The DOI matches its Crossref record; 56 of the 61 references it cites were found in a registry or an index.
3D printing of meat
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.
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“Since many foods have unprintable properties, some additives/flow enhancers are added to the food [4,12,29]. By altering its properties, the foods printability has been improved.”
From Towards the development of foods 3D printer: Trends and technologies for foods printing (2024) · cites this paper as [4]
Citations
Cites
Evaluation of 3D Printing and Its Potential Impact on Biotechnology and the Chemical Sciences
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3d printing technologies applied for food design: Status and prospects
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Self-citationFunctionality of Proteins in Food
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Self-citationApplicability of protein and fiber-rich food materials in extrusion-based 3D printing
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Self-citationInvestigation on fish surimi gel as promising food material for 3D printing
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Self-citationAdditive manufacturing for the food industry
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Cited by
Sorted by citations
Klerkx, L., Jakku, E., & Labarthe, P. (2019) · NJAS - Wageningen Journal of Life Sciences · doi:10.1016/j.njas.2019.100315 · Cited by 1,784
Status of meat alternatives and their potential role in the future meat market - a review
Lee, H. J., Yong, H. I., Kim, M., Choi, Y.-S., & Jo, C. (2020) · Asian-Australasian Journal of Animal Sciences · doi:10.5713/ajas.20.0419 · Cited by 280
3D food printing of as the new way of preparing food: A review
Mantihal, S., Rovina, K., & Lee, B. (2020) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2020.100260 · Cited by 250
Alternative Protein Sources as Technofunctional Food Ingredients
Großmann, L., & Weiß, J. (2021) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-062520-093642 · Cited by 264
Extrusion and Microfluidic‐Based Bioprinting to Fabricate Biomimetic Tissues and Organs
Davoodi, E., Sarikhani, E., Montazerian, H., Ahadian, S., Costantini, M., Święszkowski, W., Willerth, S. M., Walus, K., Mofidfar, M., Toyserkani, E., et al. (2020) · Advanced Materials Technologies · doi:10.1002/admt.201901044 · Cited by 228
Metadata
- Authors
- Dick, A., Bhandari, B., & Prakash, S.
- Affiliations
- The University of Queensland (AU)
- Corresponding author
- Prakash, Sangeeta
- Venue
- Meat Science
- Publisher
- Elsevier BV
- Published
- 2019-07
- Volume
- 153
- Pages
- 35-44
- ISSN
- 0309-1740 (ISSN-L)
- OpenAlex
- W2922038119
- Cited by
- 264
- References
- 61
- Citations by year
- 2026: 23 · 2025: 37 · 2024: 44 · 2023: 41 · 2022: 50 · 2021: 38 · 2020: 27 · 2019: 4
- FWCI
- 3.12
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Meat Science (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Physical Sciences › Engineering › Industrial and Manufacturing Engineering › Additive Manufacturing and 3D Printing Technologies
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Physical Sciences › Engineering › Building and Construction › Innovations in Concrete and Construction Materials
- Keywords
- 3D printing, meat processing, printability, post-processing, multi-material printing, rheology, food safety
- MeSH terms
- Animals, Food Handling, Meat Products, Rheology, Printing, Three-Dimensional
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