3D printing of meat

Arianna Dick; Bhesh Bhandari; Sangeeta Prakash

doi:10.1016/j.meatsci.2019.03.005

3D printing of meat

Meat Sci. 2019 Jul:153:35-44. doi: 10.1016/j.meatsci.2019.03.005. Epub 2019 Mar 7.

Authors

Arianna Dick¹, Bhesh Bhandari¹, Sangeeta Prakash²

Affiliations

¹ School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia.
² School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia. Electronic address: s.prakash@uq.edu.au.

PMID: 30878821
DOI: 10.1016/j.meatsci.2019.03.005

Abstract

Three-dimensional printing (3DP) process stands as a developing technology for food manufacturing, which offers the opportunity to design novel food products with improved nutritional value and sensorial profile. This review analyses the potential applications of 3DP technology for meat processing and the elemental aspects affecting the printability and post-processing feasibility of 3D printed meat products. The combination of nutritionally balanced ingredients and novel internal structures may be schemed into a multi-material 3D model that meets special individual needs, such as chewing and swallowing difficulties. Furthermore, 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.

Keywords: 3D printing; Food design; Meat products; Recombined meat.

Publication types

Review

MeSH terms

Animals
Food Handling / instrumentation
Food Handling / methods
Meat Products*
Printing, Three-Dimensional / instrumentation*
Rheology