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“3D打印肉”來了，還能設(shè)定肥瘦比例！你會(huì)吃嗎？
Unitrans世聯(lián)
文章轉(zhuǎn)載自 世紀(jì)君 21世紀(jì)英文報(bào)
綜合新華社及央視財(cái)經(jīng)報(bào)道，近日，以色列一家初創(chuàng)企業(yè)正在將3D打印肉投入商業(yè)領(lǐng)域。據(jù)該公司負(fù)責(zé)人介紹，無論是肉的形狀還是肥瘦比例，3D打印肉都可以預(yù)先在程序上調(diào)整相應(yīng)參數(shù)，實(shí)現(xiàn)個(gè)性化設(shè)定。據(jù)新華社報(bào)道，目前在以色列已有數(shù)十家類似的食品科技公司正在研究不屠宰動(dòng)物就能生產(chǎn)肉類的方法。為了實(shí)現(xiàn)這一目標(biāo)，一些公司采用了最前沿的3D生物打印技術(shù)。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.據(jù)新華社記者報(bào)道，在以色列一家專注于3D打印“培養(yǎng)肉”的初創(chuàng)企業(yè)中，打印好一塊約手掌大小的3D打印牛肉（3D-printed beef）大約需要10分鐘。它看上去肥瘦相間、色澤鮮美，擁有與普通牛肉相似的紋路。圖片據(jù)該初創(chuàng)企業(yè)的首席執(zhí)行官阿里克·考夫曼（Arik Kaufman）介紹，根據(jù)不同要求，3D打印可以調(diào)節(jié)肉的肥瘦比例。無論是形狀還是薄厚，都可以預(yù)先在程序上調(diào)整相應(yīng)參數(shù)，實(shí)現(xiàn)個(gè)性化設(shè)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.“培養(yǎng)肉（cultured meat）”又稱“細(xì)胞培養(yǎng)肉”，以動(dòng)物干細(xì)胞為基礎(chǔ)人工培育而成。首先要挑選肉質(zhì)鮮美、適合量產(chǎn)的目標(biāo)動(dòng)物，提取干細(xì)胞(stem cells)。再將干細(xì)胞放入高營(yíng)養(yǎng)培養(yǎng)液中，進(jìn)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.增殖到一定數(shù)量后，干細(xì)胞會(huì)分化成肌肉細(xì)胞(muscle cells)和脂肪細(xì)胞(fat cells)，也就是3D打印所需要的紅色和白色“生物墨水（bioink）”。圖片圖源：Business Insider視頻“培養(yǎng)肉”被3D打印出來后，可以做成漢堡、牛排，甚至肉餅。圖片圖源：新華網(wǎng)視頻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.不過，據(jù)考夫曼介紹，由于目前3D打印“培養(yǎng)肉”成本較高，而且在口感上和普通牛肉相比有較大不同，對(duì)不少該領(lǐng)域的初創(chuàng)企業(yè)而言，大規(guī)模量產(chǎn)仍面臨一定挑戰(zhàn)。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.為了節(jié)省成本、提高口感，目前他的團(tuán)隊(duì)主推的人造牛肉產(chǎn)品，是將植物蛋白作為基底的“素肉”與3D打印的“培養(yǎng)肉”合體的“混合肉”。“未來，隨著技術(shù)不斷優(yōu)化以及更多市場(chǎng)競(jìng)爭(zhēng)的引入，培養(yǎng)肉的生產(chǎn)成本可以進(jìn)一步降低，對(duì)研發(fā)者和生產(chǎn)商而言更具成本效益，對(duì)消費(fèi)者而言更加經(jīng)濟(jì)實(shí)惠。”考夫曼說。那么，為什么要研發(fā)3D打印肉呢？根據(jù)聯(lián)合國(guó)糧食及農(nóng)業(yè)組織(FAO)的數(shù)據(jù)，全球畜牧業(yè)的總排放量占所有人為溫室氣體排放的14.5%。牛是排放最多的動(dòng)物，約占畜牧業(yè)排放量的65%。圖片圖源：Business Insider視頻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.研究人員表示，比起傳統(tǒng)的肉類生產(chǎn)，培養(yǎng)肉能夠減少對(duì)環(huán)境的惡劣影響。Researchers suggest that lab-made beef is bound to reduce the environmental toll from conventional meat production methods.2019年，劍橋大學(xué)一項(xiàng)報(bào)告顯示，相較于傳統(tǒng)生產(chǎn)方式，由組織工程技術(shù)制作的“培養(yǎng)肉”可以降低96%的溫室氣體排放，減少45%的能源、99%的土地資源和96%的水資源消耗。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打印肉投入量產(chǎn)，你愿意嘗嘗嗎？綜合來源：新華網(wǎng)，央視財(cái)經(jīng)，Business Insider，中國(guó)日?qǐng)?bào)雙語新聞Unitrans世聯(lián)翻譯公司在您身邊,離您近的翻譯公司,心貼心的專業(yè)服務(wù),專業(yè)的全球語言翻譯與信息解決方案供應(yīng)商,專業(yè)翻譯機(jī)構(gòu)品牌。無論在本地,國(guó)內(nèi)還是海外,我們的專業(yè)、星級(jí)體貼服務(wù)，為您的事業(yè)加速！專業(yè)翻譯公司,北京翻譯公司,上海翻譯公司,英文翻譯,日文翻譯,韓語翻譯,翻譯公司排行榜,翻譯公司收費(fèi)價(jià)格表,翻譯公司收費(fèi)標(biāo)準(zhǔn),翻譯公司北京,翻譯公司上海。
