3D printing of meat

Evaluation of 3D Printing and Its Potential Impact on Biotechnology and the Chemical Sciences

Gross, B. C., Erkal, J. L., Lockwood, S. Y., Chen, C., & Spence, D. M. (2014) · Analytical Chemistry · doi:10.1021/ac403397r · Cited by 1,746

3d printing technologies applied for food design: Status and prospects

de Godoi, F. C., Prakash, S., & Bhandari, B. (2016) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2016.01.025 · Cited by 986

Functionality of Proteins in Food

ZAYAS, J. F. (1997) · Springer eBooks · doi:10.1007/978-3-642-59116-7 · Cited by 966

3D printing: Printing precision and application in food sector

Liu, Z., Zhang, M., Bhandari, B., & Wang, Y. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.08.018 · Cited by 858

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

Lille, M., Nurmela, A., Nordlund, E., Metsä-Kortelainen, S., & Sozer, N. (2018) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.04.034 · Cited by 615

An Overview of 3D Printing Technologies for Food Fabrication

Sun, J., Zhou, W., Huang, D., Fuh, J. Y. H., & Hong, G. S. (2015) · Food and Bioprocess Technology · doi:10.1007/s11947-015-1528-6 · Cited by 549

Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

Yang, F., Zhang, M., Bhandari, B., & Liu, Y. (2018) · LWT · doi:10.1016/j.lwt.2017.08.054 · Cited by 479

Investigation on fish surimi gel as promising food material for 3D printing

Wang, L., Zhang, M., Bhandari, B., & Yang, C. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.02.029 · Cited by 477

Additive manufacturing for the food industry

Lipton, J. I., Cutler, M., Nigl, F., Cohen, D., & Lipson, H. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.02.004 · Cited by 459

Microbial transglutaminase and its application in the food industry. A review

Kieliszek, M., & Misiewicz, A. (2013) · Folia Microbiologica · doi:10.1007/s12223-013-0287-x · Cited by 428

Harnessing novel proteins for advancing plant-based meat analogs

Imran, M., Huang, B., Adil, M., Aleem, K., Waseem, M., Manzoor, M. F., Javed, M. R., Saleem, M., Shrestha, N. K., Karabulut, G., et al. (2025) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2025.108778 · Cited by 5

3D printing of date paste and cornstarch-based composite gels: Rheological characterization and printability assessment

Alam, M. Z., Tarique, M., Rahmadewi, Y. M., Kamal-Eldin, A., Huang, D., & Yuliarti, O. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.151627 · Cited by 4

Trends in the development of 3D printing minced meat/surimi from the perspective of structure and function

Pan, Y., Han, Z., Sun, Q., Liu, Y., Ji, H., & Liu, S. (2025) · Journal of Future Foods · doi:10.1016/j.jfutfo.2025.04.007 · Cited by 4

Sequential-crosslinking facilitated droplet-droplet collision inkjet 3D printing of soft biomaterials

Zhao, D., Xu, H., Ye, Z., Yan, J., Yang, H., Wang, Y., & Yin, J. (2025) · Additive manufacturing · doi:10.1016/j.addma.2025.104809 · Cited by 4

3D Printing: Technologies, Fundamentals, and Applications in Food Industries

Bareen, M. A., Sahu, J. K., Prakash, S., & Bhandari, B. (2022) · Springer eBooks · doi:10.1007/978-981-19-1746-2_7 · Cited by 4

3D Printing Approaches

Anandharamakrishnan, C., Moses, J. A., & Anukiruthika, T. (2022) · doi:10.1002/9781119669838.ch2 · Cited by 4

Sensory Evaluation of 3D-Printed Foods: A Systematic Literature Review.

