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University of Osaka unveils first 3D printed Wagyu beef

31 August 2021

Researchers from Japan’s Osaka University have used stem cells isolated from Wagyu cattle to 3D print a “steak”.

The 3D printed meat alternative contains muscle, fat and blood vessels that have arranged themselves into a product that resembles a conventional steak. According to analysis in Scienceblog, the research may be a crucial stepping-stone towards “cultured meat” – a sustainable option that uses cell samples from cattle to produce meat in lab conditions. Currently, most examples of cultured beef closely resemble mince. It has been difficult to arrange the muscle and fat cells into a structure that resembles a steak.

Osaka University’s 3D printed offering is a step closer to conventional steak. “Using the histological structure of Wagyu beef as a blueprint, we have developed a 3D-printing method that can produce tailor-made complex structures, like muscle fibers, fat, and blood vessels,” lead author Dong-Hee Kang explains.

The article,Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting” was published in Nature Communications.

Read more about this story here.

 



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