#beef

#beef

Scientists Create the World’s First 3D Printed Wagyu Beef Complete with Marbling Using Stem CellsWagyu meat is famous for its high intramuscular fat content, more commonly referred to as excellent “marbling” or sashi. This gives the meat its rich flavor and its distinctive texture. However, the process of raising cattle and producing these in-demand cuts of beef is deemed unsustainable due to the disproportionate amount of climate emissions they produce. By utilizing stem cells from Japanese Wagyu cows, scientists from Osaka University have been able to 3D print synthetic meat complete with marbling that closely resembles the real thing. The team used two types of stem cells called bovine satellite cells and adipose-derived stem cells, which under the right conditions, can be manipulated to match the types of cells needed to produce the meat. Individual fibers including muscle, fat, or blood vessels were fabricated from these cells using bioprinting. The fibers were then arranged in 3D, following the histological structure, to reproduce the structure of the real Wagyu meat, which was finally sliced perpendicularly, in a similar way to the traditional Japanese candy Kintaro-ame.“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,” senior author Michiya Matsusaki says. This would make it possible for consumers to customize the contents of their meat in line with health considerations as well as their desired fat content and taste.Image: Science Blog #meat #alternative #sustainability #wagyu #beef #japanese #bioprinting #stemcells

World's First Industrial Cultured Meat Plant will Produce 5,000 Burgers a DayBehold the world's first industrial cultured meat facility!Future Meat Technologies announced the opening of its industrial cultured meat facility in Rehovot, Israel. The plant, which is already able to produce lamb, chicken, and pork products without using any genetic modification or animal serum, is gearing up to produce 1,100 lbs (500 kg) of beef - enough for 5,000 burgers - every day."After demonstrating that cultured meat can reach cost parity faster than the market anticipated, this production facility is the real game-changer," says Prof. Yaakov Nahmias, founder and chief scientific officer of Future Meat Technologies. "This facility demonstrates our proprietary media rejuvenation technology in scale, allowing us to reach production densities 10-times higher than the industrial standard. Our goal is to make cultured meat affordable for everyone, while ensuring we produce delicious food that is both healthy and sustainable, helping to secure the future of coming generations."#beef #burger #culturedmeat #labgrownmeat #meat