Research Information System
Akademik Gida, vol.18, no.2, pp.209-216, 2020 (Scopus, TRDizin)
Rapid growth in world population and changes in consumer habits have led scientists to research food alternatives or alternative protein sources. Genetically modified organisms, insects, seaweed, in vitro meat or, with the other name, artificial meat are considered as significant protein sources. In recent years, especially studies on artificial meat have gained importance. Undesired environmental effects caused by traditional meat production such as increase in greenhouse gases, destruction of forests and lands and increased utilization of farmlands are predicted to be reduced by artificial meat production. The artificial meat produced in a controlled medium is considered to decrease risk of foodborne diseases and provide safer and healthier meat production. On the other hand, there are some factors such as high production cost, reduction in consumer preference, non-acceptance as a natural product by consumers and ethical concerns, which prevent development and commercialization of artificial meat production system. In this study, the emergence, development process, production methods and possible problems in the future of artificial meat production are reviewed.