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3D printing based on meat materials: Challenges and opportunities.

Hualin Dong1, Peng Wang1, Zongyun Yang1

  • 1Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China.

Current Research in Food Science
|January 13, 2023
PubMed
Summary

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Three-dimensional (3D) printing in the meat industry faces challenges with complex meat colloids and printer functionality. Opportunities lie in cultured meat and new technologies to improve 3D printed meat products.

Area of Science:

  • Food Science
  • Materials Science
  • Biotechnology

Background:

  • Three-dimensional (3D) printing is an emerging technology with significant potential in the food industry, particularly for meat production.
  • Traditional meat processing faces issues with raw material waste and food contamination, which 3D printing aims to address.

Purpose of the Study:

  • To review the current challenges and opportunities for applying 3D printing technology in the meat industry.
  • To identify key factors affecting the printability and quality of 3D printed meat products.

Main Methods:

  • The review analyzes the critical role of rheological properties (shear thinning, viscosity, yield stress) of meat-based inks.
  • It examines the limitations imposed by the complex multi-phase colloidal nature and fibrous structure of meat materials.
Keywords:
Meat productsPredictive technologyPrintabilitySimultaneous cooking

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  • The study considers the impact of printer functionality and formulation on nutritional and organoleptic properties.

    • Main Results:

    • Meat materials present unique challenges for 3D printing due to their complex colloidal systems and fibrous structures, impacting printability.
    • Rheological properties are crucial for smooth printing and product quality, but meat's complexity requires specific heat treatments.
    • Current limitations include printer capabilities and achieving desired nutritional and sensory profiles.

    Conclusions:

    • Overcoming challenges in meat colloid printability and printer technology is essential for widespread 3D printing adoption in the meat sector.
    • Advancements in cultured meat, by-product utilization, and new technologies present significant opportunities for 3D printed meat.
    • This review offers insights for future development in 3D printing applications within the meat industry.