3D printing of meat.
Reads0
Chats0
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
More filters
Journal ArticleDOI
How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review.
TL;DR: The current and future outlook of additive manufacturing in the food industry is shown and the reports on edible printed materials are briefly presented.
Journal ArticleDOI
Food Texture Design by 3D Printing: A Review
TL;DR: In this paper, the authors review the existing work on 3D food printing and discuss the recent developments concerning food texture design, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications.
Journal ArticleDOI
3D printing to innovate biopolymer materials for demanding applications: A review
TL;DR: A comprehensive survey of the latest literature in 3D-printing technology for materials from biopolymers such as polysaccharides and proteins is presented in this paper, where the most commonly used 3D printing techniques (i.e., inkjet printing, extrusion-based printing, stereolithography, selective laser sintering, and binder jetting) in biomedical and food fields are discussed.
Journal ArticleDOI
Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets
TL;DR: The authors used refined wheat flour as an additive at different levels of ground chicken meat (1:1, 2:1 and 3:1 w/w) to improve its printability.
Journal ArticleDOI
Printability, microstructure, and flow dynamics of phase-separated edible 3D inks
TL;DR: In this article, multiscale inks are produced by segregative phase separation, a candidate for further 3D inks texture control, of gellan gum (GG), and whey protein isolate (WPI).
References
More filters
Journal ArticleDOI
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.
Journal ArticleDOI
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.
Journal ArticleDOI
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.
Journal ArticleDOI
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.
Journal ArticleDOI
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.