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

6. aprila 2022 japonski proizvajalec preciznih instrumentov Shimadzu (Shimadzu) trenutno razvija avtomatiziran sistem za 3D tiskanje mesa.

Shimadzu naj bi sodeloval z univerzo Osaka Sigmaxyz pri razvoju stroja za množično{0}}proizvodnjo umetnega mesa na proizvodnih linijah. S tem projektom želi podjetje najti način za proizvodnjo mesnih nadomestkov do leta 2025, kar bo imelo za posledico užitna beljakovinska živila, ki nimajo samo okusa kot pravo meso, ampak imajo tudi boljši okus.

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

Shimadzu's meat 3D printing ambitions

Podjetje, ustanovljeno leta 1875 v Tokiu, ima več poslovnih identitet in pokriva več področij, kot so analitični, testni in industrijski proizvajalci, proizvajalci merilnih instrumentov, proizvajalci letalske opreme itd. Gre za podjetje z dolgo zgodovino, vendar v zadnjem času leta se je podjetje osredotočilo na tehnologijo 3D tiskanja. Podjetje naj bi zdaj zasledovalo idejo o gojenju umetnega mesa iz živalskih celic kot alternativo ubijanju in uživanju živine.

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.

Z integracijo tega postopka v avtomatizirano napravo lahko celice gojimo v strukture, kot so zrezki. Podjetje si prizadeva tudi uporabiti tehnologijo za regenerativno medicino in odkrivanje zdravil, vendar si za zdaj prizadeva zagotoviti vzorce mesa na sejmu Osaka-Kansai Expo 2025 na tej stopnji.

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

Poskus z govedino Wagyu na univerzi v 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.

Ko bo tehnologija dodatno dokazana, bodo uvedli nadaljnje poskuse. Ekipa je naložila 72 vlaken govejih celic za mišice, maščobo, kapilare in drugo, hkrati pa je opredelila teksturo proizvedenega mesa, teoretično pa bi se lahko uporabila tudi za prilagoditev vsebnosti maščobe.

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 napredek 3D tiskanega 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.