Osaka \u00dcniversitesi’nden bir grup ara\u015ft\u0131rmac\u0131, 3D bask\u0131 teknolojisiyle d\u00fcnyaca \u00fcnl\u00fc Wagyu bifte\u011fi \u00fcretti. Teknolojinin geli\u015ftirilmesiyle ki\u015fiye \u00f6zel g\u0131da \u00fcr\u00fcn\u00fc imal edilebilir.
\nBilim insanlar\u0131 3D yaz\u0131c\u0131yla Wagyu s\u0131\u011f\u0131r eti \u00fcretti. Osaka \u00dcniversitesi’nden ara\u015ft\u0131rmac\u0131lar, inanmas\u0131 g\u00fc\u00e7 olsa da bu 3D yaz\u0131c\u0131yla \u00fcretilen bifte\u011fin, d\u00fcnyaca \u00fcnl\u00fc Wagyu bifte\u011fine \u00e7ok benzedi\u011fini d\u00fc\u015f\u00fcn\u00fcyorlar. Ara\u015ft\u0131rmac\u0131lar, 3D yaz\u0131c\u0131yla biftekler olu\u015fturmak i\u00e7in Wagnu ineklerinden izole edilen k\u00f6k h\u00fccreleri kulland\u0131lar. Sonra bu k\u00f6k h\u00fccreler ink\u00fcbe* edildi ve daha sonra da kas, ya\u011f ve kan damar\u0131 h\u00fccrelerine d\u00f6n\u00fc\u015ft\u00fcr\u00fcld\u00fc.<\/p>\n
3D bask\u0131 teknolojisinin yard\u0131m\u0131yla daha sonra ger\u00e7ek bifte\u011fe benzeyecek olan bu \u00fc\u00e7 boyutlu y\u0131\u011f\u0131nda, ebru olarak adland\u0131r\u0131lan etteki ya\u011fs\u0131z k\u0131s\u0131mlarda bulunan beyaz benekler bile olu\u015fturuldu. Bilindi\u011fi \u00fczere ebru, ete zengin tatlar\u0131n\u0131 ve kendine \u00f6zg\u00fc dokusunu kazand\u0131rd\u0131\u011f\u0131 i\u00e7in \u00e7o\u011fu et ve g\u0131da uzman\u0131n\u0131n dikkat edece\u011fi ilk \u015feydir. Hatta Wagyu bifte\u011fi de s\u0131rf bu ebru sayesinde d\u00fcnya \u00e7ap\u0131nda \u00fcnl\u00fcd\u00fcr.<\/p>\n
Nature Communications dergisinde yay\u0131nlanan bir makaleye g\u00f6re, olu\u015fturulan bifte\u011fin \u00e7ap\u0131 5mm ve uzunlu\u011fu 10 mm’ydi. Etin olu\u015fturulmas\u0131 hakk\u0131nda konu\u015fan makalenin ba\u015f yazar\u0131 Dong-hee Kang, Wagyu bifte\u011finin histolojik (dokubilim) yap\u0131s\u0131n\u0131n bir plan dahilinde kas lifleri, ya\u011f gibi ki\u015fiye \u00f6zel karma\u015f\u0131k yap\u0131lar \u00fcretebilen bir 3D bask\u0131 y\u00f6ntemi geli\u015ftirilerek yap\u0131ld\u0131\u011f\u0131n\u0131 aktar\u0131yor.<\/p>\n
Gelecekte ki\u015fiye \u00f6zel g\u0131da \u00fcretmek i\u00e7in kullan\u0131labilir
\nOsaka \u00dcniversitesi’ndeki ekip bu giri\u015fimin, s\u00fcrd\u00fcr\u00fclebilir bir gelece\u011fin ba\u015flang\u0131c\u0131 olabilece\u011fi anlam\u0131na geldi\u011fini s\u00f6yl\u00fcyor. Benzer bir \u015fekilde \u00e7al\u0131\u015fman\u0131n yazarlar\u0131ndan Michiya Matsusaki, bu teknolojiyi geli\u015ftirmenin ya\u011f ve kas bile\u015fenlerine ince ayarlamalar yapmaya yard\u0131mc\u0131 olaca\u011f\u0131n\u0131 s\u00f6yledi. Bunun yan\u0131nda Matsusaki, teknolojinin ileride ya\u011f, tat ve sa\u011fl\u0131k parametrelerine ba\u011fl\u0131 olarak ki\u015fiye \u00f6zel \u00fcr\u00fcn ortaya konulmas\u0131n\u0131 sa\u011flayabilece\u011fini s\u00f6yl\u00fcyor.<\/p>\n
* \u0130nk\u00fcbasyon, mikroorganizmalar\u0131n belirli s\u0131cakl\u0131kta tutularak geli\u015fmesini sa\u011flama i\u015flemidir. Tavuk\u00e7uluktaki “kulu\u00e7ka” ile ayn\u0131 amaca y\u00f6neliktir.<\/p>\n","protected":false},"excerpt":{"rendered":"
Osaka \u00dcniversitesi’nden bir grup ara\u015ft\u0131rmac\u0131, 3D bask\u0131 teknolojisiyle d\u00fcnyaca \u00fcnl\u00fc Wagyu bifte\u011fi \u00fcretti. Teknolojinin geli\u015ftirilmesiyle ki\u015fiye \u00f6zel g\u0131da \u00fcr\u00fcn\u00fc imal edilebilir.<\/p>\n","protected":false},"author":2,"featured_media":3383,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,32],"tags":[31],"class_list":["post-3192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-3d-print","category-uncategorized","tag-3d-print"],"_links":{"self":[{"href":"http:\/\/3dgoldeneagle.com\/index.php?rest_route=\/wp\/v2\/posts\/3192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/3dgoldeneagle.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/3dgoldeneagle.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/3dgoldeneagle.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/3dgoldeneagle.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3192"}],"version-history":[{"count":3,"href":"http:\/\/3dgoldeneagle.com\/index.php?rest_route=\/wp\/v2\/posts\/3192\/revisions"}],"predecessor-version":[{"id":3405,"href":"http:\/\/3dgoldeneagle.com\/index.php?rest_route=\/wp\/v2\/posts\/3192\/revisions\/3405"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/3dgoldeneagle.com\/index.php?rest_route=\/wp\/v2\/media\/3383"}],"wp:attachment":[{"href":"http:\/\/3dgoldeneagle.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/3dgoldeneagle.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3192"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/3dgoldeneagle.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}