Recently, an Israeli start-up has put 3D printed meat into the commercial field.
According to the person in charge of the company, whether it is the shape or the ratio of fat to thin, 3D printed meat can be programmed to adjust the corresponding parameters in advance to achieve personalized settings.
Its manufacturing method first extracts stem cells from the target animal, and the bioink required for printing is differentiated from stem cells.
Freshly printed meat is infiltrated in a nutrient medium for several weeks, allowing stem cells to proliferate in a controlled environment.
Due to the high cost of 3D-printed meat and its taste is quite different from ordinary beef, for many start-ups in this field, mass production still faces certain challenges.
(made by Sui Zhiyuan)
Responsible editor: [Fang Jialiang]