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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Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics
TL;DR: In this paper, the potential of low field nuclear magnetic resonance (LF-NMR) and dielectric characteristics (at 915 and 2450 MHz) to predict the rheological properties and estimate the printability of surimi gels at different NaCl and water concentrations was evaluated.
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Meet the Meat Alternatives: The Value of Alternative Protein Sources.
TL;DR: This review focuses on the development, availability, and nutritional value of various meat alternatives and their impact on meat consumption.
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Performance evaluation of 3D printing technologies: a review, recent advances, current challenges, and future directions
Utkarsh Chadha,Aarye Abrol,Naman Paras Vora,Agastya Tiwari,S. K. Shanker,Senthil Kumaran Selvaraj +5 more
Proceedings ArticleDOI
FoodFab: Creating Food Perception Illusions using Food 3D Printing
Ying-Ju Lin,Parinya Punpongsanon,Xin Wen,Daisuke Iwai,Kosuke Sato,Marianna Obrist,Stefanie Mueller +6 more
TL;DR: This paper presents FoodFab, a system that allows users to control their food intake through modifying a food's internal structure via two 3D printing parameters: infill pattern and infill density, and proposes two computational models that integrate them into a user interface that simplifies the creation of personalized food structures.
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Strategies for Sustainable Substitution of Livestock Meat.
TL;DR: In this review, strategies that focus on meat consumption patterns are evaluated from the technological feasibility, environmental impact and consumer acceptance viewpoints.
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.