Japanese scientists have 3D printed a “real” marbled beef steak

Japanese scientists have published a new study detailing the successful creation of marble

beef produced using technology3D printing. The resulting meat product contains everything you would expect from a steak, including protein, fat, and even blood vessels. Such “cultured” steaks are more environmentally friendly than their traditional counterparts.

Wagyu beef – this is expensive, enjoyingBeef variety from Japan is in great demand; It differs from its cheaper counterparts due to the extensive fatty marbling of the muscle tissue, giving it a unique texture. While steak remains popular, cattle farming is rightly criticized as an unsustainable activity that contributes to climate change.

Cultured meat, grown in the laboratory,was presented as a future solution to the climatic and environmental problems associated with livestock breeding. Although the technology has improved significantly over the past few years, 3D printed steaks still often lack the intricate cellular structure found in real beef.

Researchers at Osaka University solved thisproblem in their new study, reporting that they were able to create their own synthetic beef with a realistic cell structure using the method of 3D printing. In the process, two types of bovine stem cells were used, which were grown and then manufactured using bioprinting.

The end product is a printing system,which can be used to make customized beef products, including the popular and complex Wagyu steak with a fat layer. Other configurations can be produced, for example with a lower fat content.

Source: eurekalert

Illustrations: Osaka University

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