1 gram costs 570 yuan, Japan’s research and development of 3D printing “wagyu” is too expensive

Introduction:
In August of this year, a team of Japanese scientists published in the “
nature communications
Published in the magazine3D printing“with
beef
“The paper used stem cells derived from cattle to 3D print Wagyu beef with a marbled effect. Recently, Japan3D printingThe cost of Wagyu beef has been exposed, and it is still ridiculously high.

October 11, 2021, due to Japan’s3D printingWagyu is still in the scientific research stage and mass production has not yet been achieved, resulting in very high prices. At present, it takes 4 weeks to produce 1 cubic centimeter of “wagyu”, and the manufacturing cost per gram is 10,000 yen, or about 570 yuan.

The report pointed out that because “wagyu” has a much higher intramuscular fat content than other meats, it has a marble-like texture.In order to make more realistic
Artificial meat
, Researchers at Osaka University first split the fiber structure of “Wagyu beef” through cell slices of Wagyu beef.

Then collect the necessary basic cells and use them as3D printingRaw materials, print out muscle, fat and
Blood vessel
Three different kinds of fibers are finally assembled into “beef”.

The vertical slice of this artificial meat is very similar to the real “wagyu”.However, it’s a pity that this kind of3D printingHow does the “wagyu” taste.

At present, it takes 4 weeks to produce 1 cubic centimeter of “wagyu”, and the manufacturing cost per gram is 10,000 yen, or about 570 yuan. Once the processing process is complete and the cost of automated production will be greatly reduced, it is expected that this meat will be mass-produced in 5 years.

In the paper, the researchers showed that three types of bovine cell fibers (muscle, fat and
Blood vessel
) Engineered steak-like tissue assembled.Because the actual meat is the arrangement and combination of fibers connected to the tendon for contraction and relaxation, the tendon-gel integration was developed
biology
Printing technology to build tendon-like gel.In this study, through the tendon-gel integrationbiologyThe printing technology constructed a total of 72 fibers composed of 42 muscles, 28 adipose tissues and 2 capillaries, and assembled them by hand to produce a steak-like meat with a diameter of 5 mm and a length of 10 mm, which was inspired by cutting Meat. The tendon gel integrated bioprinting technology developed here may be a promising technology that can produce different types of steak-like cultured meat.

Jiang Dongxi, one of the authors of the study, said:

“Using the tissue structure of beef as a model, we have developed a 3D printing method that allows us to reproduce complex structures such as muscle fibers, fat, and blood vessels.”

According to the researchers, their technology will allow consumers to order meat products based on their tastes and dietary preferences.

now,3D printingMeat is becoming an emerging industry. Recently, CellX, a cell culture meat company from China, has announced the completion of an angel round of tens of millions of yuan.
Financing
, Led by Zhen Fund, followed by Yunjiu Capital, Xianfeng, Lever VC and others.This roundFinancingIt will be mainly used for the continuous research and development of products. This is CellX’s second round of financing within six months after the seed round of financing of millions of RMB last year.

Founded in 2020, CellX is a start-up company in the field of cell agriculture. The team has expanded to 25 people and moved to the R&D center in Zhangjiang, Shanghai in the middle of the year. At present, it has developed a number of prototypes of cell meat products, including through stents and3D bioprintingStructured chunks of meat produced.

Cell agriculture has several important functions. According to data from the Food and Agriculture Organization of the United Nations, the carbon emissions of animal husbandry have accounted for 14.5% of global carbon emissions. Good Food Institute’s latest research shows that as renewable
energy
The popularity of pork and beef produced through cellular agriculture reduces carbon emissions by 52% and 92%, respectively, compared with traditional farming methods. The production of cell culture meat through technical means can avoid the use of antibiotics and hormones, as well as the spread of animal infectious diseases, and resist risks such as plague. in addition,3D bioprintingTechnology can be customized
food
, While better adjusting the fat-to-lean ratio of meat, it also customizes the nutritional ingredients, which not only improves the taste but also enhances the nutrition.

(Editor in charge: admin)