{"id":351367,"date":"2021-10-11T21:25:56","date_gmt":"2021-10-11T18:25:56","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/japanese-scientists-work-up-an-appetite-for-lab-grown-wagyu-beef\/"},"modified":"2021-10-11T21:25:56","modified_gmt":"2021-10-11T18:25:56","slug":"japanese-scientists-work-up-an-appetite-for-lab-grown-wagyu-beef","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/japanese-scientists-work-up-an-appetite-for-lab-grown-wagyu-beef\/","title":{"rendered":"#Japanese scientists work up an appetite for lab-grown Wagyu beef"},"content":{"rendered":"<p>&#8220;<strong>#Japanese scientists work up an <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/download-scripts-themes-apps\/\" data-internallinksmanager029f6b8e52c=\"9\" title=\"Download Scripts &amp; Themes &amp; Apps\" target=\"_blank\" rel=\"noopener\">app<\/a>etite for lab-grown Wagyu beef<\/strong>&#8221;<\/p>\n<div>\n<aside class=\"single__inline-module alignleft\">\n        <\/aside>\n<p>TOKYO, Oct 8 \u2013 Japan\u2019s famed Wagyu beef, a delicacy that can cost more than $200 a pound at some top restaurants, could become much more affordable in the form of a lab-grown replica.<\/p>\n<p>Japanese scientists say they have succeeded in recreating Wagyu, renowned for its fat marbling, in a laboratory to produce something that could eventually look and taste like the real steak.<\/p>\n<p>Wagyu beef comes from a breed of black cattle, most famously cultivated in the Kobe area of Western Japan.<\/p>\n<p>Osaka University researchers led by Michiya Matsusaki used 3D bioprinters and bovine stem cells to replicate Wagyu\u2019s distinctive marbling in a solid steak-like piece, rather than a minced form that has typified other attempts at cultured meat.<\/p>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"682\" src=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2021\/10\/wagyu-2.jpg?quality=90&amp;strip=all&amp;w=1024\" alt=\"Osaka University Professor Michiya Matsusaki and fellow researchers look at a 3D printer at a lab at the university in Suita, Osaka Prefecture, Japan October 5, 2021.\" class=\"wp-image-19768165\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2021\/10\/wagyu-2.jpg?quality=90&amp;strip=all&amp;w=1535 1536w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2021\/10\/wagyu-2.jpg?quality=90&amp;strip=all 1024w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2021\/10\/wagyu-2.jpg?quality=90&amp;strip=all&amp;w=512 512w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><figcaption>Osaka University Professor Michiya Matsusaki and fellow researchers look at a 3D printer at a lab at the university in Suita, Osaka Prefecture, Japan October 5, 2021.<\/figcaption><figcaption><span class=\"credit\">Reuters\/Akira Tomoshige<\/span><\/figcaption><\/figure>\n<p>It currently takes about three to four weeks to generate a cubic centimeter of cultured meat, so it\u2019s not ready for the grocer\u2019s aisle just yet. But as the techniques and efficiency improve, the method could produce something that mimics the real thing, Matsusaki said.<\/p>\n<p>\u201cIf we are able to quickly produce a lot of meat from a few cells, there\u2019s a chance we can better respond to food and protein shortage issues in the future,\u201d Matsusaki told Reuters.<\/p>\n<p>Environmental and ethical concerns around the meat industry have driven interest in vegetable alternatives and the potential for lab-grown products. That has spurred strong growth in developers of real meat alternatives, including plant-based burger maker Impossible Foods Inc which is preparing for a public listing that could exceed $10 billion, sources say.<\/p>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"682\" src=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2021\/10\/wagyu-4.jpg?quality=90&amp;strip=all&amp;w=1024\" alt=\"Matsusaki holds a Petri dish with cultured Wagyu beef at a lab at the university in Suita, Osaka Prefecture, Japan.\" class=\"wp-image-19768213\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2021\/10\/wagyu-4.jpg?quality=90&amp;strip=all&amp;w=1535 1536w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2021\/10\/wagyu-4.jpg?quality=90&amp;strip=all 1024w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2021\/10\/wagyu-4.jpg?quality=90&amp;strip=all&amp;w=512 512w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><figcaption>Matsusaki holds a Petri dish with cultured Wagyu beef at a lab at the university in Suita, Osaka Prefecture, Japan.<\/figcaption><figcaption><span class=\"credit\">Reuters\/Akira Tomoshige<\/span><\/figcaption><\/figure>\n<p>Matsusaki said the bioprinting and culture techniques developed in his lab could also have applications in human medicine, such as growing replacements for damaged muscles.<\/p>\n<p>It now takes about 10,000 yen ($89.40) to produce a single gram of lab-grown Wagyu, but with more automation, the price could drop such that it would be marketable for the <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/general\/\" data-internallinksmanager029f6b8e52c=\"3\" title=\"General\" target=\"_blank\" rel=\"noopener\">general<\/a> public within five years, Matsusaki said.\n                        <\/p><\/div>\n<blockquote><p><strong><span style=\"color: #ff6600;\">If you liked the article, do not forget to share it with your friends. Follow us on\u00a0<span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/news.google.com\/publications\/CAAqBwgKMLG0nwswvr63Aw\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Google News<\/a><\/span>\u00a0too, click on the star and choose us from your favorites.<\/span><\/strong><\/p><\/blockquote>\n<blockquote>\n<p style=\"text-align: center;\">For forums sites go to <span style=\"color: #ff9900;\"><a style=\"color: #ff9900;\" href=\"https:\/\/forum.buradabiliyorum.com\/\" target=\"_blank\" rel=\"noopener\">Forum.BuradaBiliyorum.Com<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n<blockquote>\n<p style=\"text-align: center;\"><strong>If you want to read more <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/news\/\" data-internallinksmanager029f6b8e52c=\"2\" title=\"News\" target=\"_blank\" rel=\"noopener\">News<\/a> articles, you can visit our <span style=\"color: #ff9900;\"><a style=\"color: #ff9900;\" href=\"https:\/\/en.buradabiliyorum.com\/news\/\" target=\"_blank\" rel=\"noopener\">News category.<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n<p><span style=\"color: black;\"><a style=\"color: #ff9900;\" href=\"https:\/\/nypost.com\/2021\/10\/11\/japanese-scientists-work-up-an-appetite-for-lab-grown-wagyu-beef\/\" target=\"_blank\" rel=\"noopener\">Source<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;#Japanese scientists work up an appetite for lab-grown Wagyu beef&#8221; TOKYO, Oct 8 \u2013 Japan\u2019s famed Wagyu beef, a delicacy that can cost more than $200 a pound at some top restaurants, could become much more affordable in the form of a lab-grown replica. Japanese scientists say they have succeeded in recreating Wagyu, renowned for&#8230;<\/p>\n","protected":false},"author":1,"featured_media":351368,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2021\/10\/wagyu-2.jpg?quality=90&strip=all&w=1024","fifu_image_alt":"","footnotes":""},"categories":[70897],"tags":[117332,77507,72639,20618,4965],"class_list":["post-351367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-10-11-21","tag-3d-printing","tag-beef","tag-japan","tag-technology"],"_links":{"self":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/351367","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/comments?post=351367"}],"version-history":[{"count":0,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/351367\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media\/351368"}],"wp:attachment":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media?parent=351367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/categories?post=351367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/tags?post=351367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}