3D printing of meat.
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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Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies
Zaida Natalia Uribe-Wandurraga,Marta Igual,Javier Reino-Moyón,Purificación García-Segovia,Javier Martínez-Monzó +4 more
TL;DR: In this paper, the effect of two microalgae biomasses additions (Arthrospira platensis and Chlorella vulgaris) in 3D printed cookies was investigated.
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Comparison of 3D printed and molded carrots produced with gelatin, guar gum and xanthan gum
TL;DR: It is demonstrated that 3D printing did not affect the textural and sensory properties of pureed carrots when compared to moulded carrots, however, changes in the printing parameters need to be evaluated to determine their effect on the sensory and textural properties of 3D printed pureed carrot.
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Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing
TL;DR: In this article, a review of extrusion-based 3D food printing emphasis on the characteristics of materials (cereal, starch, protein gel, dairy based, and non-native materials), printer control parameters, printing stability, and post-processing practices are discussed.
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The role of hydrocolloids on the 3D printability of meat products
TL;DR: In this article, the role of food hydrocolloids on the 3D printability of meat products is discussed by evaluating the key rheological properties of the meat paste or "ink" in each stage of 3D printing process, namely extrusion, recovery, deposition, and postprocessing.
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3D Printing of Textured Soft Hybrid Meat Analogues
TL;DR: In this article , a study was carried out to create plant and animal protein-based formulations for 3D printing of hybrid meat analogues with soft textures, and then, rheology and forward extrusion tests were carried out on these selected samples to obtain a basic understanding of their potential printability.
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.