Shimadzu Develops "TIP" 3D Printing Technology, Plans To Build Meat Production Line

6. aprila 2022, japanski proizvođač preciznih instrumenata Shimadzu (Shimadzu) trenutno razvija automatizirani sistem za 3D štampanje mesa.

Navodi se da Shimadzu radi sa Univerzitetom Osaka Sigmaxyz na razvoju mašine sposobne za masovnu{0}}proizvodnju vještačkog mesa na proizvodnim linijama. Kroz ovaj projekat, kompanija ima za cilj pronaći način proizvodnje zamjene za meso do 2025. godine, što će rezultirati jestivom proteinskom hranom koja ne samo da ima okus kao pravo meso, već i bolji okus.

Meat samples were made using Osaka University's 3D printing technology. Image from Thailand news site

Shimadzu's meat 3D printing ambitions

Osnovana u Tokiju 1875. godine, kompanija ima višestruke poslovne identitete i pokriva više linija poslovanja, kao što su analitički, ispitni i industrijski proizvođači, proizvođači mjernih instrumenata, proizvođači avionske opreme, itd. To je posao sa dugom istorijom, ali u novije vrijeme godine kompanija je svoju pažnju usmerila na tehnologiju 3D štampanja. Kompanija sada navodno slijedi ideju uzgoja vještačkog mesa iz životinjskih ćelija kao alternative ubijanju i jedenju stoke.

While Shimadzu hasn't disclosed details of the meat-making process, it's safe to say that their technology comes primarily from Osaka University. Using the technology, it is said that cells can be printed in layers into tissues such as muscle, fat and blood vessels, which are then brought together to form fibers that resemble real meat.

What's more, the researchers reportedly successfully 3D printed Wagyu beef with marbling in a unique way, meaning the 3D printed meat needed to contain white specks of intramuscular fat to give it extra tenderness and flavor.

Integracijom ovog procesa u automatizirani uređaj, ćelije se mogu uzgajati u strukture kao što su odresci. Kompanija također razmatra primjenu tehnologije na regenerativnu medicinu i otkrivanje lijekova, ali za sada ima za cilj da u ovoj fazi pruži uzorke mesa na Osaka-Kansai Expo 2025.

The beef manufacturing process and samples produced by the "TIP" 3D printing method developed by Osaka University. Pictures from Toppan

Eksperiment sa govedinom Wagyu na Univerzitetu u Osaki

To achieve this, Osaka's team has come up with a method they call "tendon-gel integrated bioprinting" (TIP), in which tendon-like gels are created layer by layer Build into a steak-shaped structure. Interestingly, the scientists' technique also allows for the integration of different tissue types into the same food, which better replicates the real meat equivalent.

Kada se tehnologija dodatno demonstrira, oni će primijeniti daljnje eksperimente. Tim je složio 72 vlakna goveđih ćelija za mišiće, masnoću, kapilare i drugo, dok je definisao teksturu proizvedenog mesa, a teoretski bi se moglo koristiti i za prilagođavanje sadržaja masti.

Scientists in Osaka say their technique has the potential to help undo some of the environmental damage caused by animal husbandry. However, given Shimadzu's development, it remains to be seen whether TIP 3D printing can now be industrialized and brought to market (albeit unproven). But research on artificial meat has come a long way in just the past 12 months, and it's continuing to iteratively improve.

Stalni napredak 3D štampanog mesa

While it's unlikely that 3D-printed meat will hit the market so soon, the technology behind it is constantly improving. Late last year, MeaTech announced that it had broken new ground, successfully 3D printing a whole 3.67-ounce steak at its lab in Nesziona, Israel.

Similarly, researchers at Zhejiang University in China are working in different directions, developing a method for 3D printing meat from plant gels. The team's soy protein, pea protein and wheat gluten foods are said to provide nutrient levels similar to actual meat.