Abstract
Post-processing feasibility studies the integrity of the designed internal and external structures of 3D printed products. This study examined the effect of infill density (50%, 75%, 100%) and fat content (0, 1, 2, 3 fat layers within a structure) on the post-processing physical changes and texture of lean meat-lard composite layer 3D printed meat products cooked sous-vide. Data from raw and cooked samples were collected to determine cooking loss, shrinkage, moisture retention, fat retention, hardness, chewiness, and cohesiveness. 3D printed objects were successfully cooked, maintaining the internal and external structures. Infill density contributed proportionally (P < .05) to moisture retention, hardness and chewiness, and inversely (P < .05) to shrinkage and cohesiveness, with no effect on fat retention. Whereas, the fat content influenced proportionally (P < .05) to cooking loss, shrinkage, and cohesiveness, and inversely (P < .05) to fat and moisture retention, hardness, and chewiness. The interaction of both independent variables showed a significant effect (P < .05) on all the responses, except for fat retention.
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