1 / 12

3D printing of cultured meat

A revolutionary method of positioning cellular and acellular elements called u201cbioprintingu201d accurately positions and distributes biomaterials with cells to create complex 3D-functioning living tissues.<br><br>More Info >> https://www.foodresearchlab.com/insights/3d-printing-of-culture-meat/

foodresearch
Download Presentation

3D printing of cultured meat

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. 3D PRINTING OF CULTURE MEAT New Technologies Report - #02 Date: 19th August, 2022 www.foodresearchlab.com |Info@foodresearchlab.com     A Unit of Guires © 2023 |

  2. DEFINITION – CULTURE MEAT “Cultured meat can be grown from animal cells without animal slaughter“ (Post, 2012).  • Cultured beef also eliminates the need for animal slaughter and has a far lower environmental impact in terms of greenhouse gas emissions, land usage, and water consumption. [1]. www.foodresearchlab.com |Info@foodresearchlab.com     A Unit of Guires © 2023 |

  3. CELLS FOR CULTURE • The best suitable beginning material is self-renewing cells that grow the cells needed to make meat, such as fibroblasts, endothelial cells, myofibers, adipocytes, and chondrocytes . • Adult stem cells like satellite stem cells and Adipose-derived stem cells (ADSCs) are numerous cell sources for cultured meat applications . www.foodresearchlab.com |Info@foodresearchlab.com     A Unit of Guires © 2023 |

  4. Stem cells are isolated and cultured Obtained cell are developed in a bioreactor supplying with required nutrients for the growth After 6 to 12 days a fully developed muscle cell is developed Healthy cows are selected PROCESS • Satellite cells isolated from the biopsy are purified using specific cell surface markers, which upon triggering, transform myoblasts into myocytes and then into myotubes and finally into myofiber[2]. www.foodresearchlab.com |Info@foodresearchlab.com     A Unit of Guires © 2023 |

  5. 3D food printing • Layer-by-layer extruding food components create food-related 3D printing into three-dimensional things.  • The world of culinary art has printed various edible items,from cakes to pizza[3]. www.foodresearchlab.com |Info@foodresearchlab.com     A Unit of Guires © 2023 |

  6. 3D food printinghas many benefits. • Individualized nutrition •  Individualized food preparation, streamlining thesupply chain • Expanding the range of food materials accessibleLow-volume food fabrication of unique goods in thefood industry aids in creating the 3D shape. • It provides customers with aesthetically pleasing and, most importantly, delicious food. www.foodresearchlab.com |Info@foodresearchlab.com     A Unit of Guires © 2023 |

  7. 3D PRINTING OF CULTURED MEAT A revolutionary method of positioning cellularand acellular elements called “bioprinting” accurately positions and distributes biomaterialswith cells to create complex 3D-functioning livingtissues. Three fundamental bioprinting techniques that areoften employed include Inkjet printing, Extrusion printing, and Light-assisted printing. www.foodresearchlab.com |Info@foodresearchlab.com     A Unit of Guires © 2023 |

  8. GOAL AND MERITS • Merits of using cultured meat • Production time  • Cultured meat production takes only several weeks when compared to conventional meat.  • Risk of foodborne disease  • There is a low risk of potential contamination as no handling of livestock is required.  • Land use and resource consumption  • Since only a bioreactor is required to produce cultured meat, cultured meat reduces land use. •   Controlling meat composition  • The composition of meat can be altered and manipulated [4]. The goal of 3D printing meat is to solve major problems: Reducing greenhouse gas emissions, Providing consumers with a safe source of protein, Encouraging a sustainable approach to satisfy meat demand www.foodresearchlab.com |Info@foodresearchlab.com     A Unit of Guires © 2023 |

  9. CURRENT CHALLENGES OF 3D PRINTING IN THE CULTURED MEAT INDUSTRY • Scaling up of cultured meat products to meet the needs ofindustrial production. • Stem cell separation from farmed animals is challenging dueto the limited scientific exploration for cell maintenance,differentiation and expansion toward large-scale capacities. • Existing culture media and its components, such as growthand differentiation factors, are too expensive. Strategies arebeing proposed to bring down the cost. • There are regulatory challenges as well. www.foodresearchlab.com |Info@foodresearchlab.com     A Unit of Guires © 2023 |

  10. RECENT NEWS www.foodresearchlab.com |Info@foodresearchlab.com     A Unit of Guires © 2023 |

  11. THANK YOU M1. 20% www.foodresearchlab.com |Info@foodresearchlab.com     A Unit of Guires © 2023 |

More Related