Steaks worth their weight in gold
Japanese 3D Bioprinter prints Marbled beef
Sergey Syrov, XX2 century
Experiments on the production of artificial meat by 3D printing began more than ten years ago. The technology is actively developing, and if the first product that came out from under the nozzle of the bioprinter did not look too much like natural meat, now we are talking about imitating not just meat as such, but meat of a certain kind. At Osaka University, they took up the production of marble beef. The source of inspiration is wagyu, high-quality meat of intense marbling obtained from bulls of four traditional Japanese meat breeds.
The Japanese brown is one of the four breeds of cattle of the Wagyu group.
The work of Japanese biotechnologists is reported in an article published in Nature Communications (Kang et al., Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting).
The material for printing is three types of cell cultures grown from cow stem cells: consisting of cells of muscle, fat and vascular tissues, from which the structure characteristic of marbled beef is formed. To create marble steaks, scientists print a block of alternating images of bundles of vertically oriented fibers on a 3D printer, and then cut it across the fibers - pieces of wagyu are obtained.
The authors of the study believe that their development is extremely useful and will be in demand. In the "meat from the test tube" there will be exactly as much fat as is included in the printer program. Thus, a dietary product with properties known in advance and independent of the circumstances of the cow's maintenance is obtained.
The diagram illustrates the manufacturing technology of the world's first wagyu beef created in the laboratory.
We can hope that artificial marbled meat will be included in our diet. But to do this, it is necessary to solve a complex complex task – to reduce the cost of its production to a reasonable level.
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