3D printing of meat.
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TLDR
A temperature-controlled extruder-type 3D printer built with multi-head system is suggested to suit the required conditions for meat safety and rheological requirements and the elemental aspects affecting the printability and post-processing feasibility of 3D printed meat products.About:
This article is published in Meat Science.The article was published on 2019-07-01 and is currently open access. It has received 136 citations till now. The article focuses on the topics: Meat packing industry.read more
Citations
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Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives
Abdo Hassoun,Janna Cropotova,Monica Trif,Alexandru Rusu,Otilia Bobis,Gulzar Ahmad Nayik,Yash Jagdale,Farhan Saeed,Muhammad Afzaal,Parisa Mostashari,Amin Mousavi Khaneghah,Joe M. Regenstein +11 more
TL;DR: In this article , a general overview of the industrial revolutions through a food perspective is provided, and the current knowledge base regarding consumer acceptance of eight traditional animal-proteins alternatives and more recent trends (e.g., cell-cultured meats and 3D-printed foods) are updated.
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A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues
TL;DR: In this article , the authors systematize the arguments supporting the adoption of meat, eggs and dairy alternatives, identify the diversity of alternatives to these products on the market, including the related technological processes, and project the challenges that the food industry may face soon.
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Optimizing 3D printing of chicken meat by response surface methodology and genetic algorithm: Feasibility study of 3D printed chicken product
TL;DR: In this article, the chicken 3D printing was optimized using response surface methodology (RSM) and genetic algorithm (GA), and the best 3D print forming accuracy was obtained under 1.3mm nozzle diameter, 9.8mm filament diameter, 28.0°C nozzle temperature, and 2.5% NaCl addition.
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Parameters affecting the printability of 3D-printed processed cheese
Megan M. Ross,Shane V. Crowley,Suzanne Crotty,Jorge C. Oliveira,Alan P. Morrison,Alan L. Kelly +5 more
TL;DR: In this paper, a processed cheese formulation was 3D-printed with a modified 3D printer and both intrinsic factors (i.e., pH and intact casein content) and measureable attributes (e.g., texture, printing accuracy, rheology and microstructure) were analyzed.
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Investigation on simultaneous change of deformation, color and aroma of 4D printed starch-based pastes from fruit and vegetable as induced by microwave.
TL;DR: In this article , the effects of model structure and microwave power on directed 4D deformation behavior were investigated, and a finite-element based simulation was conducted to investigate interactions between the printed object and microwave irradiation.
References
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Evaluation of 3D printing and its potential impact on biotechnology and the chemical sciences.
TL;DR: The history of 3D printing is encompassed, various printing methods are reviewed, current applications are presented, and the future direction and impact this technology will have on laboratory settings as 3D printers become more accessible is offered.
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3d printing technologies applied for food design: Status and prospects
TL;DR: In this paper, the authors review the use of 3D printing techniques to design food materials and bring a new insight into how essential food material properties behave during application of additive manufacturing techniques.
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3D printing: printing precision and application in food sector
TL;DR: Wang et al. as mentioned in this paper collected and analyzed the information on how to achieve a precise and accurate food printing, and reviewed the application of 3D printing in several food areas, as well as give some proposals and provide a critical insight into the trends and challenges to 3D food printing.
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Applicability of protein and fiber-rich food materials in extrusion-based 3D printing
TL;DR: In this article, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a starting point in the development of healthy, customized snack products.
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An Overview of 3D Printing Technologies for Food Fabrication
TL;DR: 3D food printing provides an engineering solution for customized food design and personalized nutrition control, a prototyping tool to facilitate new food product development, and a potential machine to reconfigure a customized food supply chain.