3D Printing of Meat Following Supercritical Fluid Extraction.

Abhilash Aditya,Namsoo Peter Kim

doi:10.3390/foods11040554

Abhilash Aditya, Namsoo Peter Kim

Open Access

https://doi.org/10.3390/foods11040554

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Abstract

With the spread of COVID-19, understanding the spread of food poisoning, managing food materials related to chronic diseases, food ingredients’ reliability, and non-face-to-face or untact delivery methods are rapidly emerging. A new field of meat research has been introduced for hygienic and healthy recipes to maintain freshness and control personalized ingredients using supercritical processes and 3D printing technology. Supercritical fluid extraction processes (SCF) and untact 3D printing technology will replace traditional meat freshness assessment based on color change according to the degree of oxidation of myoglobin in meat. SCF processes safely and quickly remove residual blood from meat and control fat and cholesterol that may be harmful to the human body. SCF-processed, high-viscosity meats are printed remotely through repeated IoT system variable experiments in WEB-CLOUD between UTEP in Texas, USA, and Korea University in Seoul, Korea. The SCF process in this study confirmed a weight reduction of 8.5% to 22.5%, depending on the temperature, pressure, and SCF process time. Under conditions of a tip size of 1.0 × 10−3 m, a shear rate of 200/s, and a maximum pressing force of 170 N, a 1000 cm3 SCF-processed meat was successfully 3D printed at the other site by transmitting G-code through web.

Highlights

There are many problems with the traditional assessment of the freshness of meat using the degree of oxidation by myoglobin
This study implements a method of maintaining freshness using an Supercritical fluid extraction processes (SCF) process capable of 3D printing by removing residual blood, fat, and softening the texture
The SCF process quickly processes meat to a printable state, further removing fats and cholesterol that could be harmful to the human body, and producing hygienic and customizable ingredients

Summary

Introduction

There are many problems with the traditional assessment of the freshness of meat using the degree of oxidation by myoglobin. Myoglobin increases with muscle mass and age, and for beef, the inside turns bright red when the internal temperature is 60 ◦ C, and when red meat is cooked at 60 to 70 ◦ C, the pink darkens and becomes grayish brown. This study implements a method of maintaining freshness using an SCF process capable of 3D printing by removing residual blood, fat, and softening the texture. The Food and Agriculture Organization of the United States (FAO) recommends cooking meat for at least 3 min at an internal temperature of at least. There is a movement to create healthy dishes across societies where people are increasingly interested in maintaining a diet and monitoring nutrition by eating organic and hygienic foods [3,4,5]

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