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

6 April 2022, pengeluar instrumen ketepatan Jepun Shimadzu (Shimadzu) sedang membangunkan sistem pencetakan 3D daging automatik.

Shimadzu dikatakan bekerjasama dengan Universiti Osaka Sigmaxyz untuk membangunkan mesin yang mampu -menghasilkan daging tiruan secara besar-besaran pada barisan pengeluaran. Melalui projek ini, syarikat itu menyasarkan untuk mencari jalan untuk menghasilkan pengganti daging menjelang 2025, menghasilkan makanan protein yang boleh dimakan yang bukan sahaja rasa seperti daging asli, tetapi rasanya lebih enak.

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

Shimadzu's meat 3D printing ambitions

Ditubuhkan di Tokyo pada tahun 1875, syarikat itu mempunyai pelbagai identiti perniagaan dan merangkumi pelbagai bidang perniagaan, seperti pengilang analisis, pengujian dan perindustrian, pengilang alat pengukur, pengilang peralatan pesawat, dll. Ia adalah perniagaan yang mempunyai sejarah yang panjang, tetapi baru-baru ini tahun syarikat itu telah menumpukan perhatiannya kepada teknologi percetakan 3D. Syarikat itu kini dilaporkan meneruskan idea menanam daging tiruan daripada sel haiwan sebagai alternatif kepada membunuh dan memakan ternakan.

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.

Dengan menyepadukan proses ini ke dalam peranti automatik, sel boleh ditanam menjadi struktur seperti stik. Syarikat itu juga sedang meninjau untuk menggunakan teknologi untuk perubatan regeneratif dan penemuan ubat, tetapi buat masa ini, ia bertujuan untuk menyediakan sampel daging di Osaka-Kansai Expo 2025 pada peringkat ini.

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

Eksperimen daging lembu Wagyu di Universiti 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.

Sebaik sahaja teknologi itu ditunjukkan lagi, mereka akan menggunakan percubaan selanjutnya. Pasukan itu melapisi 72 gentian sel lembu untuk otot, lemak, kapilari dan banyak lagi, sambil mentakrifkan tekstur daging yang dihasilkan, dan secara teorinya boleh digunakan untuk melaraskan kandungan lemak juga.

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.

Kemajuan berterusan daging cetakan 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.