Scientists use 3D printing to create synthetic beef from $30,000 cow cells
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Scientists have used stem cells and 3D printing technology to create a synthetic steak containing muscle, fat, and blood vessels.
Two types of stem cells from Wagyu cows, bovine satellite cells and adipose-derived stem cells, were used to create the man-made meat.
Wagyu meat has a high price tag, costing up to $200 per pound for the meat and $30,000 for an adult cow.
Scientists have been looking for an alternative to using animals for food due to the industry’s huge impact on climate change.
The global meat industry routinely under-reports its emissions and has been accused of “borrowing tactics from tobacco companies”, according to a major investigation by Desmog reported by The Independent.
The scientists’ aim was to create a structure similar to the meat’s high quantity of intramuscular fat, known as marbling or sashi, which provides its flavour and texture.
Once the fibres were fabricated using bioprinting, they were arranged in a three-dimensional structure like the natural meat. The research, “Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting” was published in Nature Communications.
“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,” senior author Michiya Matsusaki said. It could be possible, in the future, for customers to order a specific meat with adjustable amounts of fat to cater for individual taste and health conditions.
Big-name brands are also attempting to diversify where their meat comes from. In 2020, KFC partnered with Russian biotechnology company 3D Printing Solutions to develop the world’s first lab-grown chicken nuggets.
The chain says that its “biomeat” will remove the additives used in traditional farming and create a “cleaner final product”, as well as cutting down on energy consumption and stopping harm to animals. It could also be resistant to superbugs, helping avoid future pandemics.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments