Pork Belly Research Articles

Investigating the potential of catheter-assisted pulsed focused ultrasound ablation for atherosclerotic plaques.

Atherosclerosis is a condition in which an adhesive substance called plaque accumulates over time inside the arteries. Plaque buildup results in the constriction of arteries, causing a shortage of blood supply to tissues and organs. Removing atherosclerotic plaques controls the development of acute ischemic stroke and heart diseases. It remains imperative for positive patient outcomes. This study sought to develop a minimally invasive technique for removing arterial plaques by applying focused ultrasound (FUS) energy on the metal surface of a nitinol catheter wire to induce inertial cavitation. The induced cavitation can deplete plaque mechanically inside the arteries, leading towards improved recanalization of blood vessels. The enhanced cavitation effect induced by combining FUS with a metal catheter was first verified by exposing agar phantom gels with or without a 0.9-mm diameter nitinol wire to an acoustic field produced by a 0.5-MHz FUS transducer. The phenomenon was further confirmed in pork belly fat samples with or without a 3-mm diameter nitinol catheter wire. Cavitation was monitored by detecting the peaks of emitted ultrasound signals from the samples using a passive cavitation detector (PCD). Cavitation threshold values were determined by observing the jump in the peak amplitude of signals received by the PCD when the applied FUS peak negative pressure (PNP) increased. To simulate arterial plaque removal, FUS with or without a catheter was used to remove tissues from pork belly fat samples and the lipid cores of human atherosclerotic plaque samples using 2500-cycle FUS bursts at 10% duty cycle and a burst repetition rate of 20Hz. Treatment outcomes were quantified by subtracting the weight of samples before treatment from the weight of samples after treatment. All measurements were repeated 5 times (n=5) unless otherwise indicated, and paired t-tests were used to compare the means of two groups. A p-value of <0.05 will be considered significant. Our results showed that with a nitinol wire, the cavitation threshold in agar phantoms was reduced to 2.6MPa from 4.3MPa PNP when there was no nitinol wire in the focal region of FUS. For pork belly fat samples, cavitation threshold values were 1.0 and 2.0MPa PNP, with and without a catheter wire, respectively. Pork belly fat tissues and lipid cores of atherosclerotic plaques were depleted at the interface between a catheter and the samples at 2 and 4MPa FUS PNP, respectively. The results showed that with a catheter wire in the focal region of a 3-min FUS treatment session, 24.7 and 25.6mg of lipid tissues were removed from pork belly fat and human atherosclerotic samples, respectively. In contrast, the FUS-only group showed no reduction in sample weight. The differences between FUS-only and FUS-plus-catheter groups were statistically significant (p<0.001 for the treatment on pork belly samples, and p<0.01 for the treatment on human atherosclerotic samples). This study demonstrated the feasibility of catheter-assisted FUS therapy for removing atherosclerotic plaques.

Assessing the relationship between muscle-to-fat ratio in pork belly and Boston butt using magnetic resonance imaging

Assessing the relationship between muscle-to-fat ratio in pork belly and Boston butt using magnetic resonance imaging

A short note on deep contextual spatial and spectral information fusion for hyperspectral image processing: Case of pork belly properties prediction

AbstractThis study demonstrates a new approach to process hyperspectral images where both the contextual spatial information as well as the spectral information are used to predict sample properties. The deep contextual spatial information is extracted using the deep feature extraction from pretrained resnet‐18 deep learning architecture, while the spectral information was readily available as the average pixel values. To fuse the information in a complementary way, a multiblock modeling approach called sequential orthogonalized partial least squares was used. The sequential model guarantees that the information learned is complementary from spatial and spectral domains. The potential of the approach is demonstrated to predict several physical and chemical properties in pork bellies.

Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly

Dry-cured meat products are gaining attention owing to their distinctive sensory characteristics and health benefits. In this study, two Debaryomyces hansenii strains were investigated for their potential as starter cultures for dry-cured pork belly products. After preliminary screening, these D. hansenii strains, namely, S20 and S26, both exhibiting with excellent aroma-producing capacity in a dry-cured meat model, were selected as single-strain starter cultures. For comparison, a non-inoculated control was also evaluated. In S20- and S26-inoculated pork belly, yeast dominated the microbiota and improved microbiological safety by suppressing Enterobacteriaceae growth. Compared with the non-inoculated control, the inoculated pork belly yielded higher hardness and redness (a*) values. Starter culture inoculation accelerated proteolysis in pork belly, improving the content of total free amino acids (TFFAs) and several essential free amino acids (Thr, Val, Met, Ile, Leu, and Phe) at the end of processing. Moreover, the inoculated samples exhibited higher levels of fat oxidation-derived aldehydes as well as esters, acids, alcohols and other compounds than the non-inoculated control at the end of the 95-day ripening period. Overall, these findings provide new insights into the application of D. hansenii isolated from dry-cured ham to dry-cured pork belly.

In Vivo Validation of an In Situ Calibration Bead as a Reference for Backscatter Coefficient Calculation

ObjectiveThe study described here was aimed at assessing the capability of quantitative ultrasound (QUS) based on the backscatter coefficient (BSC) for classifying disease states, such as breast cancer response to neoadjuvant chemotherapy and quantification of fatty liver disease. We evaluated the effectiveness of an in situ titanium (Ti) bead as a reference target in calibrating the system and mitigating attenuation and transmission loss effects on BSC estimation. MethodsTraditional BSC estimation methods require external references for calibration, which do not account for ultrasound attenuation or transmission losses through tissues. To address this issue, we used an in situ Ti bead as a reference target, because it can be used to calibrate the system and mitigate the attenuation and transmission loss effects on estimation of the BSC. The capabilities of the in situ calibration approach were assessed by quantifying consistency of BSC estimates from rabbit mammary tumors (N = 21). Specifically, mammary tumors were grown in rabbits and when a tumor reached ≥1 cm in size, a 2 mm Ti bead was implanted in the tumor as a radiological marker and a calibration source for ultrasound. Three days later, the tumors were scanned with an L-14/5 38 array transducer connected to a SonixOne scanner with and without a slab of pork belly placed on top of the tumors. The pork belly acted as an additional source of attenuation and transmission loss. QUS parameters, specifically effective scatterer diameter (ESD) and effective acoustic concentration (EAC), were calculated using calibration spectra from both an external reference phantom and the Ti bead. ResultsFor ESD estimation, the 95% confidence interval between measurements with and without the pork belly layer was 6.0, 27.4 using the in situ bead and 114, 135.1 with the external reference phantom. For EAC estimation, the 95% confidence intervals were –8.1, 0.5 for the bead and –41.5, –32.2 for the phantom. These results indicate that the in situ bead method has reduced bias in QUS estimates because of intervening tissue losses. ConclusionThe use of an in situ Ti bead as a radiological marker not only serves its traditional role but also effectively acts as a calibration target for QUS methods. This approach accounts for attenuation and transmission losses in tissue, resulting in more accurate QUS estimates and offering a promising method for enhanced disease state classification in clinical settings.

Effects of blanching and Ginkgo biloba extract on volatile organic compounds of bacon were analysed by gas chromatography-ion mobility spectrometry

AbstractThis article presents an analysis of the impact of blanching and Ginkgo biloba extract (GBE) on the volatile organic compounds (VOCs) in Cantonese bacon using gas chromatography-ion mobility spectrometry (GC-IMS). The study aims to investigate how different processing techniques influence the composition of volatile compounds in meat products, thereby contributing to the understanding of flavour release patterns.The experiment involved dividing pork belly into six groups: conventional (C), heat treatment (H, 50 °C, 15 s), high-temperature treatment (S, 80 °C, 5 s), conventional treatment with GBE (CG, 0.5% GBE), heat composite treatment with GBE (HG, 50 °C, 15 s, 0.5% GBE), and high-temperature heat composite treatment with GBE (SG, 80 °C, 15 s, 0.5% GBE). The researchers identified a total of 36 compounds in the GC-IMS spectrum. The results showed that the ethanol content decreased in the H group samples after blanching treatment, while it increased in the S group samples. The CG, H, HG, and SG groups exhibited more significant changes compared to the C group. The H group had the highest number of VOCs among all the groups. Additionally, the flavour of the H, CG, and HG group products was notably enhanced.In conclusion, GC-IMS allows for real-time visual analysis of VOCs, and both blanching treatment and the addition of GBE significantly affect the composition of VOCs in the samples.

