Scientists from Osaka University in Japan used stem cells from wagyu cows, then created a structure with the marble properties of wagyu beef, according to reports.
Meat print idea:
The idea is to isolate beef cells. Japanese scientists orchestrated how muscle, blood vessels and fat stack, and then shaped these tissues into a steak shape using a technique called 3D bioprinting, where cell structures can be layered to resemble real tissue in living organisms.
Scientists at Japan’s Osaka University believe the move will help in the future to provide large-scale and sustainably produced cuts of cultured meat, which are very similar to indigenous meat. With the technology, it will be possible not only to reproduce complex meat textures, such as beautiful marble (sashi) from wagyu meat, but also to make slight modifications to the fat and muscle components.”
Last March, US billionaire Bill Gates called on rich countries to switch to 100% synthetic beef. The idea is to reduce emissions of methane, a gas produced by grazing animals such as cows or sheep while digesting grass. “You can get used to different tastes,” Gates said. “They’ll make it taste better over time.”
Gates laid out his ideas about reducing global warming and how methane emissions can be reduced in his new book, “How to Avoid Climate Catastrophe.”
On the other hand, it is known that Wagyu beef is very expensive, as high-quality wagyu prices reach $200 per pound, while adult cows sell for more than $30,000. In 2019, Japanese wagyu exports recorded record profits of $268.8 million, an increase of 20 percent. percent for 2018.
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