial meat factory – the science of your synthetic supper. https://www.sciencefocus.com/future-technology/the-artificial-meat-factory-the-science-of-your-synthetic-supper/ Erişim Tarihi: 21 Kasım 2020.
  • İpçak, H., Özüretmen, S., Alçi̇çek, A. ve Özelçam, H. (2018). Alternatif Protein Kaynaklarının Hayvan Beslemede Kullanım Olanakları. Hayvansal Üretim, 59 (1): 51-58. DOI: 10.29185/hayuretim.343285
  • Kenigsberg, J.A. and Zivotofsky, A.Z. 2020. A Jewish Religious Perspective on Cellular Agriculture. Front. Sustain. Food Syst., 22 January 2020, https://doi.org/10.3389/fsufs.2019.00128
  • Labiotech. (2018). You Will Be Eating Lab-Grown Meat Soon: Here’s What You Need to Know. (https://www.labiotech.eu/food/cultured-meat-industry/) Erişim Tarihi: 04 Şubat 2020.
  • Laestadius, L. ve Caldwell, M.A. (2015). Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments. Public Health Nutrition, 18 (13): 2457–2467. DOI: 10.1017/S1368980015000622.
  • Mengistie, D. (2020). Lab-Growing Meat Production from Stem Cell. Journal of Nutrition & Food Sciences, 3(1): 1-7.
  • Merck. (2020). Clean Meat-The Food of The Future. (https://www.merckgroup.com/en/research/science-space/envisioning-tomorrow/scarcity-of-resources/cleanmeat.html) Erişim Tarihi: 10 Kasım 2020
  • Micha, R., Penalvo, J. L., Cudhea, F., Imamura, F., Rehm, C. D. ve Mozaffarian, D. (2017). Association between dietary factors and mortality from heart disease, stroke, and type 2 diabetes in the United States. Journal of the American Medical Association, 317: 912–924.
  • Nestlé Health Science. (2020). Proteinin Sağlıklı Yaşlanmadaki Rolü. (https://www.nestlehealthscience.com.tr/saglik-yonetimi/yaslanma/proteinin-onemi) Erişim Tarihi: 09 Kasım 2020.
  • NewScientist. (2020). Accelerating the cultured meat revolution. (https://www.newscientist.com/article/mg24032080-400-accelerating-the-cultured-meat-revolution/) Erişim Tarihi: 10 Kasım 2020.
  • NTV. (2020). Hayvan öldürülmeden üretilen etin satışı onaylandı. (https://www.ntv.com.tr/amp/dunya/hayvan-oldurulmeden-uretilen-et-satisa-cikiyor,rKfsAqY1MkSVuhBDPpWOPw?__twitter_impression=true) Erişim Tarihi: 02 Aralık 2020.
  • Özbülbül, M. (2019). Yapay et yiyeceğiz. (http://ankaenstitusu.com/yapay-et-yiyecegiz/). Erişim Tarihi: 27 Kasım 2019.
  • Painter, J., Brennen, J.S. ve Kristiansen, S. (2020). The coverage of cultured meat in the US and UK traditional media, 2013–2019: drivers, sources, and competing narratives. Climatic Change, 162: 2379–2396. DOI: 10.1007/s10584-020-02813-3
  • Post, M.J., Levenberg, S., Kaplan, D.L., Genovese, N., Fu, J., Bryant, C. J., Negowetti, N., Verzijden, K., Moutsatsou, P. (2020). Scientific, sustainability and regulatory challenges of cultured meat. Nature Food, 1: 403–415. DOI: 10.1038/s43016-020-0112-z
  • Reese, J. (2018). The end of animal farming: How scientists, entrepreneurs, and activists are building an animal-free food system. Beacon Press, Boston, USA, 240 s. ISBN: 978-0807019450.
  • Ritchie, H. ve Roser, M. (2019). Meat and Dairy Production. (https://ourworldindata.org/meat-production) Erişim Tarihi: 01 Kasım 2019.
  • Robbins, J. A., von Keyserlingk, M. A. G., Fraser, D., & Weary, D. M. (2016). Invited Review: Farm size and animal welfare1. Journal of Animal Science, 94(12), 5439–5455. DOI: 10.2527/jas.2016-0805
  • Schaefer, G. O. ve Savulescu, J. (2014). The Ethics of Producing In Vitro Meat. Journal of applied philosophy, 31(2): 188–202. DOI: 10.1111/japp.12056
  • Schneider Z. (2013). In vitro meat: space travel, cannibalism, and federal regulation. Houst Law Rev., 5: 991.
  • Sergelidis, D. (2019). Lab Grown Meat: The Future Sustainable Alternative to Meat or a Novel Functional Food? Biomedical Journal of Scientific & Technical Research, 17(1): 12440–12444. DOI: 10.26717/bjstr.2019.17.002930
