Japan 3D prints the most expensive beef in the world-Wagyu

The bioprinting meat industry is experiencing an astonishing boom. Although we have not seen any widespread deployment of 3D printed meat or meat substitutes, there are currently many pilot products and projects in progress. There is even a meat printing startup that is publicly traded in Israel. Moreover, as this segment of the market flourishes and takes shape, this means that there will be more types of meat-even one of the most luxurious varieties on the market: Wagyu.

The scientist’s research report was published in the journal Nature Communications. Wagyu beef is considered the most expensive beef in the world. It contains a lot of intramuscular fat, which gives beef a unique taste and marbling. Researchers at Osaka University used 3D printing to reproduce the texture as accurately as possible.

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, a total of 72 fibers composed of 42 muscles, 28 adipose tissues and 2 capillaries were constructed using tendon-gel integrated bioprinting technology, and assembled by hand to produce a diameter of 5 mm and a length. It is a 10 mm steak-like meat, which is 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.

a The structure of the steak. (i, ii) H&E- and (iii) Azan-stained images. Representative images of three independent experiments are shown. All scale bars are schematic diagrams of the layered structure of 100μm (iv) muscle.

b Schematic diagram of the construction process of cultured steak. The first step is to purify cattle tissues to obtain bovine satellite cells (bSCs) and bovine adipose-derived stem cells (bADSCs). The second step is to support the assisted printing (SBP) of bSCs and bADSCs to create fibrous muscle, fat and blood vessel tissues. The third is to assemble cell fibers to mimic the structure of commercial steaks.

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 according to their tastes and dietary preferences.

a Schematic diagram of the assembly of commercial meat-(right) stained images of α-actin (blue) and laminin (brown) based on meat cells (left). Assume that the diameters of fibrous muscle, fat, and vascular tissue are approximately 500, 760, and 600 μm, respectively. b, c Optical image of a cultured steak assembled with muscle (42), fat (28) and blood vessel (2) tissues (b) top and (c) cross-sectional view of the dotted area. Muscle and blood vessel tissue are stained with carmine (red), but adipose tissue is not. Scale bar, 2 mm.

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 round of financing 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 Shanghai Zhangjiang in the middle of the year. At present, it has developed a number of prototypes of cell meat products, including stents and3D bioprintingStructured chunks of meat produced.

Cell agriculture has several important functions. According to the United Nations Food and Agriculture Organization and other data, 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
As a result, the carbon emissions of pork and beef produced through cellular agriculture are reduced 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)

Japan 3D prints the most expensive beef in the world-Wagyu

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