A review of the textural modification for 3D-printed meat and seafood

Abstract

3D printing technology has been lauded for its unrivalled capacity to make food items with sophisticated architecture, sustainable materials and energy costs. 3D-printed meat and seafood development has gained attention as a potential solution for addressing sustainability and food security issues in the food industry. A review was undertaken to offer the most recent developments in enhancing the textural qualities of meat substitutes to fulfil customer demands. The review examined techniques to improve the meat-like sensory qualities of plant-based and hybrid meat analogues. Furthermore, the review suggested understanding the challenges and future work corresponding to 3D-printed meat and seafood. Further research was required to comprehend this technology's potential benefits and limitations fully.