The world’s first 3D-printed Wagyu beef is revealed-it’s marbling like the real thing – Texasnewstoday.com

Scientists have revealed that the worlds first 3D-printed Wagyu beef is real marbled and raised from laboratory stem cells.

Most cultured meat produced to date comes out like minced meat rather than steak, and is composed of simple muscle fibers rather than a more complex structure.

However, steaks, especially delicate Wagyu beef steaks, contain a complex structure of fat, muscle and blood vessels, which has a marbling effect. This is what the Osaka University team was able to duplicate using 3D printing technology.

This study may help usher in a more sustainable future with widely available cultured meats, says research author Dong Hikan.

The team didnt say anything about the final cost of making the steak or how long it would take for the product to hit the market.

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Scientists have revealed that the worlds first 3D-printed Wagyu beef is real marbled and raised from laboratory stem cells.

According to the developer of Laboratory Wagyu at Osaka University in Japan, the world population is projected to reach 9.7 billion by 2050, and foods, especially proteins such as beef, will be added accordingly. Demand for abundant foods will increase.Wagyu beef stock image

The team turned to candy to create a unique marbling effect and a multi-layered structure of Wagyu steak.

Kintaro candy is a traditional sweet made by slicing and arranging multiple pipes.

Finally, you can see the face of Kintaro, also known as the Golden Boy.

Two types of Wagyu beef cells were used to make the steak.

These were bovine satellite cells and adipose-derived stem cells, or body fat-derived cells.

Under the right conditions, these pluripotent cells can be induced to transform into any type of cell needed to produce cultured meat.

Individual fibers, including muscle, fat, or blood vessels, were produced from these cells using bioprinting.

After that, the fibers were arranged three-dimensionally to reproduce the structure of a real Wagyu beef.

Next, I sliced it vertically to make a steak, similar to traditional Japanese candies.

Wagyu is translated as Wagyu in English and is one of the most famous meats in the world due to its intramuscular fat and high marbling.

This marbling effect provides a rich flavor and is also one of the most expensive steaks on the market.

However, current livestock technology is considered unsustainable, especially with respect to climate change emissions, which has driven an increasing demand for research on plant-based alternatives and such cultured meat products. It is one of the things that are there.

Jean-Francois Hocquette of the French National Agricultural Research Institute (INRAE), who is not involved in the study, states that the global position on the environmental benefits of laboratory-grown meat is far from consensus.

There are only three scientific papers studying these issues, and I disagree. In any case, three studies are not enough to draw a firm conclusion, he told MailOnline.

Currently availablecultured meatis made up of unorganized muscle fiber cells that cannot reproduce the complex structure of real beef steak, the team said.

The Japanese team has created a new 3D printing method that was created in the same way that Kintaros candy was made. This is a very old traditional candy made of long pipes and cut into slices, each slice showing the face of. Japanese folk hero, Kintaro.

Their method uses 3D printing and integration to create a variety of fibrous tissues such as muscle, fat and blood vessels.

According to the authors of the study, this can be used to produce synthetic meat that looks real and to create other complex structures.

The team started with two types of stem cells called bovine satellite cells and adipose-derived stem cells (cells derived from body fat).

Under appropriate laboratory conditions, these pluripotent cells can be induced to transform into any type of cell required to produce cultured meat.

Individual fibers, including muscle, fat, or blood vessels, were produced from these cells using bioprinting.

After that, the fibers were arranged three-dimensionally according to the histological structure, and the structure of the real Wagyu beef sliced vertically was finally reproduced in the same way as the traditional Wagyu beef.

This process has made it possible to reconstruct complex meat tissue structures in a customizable way.

To address this growing demand, many researchers are working on cultured meats made from various animal stem cells or laboratory-grown meats.

By improving this technology, we can not only reproduce the complex structure of meat, but also fine-tune the composition of fat and muscle, says senior author Michiya Matsuzaki.

This means that customers can order cultured meats that contain the desired amount of fat, based on taste and health considerations.

The main problem with cultured meat is moving from research to large-scale commercial and industrial prototypes, and then to large-scale production. A long journey, said Professor Hockett.

The findings were published in the journal Nature Communications.

Studies have found that nearly three in four members of Australian Gen Z are sick of the idea of laboratory-grown meat and will not eat it instead of animal food.

Synthetic laboratory-grown or cultured meat is not sourced from livestock slaughter, but is dish-grown from actual animal cell samples.

Experts believe that given the concerns of animal welfare and the environmental impact of livestock farming, it is necessary to break away from traditional meat production.

Recent studies claim that by 2050, 16 years of atmospheric CO2 emissions can be reduced by restoring native vegetation through a broad switch to plant-based proteins.

Therefore, it is understood that many Gen Z and Millennials are adopting vegetarianism or vegetarianism to mitigate climate change and minimize animal distress.

However, a survey of 227 Gen Z Australians found that as many as 72% reserved eating cultured meats more than their animal-derived ancestors.

Nonetheless, 41% of those surveyed also say they believe synthetic meat could be a viable source of nutrition in the future.

The worlds first 3D-printed Wagyu beef is revealed-its marbling like the real thing

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The world's first 3D-printed Wagyu beef is revealed-it's marbling like the real thing - Texasnewstoday.com