Where’s the printed beef?

 

By MEAT+POULTRY

10.12.2021

 

Food scientists in Japan have discovered how to utilize 3D bioprinting to produce Wagyu cultured beef. Using isolated stem cells from Wagyu cattle, researchers from Osaka University said the technology also facilitates the creation of customized beef, tailored to fat and taste specifications. The marbling (known as “sashi” in Japan) was achieved by manipulating bovine satellite cells and adipose stem cells.

 

“By improving this technology, it will be possible to not only reproduce complex meat structures, such as the beautiful sashi of Wagyu beef, but to also make subtle adjustments to the fat and muscle components,” said Michiya Matsusaki, senior author of the research.

 

To create the Wagyu meat, scientists used individual fibers containing muscle, fat, or blood vessels and were able to fabricate the meat from those cells using bioprinting. The fibers were arranged in 3D to duplicate the structure of real Wagyu meat...

 

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