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

6 avril 2022, manifakti enstriman presizyon Japonè Shimadzu (Shimadzu) ap devlope kounye a yon sistèm enprime 3D vyann otomatik.

Yo di ke Shimadzu ap travay ak Osaka University Sigmaxyz pou devlope yon machin ki kapab pwodwi an mas-vyann atifisyèl sou liy pwodiksyon an. Atravè pwojè sa a, konpayi an vize jwenn yon fason yo pwodwi ranplasan vyann pa 2025, sa ki lakòz manje pwoteyin manjab ki pa sèlman gou tankou vyann reyèl, men gou pi bon.

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

Shimadzu's meat 3D printing ambitions

Te fonde nan Tokyo an 1875, konpayi an gen idantite biznis miltip ak kouvri liy miltip nan biznis, tankou analyse, tès ak manifaktirè endistriyèl, manifaktirè enstriman mezi, manifaktirè ekipman avyon, elatriye Li se yon biznis ki gen yon istwa long, men nan dènye. ane konpayi an te vire atansyon li nan teknoloji enprime 3D. Konpayi an kounye a rapòte pouswiv lide pou grandi vyann atifisyèl soti nan selil bèt kòm yon altènativ a touye ak manje bèt.

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.

Lè yo entegre pwosesis sa a nan yon aparèy otomatik, selil yo ka grandi nan estrikti tankou tranch. Konpayi an ap gade tou pou aplike teknoloji a nan medikaman rejeneratif ak dekouvèt dwòg, men pou kounye a, li gen pou objaktif pou bay echantiyon vyann nan Osaka-Kansai Expo 2025 nan etap sa a.

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

Eksperyans vyann bèf Wagyu nan Inivèsite Osaka

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.

Yon fwa ke teknoloji a plis demontre, yo pral deplwaye plis eksperyans. Ekip la kouch 72 fib selil bovine pou misk, grès, kapilè ak plis ankò, pandan y ap defini teksti vyann ki pwodui a, epi yo ka teyorikman itilize pou ajiste kontni grès tou.

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.

Avansman kontinyèl nan vyann enprime 3D

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.