Silva-Paz, R. J., Jamanca-Gonzales, N. C., Rivera-Ashqui, T. A., Sulca-Martinez, P. B., Vargas-Tapia, E., Eccoña-Sota, A., & Lemus-Mondaca, R. A. (2025) · F1000Research · doi:10.12688/f1000research.171007.1 · Cited by 3

Ultrasound-assisted 3D printing of pork emulsions: A hybrid strategy for structural fidelity and industrial scalability

Kim, J., Kim, J. S., & Moon, K. (2025) · Food Research International · doi:10.1016/j.foodres.2025.118123 · Cited by 3

Exploring plant-based materials in 3D printing: Developing sustainable, nutrient-rich inks for personalized nutrition and special dietary needs

Arshad, A., Zhao, J., Sun, Y., Li, X.-L., Gao, K., & Liang, J. (2026) · Journal of Future Foods · doi:10.1016/j.jfutfo.2026.01.033 · Cited by 3

Intention to Purchase Foods Based on Insects, Arachnids, and Arthropods, Processed by 3D Printing in Panama Consumers

González-Guzmán, M. E., Del-Aguila-Arcentales, S., Álvarez-Risco, A., Rojas-Osorio, M., & Yáñez, J. A. (2024) · International Journal of Food Science · doi:10.1155/2024/9094666 · Cited by 3

Four-dimensional food printing: A revolutionary approach to next-generation foods

Tayel, A., & Hamad, A. M. A. (2025) · Food Science and Technology International · doi:10.1177/10820132251336084 · Cited by 3

GIDANIN ÖZELLEŞTİRİLMESİ VE DETAYLANDIRILMASINDA ÜÇ BOYUTLU (3D) YAZICININ KULLANIMI

Meral, H., & Demirdöven, A. (2021) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd21112 · Cited by 3

Three-Dimensional (3D) Printing Technology: 3D Printers, Technologies, and Application Insights in the Food Diligence

Morya, S., Kumari, J., Kumar, D., Syed, A., & Awuchi, C. G. (2022) · Springer eBooks · doi:10.1007/978-981-16-8121-9_6 · Cited by 3

Commercial Market of Food Printing Technologies

Singh, H., & Kour, R. (2022) · Springer eBooks · doi:10.1007/978-981-16-8121-9_9 · Cited by 3

A case study on implementing a HACCP plan in the production process of 3D-printed beef puree

Dick, A., & Yong, S. F. Y. (2025) · Food Quality and Safety · doi:10.1093/fqsafe/fyaf034 · Cited by 2

Study on the Impact of Pea Protein on the Printability and Storage Quality of the 3D Printing Pork Jerky

Wu, L., Wang, A., & Cui, Q. (2025) · Foods · doi:10.3390/foods14213701 · Cited by 2

Rethinking rheology–printability relationships in protein-based food inks: critical insights into gaps and inconsistencies in correlations

Addo, E. O., Fahmy, A. R., & Jekle, M. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.105695 · Cited by 2

Improving Texture and Protein Content in 3D-Printed Plant-Based Foods for Dysphagia: A Study of Pea-Protein and Curcumin-Enriched Oleogel Formulations

Camille, H., Baugier, B., Rijdt, M. D., Roxane, B., Nelly, P., Mohamed, A., Eric, H., & Goffin, D. (2026) · Foods · doi:10.3390/foods15071125 · Cited by 2

Sustainability Transitions in Food Production

Marinova, D. V., & Bogueva, D. (2022) · Springer eBooks · doi:10.1007/978-981-16-7707-6_6 · Cited by 2

Innovative approaches in the field of meat production

Allahverdiyev, E. (2023) · E3S Web of Conferences · doi:10.1051/e3sconf/202337602021 · Cited by 2

Plant-Based Food Printing at a Glance

Yılmaz, T., & Aslan, N. (2023) · Springer eBooks · doi:10.1007/978-3-031-27443-5_5 · Cited by 2

Extrusion-Based 3D Printing Concept in Customized Nutritional Products

Kour, K., & Kumar, R. (2023) · Springer eBooks · doi:10.1007/978-3-031-25994-4_10 · Cited by 2

Screw-Based Extruder Design for 3D Printing of Food Using Food Layered Technology

