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

Xin Li, Mingyuan Huang, Dan Chen, Enquan Xiao, Yuqing Li

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

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.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Xin LiCollege of Food and Bioengineering, Wuhu Institute of Technology, Wuhu 241003, China.

Mingyuan HuangCollege of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China.ORCID 0000-0002-4241-598X

Dan ChenCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.ORCID 0000-0003-1289-1077

Enquan XiaoCollege of Life Science, Anhui Normal University, Wuhu 241008, China.

Yuqing LiCollege of Food and Bioengineering, Wuhu Institute of Technology, Wuhu 241003, China.

Funding

The study was supported by the Anhui Province Higher Education Scientific Research Project NO.2022AH052210

6 · The paper itself

Abstract

In this study, three types of non-meat proteins, including soybean protein, wheat gluten, and whey protein, were used as additives to improve the 3D printing performance of chicken meat. The effects of non-meat proteins on rheological behavior, textural properties, moisture characteristics, and the microstructure of gels were investigated. Chicken meat paste without non-meat proteins added was taken as a control. Rheological results showed that the addition of non-meat proteins increased the apparent viscosity and the storage modulus of chicken meat paste. Textural properties of gels, including hardness, chewiness, cohesiveness, springiness, and resilience were also improved. The microstructure of gels with non-meat protein addition became denser and more compact, with improved connectivity. Nuclear magnetic resonance showed that the signals of bound water, immobilized water, and free water moved to the left towards lower relaxation time (

Indexed as

3D printingchicken meatgelnon-meat proteinsrheological properties

Identifiers

PMID40232119

DOI10.3390/foods14061015

PMCPMC11941609

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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.