Technology is evolving at an ever increasing pace. The past decade has seen improvements in the way we communicate, travel, and even treat cancer.
On the forefront of all this innovation is the 3D printer. The first patent for 3D printers was filed in 1984 as a tool to speed the tedious process of crafting plastic manufacturing pieces. Today, however, we are experiencing an explosion of new and creative applications for this technology.
The latest application, unveiled at a Monash University conference by Meat and Livestock Australia, is a 3D meat printer. Its creators hope to revolutionize the way we approach the beef and meat industry.
Here’s how it works: liquified offal — or edible organs — and minced meat are placed in specialized cartridges that are loaded into a 3D printer. The meat is then printed according to the programmed design in thin layers, one stacked upon the next.
The goal is not to replace conventional meats, but as Meat And Livestock Australia representative Michael Lee told the Australian: “This is real; this is happening now; we are not saying this technology will replace all sausages and steaks but that on some occasions, 3D printed meat will be available and sometimes preferable.”
Instead, the goal is to reduce the amount of wasted meat and the amount of gristle and toughness in certain off-cuts. There is also a potential benefit for the elderly, who might struggle with the rich, chewy texture of such cuts.
“It’s great for institutions. Many people lose the ability to chew properly as they age or get dentures, and they are forced to go back to purees and soft foods, like what we ate as babies,” said Dr. Angeline Achariya, CEO of the Food Innovation Centre at Monash University, to Good Food.
Finding new ways to maximize the efficiency of livestock is imperative for the future of our planet as meat consumption rises. In the United States alone, Rabobank, a research and advisory firm, projects that more than 200 pounds of meat will be consumed per capita in 2018.
Although there is some skepticism over the commercial viability of such a product, Lee seems optimistic.
“Why not see if this new technology gives us the opportunity to create more value for our farmers?”