Khan, M., Haleem, A., Javaid, M., Bahl, S., Prakash, C., Singh, R., & Bagha, A. K. (2023) · Lecture notes in mechanical engineering · doi:10.1007/978-981-99-3033-3_41 · Cited by 1

3D printing of plant based meat analogs

Hena, S. M., Sultana, S., Khanum, J. T., Khan, S., Haque, M. M., Ravishankar, G. A., & Rao, A. R. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-21846-0.00010-1 · Cited by 1

Microcarriers and Scaffolds in Cultivated Meat Production

Canova, R., Brand, L. M., Olegário, J. D. C., & Matte, B. F. (2024) · Springer eBooks · doi:10.1007/978-3-031-55968-6_5 · Cited by 1

Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions

Luo, W., Zhang, J., & Wu, H. (2025) · Advances in food and nutrition research · doi:10.1016/bs.afnr.2025.04.005 · Cited by 1

LusoBioMaker: A low-cost 3D bioprinter with multi-extrusion and contour printing capabilities for thermo- and photocurable hydrogels towards complex tissue fabrication

Gusmão, A., Marques, D. M. C., Almeida, D., Schüler, K., Ferreira, F. C., Sanjuan‐Alberte, P., & Leite, M. (2025) · Bioprinting · doi:10.1016/j.bprint.2025.e00425 · Cited by 2

Application of carbon dots in 3D food printing

Riahi, Z., Kim, Y. H., Khan, A., Kaviani, A., Ebrahimi, M., Kim, J. T., & Rhim, J. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-43940-7.00014-3 · Cited by 1

Global food security: Opportunities with cutting-edge technologies for ecological and healthy animal breeding

Li, F., Duan, Y., Fu, Y., Li, Q., Guo, Q., Zhang, X., Wan, D., Yan, T., Lu, L., Zhou, L., et al. (2026) · The Innovation Life · doi:10.59717/j.xinn-life.2026.100226 · Cited by 1

Emerging Technologies in Blue Foods: Production, Processing, and Omics Perspectives

Khan, I. R., Wang, C., Wang, J., Zhang, Q., Wang, K., Zhou, Z., Hussain, M., Phyo, S. H., Nwankwo, J. A., & Xia, Q. (2026) · Foods · doi:10.3390/foods15081390 · Cited by 1

Scope of Three-Dimensional Printing for Fabrication of Foods

Kadirvel, V., Raja, K., & Thiruvengadam, S. (2023) · Springer eBooks · doi:10.1007/978-981-99-6831-2_3 · Cited by 1

Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken Meat

Li, X., Huang, M., Chen, D., Xiao, E., & Li, Y. (2025) · Foods · doi:10.3390/foods14061015 · Cited by 1

ИННОВАЦИОННЫЕ ТЕХНОЛОГИИ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ: СОЦИАЛЬНО-ЭТИЧЕСКИЕ ПРОБЛЕМЫ

РАН, В. –. Ф. Ф. «. П. С. И. В. М. Г., & Смыков, И. Т. (2023) · ICSP «NEW SCIENCE» eBooks · doi:10.46916/03022023-3-978-5-00174-853-3 · Cited by 1

Microalgae as novel ingredients for the formulation of food products

Uribe-Wandurraga, Z. N. (2020) · doi:10.4995/thesis/10251/158743

Animal- and Plant-Based Food for Health and Longevity

Naik, A. S., Jamakhani, M., Vernekar, M. R., & Lele, S. S. (2021) · Healthy ageing and longevity · doi:10.1007/978-3-030-83017-5_8

Pre‐Processing of Non‐Printable Foods

Anandharamakrishnan, C., Moses, J. A., & Anukiruthika, T. (2022) · doi:10.1002/9781119669838.ch7

Applications of Food 3D Printing Technology

Anandharamakrishnan, C., Moses, J. A., & Anukiruthika, T. (2022) · doi:10.1002/9781119669838.ch11

