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Is 3D-printed meat healthy and safe?


You may not be able to differentiate between normal meat and meat made by a 3D printing machine, as this is the latest global technology for printing meat with 3D printing machines without the need for cows and sheep, and international companies have been able to produce a beef steak using a 3D printer inside the laboratory, in this report We learn about printing meat with 3D printing machines without the need for cows and sheep, and whether it is healthy and safe or not, according to the “abc” and “spectrum” websites.


How to make meat with 3D printers?

 

Using stem cells from cows or DNA from chicken eggs, lab technicians are developing meat that looks and tastes exactly like regular meat, scientists have confirmed. It is possible to make a lot of meat from only small samples.


The stem cell can become any type of cell, such that these cells become either muscle or fat cells, and the bio-ink in 3D meat printing machines consists of muscle and fat cells.


Using a 3D printer, the thin layers are stacked together to form the final piece of meat. After tissue printing is finished, it is placed in a medium to grow and mature.


Is 3D-printed meat healthy and safe to eat?

 

3D printed food is nothing more than edible ingredients that have been processed in some way, and it is perfectly safe to consume 3D printed food as long as it is prepared in a suitable machine in a clean environment but the cost of these machines is very high.


The importance of alternatives to meat in the coming years

 

According to the Food and Agriculture Organization of the United Nations, global meat production is expected to increase by 15% by 2027.


Restaurants in Singapore have successfully produced lab-grown chicken meat, with Singapore being the first country to approve the sale of cultured meat.


By 2050, meat consumption is expected to rise by more than 70%, and these meat substitutes will play an important role in ensuring food security.


Processed meat is likely to be on supermarket shelves by 2030, said Johannes Le Cotter, professor of food and health at Australia's University of New South Wales, adding that cultured meat holds promise that we can better control climate change.

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