Review article

https://doi.org/10.31727/m.21.3.6

Application of 3D food printing in meat production

Tomislava Vukušić orcid.org/0000-0001-8014-4124 ; Prehrambeno biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Ana Pavičić orcid.org/0000-0002-1409-8227 ; Prehrambeno biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Višnja Stulić ; Prehrambeno biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Zoran Herceg orcid.org/0000-0003-3967-6676 ; Prehrambeno biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Three-dimensional printing (3D) also known as additive manufacturing (AM) is a developing technology for food manufacturing, which offers novel food products with unique, complex and personalized design geometries, elaborated textures and tailored nutritional content. Today, 3D printing is being applied in military and space food, elderly food and sweets food. This technology offers a potential solution to overcome weaknesses of currently used food techniques, such as lower production efficiency and high manufacturing cost. Main aim of this review is to analyze the potential applications of 3D printing technology for meat processing including 3D printers, meat formulation and several aspects affecting the printability and post processing feasibility of 3D printed meat products.

Keywords

additive technology; 3D food printing; meat printing; food design

Hrčak ID:

221090

URI

https://hrcak.srce.hr/221090

Publication date:

14.6.2019.

Article data in other languages: spanish italian german croatian

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