  • Sharma, S., Thind, S.S. ve Kaur, A. (2015). In vitro meat production system: why and how? J Food Sci Technol, 52 (12): 7599-7607. DOI:10.1007/s13197-015-1972-3
  • Stephens, N., Di Silvio, L., Dunsford, I., Ellis, M., Glencross, A. ve Sexton, A. (2018). Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture. Trends Food Sci Technol, 78: 155-166. DOI: 10.1016/j.tifs.2018.04.010
  • SÜGAEV. (2020). Sabri Ülker Gıda Araştırmaları Enstitüsü Vakfı. Geleceğin protein kaynakları değişiyor mu? (https://bilimbunukonusuyor.sabriulkerfoundation.org/Gelecegin-Protein-Kaynaklari-Degisiyormu) Erişim Tarihi: 09 Kasım 2020.
  • Sürek, E. ve Uzun, P. (2020). Geleceğin Alternatif Protein Kaynağı: Yapay Et. Akademik Gıda, 18 (2): 209-216. DOI: 10.24323/akademik-gida.758840
  • Tekiner, İ.H., Bogueva, D. ve Al-Baarri, A.N. (2018). Genius, Creativity and (Not) Eating Meat. Diana Bogueva, Dora Marinova ve Talia Raphaely (Ed.), Handbook of Research on Social Marketing and Its Influence on Animal Origin Food Product Consumption. pp: 187-202. Pennsylvania (USA): IGI Global and Curtin University (Australia). DOI: 10.4018/978-1-5225-4757-0.ch013.
  • The Conservation. (2019). ‘Cultured’ meat could create more problems than it solves. (https://theconversation.com/cultured-meat-could-create-more-problems-than-it-solves-127702) Erişim Tarihi : 28 Kasım 2019.
  • The New York Times. (2020). Singapore Approves a Lab-Grown Meat Product, a Global First. (https://www.nytimes.com/2020/12/02/business/singapore-lab-meat.html). Erişim Tarihi: 02 Aralık 2020.
  • The Vegan Green. (2018). Is lab-grown meat vegan? (http://thegreenvegans.com/is-lab-grown-meat-vegan/) Erişim Tarihi: 06 Ocak 2018.
  • United Nations (UN). (2018). UN World Water Development Report, Nature-based Solutions for Water. (http://repo.floodalliance.net/jspui/handle/44111/2726) Erişim Tarihi: 23 Mart 2018.
  • United Nations (UN). (2019). Growing at a slower pace, world population is expected to reach 9.7 billion in 2050 and could peak at nearly 11 billion around 2100. https://www.un.org/development/desa/en/news/population/world-population-prospects-2019.html Erişim Tarihi: 23 Kasım 2020.
  • Ünver Alçay, A., Sağlam, A., Yalçın, S., Bostan, K. (2018). Possible Protein Sources for the Future. Akademik Gıda, 16 (2): 197-204. DOI: 10.24323/akademik-gida.449865
  • WHO. (2019). Health policy and climate change.(ttps://www.who.int/globalchange/health_policy/en/) Erişim Tarihi: 12 Şubat 2019.
  • Woll, S. ve Böhm, I. (2018). In-vitromeat: a solution for problems of meat production and consumption? Ernahrungs Umschau, 65 (1): 12–21. DOI: 10.4455/eu.2018.003
  • Wosczyna, M. N. ve Rando, T. A. (2018). A Muscle stem cell support group: coordinated cellular responses in muscle regeneration. Development. Cell, 46: 135–143.
  • World Wildlife Fund. (2018). What are the biggest drivers of tropical deforestation? They may not be what you think. World Wildlife Magazine Erişim: https://www.worldwildlife.org/magazine/issues/summer-2018/articles/what-are-the-biggest-drivers-of-tropical-deforestation.
Toplam 55 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Hasan Yetim 0000-0002-5388-5856

İsmail Hakkı Tekiner 0000-0002-7248-2446

Yayımlanma Tarihi 18 Aralık 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 2 Sayı: 2

Kaynak Göster

APA Yetim, H., & Tekiner, İ. H. (2020). Alternatif Protein Kaynaklarından Yapay Et Üretimi Kavramına Eleştirel Bir Bakış. Helal Ve Etik Araştırmalar Dergisi, 2(2), 85-100.

Dizinler ve Platformlar / Indexes and Platforms

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