ReviewCurrent research in food science2023
3D printing based on meat materials: Challenges and opportunities.
Review in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
20 citing papers in PubMed.
- 3D Printing of Cincau Perdu (Foods (Basel, Switzerland) · 2026Article
- Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook.Comprehensive reviews in food science and food safety · 2025Review
- Study on the Impact of Pea Protein on the Printability and Storage Quality of the 3D Printing Pork Jerky.Foods (Basel, Switzerland) · 2025Article
- Deep-sea salt as a novel additive for 3D-printed surimi: boosting protein bonding, antioxidant capacity, and digestibility.Food chemistry: X · 2025Article
- Innovative Technologies Reshaping Meat Industrialization: Challenges and Opportunities in the Intelligent Era.Foods (Basel, Switzerland) · 2025Review
- Food 3D Printing Equipment and Innovation: Precision Meets Edibility.Foods (Basel, Switzerland) · 2025Review
- Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken Meat.Foods (Basel, Switzerland) · 2025Article
- Optimizing 3D Food Printing of Surimi via Regression Analysis: Physical Properties and Additive Formulations.Foods (Basel, Switzerland) · 2025Article
- Characteristics of Food Printing Inks and Their Impact on Selected Product Properties.Foods (Basel, Switzerland) · 2025Review
- The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review.Gels (Basel, Switzerland) · 2025Review
- Advances in 3D printing combined with tissue engineering for nerve regeneration and repair.Journal of nanobiotechnology · 2025Review
- A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies.Food science of animal resources · 2025Review
- 3D printability and structural properties of plant-based scallop adductor muscles: Effect of amylose content and pasting properties by rice cultivars.Current research in food science · 2025Article
- Cutting-Edge Technologies of Meat Analogs: A Review.Food science of animal resources · 2025Review
- Metamaterial-based injection molding for the cost-effective production of whole cuts.Nature communications · 2024Article
- Perforated imprinting on high moisture meat analogue confers long range mechanical anisotropy resembling meat cuts.NPJ science of food · 2024Article
- Non-Targeted Metabolomics Analysis of Small Molecular Metabolites in Refrigerated Goose Breast Meat.Veterinary sciences · 2024Article
- A narrative review: 3D bioprinting of cultured muscle meat and seafood products and its potential for the food industry.Trends in food science & technology · 2024Article
- Assessment of Health Values, Beliefs, Norms, and Behavior towards Consumption Intention of 3D-Bioprinted Meat.Foods (Basel, Switzerland) · 2024Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Three-dimensional (3D) printing, as an emerging technology, is driving great progress in the food industry. In the meat field, 3D printing is expected to replace the traditional food industry and solve the problems of raw material waste and food contamination. Nevertheless, the application of 3D printing in meat still faces many challenges. The rheological properties of the ink, such as shear thinning behavior, viscosity, and yield stress, are critical in determining whether it can be printed smoothly and ensuring the quality of the product. Meat materials are complex multi-phase colloidal systems with unique fibrous structures that cannot be printed directly, and improving the printability of meat colloids mainly limits meat printing. The complexity of meat colloidal systems determines the different heat requirements. In addition, at this stage, the functionality of the printer and the formulation of a single nutritional and organoleptic properties limit the implementation and application of 3D printing. Moreover, the development of cultured meat, the full application of by-products, and the emergence of new technologies provides opportunities for the application of 3D printing in the meat industry. This review highlights the current challenges and opportunities for the application of 3D printing in meat to provide new ideas for the development of 3D printing.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.