Study on the Impact of Pea Protein on the Printability and Storage Quality of the 3D Printing Pork Jerky.

Ligen Wu, Anna Wang, Qihan Cui

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

3 authors.

Ligen WuCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450002, China.

Anna WangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450002, China.

Qihan CuiCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450002, China.

Funding

Shangqiu City Science and Technology Research and Development Plan 2025018the Chinese National Natural Science Foundation 31201294the Henan Province Key R&D Special Project, Key processing technology and application demonstration of traditional characteristic wheat flour food (221111112000) 221111112000the Scientific Research Start-up Fund Project of High-level Talents of Henan University of Technology 2021BS057

6 · The paper itself

Abstract

Food 3D printing technology for meat products has garnered significant attention. However, natural meat often requires the modification of its relevant properties to meet the processing demands of 3D printing. This study utilized minced pork as the primary raw material and employed pea protein to enhance both the 3D printability and storage quality characteristics of the pork paste. The results indicated that the optimal printing performance was achieved with a pea protein addition level of 20% (pork-to-pea protein mass ratios of 5:1). Specifically, pea protein significantly improved the material properties critical for 3D printing, enhancing the gel strength rising from 93.31 to 241.52 g and stability of the printing material. The 3D-printed pork products were stored at 25, 35, and 45 °C for 44 days, with increasing storage temperature, the moisture content, water activity, pH, and freshness of the 3D-printed meat products significantly decreased (

Indexed as

3D printingHS-SPME-GC-MS (headspace solid-phase microextraction gas chromatography-mass spectrometry)Maillard reaction productspork productsstorage quality

Identifiers

PMID41227671

DOI10.3390/foods14213701

PMCPMC12608621

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