{"id":336914,"date":"2021-09-01T04:28:57","date_gmt":"2021-09-01T08:28:57","guid":{"rendered":"https:\/\/www.rael.org\/des-chercheurs-japonais-impriment-du-boeuf-de-kobe-en-3d-cultive-en-laboratoire\/"},"modified":"2021-09-01T04:28:57","modified_gmt":"2021-09-01T08:28:57","slug":"des-chercheurs-japonais-impriment-du-boeuf-de-kobe-en-3d-cultive-en-laboratoire","status":"publish","type":"post","link":"https:\/\/noproxy.rael.org\/fr\/des-chercheurs-japonais-impriment-du-boeuf-de-kobe-en-3d-cultive-en-laboratoire\/","title":{"rendered":"Des chercheurs japonais impriment du b\u0153uf de Kobe en 3D, cultiv\u00e9 en laboratoire"},"content":{"rendered":"
COMMENTAIRE DE RA\u00cbL :<\/strong><\/span><\/h5>\n
Tr\u00e8s impatient d\u2019y go\u00fbter !<\/span><\/strong><\/h5>\n

<\/strong><\/span><\/p>\n

\n

Des chercheurs japonais ont r\u00e9cemment utilis\u00e9 avec succ\u00e8s des cellules souches isol\u00e9es de b\u00e9tail de la race Wagyu pour imprimer en 3D un substitut de viande soit un petit \u00ab steak \u00bb contenant des muscles, de la graisse et des vaisseaux sanguins dispos\u00e9s de fa\u00e7on similaire aux steaks traditionnels de Kobe. Their work therefore shows that it is possible to obtain all kinds of high quality meat by 3D printing and cell culture, and in a sustainable way.<\/p>\n

Ce steak est c\u00e9l\u00e8bre dans le monde entier pour sa forte teneur en graisses intramusculaires appel\u00e9es marbrures qui conf\u00e8rent au b\u0153uf ses riches saveurs et sa texture particuli\u00e8re. Ces marbrures donnent au b\u0153uf sa riche saveur et sa texture particuli\u00e8re. Cependant, la m\u00e9thode actuelle d’\u00e9levage des bovins est souvent consid\u00e9r\u00e9e comme non durable en raison de sa contribution importante aux \u00e9missions de gaz \u00e0 effet de serre.<\/p>\n

Actuellement, les substituts de “viande de culture” disponibles sont constitu\u00e9s principalement de cellules de fibres musculaires mal organis\u00e9es, qui ne parviennent pas \u00e0 reproduire la structure complexe des v\u00e9ritables steaks de b\u0153uf. C’est l\u00e0 qu’intervient l’\u00e9quipe de chercheurs de l’universit\u00e9 d’Osaka, dont les travaux ont \u00e9t\u00e9 publi\u00e9s dans la revue Nature Communications.<\/p>\n

Lire la suite<\/a><\/p>\n

Source<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

COMMENTAIRE DE RA\u00cbL : Tr\u00e8s impatient d\u2019y go\u00fbter !<\/p>\n","protected":false},"author":131,"featured_media":336915,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-336914","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/noproxy.rael.org\/fr\/wp-json\/wp\/v2\/posts\/336914","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/noproxy.rael.org\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/noproxy.rael.org\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/noproxy.rael.org\/fr\/wp-json\/wp\/v2\/users\/131"}],"replies":[{"embeddable":true,"href":"https:\/\/noproxy.rael.org\/fr\/wp-json\/wp\/v2\/comments?post=336914"}],"version-history":[{"count":0,"href":"https:\/\/noproxy.rael.org\/fr\/wp-json\/wp\/v2\/posts\/336914\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/noproxy.rael.org\/fr\/wp-json\/wp\/v2\/media\/336915"}],"wp:attachment":[{"href":"https:\/\/noproxy.rael.org\/fr\/wp-json\/wp\/v2\/media?parent=336914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/noproxy.rael.org\/fr\/wp-json\/wp\/v2\/categories?post=336914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/noproxy.rael.org\/fr\/wp-json\/wp\/v2\/tags?post=336914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}