3D printed meat and the fundamental aspects affecting printability

IF 2.8 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2023-11-05 DOI:10.1111/jtxs.12805

Sai Sathvika Moparthi, Gokul Krishna L., Rahul Karyappa, Rituja Upadhyay

引用次数: 0

Abstract

Three-dimensional (3D) printing, one of the forms of additive manufacturing, has become a popular trend worldwide with a wide range of applications including food. The technology is adaptable and meets foods nutritional and sensory needs allowing meat processing to reach a sustainable level, technology addressing the food requirement of the ever-increasing population and the fast-paced lifestyle by reducing food preparation time. By minimizing food waste and the strain on animal resources, technology can help to create a more sustainable economy and environment. This review article discusses the 3D printing process and various 3D printing techniques used for food printing, such as laser powder bed fusion, inkjet food printing, and binder jetting, a suitable 3D technique used for meat printing, such as extrusion-based bioprinting. Moreover, we discuss properties that affect the printability of meat and its products with their applications in the meat industry, 3D printing market potential challenges, and future trends.

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3D打印肉和影响可打印性的基本方面。

三维（3D）打印是增材制造的一种形式，已成为全球流行的趋势，其应用范围广泛，包括食品。该技术适应性强，满足食品的营养和感官需求，使肉类加工达到可持续水平，通过减少食品准备时间来满足不断增长的人口和快节奏生活方式的食品需求。通过最大限度地减少食物浪费和动物资源的压力，技术可以帮助创造一个更可持续的经济和环境。这篇综述文章讨论了3D打印工艺和用于食品打印的各种3D打印技术，如激光粉末床融合、喷墨食品打印和粘合剂喷射，这是一种适用于肉类打印的3D技术，如基于挤出的生物打印。此外，我们还讨论了影响肉类及其产品可打印性的特性及其在肉类行业的应用、3D打印市场的潜在挑战和未来趋势。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing