Dong Hualin, Wang Peng, Yang Zongyun, Xu Xinglian
Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China.
Curr Res Food Sci. 2022 Dec 22;6:100423. doi: 10.1016/j.crfs.2022.100423. eCollection 2023.
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.
三维（3D）打印作为一项新兴技术，正在推动食品行业取得巨大进步。在肉类领域，3D打印有望取代传统食品行业，并解决原材料浪费和食品污染问题。然而，3D打印在肉类中的应用仍面临诸多挑战。墨汁的流变特性，如剪切变稀行为、粘度和屈服应力，对于确定其能否顺利打印以及确保产品质量至关重要。肉类材料是具有独特纤维结构的复杂多相胶体系统，无法直接打印，而改善肉类胶体的可打印性是限制肉类打印的主要因素。肉类胶体系统的复杂性决定了不同的加热要求。此外，在现阶段，打印机的功能以及单一营养和感官特性的配方限制了3D打印的实施和应用。而且， cultured meat的发展、副产品的充分应用以及新技术的出现为3D打印在肉类行业的应用提供了机遇。本综述重点介绍了3D打印在肉类应用中的当前挑战和机遇，为3D打印的发展提供新思路。 （注：文中“cultured meat”可能是“培养肉”之类的特定术语，这里按原文保留未翻译完整，因不太明确准确含义）