Pork belly quality variation and its association with fatness level

Belly is a very popular pork cut composed of different layers of fat and muscle tissue. This work aims to investigate the effect of belly fatness on the morphological, mechanical (firmness) and compositional characteristics of fresh pork bellies and the distribution of the fat within the belly slice. A total of 182 bellies, selected to ensure variability of fatness, sexes and genotypes, were scanned by computed tomography (CT) to determine the fat content which, together with the genotype, led to the formation of 5 classes: F1 class below 26%, F2 class from 26% to 33.9%, and F3 class above 33.9% of fat content from common commercial crossbred pigs; F4 class with an average fatness of 47.3% from pure Duroc pigs; and last, F5 class with 62.6% average fat content from Iberian×Duroc pigs. The distribution of the fat in the central belly slice obtained by CT revealed important differences by region although the fat content was proportional to the overall fatness of the belly. Both belly weight and belly firmness increased with higher fatness. In bellies from common commercial pigs, an increase of SFA and MUFA and a decrease of PUFA as fatness increased was observed. This study highlights variations in belly characteristics among different fat classes, indicating considerable differences in the quality of bellies currently available in the market. This may influence producers and consumers acceptability such that fat content could be considered as a quality criterion to pre-classify bellies and better match the raw product with its final destination.

Public food procurement as a tool of sustainable food and nutrition policy—fat products

IntroductionEnsuring a sustainable and responsible diet, particularly in the procurement of fatty products, holds paramount importance for early childhood development. Dietary fats significantly influence children’s growth and well-being, both in the short and long term. Schools and kindergartens play a pivotal role in shaping children’s dietary habits. This study aims to quantitatively and qualitatively analyze public procurement orders conducted by educational institutions.Materials and methodsOut of 1,126 public procurement orders, 197 met inclusion criteria, leading to the identification of 1,248 products categorized as sources of fats in children’s diets. The study conducted both quantitative and qualitative analyses on the identified products.ResultsCriteria commonly employed by purchasers were derived from product descriptions. While product composition, especially fat content and the absence of certain additives, received due attention, organoleptic characteristics criteria were frequently overlooked. Sustainable procurement criteria were given the least consideration. The study highlights a notable reliance on vegetable oils, predominantly rapeseed oil. However, it reveals a worrisome prevalence of animal-derived fats, including butter, mayonnaise, pork belly, and lard. Although plant-based fats constitute around 52.77% of total orders, the substantial presence of animal fats poses challenges to maintaining a balanced and healthy diet for children.ConclusionThe study underscores the necessity of establishing specific criteria for evaluating the quality of delivered products, especially fatty items, in educational settings. Standardized guidelines are crucial to promote healthier food choices, encourage sustainable diets, and ultimately enhance the overall health and well-being of children.

In Vivo Monitoring of Glycerolipid Metabolism in Animal Nutrition Biomodel-Fed Smart-Farm Eggs.

Although many studies have examined the biochemical metabolic pathways by which an egg (egg yolk) lowers blood lipid levels, data on the molecular biological mechanisms that regulate and induce the partitioning of hepatic glycerolipids are missing. The aim of this study was to investigate in vivo monitoring in four study groups using an animal nutrition biomodel fitted with a jugular-vein cannula after egg yolk intake: CON (control group, oral administration of 1.0 g of saline), T1 (oral administration of 1.0 g of pork belly fat), T2 (oral administration of 1.0 g of smart-farm egg yolk), and T3 (oral administration of T1 and T2 alternately every week). The eggs induced significant and reciprocal changes in incorporating 14C lipids into the total glycerolipids and releasing 14CO2, thereby regulating esterification and accelerating oxidation in vivo. The eggs increased phospholipid secretion from the liver into the blood and decreased triacylglycerol secretion by regulating the multiple cleavage of fatty acyl-CoA moieties' fluxes. In conclusion, the results of the current study reveal the novel fact that eggs can lower blood lipids by lowering triacylglycerol secretion in the biochemical metabolic pathway of hepatic glycerolipid partitioning while simultaneously increasing phospholipid secretion and 14CO2 emission.

Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon production

Pork belly brining is a time-consuming step of bacon production that needs to be studied and enhanced through suitable technologies. In this sense, this study aimed at evaluating the impact of ultrasound (US), mechanical agitation (AG), and static brine (SB) on the kinetics of water loss (WL), solids gain (SG), and salt content (SC) of pork belly during brining under different temperatures. Mathematical models were used to estimate mass transfer rates, equilibrium parameters, and thermodynamic properties. Peleg model was chosen as the most suitable model to predict the kinetics experimental data (Radj2 ≥ 0.979 and RMSE ≤ 0.014). The increase in the brine temperature increased WL, SG, and SC for all treatments. Nonlinear effects of temperature were observed for WL, SG, and SC, following an Arrhenius-type behavior. The assistance of ultrasound significantly enhanced the velocity of WL, SG, and SC by 32–56%, while AG improved by 18–39% both compared to SB. Brining was considered an endothermic and non-spontaneous process through the thermodynamic assessment. The increase in temperature and the AG and US processes accelerated the formation of the activated complex. The application of ultrasound was considered the most suitable technology to reduce the brining time. However, significant improvements can be obtained by mechanical agitation. Therefore, both methods can be used to reduce the time processing of pork belly aiming at accelerating the bacon production process.

A new manual method for pork belly firmness measurement

A new objective and standardized method for early determination of firmness of the intact pork belly in a research environment is described, and compared to the existing bar-bend method. The belly characteristics that contribute to the outcome of each method, and the relationship between the two methods are identified.•Original method requires a ribbed pork belly, and several minutes relaxation time.•New method provides an immediate measurement on an intact belly.•Advantages include early, rather than late, application in the fabrication process; rapid measurement; standardization; measurements minimally affected by animal length or belly length.

Pork carcass composition, meat and belly qualities as influenced by feed efficiency selection in replacement boars from Large White sire and dam lines

This study evaluated carcass attributes, meat and belly qualities in finisher boars (n = 79) selected for feed efficiency (low, intermediate and high) based on estimated breeding value for feed conversion ratio within a Large White dam and sire genetic lines. The sire line had lower trimmed fat proportions and higher lean than the dam line (P < 0.01). Genetic lines expressed slight colour changes and drip losses (P < 0.05), with no differences in pH, marbling and cooking traits (P > 0.05). High-efficient animals presented the highest lean yield (P < 0.01), the lowest trimmed fat proportion (P < 0.01) and no effect on meat and belly quality attributes (P > 0.05) compared with other efficient groups. Interaction between efficiency group and genetic line was only detected for belly weight and thickness (P < 0.01). High-efficient animals offer a greater leanness level, with minimal impact on meat and belly quality traits.

Study on the Smoke and CO Alarm Concentrations to Develop a Smoke &amp;amp; CO Combination Detector

In this study, we studied smoke and CO alarm concentrations to develop a combination detector for both smoke and CO. The derivation of smoke and CO alarm concentrations involved examining CO concentrations by smoke concentration using a sensitivity tester, typically employed for the type approval of photoelectric smoke detectors. Fire alarm and false alarm tests were performed to analyze smoke and CO concentrations further. In the fire alarm test conducted with polyurethane foam, generating black smoke with a reduced light scattering effect in the smoke chamber, no fire alarm was triggered, although the fire alarm concentration of the existing photoelectric smoke detector of sensitivity type 2 was set at 15 %/m. The measured smoke concentration reached only up to 10.2 %/m. Conversely, in the false alarm test with sliced pork belly and mackerel, false alarms occurred as the smoke concentration exceeded 15 %/m. The determined smoke and CO alarm concentrations for the combination detectors were established at 7.5 %/m for smoke (continuously for 10 s) and 15 ppm for CO (continuously for 10 s). Applying these concentrations in subsequent tests revealed an improved performance. In the polyurethane foam fire, where the existing smoke detector failed to operate, a fire alarm was issued at 328 s with the newly derived concentrations. For smoldering wood, the combination detector issued a fire alarm 305 s faster than the existing smoke detector. Furthermore, in the false alarm test with hamburger patty, sliced pork belly, and mackerel, the adaptability of false alarms was enhanced.

Synbiotic-Glyconutrient Additive Reveals a Conducive Effect on Growth Performance, Fatty Acid Profile, Sensory Characteristics, and Texture Profile Analysis in Finishing Pig.

