3D Printing of Meat Following Supercritical Fluid Extraction

Area of Science:

• Food Science and Technology
• Biomedical Engineering
• Materials Science

Background:

• Emerging concerns regarding food safety, chronic diseases, and contactless delivery have spurred innovation in food processing.
• Traditional meat freshness assessment relies on color changes, which can be unreliable.
• There is a growing need for advanced methods to manage food ingredients and ensure hygienic food preparation.

Purpose of the Study:

• To introduce and evaluate the combined use of supercritical fluid extraction (SCF) and 3D printing for meat processing.
• To develop a novel approach for assessing meat freshness and controlling personalized ingredients.
• To establish a remote, untact meat printing system utilizing IoT and web technologies.

Main Methods:

• Supercritical fluid extraction (SCF) was employed to remove residual blood and control fat/cholesterol in meat.
• High-viscosity meat formulations were created from SCF-processed meat.
• Remote 3D printing of meat was achieved by transmitting G-code via a WEB-CLOUD system between U.S. and Korean universities, leveraging IoT variables.

Main Results:

• SCF processing resulted in a weight reduction of 8.5% to 22.5%, dependent on process parameters (temperature, pressure, time).
• Successful remote 3D printing of 1000 cm³ of SCF-processed meat was demonstrated under specific conditions (tip size, shear rate, pressing force).
• The study validated the feasibility of untact meat processing and remote printing.

Conclusions:

• SCF processing and 3D printing represent a significant advancement in hygienic meat preparation and personalized nutrition.
• These technologies offer a reliable alternative to traditional meat freshness assessment methods.
• The developed remote printing system showcases the potential for future untact food delivery and customized food production.