Scientists from Osaka University used stem cells isolated from Wagyu cows to 3D-print a meat alternative containing muscle, fat, and blood vessels arranged to closely resemble conventional steaks. This work may help usher in a more sustainable future with widely available cultured meat. Wagyu can be literally translated into “Japanese cow,” and is famous around the globe for its high content of intramuscular fat, known as marbling or sashi. This marbling provides the beef its rich flavors and distinctive texture. However, the way cattle are raised today is often considered to be unsustainable in light of its outsized contribution to climate emissions. Currently, the available “cultured meat” alternatives only consist primarily of poorly organized muscle fiber cells that fail to reproduce the complex structure of real beef steaks.
Click here for original story, First 3D-bioprinted structured Wagyu beef-like meat
Source: Phys.org