@article{WANG2022, 
author = {Qiang WANG and Hongzhen DU and Jianhang XU and Fangda SUN and Baohua KONG},
title = {3D Printing Technology Based on Raw Meat Materials: A Review},
year = {2022},
journal = {Food Science},
volume = {43},
number = {1},
pages = {353-361},
keywords = {raw meat materials, 3D printing technology, hydrocolloid, post-processing, cultured meat},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20201110-097},
doi = {10.7506/spkx1002-6630-20201110-097},
abstract = {3D printing technology is an emerging digital food production technology that can design and produce new foods with higher nutritional value and better sensory quality. Meat is an important part of the human diet that provides a variety of nutrients. Currently, there is a huge market demand for 3D printing technology based on meat processing, so that it has a high development value. This article briefly introduces the reader to the structure and principle of the 3D food printer, discusses in detail 3D printing technologies based on minced meat and cultured meat, and the key process parameters affecting the two printed meat products and the influence of post-processing on product quality. Also, future prospects for the development of 3D printing technology for meat products are discussed. Finally, the concept and application of 4D and 5D printing are briefly described. We hope that this review will provide a reference for multidimensional printing of foods.}
}