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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Printing on Food or Food Printing: a Review
Federico Pallottino,Liisa Hakola,Corrado Costa,Francesca Antonucci,Simone Figorilli,Anu Seisto,Paolo Menesatti +6 more
TL;DR: An updated analysis on the current developments regarding the technology for food printing and printing on food is produced, giving an overview of the 2D and three-dimensional (3D) printer technology and moves on the food media, edible substrate used by 3D printers and a print of food chapter, related to the substrates used by the2D printers.
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Functional emulsion gels with potential application in meat products
Camila de Souza Paglarini,Guilherme de Figueiredo Furtado,João Paulo Biachi,Vitor Andre Silva Vidal,Silvana Martini,Marcus Bruno Soares Forte,Rosiane Lopes da Cunha,Marise Aparecida Rodrigues Pollonio +7 more
TL;DR: In this article, a Plackett-Burman 12 was applied to seven independent variables for the elaboration of EG (soy protein isolate (SPI), sodium caseinate, carrageenan (CAR), inulin (INUL), pectin, sodium tripolyphosphate, and soy lecithin).
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Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks
Warrie J. Means,Glenn R. Schmidt +1 more
TL;DR: In this article, the algin/calcium gel mechanism was used to produce structured beef steaks which bind in both the raw and cooked states, and three additional treatments were included as controls.
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3D printing Vegemite and Marmite: Redefining “breadboards”
TL;DR: A rheological analysis of two commercially available breakfast spreads, Vegemite and Marmite, is presented and their compatibility with FLM in producing 3D structures onto bread substrates is shown and it is demonstrated that these materials can be used to fabricate attractive food designs that can be use for educational activities.
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Analysis of Energy Utilization in 3D Printing Processes
TL;DR: In this paper, energy consumption of 3D printing processes is focused and analyzed in the context of environmental impact, where energy is divided into two parts, primary and secondary energy, and energy models are proposed for each part, providing a fundamental approach for energy estimation and optimization, and subsequently, improving actual production settings and supporting 3D printer product re-design.