Mikoproteinler: Geleneksel Et ve Et Ürünlerine Bir Alternatif

Orhan, K. A. Y. A., Kozlu, A., & Esen, Ö. B. (2022) · Akademik Gıda · doi:10.24323/akademik-gida.1224821

Hydrocolloids to Control the Texture of Three‐Dimensional (3D)‐Printed Foods

NUSSINOVITCH, A., & Hirashima, M. (2022) · doi:10.1002/9781119702139.ch8

Конкурентоспособность аддитивных технологий в пищевой промышленности: возможности и препятствия

университет, Б. Н. Т., Гринцевич, Л. В., Шевченко, Н. В., & университет, Б. Н. Т. (2023) · Труды БГТУ. Серия 5: Экономика и управление · doi:10.52065/2520-6877-2023-274-2-13

Sustainability potential of 3D printing in biotechnology

Dasgupta, N., Singh, V., Ranjan, S., Mishra, T., & Mishra, B. N. (2024) · Elsevier eBooks · doi:10.1016/b978-0-12-820301-9.00005-7

Application of 3D printing in food industry

Dasgupta, N., Singh, V., Ranjan, S., Mishra, T., & Mishra, B. N. (2024) · Elsevier eBooks · doi:10.1016/b978-0-12-820301-9.00004-5

3D Printing in the Development of Meat Based Products

Ramadhan, K., & Huda, N. (2024) · Springer eBooks · doi:10.1007/978-3-031-69868-2_22

Verfahren und Produktionsanlagen zur Herstellung von pflanzlichen Lebensmittelalternativen

McClements, D. J., Großmann, L., & Wagemans, A. M. (2024) · Springer eBooks · doi:10.1007/978-3-031-52639-8_3

Evolution, challenges, and way forward in the development of plant-based foods

Ishwarya, S. P., & Girivasan, A. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-31652-4.00009-x

Additive manufacturing in the food industry

Nikitina, M. A., & Горбунова, Н. А. (2025) · Food systems · doi:10.21323/2618-9771-2025-8-3-450-468

3D printing approaches to simulate natural diets for insects with implications for domestication and mass-rearing

Pascacio‐Villafán, C., Tejada-Ortigoza, V. A., Cohen, A. C., & Aluja, M. (2025) · Frontiers in Insect Science · doi:10.3389/finsc.2025.1674092

Three-Dimensional (3D) Food Printing Technique for Food Processing

Mitra, P., Upadhyay, M., & Tanaka, T. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-24738-5.00012-4

Improving printing performance of the 3D food printing process and fundamental design principles

Aydin, H. Y., & Aydın, M. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-33916-5.00006-0

Sustainable Protein Innovation: 3D Printing of Plant‑Based Meat Analogues Fortified with Microalgae BiomassPreprint

Kelarijani, Z. E., Mousavi, Z. E., Kiani, H., Razavi, H., & Pourabdollah, F. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.6308952

Precision Nutrition in Meat Matrices: The Delicate Nutrient Delivery Model (DNDM) for Lifecycle-Specific Health

Liu, L., Wu, R., Gao, Z., Wang, H., Chang, C., Hou, X., Zhang, D., & Wang, Z. (2026) · Journal of Future Foods · doi:10.1016/j.jfutfo.2026.03.011

Effects of microwave freeze drying on the shape fidelity, anti-digestion and physicochemical properties of 3D-printed chlorogenic acid-sweet potato starch

Li, X., Cao, W., Liu, W., Li, L., Chen, J., Ren, G., Luo, Z., Pan, L., Fang, Z., & Duan, X. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.151851

3D-Printable Chontaduro (Bactris gasipaes) Gel Inks: Influence of Encapsulated Lactiplantibacillus plantarum on Rheological, Textural, and Sensory Properties

Filomena-Ambrosio, A., Sotelo-Díaz, L.-I., Rodriguez, Y. F. B., Vicente-Jurado, D., Aragón-Rojas, S., Quintanilla‐Carvajal, M. X., Igual, M., Martı́nez-Monzó, J., & García-Segovia, P. (2026) · Gels · doi:10.3390/gels12050390

