Japanese scientists use 3D printing technology to create food with marble pattern effects

According to foreign media reports, Japanese scientists have published a new study that details the successful production of beef with marble patterns using 3D printing technology. The meat products produced contain proteins, fats, and even blood vessels. Researchers say that such "cultivated" steaks are more environmentally friendly than traditional similar products.

Wagyu is an expensive and highly sought after beef variety from Japan; Due to the extensive fat marble patterns in muscle tissue, it has a unique texture and is therefore different from cheaper similar products. Although beef is still popular, raising cattle has been correctly criticized as an unsustainable activity, leading to climate issues.

Meat cultivated in the laboratory is considered a future solution to the climate and environmental problems caused by livestock farming. Despite significant advancements in this technology over the past few years, 3D printed steaks still often lack the complex cellular structure of actual animal harvested beef.

Researchers from Osaka University have solved this problem in their new research, reporting that they can use 3D printing methods to produce synthetic beef with real cell structures. Two types of bovine stem cells are used as part of this process, which are cultured and then manufactured using bioprinting technology.

"By improving this technology, not only can complex meat structures be replicated, such as beautiful beef, but subtle adjustments to fat and muscle composition are also required," said senior author Michiya Matsusaki. That is to say, customers can order cultured meat with the required fat content based on taste and health considerations.

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