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Cited by 159Meat and Animal Product QualityAdditive Manufacturing and 3D Printing TechnologiesInnovations in Concrete and Construction Materials

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Post-processing feasibility of composite-layer 3D printed beef

Dick, Arianna, Bhandari, Bhesh, Prakash, Sangeeta·2019·Meat Science
DOI 10.1016/j.meatsci.2019.02.024
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Abstract

Post-processing feasibility studies the integrity of the designed internal and external structures of 3D printed products. This study examined the effect of infill density (50%, 75%, 100%) and fat content (0, 1, 2, 3 fat layers within a structure) on the post-processing physical changes and texture of lean meat-lard composite layer 3D printed meat products cooked sous-vide. Data from raw and cooked samples were collected to determine cooking loss, shrinkage, moisture retention, fat retention, hardness, chewiness, and cohesiveness. 3D printed objects were successfully cooked, maintaining the internal and external structures. Infill density contributed proportionally (P < .05) to moisture retention, hardness and chewiness, and inversely (P < .05) to shrinkage and cohesiveness, with no effect on fat retention. Whereas, the fat content influenced proportionally (P < .05) to cooking loss, shrinkage, and cohesiveness, and inversely (P < .05) to fat and moisture retention, hardness, and chewiness. The interaction of both independent variables showed a significant effect (P < .05) on all the responses, except for fat retention.

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Crossref · 10.1016/j.meatsci.2019.02.024

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  • A food 3D printer with infrared heating allows the printed part to be cooked directly, integrating printing and cooking processes.

    “The practical implications are significant, as demonstrated by the food 3D printer with infrared heating, which allows the printed part to be cooked directly, showcasing the integration of printing and cooking processes [22,24].”

    From Towards the development of foods 3D printer: Trends and technologies for foods printing (2024) · cites this paper as [24]

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Metadata

Authors
Dick, A., Bhandari, B., & Prakash, S.
Affiliations
The University of Queensland (AU)
Corresponding author
Prakash, Sangeeta
ORCID
Venue
Meat Science
Publisher
Elsevier BV
Published
2019-07
Volume
153
Pages
9-18
ISSN
0309-1740 (ISSN-L)
DOI
10.1016/j.meatsci.2019.02.024
OpenAlex
W2918188450
Cited by
159
References
0
Citations by year
2026: 15 · 2025: 35 · 2024: 28 · 2023: 20 · 2022: 24 · 2021: 22 · 2020: 13 · 2019: 2
FWCI
12.42
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Meat Science (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Physical Sciences › Engineering › Industrial and Manufacturing Engineering › Additive Manufacturing and 3D Printing Technologies
  • Physical Sciences › Engineering › Building and Construction › Innovations in Concrete and Construction Materials
Keywords
beef, infill density, fat content, sous vide cooking, cooking loss, shrinkage, moisture retention, fat retention, texture, hardness, chewiness, cohesion, post-processing
MeSH terms
Animals, Cattle, Cooking, Dietary Fats, Food Handling, Meat Products, Sus scrofa, Printing, Three-Dimensional

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