Emerging Techniques for the Design and Development of Meat Analogs

Kumari, S., & Joo, S.-T. (2026) · Springer eBooks · doi:10.1007/978-3-032-19713-9_4

Introduction to Plant-Based Meat Analogs

Rather, S. A., & Masoodi, F. A. (2026) · Springer eBooks · doi:10.1007/978-3-032-19713-9_1

Oropharyngeal Dysphagia as a Metabolic Emergency: A Comprehensive Review on Nutritional Barriers, Sarcopenia, and Management Strategies

Mercadante, S. (2026) · Nutrients · doi:10.3390/nu18121940

Covalent reinforcement drives hierarchical multiscale structure-function integration in hybrid chicken-plant protein systems during extrusion-based 3D printing.

Kim, J., Kim, J. S., & Moon, K.-D. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.150147

Fungal bio-remodeling of 3D-printed soy protein-polysaccharide scaffolds: Enhancing mechanical integrity and functionality of meat analogues

Wang, J., Wan, J., Mao, X., Xie, H., & Sun, P.-L. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113073 · Cited by 1

3D Food Printing

Kumar, Y., & Dey, S. (2026) · Springer eBooks · doi:10.1007/978-3-032-24505-2_6

Insights into the role of 3D food printing technology in food waste valorization: A comprehensive review

Habib, M., Jan, K., Dar, A. H., Dash, K. K., Bashir, K., Zahoor, I., Manzoor, M., Mandal, O., Jan, S., Mondol, M. S. A., et al. (2026) · Food Wellness · doi:10.1016/j.foodw.2026.100062

Trends in food printing technologies: nutritional therapeutics, environmental sustainability, and food safety regulations

Choudhary, A., & Dhewa, T. (2026) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2026.2721244

A Comparative Study of Commercial 3D Printers for Food Fabrication Based on Printing Ink Gels

Xu, Y.-G., Xu, W.-B., Pan, J.-H., Chen, X.-C., Lin, L., Zhu, Y.-L., & Song, R. (2026) · Gels · doi:10.3390/gels12090777

From static to dynamic: The evolution of 3D/4D-printed indicator labels for freshness monitoring in food supply chains

Zhu, J., Liu, R., Dou, Z., Qiu, X., Song, R., Huang, H., Ren, S., Wang, Z., Zhang, Y., Teng, X., et al. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.106129

Spatial redistribution and retention of microencapsulated omega-3 fatty acids driven by wall materials and 3D-Printed food models

de-la-Haba, F., Antequera, T., Matas, A., Martı́nez-Monzó, J., & Pérez‐Palacios, T. (2026) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2026.113378

POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW

Горбунова, Н. А. (2020) · Theory and practice of meat processing · doi:10.21323/2414-438x-2020-5-1-9-16 · Cited by 6

3D printed meat and the fundamental aspects affecting printability

Moparthi, S. S., Gokul Krishna, L., Karyappa, R. B., & Upadhyay, R. (2023) · Journal of Texture Studies · doi:10.1111/jtxs.12805 · Cited by 5

Applications of Three-Dimensional Printing in the Production of Cultured and Plant-Based Meat

Gorle, S., Bura, R. S., Setti, G. D., Degala, R. P., & Kamala, G. (2025) · Journal of Pharma Insights and Research. · doi:10.69613/0jzv8283

3 Boyutlu (3D) Yazıcı Teknolojisinde Et Ürünleri Üretimi

Değerli, C. (2020) · Turkish Journal of Agriculture - Food Science and Technology · doi:10.24925/turjaf.v8i5.1018-1026.2978 · Cited by 5

3D printing based on meat materials: Challenges and opportunities

Dong, H., Wang, P., Yang, Z., & Xu, X. (2022) · Current Research in Food Science · doi:10.1016/j.crfs.2022.100423 · Cited by 88