Culled from article by Brooke Becher
In The Netherlands, a factory produces non-natural meat through the process of 3D prints.
An estimated 500 tons of steaks is by this method produced in a month.
Redefine Meat company will supply German restaurants with printed fillets in the very near future.
Approximately, 110 German restaurants are already buying “meat” from Redefine Meat.
“To begin the 3D-printed meat process, scientists biopsy a batch sample of animal stem cells depending on the desired type of meat — beef, pork, poultry or even fish. These cells then undergo an in vitro proliferation process, bathing in a nourishing, nutrient-dense serum within a climate-controlled bioreactor.
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Over the course of several weeks, these cells multiply, interact and differentiate into the fat and muscle cells that make up bio-ink.
Then, a robotic arm uses a nozzle to dispense this paste-like, cultured meat filament in fine layers atop one another.
The robotic arm follows the instructions of an uploaded digital file using computer-aided design, or CAD, software in order to replicate the correct shape and structure of the intended meat.
3D-printed meat material must be viscous yet firm enough to reproduce a structural model complete with accurate tissue vascularization, depending on the type and cut of meat.”
Going by this breakthrough, the era of slaughtering cows or poultry, and as a matter of fact, any type of meat is moving towards being obsolete.
There are however concerns in some conservative circles about the safety of consuming artificially produced meat.
The future of this scientifically produced replacement for meat, offers increased production of food materials, just as famine continues to ravage many parts of the world, albeit in an atmosphere of uncertainty about it’s suitability for human consumption.
