Meat Products 3D Printing Technology and Application Progress

• 出版年: Shipin gongye ke-ji
• 主要な著者: Shuailei XIAO, Yu JIANG, Qiang TONG
• フォーマット: 論文
• 言語: 中国語
• 出版事項: The editorial department of Science and Technology of Food Industry 2025-04-01
• 主題: 3d printing; meat products; food processing; artificial meat
• オンライン･アクセス: http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050332

Meat plays an important role in human diet, but traditional meat production faces unexpected challenges such as resource consumption and environmental impact. In recent years, 3D printing technology has been used in the food field to realize the advantages of complex food structure, personalized customization and reduce resource consumption. It has shown great application prospects in the field of meat products and is expected to replace the traditional meat products industry and solve resource consumption and environmental impact and other issues. Based on an overview of the basic principles, common printing methods, and types of printing materials of food 3D printing, this article reviews the applications of 3D printed meat products, including poultry products, marine products, beef products and artificial meat products. The examples studied involve the latest developments in the application of 3D printed meat products. Finally, this article puts forward the challenges and application prospects of 3D printed meat products, providing meaningful guidance for future meat product research directions.