Calm your horses, it’s exactly how it sounds,
Meat without sacrificing cattle may sound too good to be true but it is reality.
lab-grown meat has come a long way in the last couple of years,
from oozy goo to steaks and many more
a more refined case is bioprinting living cells.
Nurturing and growing them into a different type of cells till it grows into the required kind of animal meat.
A Team of researchers from Osaka University have printed the “wagyu” beef with the help of cow stem cells and bioprinting it to get its unique layers, mimicking the wagyu meat.
Instead of sourcing meat from an animal after killing it, the cultured meat is lab-grown by using two types of stem cells
bovine satellite cells and adipose-derived stem cells from its body.
Under good lab conditions, the cells are cultured and moulded into every cell needed to make cultured meat.
Researchers using bioprinting have been able to create individual fibre, muscle aft and arteries.
These are later placed in a 3d frame following the traditional way of recreating the original wagyu meat.
Then cut in a straight pattern.
Though the idea of cultured meat is not a new one, the bioprinting to get the layers like the original wagyu meat is groundbreaking.
Michiya Matsuasaki Senior researcher of the project further said
the potential of this technology is limitless
“By improving this technology, it will be possible to not only reproduce complex meat structures but to also make subtle adjustments to the fat and muscle components.”
This research could in the future reduce the effect cattle has on greenhouse emissions,
as well as limit slaughterhouses,
or even having bio-printed food on pace stations.