本文摘要：Vegetarian steaks and chicken produced by a 3D printer are on the menu in Barcelona thanks to the efforts of an Italian scientist - but he admits more work is needed to make them look tasty on the plate.在一名意大利科学家的希望下，用3D打印机申请专利的素食牛排和鸡肉再一上了巴塞罗那的餐厅菜单——不过这位科学家否认，目前这种食品的卖相佳，还须要之后希望。

Vegetarian steaks and chicken produced by a 3D printer are on the menu in Barcelona thanks to the efforts of an Italian scientist - but he admits more work is needed to make them look tasty on the plate.在一名意大利科学家的希望下，用3D打印机申请专利的素食牛排和鸡肉再一上了巴塞罗那的餐厅菜单——不过这位科学家否认，目前这种食品的卖相佳，还须要之后希望。Giuseppe Scionti, a researcher from Milan, has developed the meat-free food using protein powder from rice or peas and components of seaweed.来自米兰的研究人员朱塞佩·西昂提用大米、豌豆中萃取的蛋白粉和海藻成分为原料研发出有了这种不不含肉的食品。Using CAD software Mr Scionti designed a program to turn the food products, which are inserted into a machine using a syringe, into a long micro-filament which is then shaped into a steak.西昂提用计算机辅助设计软件设计出有制作食品的程序，然后用注射器将原料流经3D打印机，将其罗拉长长的微丝然后压制成牛排的形状。

The product, which begins life as a straw-colored paste, is said to have a similar texture to genuine steaks and is designed to combat the environmental effect of meat production.这种产品的最初形态是“草莓色的面团”，据传和真为牛排的质地相似，设计想法是为了杯葛肉类生产对环境的危害。The machine can produce almost a quarter of a pound of raw vegetarian steak in 30 to 50 minutes.这种机器可以在30到50分钟内生产出有0.25磅素食生牛排。Mr Scionti has also developed a chicken substitute, using the 3D printer to create what he calls a fibrous plant-based chicken.西昂提还研发出有了鸡肉替代品，用3D打印机生产出有了所谓的“基于纤维植物的鸡肉”。

The Italian researcher developed his 3D printing machine at the Polytechnic University of Catalonia in Barcelona, Spain.这位意大利研究人员在西班牙巴塞罗那的加泰罗尼亚理工大学研发出有了自己的3D打印机。Mr Scionti said he had already approached restaurant owners about selling his vegetarian food to customers.他说道，他早已开始和一些餐馆老板接洽，让餐馆向顾客们出售自己的素食食品。He said chefs were interested in something that looks like a steak but tastes like a mushroom.他说道，厨师们“对这种看上去像牛排但不吃一起像蘑菇的东西很感兴趣”。

The scientist told MailOnline: We ate them with multiple journalists, and they thought that the plant-based prototypes possessed a animal meat-like texture.这位科学家告诉他每日邮报网站说道：“我们和多位记者一起不吃过这种牛排，记者们指出这种基于植物的食品享有动物肉一般的质感。”The taste of the first prototypes is good, but it doest mimic the taste of animal meat, yet.“第一个原型的味道还行，但还不像动物肉。”However, that does not worry me, because the technologies to imitate the taste of animal meat have already been developed in the last years, while the main challenge for me was to obtain the animal meat-like consistency and texture, which was not invented yet.“不过，我并没因此苦恼，因为仿效动物肉味道的素食技术在过去几年早已被研究出来了，而对我而言，主要挑战在于维持动物肉般的稠度和质感，而这样的技术仍未面世。”There is a great demand for hamburgers in the US, but in the Mediterranean area we usually prefer to eat a piece of actual fibrous meat, and not just products derived from minced meat.“在美国，人们对汉堡的需求量相当大，但在地中海地区，我们一般更加爱吃有纤维感的肉，而不是用绞碎的肉作出的产品。

”The ingredients were all natural, plant-based, non-GMO, and approved for food use anywhere in the world, he said.他说道，该产品的成分是“纯天然的、基于非转基因植物并被核准用作世界各地的食品中”。He said he was aiming to reach the point where he could produce almost a quarter of a pound of plant-based meat in five to 10 minutes at a cost of less than 50 cents.他回应，他的目标是在5到10分钟内、用将近50美分的成本生产出有0.25磅“素食肉”。Mr Scionti said: We are getting closer to reaching Churchills prediction in 1931, who said that we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium.西昂提说，我们现在离丘吉尔1931年的应验越来越近，丘吉尔曾说道过：“我们将仍然为了不吃鸡胸肉或鸡翅而荒谬地圈养一整只鸡，而是将在适合的介质中分别圈养这些部位。”The objective was to reduce greenhouse gas emissions from livestock, which represent 14.5 percent of the total greenhouse emissions caused by man, he said.西昂提说，最终目标是减少牲口产生的温室气体，这部分温室气体占有了人类造成的温室气体总排放量的14.5%。

He said the steak needed more work to look like a regular item on a restaurant menu.他还说道，素食牛排还须要更进一步改良，才能看上去像餐厅菜单上的奇怪菜品。Its appearance can be improved with an investment of time and new prototypes, since this aspect is very important from the consumers point of view, he told Spanish newspaper El Pais.西昂托告诉他西班牙《国家报》说道：“牛排的外观可以通过投放时间、研发新品来改良，因为食品的买比较消费者来说十分最重要。

”He said the cost and time it currently takes to produce the steaks would fall when he started making them on a larger scale.他说道，等他开始大规模生产后，目前制作牛排所需的成本和时间都会上升。A cook at the university said: They cook really well. They dont burn or stick to the pan.该大学的一名厨师说道：“这种假牛排很好煮。

它们会血迹，也会粘锅。

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