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
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A review of social science on digital agriculture, smart farming and agriculture 4.0: New contributions and a future research agenda
TL;DR: In this paper, the authors present seventeen articles dealing with social, economic and institutional dynamics of precision farming, digital agriculture, smart farming or agriculture 4.0, and reveal new insights on the link between digital agriculture and farm diversity, new economic, business and institutional arrangements both on-farm, in the value chain and food system, and in the innovation system.
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Status of meat alternatives and their potential role in the future meat market — A review
TL;DR: Technological difficulties, especially in mass production and cost, remain before cultured meat can be commercialized, Nevertheless, these meat alternatives can be a part of the authors' future protein sources while maintaining a complementary relationship with traditional meat.
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Extrusion and Microfluidic-Based Bioprinting to Fabricate Biomimetic Tissues and Organs
Elham Davoodi,Elham Davoodi,Einollah Sarikhani,H. Montazerian,Samad Ahadian,Marco Costantini,Marco Costantini,Wojciech Swieszkowski,Stephanie M. Willerth,Konrad Walus,Mohammad Mofidfar,Ehsan Toyserkani,Ali Khademhosseini,Nureddin Ashammakhi +13 more
TL;DR: Microfluiding bioprinting technology enables highly controlled fabrication of 3D constructs in high resolutions and it has been shown to be useful for building tubular structures and vascularized constructs, which may promote the survival and integration of implanted engineered tissues.
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3D food printing of as the new way of preparing food: A review
TL;DR: A review of 3D food printing techniques is presented in this article, where the authors categorize, printability, productivity, properties of printable material and mechanism of food printing, as well as propose the future direction of this novel technology.
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Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom
TL;DR: In this paper, the effect of variations in process variables such as printing speed (200, 400, 600, 800, and 1000mm/min) and nozzle diameter (1.28 and 0.82mm) on the printability of the material supply was optimized considering varying levels of mushroom powder (5, 10, 15, 20, and 25% w/w) in combination with wheat flour (WF).
References
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Microbial transglutaminase and its application in the food industry. A review.
Marek Kieliszek,Anna Misiewicz +1 more
TL;DR: An overview of the literature addressing the characteristics and applications of transglutaminase is presented, showing considerable potential to improve the firmness, viscosity, elasticity and water-binding capacity of food products.
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Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters
TL;DR: In this article, the authors investigated the effect of potato starch (10, 12.5, 15, 17.5 and 20 g/100 g) on the rheological properties and mechanical properties of lemon juice gels.
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Additive manufacturing for the food industry
TL;DR: In this article, 3D food printings maturation can be demonstrated by the reproduction of traditional foods such as pizza using 3D printers, allowing the production of grain and protein based products which are shape stable throughout the cooking process.
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Investigation on fish surimi gel as promising food material for 3D printing
TL;DR: In this article, the authors investigated the influence of NaCl addition on rheological property, gel strength, water holding capacity (WHC), water distribution and microstructure of surimi gel to be used as a material for 3D printing.
Book
Meat Products Handbook: Practical Science and Technology
TL;DR: In this paper, the authors describe the characteristics of fresh and cured meats, including proteins, carbohydrates, fillers and other additives, as well as their properties, including composition, composition and additives.