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3D printed meat and the fundamental aspects affecting printability.
Sai Sathvika Moparthi1, Gokul Krishna L1,2, Rahul Karyappa3
1Division of Food Processing Technology, School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore, India.
Journal of Texture Studies
|November 6, 2023
Summary
Three-dimensional (3D) printing offers a sustainable solution for meat processing, addressing nutritional needs and reducing waste. This technology enhances food production efficiency for a growing global population.
Area of Science:
- Food Science and Technology
- Additive Manufacturing
- Sustainable Food Systems
Background:
- Three-dimensional (3D) printing, a form of additive manufacturing, is increasingly applied in food production.
- It offers adaptability to meet nutritional and sensory requirements, contributing to sustainable meat processing.
- The technology addresses demands from a growing population and fast-paced lifestyles by reducing preparation time.
Purpose of the Study:
- To review the processes and techniques of 3D food printing.
- To explore the application of 3D printing in the meat industry.
- To discuss the market potential, challenges, and future trends of 3D printed meat.
Main Methods:
- Review of existing literature on 3D printing technologies.
- Analysis of techniques such as laser powder bed fusion, inkjet food printing, binder jetting, and extrusion-based bioprinting.
- Discussion of factors influencing meat printability and product applications.
Main Results:
- 3D printing, particularly extrusion-based bioprinting, is suitable for meat printing.
- Key properties affecting meat printability and applications in the meat industry are identified.
- Market potential, challenges, and future trends are outlined.
Conclusions:
- 3D printing technology presents a viable path towards sustainable meat production.
- It minimizes food waste and reduces the strain on animal resources.
- Continued advancements promise significant future trends in 3D printed meat products.
