With the texture, shape and smell of the original Kobe beef, a team of Japanese scientists managed to grow a product with real stem cells.
At first glance, there is no difference between original Kobe beef and the one printed in a Japanese lab. A team of scientists from the University of Osaka achieved a 3D bioprinting that faithfully replicates the texture, shape and smell of the most expensive meat in the world. Because they mimicked the arrangement of muscles, fat, and blood vessels, the researchers say they found a sustainable alternative for those who enjoy these traditional dishes.
The exact recipe (on computer)
Photography: Drew Hays / Unsplash
Michiya Matsusaki, a biochemist at Osaka University, is sure he found a way to replicate the original ‘recipe’ for replicate the natural structure of Kobe beef. From a controlled laboratory environment, it will now be possible to grow these products to “reproduce complex structures of meat, such as the beautiful sashi [o marmoleado] of Wagyu beef, “he explains to Smithsonian Magazine.
According to the expert, his team is capable of doing the adjustments needed to faithfully mimic muscle and fat of these Japanese cuts. The study was published in Nature, and details how it was that the bioprinting model is a greener alternative to livestock for these elite dishes. “Computer generates layers of material to generate a final three-dimensional project“Describe the authors.
Unlike other 3D prints, which use plastics or metals, these laboratory meat products build complex structures, such as blood vessels and muscle tissue. When applying the real stem cells from cows, chickens and pigs, you get an artificial piece that even has the veins of sashi or Wagyu.
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A perfect cut of Kobe beef
Photograph: CDC / Unsplash
On this occasion, the Japanese scientists used two types of stem cells from specific breeds of cows. By manipulating them, it was possible to cultivate them to generate artificial meat. In this way, complex structures were literally imprinted on the final product, generating “a perfect cut of Kobe beefThey write in the studio.
“Using the histological structure of Wagyu meat as a model, we have developed a 3D printing method that can produce complex custom-made structures such as muscle fibers, fat and blood vessels,” study co-author Dong-Hee Kang said in a statement.
Today, no one has ever tasted lab kobe beef: taste, texture and other details remain to be seen. For this, more studies will be required to analyze how these behave. artificial products when cooked or eaten, which is the purpose of the research effort. It is necessary to test whether they have side effects on people’s health. For this reason, they will not be able to be on the supermarket shelves yet.
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