Providing Contribution to the Sector with Traditional and Innovative Products by Evaluating Different Animal Meats in Burdur Province

PROJECT NAME: Providing Contribution to the Sector with Traditional and Innovative Products by Evaluating Different Animal Meats in Burdur Province
PROJECT NAME: Prof. Dr. Özen YURDAKUL
PROJECT TOPIC

The establishment and implementation of livestock policies are only possible with the presence of enterprises that operate under competitive market conditions with minimal state support. It has been observed that developed countries strengthen their livestock sectors by applying these policies. For this purpose, it is essential to gradually reduce state support from the markets to empower the sector. Burdur, with its unique dynamics, serves as a small-scale example of livestock in our country. This project aims to strengthen livestock in Turkey, particularly in Burdur, through university-industry cooperation, exemplified by the establishment of a meat processing facility and R&D unit.

The industrial production of traditional meat and meat products, which are needed in Burdur, will be carried out in cooperation with the private sector. This collaboration is expected to enhance the competitiveness of local meat processing facilities by enabling national and international promotion of traditional meat and meat products.

Our traditional meat products will be registered and included in the systems known as “Compliance with Origin” and “Geographical Indication,” ensuring their protection through branding.

PROJECT OBJECTIVE: 

The livestock sector has always been prominent not only for providing raw materials to various industries but also due to its significant role in human nutrition. The aim of our project is to contribute to solving the problems of the meat processing sector and enhancing its competitiveness through the establishment of an 'R&D Unit and Meat Products Processing Facility' at Mehmet Akif Ersoy University.

The most critical issues facing the meat processing sector in the region are the "low operating capacity of the facilities" and the persistence of "idle installed capacity." Additionally, the lack of knowledge and technological advancements in the meat processing sector has led to an inability to meet the demand for meat production. Furthermore, they face numerous challenges in marketing their products due to the absence of innovative products created using new technologies. In this context, there is a significant need for university-industry cooperation that will provide guidance, technological support, and innovative approaches. The meat products processing facility planned within the framework of this project, which targets regional development, will play a crucial role in addressing these issues by practically demonstrating new technologies and innovative products in the sector.

For the development of the meat processing sector, it is essential to promote local meat products through enhanced marketing activities, establish an effective marketing network, and especially transition to a contract production model between meat producers and meat processing enterprises. Ensuring hygienic practices in meat processing facilities, utilizing advanced technologies, producing standard-compliant products, and developing/teaching preservation techniques for processed meat will significantly contribute to the sector.

A supply-demand analysis of meat products produced in the region will be conducted to determine market strategies, and efforts will be made to work with producers on these matters. In these studies, the characteristics of the producing companies will be assessed along with the regional traditional product profile.

Innovative approaches for the production and marketing of various meat products, branding, and promotional applications will gain importance for the sector. There is currently a lack of awareness of the value of products obtained from sheep and goats for our national economy. The proportion of sheep and goat meat in meat production should be increased. While traditional meat products made from sheep and goats can be marketed at high prices, especially in Europe, the significance of sheep and goat meat and the consumption habits for meat and products derived from them are just beginning to develop in our country. If meat products are produced from sheep and goats alongside dairy products, regional livestock farming will be revitalized.

It is necessary to determine the carcass and meat quality characteristics of the animal species raised in Burdur. Meat quality encompasses sensory, physical, chemical, and hygienic properties. Quality analyses will provide data ranging from palatability to technological safety. Based on the obtained data, traditional and innovative meat products will be produced using different animal species. Additionally, innovative product development will be carried out under projects created for various poultry and aquatic products produced in Burdur.

Although traditional meat products from Burdur are recognized across the country outside the Mediterranean region, no existing inventory study has been conducted on these products. It is crucial to shift to an industrial production scale so that traditional meat products can reach consumers in various ways. Our traditional and innovative product varieties will be adapted to sectoral production, and our efforts will be shared with the region's meat enterprises. Efforts will also be made to register traditional meat products as geographical indications, leading to the development of patented products. Our innovative and traditional products will be introduced to the meat sector, scientific communities, and consumers through various activities (meetings, fairs, conferences). This will help support the enterprises we contribute to on a national platform, thereby enhancing their competitiveness. These promotions will aim to create a positive perception among consumers and the meat processing sector regarding sheep meat and its products.

Additionally, Mehmet Akif Ersoy University is located in a very special area. We believe that establishing a sales unit dedicated to the promotion and marketing of traditional meat products will effectively increase the recognition of regional meat products and change consumer perception.

REGIONAL CONTRIBUTION OF THE PROJECT: 

The establishment and implementation of livestock policies are only possible with the presence of enterprises that operate under competitive market conditions with minimal state support. It has been observed that developed countries strengthen their livestock sectors by applying these policies. To achieve this, it is necessary to gradually reduce state support from the markets to empower the sector. Burdur, with its unique dynamics, serves as a small-scale example of livestock in our country. This project aims to enhance livestock development in Turkey, particularly in Burdur, through the establishment of a meat processing facility and an R&D unit, showcasing university-industry cooperation.

The production of traditional meat and meat products needed industrially in Burdur will be carried out in cooperation with the private sector. This collaboration is expected to enhance the competitiveness of local meat processing facilities by enabling the national and international promotion of traditional meat and meat products.

Our traditional meat products will be registered and included in systems known as "Compliance with Origin" or "Geographical Indication," ensuring their protection through branding. This will contribute to rural development by promoting local producers.

SOCIAL CONTRIBUTION OF THE PROJECT:

R&D services will be provided through the development of new products requested, in accordance with confidentiality agreements signed with the private sector.

Issues affecting product quality at various stages such as raw material supply, production, storage, transportation, and marketing will be examined on-site, and solutions will be generated.

This project will provide education and internship opportunities for associate, undergraduate, master's, and doctoral students studying at our university, thus addressing the sector's need for qualified personnel.

To meet the sector's needs, continuous education models will be established on-site through training on HACCP, ISO 22000, good hygiene practices, and personnel hygiene in the meat processing sector, along with the implementation of certification programs.

Training activities will be conducted on meat cutting, meat preservation, and the development of innovative methods as requested by meat processing facilities.

The R&D unit will produce innovative meat products (such as sucuk, salami, sausage, and basturma) using natural fermentation and natural additives, aimed at promoting healthy eating.

Various organizations (conferences, meetings, seminars, fairs, workshops, etc.) will be organized to disseminate the results obtained and share them with relevant institutions and organizations.