综合新华社及央视财经报道，近日，以色列一家初创企业正在将3D打印肉投入商业领域。据该公司负责人介绍，无论是肉的形状还是肥瘦比例，3D打印肉都可以预先在程序上调整相应参数，实现个性化设定。

（视频戳这里）

据新华社报道，目前在以色列已有数十家类似的食品科技公司正在研究不屠宰动物就能生产肉类的方法。为了实现这一目标，一些公司采用了最前沿的3D生物打印技术。

Dozens of food tech companies in Israel are striving to pioneer innovative methods to produce meat without slaughtering animals. To achieve this goal, scientists adopt cutting-edge 3D bioprinting technology.

据新华社记者报道，在以色列一家专注于3D打印“培养肉”的初创企业中，打印好一块约手掌大小的3D打印牛肉（3D-printed beef）大约需要10分钟。它看上去肥瘦相间、色泽鲜美，拥有与普通牛肉相似的纹路。

据该初创企业的首席执行官阿里克·考夫曼（Arik Kaufman）介绍，根据不同要求，3D打印可以调节肉的肥瘦比例。无论是形状还是薄厚，都可以预先在程序上调整相应参数，实现个性化设定。

According to Arik Kaufman, chief executive officer of Israeli company Steakholder Foods Ltd, the shape and thickness of the 3D-printed meat can be programmed to meet personal preferences.

“培养肉（cultured meat）”又称“细胞培养肉”，以动物干细胞为基础人工培育而成。首先要挑选肉质鲜美、适合量产的目标动物，提取干细胞(stem cells)。再将干细胞放入高营养培养液中，进行增殖。

The process works by first selecting the animals to extract the stem cells from. The cells are selected from animals that will provide the best meat and yield. The next step is proliferation, in which the cells are placed into a nutrient rich reactor to multiply.

增殖到一定数量后，干细胞会分化成肌肉细胞(muscle cells)和脂肪细胞(fat cells)，也就是3D打印所需要的红色和白色“生物墨水（bioink）”。

图源：Business Insider视频

“培养肉”被3D打印出来后，可以做成汉堡、牛排，甚至肉饼。

图源：新华网视频

When the cells reach optimal numbers, the stem cells differentiate into muscle cells and fat cells. In the final steps, the muscle cells and fat cells are turned to meat, ready to be processed into the final product, be it a burger, a steak, or even a meatloaf.

不过，据考夫曼介绍，由于目前3D打印“培养肉”成本较高，而且在口感上和普通牛肉相比有较大不同，对不少该领域的初创企业而言，大规模量产仍面临一定挑战。

Due to the high cost of 3D-printed meat and its taste is quite different from ordinary beef, for many start-ups in this field, mass production still faces certain challenges.

为了节省成本、提高口感，目前他的团队主推的人造牛肉产品，是将植物蛋白作为基底的“素肉”与3D打印的“培养肉”合体的“混合肉”。“未来，随着技术不断优化以及更多市场竞争的引入，培养肉的生产成本可以进一步降低，对研发者和生产商而言更具成本效益，对消费者而言更加经济实惠。” 考夫曼说。

那么，为什么要研发3D打印肉呢？

根据联合国粮食及农业组织(FAO)的数据，全球畜牧业的总排放量占所有人为温室气体排放的14.5%。牛是排放最多的动物，约占畜牧业排放量的65%。

图源：Business Insider视频

According to the United Nations Food and Agriculture Organization(FAO), total emissions from global livestock represent 14.5 percent of all anthropogenic GHG(greenhouse gas) emissions. Cattle are the animal species responsible for the most emissions, representing about 65 percent of the livestock sector’s emissions.

研究人员表示，比起传统的肉类生产，培养肉能够减少对环境的恶劣影响。

Researchers suggest that lab-made beef is bound to reduce the environmental toll from conventional meat production methods.

2019年，剑桥大学一项报告显示，相较于传统生产方式，由组织工程技术制作的“培养肉”可以降低96%的温室气体排放，减少45%的能源、99%的土地资源和96%的水资源消耗。

A 2019 report from the University of Oxford suggests "cultured meat" grown using tissue engineering techniques produces up to 96% less greenhouse gas emissions, 45% less energy, 99% lower land use, and 96% lower water use than the conventional process.

如果以后3D打印肉投入量产，你愿意尝尝吗？

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