Preparation of Fiber-enriched Chicken Meat Constructs Using 3D Printing

Abstract

ABSTRACT Increasing health consciousness among the consumers has raised the demand for customized meat products. Enrichment of chicken meat with dietary fiber is the focus of this study. A composite millet-based flour is employed as the source of dietary fiber that aids in enhancing the printability of chicken meat. Chicken meat and composite flour were taken in the ratio of 2:1 (w/w), and the optimized conditions for printing were established to be with a nozzle movement speed of 500 mm/min using a 0.82 mm diameter nozzle resulting in an extrusion rate of 4.40 mm3/s employing motor speed of 360 rpm and 5 bar extrusion pressure. The optimized 3D-printed sample was found to have a dietary fiber content of 5.36 ± 0.19 g/100 g that contributes to more than 10% of the RDA. Thus, this study demonstrates the 3D printing of meat-based material supply with enriched dietary fiber providing insights for the development of novel customized meat products with enhanced nutritional composition.