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

6 Aibreán, 2022, tá monaróir ionstraimí cruinneas na Seapáine Shimadzu (Shimadzu) ag forbairt córas priontála 3D feola uathoibrithe faoi láthair.

Deirtear go bhfuil Shimadzu ag obair le hOllscoil Osaka Sigmaxyz chun meaisín a fhorbairt atá in ann feoil shaorga a tháirgeadh ar línte táirgeachta. Tríd an tionscadal seo, tá sé mar aidhm ag an gcuideachta bealach a aimsiú le hionadaigh feola a tháirgeadh faoi 2025, agus mar thoradh air sin beidh bianna próitéine inite a bhfuil blas ní hamháin cosúil le feoil fíor, ach blas níos fearr.

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

Shimadzu's meat 3D printing ambitions

Bunaithe i Tóiceo i 1875, tá féiniúlachtaí iomadúla gnó ag an gcuideachta agus clúdaíonn sé línte éagsúla gnó, mar shampla déantúsóirí anailíse, tástála agus tionsclaíocha, monaróirí ionstraimí tomhais, monaróirí trealaimh aerárthaigh, etc. Is gnó é a bhfuil stair fhada aige, ach le déanaí blianta tá an chuideachta iompaithe a aird ar theicneolaíocht priontála 3D. Tuairiscítear anois go bhfuil an chuideachta ag leanúint leis an smaoineamh feoil shaorga a fhás ó chealla ainmhithe mar mhalairt ar bheostoc a mharú agus a ithe.

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.

Tríd an bpróiseas seo a chomhtháthú i bhfeiste uathoibrithe, is féidir cealla a fhás i struchtúir cosúil le steaks. Tá an chuideachta ag féachaint freisin ar an teicneolaíocht a chur i bhfeidhm ar leigheas athghiniúnach agus ar fhionnachtain drugaí, ach faoi láthair, tá sé mar aidhm aige samplaí feola a sholáthar ag an Osaka-Kansai Expo 2025 ag an gcéim seo.

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

turgnamh mairteola Wagyu ag Ollscoil 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.

A luaithe a thaispeánfar an teicneolaíocht a thuilleadh, imscarfaidh siad tuilleadh turgnaimh. Chuir an fhoireann ciseal ar 72 snáithín cille bó le haghaidh muscle, saill, ribeadáin agus níos mó, agus iad ag sainmhíniú uigeacht na feola a tháirgtear, agus d'fhéadfaí é a úsáid go teoiriciúil chun an cion saille a choigeartú freisin.

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.

Cur chun cinn leanúnach feola clóite 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.