Japanese researchers create cultured Wagyu beef with 3D printer

Published Aug 31, 2021

Tridge summary

Researchers have developed a new bioprinting technology to create complex structures of Wagyu meat, improving on existing methods that use disorganized muscle fiber cells. By using individual fibers containing muscle, fat, or blood vessels, they have been able to fabricate the meat using 3D printing, arranging the fibers to mimic the structure of real Wagyu meat. This breakthrough could allow for subtle adjustments to the fat and muscle components, potentially reproducing the intricate textures and qualities of traditional beef.

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Original content

“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,” said Michiya Matsusaki, senior author of the research. To create the Wagyu meat, scientists used individual fibers containing muscle, fat, or blood vessels and were able to fabricate the meat from those cells using bioprinting. The fibers were arranged in 3D to duplicate the structure of real Wagyu meat. Current methods used to create cultured meat utilize what the researchers said are unorganized muscle fiber cells that fall short of reproducing the complex structure of ...

Source: Meat+Poultry