Mechanically Separated Meat Raises Food Quality Concerns in Türkiye

Türkiye’s food industry faces growing scrutiny as the Ministry of Agriculture and Forestry reveals a rising trend of “mechanically separated meat” (mekanik kiyma) being used in popular dishes like kebabs, lahmacun, and sausages.

This low-cost meat substitute, typically derived from poultry bones, skin, and tendons, is mixed with soy to produce a minced-like texture, appealing to producers seeking to cut costs. However, its presence in Turkish cuisine has sparked alarm about transparency and food quality.

Osman Yardimci, President of Türkiye’s Butchers Federation, warns that mechanically separated meat deceives consumers and compromises traditional food standards.

He advises customers to avoid pre-packaged minced meats, recommending instead that they buy from local butchers where the meat is ground in view.

Yardimci stated, “Mechanically processed meat should be completely banned,” and called for increased oversight to ensure traditional recipes remain authentic and safe.

Responding to these concerns, Türkiye’s Ministry of Agriculture and Forestry has pledged to intensify inspections and update its list of restricted ingredients to curb the unauthorized use of mechanically separated meat.

The ministry aims to uphold quality by enforcing stricter regulations on businesses prioritizing profit over taste and tradition, reassuring consumers about the integrity of their food.

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