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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Journal ArticleDOI
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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Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition
Carla Severini,Antonio Derossi +1 more
TL;DR: The first examples of 3D food printing available in literature are analyzed as well as the results focused on the production of3D printed wheat-based snacks enriched with insect powder (Tenebrio molitor) with the aim to improve the quality and the content of proteins.
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Development of a coaxial extrusion deposition for 3D printing of customizable pectin-based food simulant.
TL;DR: In this article, a coaxial extrusion printhead was designed for 3D printing of pectin-based food simulants in which the inner flow is the food-ink and the outer a CaCl2 crosslinking solution.
Journal ArticleDOI
The relationship of various muscular and skeletal scores and ultrasound measurements in the live animal, and carcass classification scores with carcass composition and value of bulls
TL;DR: Live animal muscular scores and ultrasound measurements and carcass conformation and fat scores were shown to be useful predictors of carcass composition and value.
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The development of 3D food printer for printing fibrous meat materials
TL;DR: Meat protein energy-type printing is used to solve the problem of currently available powder slurry calorie-type starch printing and allows amino acids from meat proteins as well as ketone body molecular substances from fatty acids to be substantially released, making ketogenic diet to be easier to accomplish.
Book ChapterDOI
‘Both fascinating and disturbing’ : Consumer responses to 3D food printing and implications for food activism
Deborah Lupton,Bethaney Turner +1 more
TL;DR: In this paper, the authors draw on responses to an online discussion group with 30 Australian participants that examined these issues and conclude that those who promote the concept of fabricating food with 3D printers, including activists for sustainability and ethical consumption, need to come to terms with these cultural meanings and dilemmas when they are seeking to naturalise what is perceived to be a very "unnatural" way of producing edible matter.