This study aims to investigate the effect of synbiotic-glyconutrients (SB-GLN) additive on growth performance, fatty acid profile, sensory characteristics, and texture profile analysis in finishing pig. Landrace × Yorkshire ♀ × (Duroc ♂) (n = 60) pigs with average body weight of 54.88 ± 1 kg were allocated into one of three dietary treatment groups in a complete randomized block design with four replicates of five pigs (two barrows and three gilts) per pen. The test treatments (TRT) were CON-corn-soybean meal basal diet; TRT 1-CON+ 0.25% SB-GLN; and TRT 2-CON + 0.5% SB-GLN. SB-GLN contains 1 × 107 CFU/g each of: L. plantarum, B. subtilis, and S. Cerevisiae, and 5% yeast cell wall β-Glucans (from S. Cerevisiae), and 14% of glyconutrients (N-acetylglucosamine, D-xylose, and Fucose). Pigs fed SB-GLN supplement showed linearly increased (p < 0.05) body weight, daily gain, and daily feed at the end of week 5, 10, and the overall experimental period. In addition, G:F showed a tendency to decrease (p < 0.1) at the end of week 10 and the overall experimental period. In addition, pigs that received a graded level of SB-GLN showed a tendency to increase (p < 0.1) their longiness muscle area and decreased (p < 0.05) cooking loss. The sensory results of pork belly (tenderness and juiciness) and loin (flavor) meat, and the texture profile analysis parameters of hardness 1, cohesiveness, and gumminess (belly), and hardness 2, chewiness, and springiness (loin) meat were linearly higher (p < 0.05) in the SB-GLN group. The values of fatty acid like butyric acid, caproic acid, undecylic acid, tridecylic acid, myristic acid, pentadecyclic acid, palmitic acid, margaric acid, stearic acid, eicosapentaenoic acid, and lignoceric acid were higher in pork belly fat of the SB-GLN-treated group compared to CON. Moreover, pigs that received SB-GLN exhibited higher crude fat and lauric acid, myristic acid, pentacyclic acid, palmitic acid, margaric acid, Octadecanoic acid, Oleic acid, linoleic acid, and eicosapentaenoic acid FA profiles in belly-lean meat. Also, the FA profile of the SB-GLN-treated group loin-lean meat showed increased lauric acid, myristic acid, palmitic acid, margaric acid, stearic acid, oleic acid, linoleic acid, alpha-linoleic acid, and eicosapentaenoic acid. The SB-GLN-treated group pork belly fat, belly lean meat, and loin-lean meat showed linearly increased docosahexaenoic acid, nervonic acid, omega 3, omega 6, ω-6: ω-3, Σ saturated FA, Σ un-SFA, Σ mono-USFA, Σ poly-USFA, MUFA/SFA, and PUFA/SFA. Therefore, we infer that the inclusion of 0.5% SB-GLN additive to finishing pig diet would be more beneficial to enhance their performance, and to increase the essential FA profile of pork meat for human consumption.

Evaluation of the correlation between the muscle fat ratio of pork belly and pork shoulder butt using computed tomography scan

Evaluation of the correlation between the muscle fat ratio of pork belly and pork shoulder butt using computed tomography scan

Effects of taro [Colocasia esculenta (L.) Schott] slices on nutritional quality, sensory quality, and shelf life of Chinese pickled and steamed pork belly.

This study aimed to investigate the influence of different ratios of taro slices (TS) on the nutritional quality, sensory quality, and shelf life of Chinese pickled and steamed pork belly (CPSPB). The study examined various aspects of CPSPB, including its proximate components, fat oxidation, fatty acid composition, protein hydrolysis, oxidation reaction, and induction period (IP). Additionally, the sensory quality and texture analysis were compared simultaneously. The results showed that the addition of TS to CPSPB significantly improved water and lipid loss (p < 0.05), increased the unsaturated/saturated ratio of fatty acids, and reduced lipid and protein oxidation. Additionally, the incorporation of TS extended the IP and enhanced the shelf life of CPSPB. Particularly, the addition of a specific amount of TS (60%) to CPSPB resulted in the highest organoleptic quality. Therefore, these results emphasize the positive impact of TS on the overall quality of CPSPB, highlighting its potential to enhance the nutritional value, sensory attributes, and shelf life.

