INNOVATION OR NECESSITY?
Only 7.2 percent of the weight of a beef carcass is made up of cuts that are considered suitable for high-value, high-priced steaks.
In order to obtain specific meat cuts according to customer specifications, trimmings and cuttings of varying composition and quality are stored, which are often sold as by-products of little value or even considered waste.
According to Bonny, Gardner, Pethick, and Hocquette (2017), although it is unlikely to eradicate conventional meat production practices, in the near future unconventional protein sources are likely to be an increasingly competitive alternative to inferior cuts of meat .
This means that a significant amount of nutritious meat tissue may be misused. As a result, producers are continuously looking for new technologies such as meat restructuring or value-added cuts to increase profitability and global competitiveness.
An emerging technology for the food industry, which represents a great opportunity to exploit meat by-products for the production of customized meat products, is three-dimensional printing (3DP). 3DP TECHNOLOGY uses computer-aided design (CAD) software that assists a digital fabrication machine in generating three-dimensional objects without any additional tools. Besides already being relevant technology in the medical, automotive, aerospace, and fashion industries .
Over the past decade, 3DP technology has also gained the attention of food science researchers because of the potential benefits 3DP could bring to the food industry in the future.
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Based on the additive manufacturing (AM) process, which consists of layer-by-layer deposition with predetermined thickness to create complex free-form structures (Noorani, 2017), 3DP offers the possibility of producing new food products with intricate digitized shapes, novel textures, and higher nutritional value through the combination of different food ingredients and printing methodologies. 3D applied to food ingredients is extrusion, inkjet printing, binder deposition, and bio-printing. inkjet, binder deposition, and bio-printing (Godoi, Prakash, & Bhandari, 2016). However, the former is the most commonly used due to its adaptability to a wide variety of rheological properties of foods.
The application of 3DP in the field of food science encompasses various goals such as novelty/fun/creativity, convenience and efficiency, health/nutrition, waste reduction and improvement of environmental sustainability, and alleviation of world hunger (Turner & Lupton, 2017). For example For example, one of its most relevant applications involves the design of customized meals for elderly consumers with swallowing and/or chewing difficulties, developed under the PERFORMANCE project project (RTDS Group, 2014). However, to manufacture a 3D-printed meat product with the desired design, sensory profile and nutritional value, the printability of the meat paste must first be evaluated. The printability of any food material refers to its ability to be handled and dispensed by a 3D printer in a free-form structure after deposition (Godoi et al., 2016), and is affected by the printing conditions and rheological properties of the materials .
What is printable and what is not.
Based on the printability of food ingredients, there are three categories: natively printable food materials, traditional non-native printable food materials, and alternative ingredients .
A material with native printability has sufficient flow capacity to be extruded from the nozzle without additional flow stimulators.
Some natively printable materials, including cream cheese, cheddar cheese (Kim et al., 2017), Vegemite and Marmite (Hamilton, Alici, 2017).
Marmite (Hamilton, Alici, & in het Panhuis, M., 2018) have enough stiffness to sustain their structure after deposition, and are therefore suitable for sophisticated 3D objects and for 3D printing in general. for sophisticated 3D objects and for 3D printing systems in general. However, other materials may be easy to extrude but present difficulties at 3D structure, as in the case of Greek yogurt and ketchup, recommended for 2D printing. ketchup, recommended only for 2D printing (Kim et al., 2017).
-On the other hand, traditional nonnative printable food materials require additional flow enhancers to facilitate extrusion and/or post-baking processes (Sun et al., 2015). Most traditional basic foods do not have printable characteristics and require rheological and mechanical rheological and mechanical behavior during printing and deposition. Therefore, the effect of flow and viscosity enhancers on the printability of food materials printability of food materials have been extensively studied. For example, Wang, Zhang, Bhandari and Yang (2018) proposed a surimi gel by combining carp sylvatic surimi with 1.5% NaCl as a food material suitable for printing complex 3D models. In addition, Severini, Derossi, Ricci, Caporizzi, and Fiore (2018) added 1 percent fish collagen to increase the viscosity of a mixture of fruits and vegetables to successfully build edible pyramids. However, when agar was added to celery,
Lipton et al. (2010) obtained an extrudable fluid gel from celery that was unable to retain 3D printed structures, although concentrations were not reported. Other additives commonly used for 3DP applications include gelatin, xantham gum, starch, pectin, and alginate.
– Alternative ingredients refer to those that are emerging as new sources of functional that aim to personalize nutrition, such as proteins and fibers isolated from insects, algae, fungi, and bacteria, among others (Sun et al., 2015). others (Sun et al., 2015). These alternative ingredients are becoming of interest as potential supplements for balanced nutrition, supplement traditional food sources, such as livestock and crops, and can be formulated into a paste or powder suitable for 3D printing for meat paste production. 3D printing within a meat paste for the production of customized meals.
For example, the combination of entomophagy (eating insects) with 3DP technology technology has been experimented with adding edible insect powder from Tenebrio molitor to enrich the protein content of 3D printed wheat-based snacks .
Proteine vs Proteine
An Insect Steak
Similarly, insect protein-based flour made from mealworms, crickets, and silkworm pupae of mealworms, crickets, and silkworm pupae was combined with food media such as powdered butter, chocolate, cream cheese, and spices to form an extrudable paste that was molded into insect-inspired shapes by Soares and Forkes (2014). (2014) as part of the Insect Au Gratin project. However, consumer awareness and acceptance of this type of food could present two challenges: first, the introduction of the new 3D technology into their kitchens, and second, the addition of insects into their diets. in their diets.
Meat and its by-products are fibrous materials that are not printable by nature and require modification of their rheological and mechanical properties through the addition of flow enhancers to obtain an extrudable paste-like material. To date, only a few studies have been published on 3D printing of fibrous materials, such as meat and seafood. Lipton et al. (2010) evaluated the suitability of 3D printed turkey meat with transglutaminase (TGase) and bacon fat added for conventional post-processing (sous-vide cooking). Similarly, Liu, Ho and Wang (2018) succeeded in 3D printing chicken, pork and fish in by-product form with the addition of a gelatin solution. Wang et al. (2018) also evaluated the printability of fish surimi with the addition of NaCl, while canned tuna mixed with spring water was 3D printed as part of a meal designed for people with swallowing difficulties. Also, during the Asia-Pacific 3D Food Printing Conference, Meat and Livestock Australia (2017) proposed the creation of meat rolls made from emulsified secondary cuts, which held their shape well after frying.
However, there are no published data on the printability of beef and, therefore, comprehensive information on the desirable rheological and mechanical properties of meat paste to be printed is still needed, taking into account the safety issues of meat products and the most suitable printing conditions.
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