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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4D printing: Recent advances and proposals in the food sector
TL;DR: This review shows recent advances in 4D printing technology applied to foods, mainly based on soy protein isolate, starch and hydrogels and is realized through material properties, internal structural design and spatial arrangement of recombined food materials.
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3D Printing of cultured meat products
TL;DR: 3D printing could offer unique solutions for the vital issues of cultured meat production; particularly on regulating the protein, fat, and other nutritional content, along with providing realistic texture.
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Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures
TL;DR: This paper systematically reviews the functional ingredients used for creating printable food formula and their functions, including physiological functions, beneficial for health and physico-chemical functions, affecting the quality of 3D printing.
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Potential Development of Sustainable 3D-Printed Meat Analogues: A Review
TL;DR: In this article, a multifaceted approach that incorporates dietary changes, innovative product development, advances in technologies, and reductions in food wastes/losses is proposed to mitigate the threat of climate change driven by livestock meat production.
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Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk
Lilan Xu,Luping Gu,Yujie Su,Cuihua Chang,Jing Wang,Dong Shijian,Yin Liu,Yanjun Yang,Junhua Li +8 more
TL;DR: In this article, the effects of heat treatment on the rheological, microstructural, protein structures and 3D printing characteristics of egg yolk were investigated and the results showed that the storage modulus, loss modulus and viscosity exhibited an increasing trend with increasing heating time.
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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.