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

Ebrill 6, 2022, mae gwneuthurwr offer manwl Japaneaidd Shimadzu (Shimadzu) ar hyn o bryd yn datblygu system argraffu 3D cig awtomataidd.

Dywedir bod Shimadzu yn gweithio gyda Phrifysgol Osaka Sigmaxyz i ddatblygu peiriant a all-gynhyrchu cig artiffisial ar linellau cynhyrchu. Trwy'r prosiect hwn, nod y cwmni yw dod o hyd i ffordd o gynhyrchu amnewidion cig erbyn 2025, gan arwain at fwydydd protein bwytadwy sydd nid yn unig yn blasu fel cig go iawn, ond yn blasu'n well.

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

Shimadzu's meat 3D printing ambitions

Wedi'i sefydlu yn Tokyo ym 1875, mae gan y cwmni hunaniaethau busnes lluosog ac mae'n cwmpasu llinellau busnes lluosog, megis gweithgynhyrchwyr dadansoddol, profi a diwydiannol, gweithgynhyrchwyr offer mesur, gweithgynhyrchwyr offer awyrennau, ac ati Mae'n fusnes sydd â hanes hir, ond yn ddiweddar blynyddoedd mae'r cwmni wedi troi ei sylw at dechnoleg argraffu 3D. Dywedir bod y cwmni bellach yn dilyn y syniad o dyfu cig artiffisial o gelloedd anifeiliaid yn lle lladd a bwyta da byw.

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.

Trwy integreiddio'r broses hon i ddyfais awtomataidd, gellir tyfu celloedd yn strwythurau fel stêcs. Mae'r cwmni hefyd yn edrych ar gymhwyso'r dechnoleg i feddyginiaeth adfywiol a darganfod cyffuriau, ond am y tro, ei nod yw darparu samplau cig yn yr Osaka-Kansai Expo 2025 ar hyn o bryd.

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

Arbrawf cig eidion Wagyu ym Mhrifysgol 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.

Unwaith y bydd y dechnoleg yn cael ei dangos ymhellach, byddant yn cynnal arbrofion pellach. Gosododd y tîm haenau o 72 o ffibrau celloedd buchol ar gyfer cyhyrau, braster, capilarïau a mwy, tra'n diffinio ansawdd y cig a gynhyrchir, a gellid yn ddamcaniaethol ei ddefnyddio i addasu'r cynnwys braster hefyd.

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.

Cynnydd parhaus cig wedi'i argraffu 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.