Infrared Raman spectroscopy enables noninvasive biochemical assessment of skin tissue and the thermal stability

Raman-active modes of human skin and pork belly have been studied systematically by a near-infrared Raman spectrometer with an exciting laser of 1064nm. The main components and quantitative determination of pork belly are extracted by fitting the Raman spectra with the normalized Raman spectra of biochemical reagents such as collagen, elastin, triolein, fibronectin, fibrin, and hyaluronic acid. It demonstrates that the main components and quantity are various at different locations of pork belly, while the main components of human skin are similar to those of pig skin. In a further step, the evolution of the heating time-dependent Raman modes of isolated pig skin has been investigated for the mechanism of burnt skin. One can find that the spatial structure and main components of skin have an excellent thermal stability in the temperature range from -120 to 200∘C, which is confirmed by the temperature dependent Raman spectra of isolated pig skin, microporous acellular dermal matrix (MADM) as well as their corresponding biochemical reagents (collagen, elastin, triolein, etc.). These results help understand the mechanism of the living skin burnt by fire or hot water, and supplies an alternative technology for surgeons to diagnose the depth of a burn injury in time.

Ambivalence towards pork belly: exploring its significance and contradictions from the perspectives of the food industry and nutritional science.

Pork is the most consumed meat in South Korea, and pork belly is the preferred cut. However, pork production cannot meet the demand, leading to a heavy reliance on imports, particularly for pork bellies. In contrast, low-fat cuts face oversupply problems owing to low demand and export challenges. Pork belly fat content varies with breed, sex, growth rate, and fatty acid composition. Western countries favor higher fat saturation for processed products, whereas South Koreans prefer grilled or roasted bellies. Excessive consumption of high-fat pork cuts like pork belly, which is rich in saturated fatty acids, can increase the risk of severe diseases, highlighting the importance of reducing saturated fat intake and increasing the consumption of monounsaturated fatty acids and polyunsaturated fatty acids to mitigate these risks. The pork industry and public health sector should diversify production, promote leaner pork, and raise awareness about the implications of excessive pork consumption.

가축 및 인간 질병 동시 발생에 따른 돈육 소비자 가격 영향 분석

This study analyzes comprehensive impacts of concurrent outbreaks of African Swine Fever (ASF) and COVID-19 on pork consumer prices. For this study, we collect three time series data composed of the number of pigs culled by farms with ASF, the sentiment index for COVID-19 driven by big data sentiment analysis using on-line news texts, and the consumer price of pork belly. Autoregressive distributed lag (ARDL) models are constructed under three cases according to the presence of diseases. Results show the followings: first, the pork consumer price is affected negatively by ASF but positively by COVID-19. Second, the absolute impact of COVID-19 on price is bigger than that of ASF. Third, a comprehensive model considering both ASF and COVID-19 provides more reasonable results than models considering only one of both diseases.

Developing concentrated emulsion gel hybrids structured by natural food fibres

The integration of healthy unsaturated fat into plant-based meat alternatives is being advocated worldwide but remains technically challenging, due to limitations in the textural qualities and processability of edible oil. One way to improve the rheological behaviour of oil is via emulsion gel technology. However, adaptable solutions for real-life food processing are few and far between. On this basis, we formulated physically stable emulsion gel hybrid templates with 50–83% sunflower oil load, mostly oil-in-water microstructure, and structured solely by natural food fibres without using oleogelators. The fibres included citrus fibre and soy polysaccharides as emulsifying fibres, and curdlan and deacetylated konjac glucomannan as structuring fibres. Upon heating, they developed stiffness up to 10E4 Pa in storage modulus G′. Here, we present the first characterisation of such fibre-based emulsion gel hybrids through analysis by epifluorescence microscopy, oscillatory rheology, and diffusing wave spectroscopy, and report underlying composition-structure-rheology-thermal behaviour relations. The key findings are that strength in the emulsion gel hybrid could come from combinations of the following observed mechanisms: (i) tiny droplets of dispersed phase droplets with high curvature, (ii) emulsifying fibre of high molecular weight, (iii) controlled interference from emulsifying fibre on the viscoelastic network development of structuring fibre, and (iv) for additional shear stability, highly aggregated state of dispersed phase droplets without coalescence. Promising templates bearing close resemblance to animal fat references such as pork belly fat (in terms of G′), and shear stability with potential toward extrusion and food printing application have been identified.