meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2020-5-1-9-16meat-129Research ArticleСтатьиPOSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEWhttps://orcid.org/0000-0003-4249-9316GorbunovaNataliya A.

Nataliya A. Gorbunova — candidate of technical sciences, Scientific secretary

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–93–17

n.gorbunova@fncps.ruV. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian Federation20201604202051916Copyright © Gorbunova N.A., 20202020Gorbunova N.A.Gorbunova N.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/129

Three-dimensional printing (3D printing) is a rapidly developing market of digital technologies with a huge potential for food production, which gives an opportunity to create new food products with the improved nutritional value and sensory profile, and adapted for a particular consumer. The review presents historical aspects of the development of the additive technologies and their classification, examines advantages and drawbacks of the 3D food printing, discusses key aspects of safety of three-dimensional food printing and probable peculiarities of their labeling, analyzes potential possibilities of using the 3DP technology for meat processing and aspects influencing the possibility of printing and following processing of 3D printed meat products.

3D food printingmeat productsfood designprocess parametersReferencesLupton, D., Turner, B. (2017). «Both fascinating and disturbing»: Consumer responses to 3D food printing and implications for food activism. Chapter in book: Digital Food Activism. pp. 151– 167. ISBN: 978–135161457–3; 978–113808832–0Lupton, D., Turner, B. (2017). «Both fascinating and disturbing»: Consumer responses to 3D food printing and implications for food activism. Chapter in book: Digital Food Activism. pp. 151– 167. ISBN: 978–135161457–3; 978–113808832–0Antonova, V.S., Osovsraya, I.I. (2017). Additive technologies: a training manual. St. Petersburg: Graduate School of Technology and Energy, St. Petersburg State University of Industrial Technology and Design. —30 p. (In Russian)Antonova, V.S., Osovsraya, I.I. (2017). Additive technologies: a training manual. St. Petersburg: Graduate School of Technology and Energy, St. Petersburg State University of Industrial Technology and Design. —30 p. (In Russian)Jasper L. T., (2016). 3D-Printed Food. Minnesota Journal of Law, Science & Technology, 17(2), 855–880.Jasper L. T., (2016). 3D-Printed Food. Minnesota Journal of Law, Science & Technology, 17(2), 855–880.Dresvyannikov, V.A., Strakhov, E.P. (2018). Classification of additive technologies and analysis of directions of their economic. Models, systems, networks in economics, engineering, nature and society, 2(26), 16–28. (In Russian)Dresvyannikov, V.A., Strakhov, E.P. (2018). Classification of additive technologies and analysis of directions of their economic. Models, systems, networks in economics, engineering, nature and society, 2(26), 16–28. (In Russian)Grishin, A.S., Bredikhina, O.V., Pomoz, A.S., Ponomarev, V.G., Krasulya, O.N. (2016). New technologies in food industry — 3D printing. Bulletin of South Ural State University, Series «Food and Biotechnology», 4(2), 36–44. https://doi.org/10.14529/ food160205 (In Russian)Grishin, A.S., Bredikhina, O.V., Pomoz, A.S., Ponomarev, V.G., Krasulya, O.N. (2016). New technologies in food industry — 3D printing. Bulletin of South Ural State University, Series «Food and Biotechnology», 4(2), 36–44. https://doi.org/10.14529/ food160205 (In Russian)Liu, Z., Zhang, M., Bhandari, B., Wang, Y. (2017). 3D printing: Printing precision and application in food sector. Trends in Food Science and Technology, 69, 83–94. http://dx.doi. org/10.1016/j.tifs.2017.08.018Liu, Z., Zhang, M., Bhandari, B., Wang, Y. (2017). 3D printing: Printing precision and application in food sector. Trends in Food Science and Technology, 69, 83–94. http://dx.doi. org/10.1016/j.tifs.2017.08.018Godoi, F. C., Prakash, S., Bhandari, B. R. (2016). 3D printing technologies applied for food design: Status and prospects. Journal of Food Engineering, 179, 44–54. http://dx.doi. org/10.1016/j.jfoodeng.2016.01.025Godoi, F. C., Prakash, S., Bhandari, B. R. (2016). 3D printing technologies applied for food design: Status and prospects. Journal of Food Engineering, 179, 44–54. http://dx.doi. org/10.1016/j.jfoodeng.2016.01.025Severini, C., Derossi, A. (2016). Could the 3D printing technology be a useful strategy to obtain customized nutrition? Journal of Clinical Gastroenterology, 50(1), S175-S178. http://dx.doi. org/10.1097/MCG.0000000000000705Severini, C., Derossi, A. (2016). Could the 3D printing technology be a useful strategy to obtain customized nutrition? Journal of Clinical Gastroenterology, 50(1), S175-S178. http://dx.doi. org/10.1097/MCG.0000000000000705Dick, A., Bhandari, B., Prakash, S. (2019). 3D printing of meat. Meat Science, 153, 35–44. http://dx.doi.org/10.1016/j. meatsci.2019.03.005Dick, A., Bhandari, B., Prakash, S. (2019). 3D printing of meat. Meat Science, 153, 35–44. http://dx.doi.org/10.1016/j. meatsci.2019.03.005Dresvyannikov, V.A., Strakhov, E.P., Vozmischeva, A.S. (2017). Analysis of application of additive technologies in the food industry. Food Policy and Security, 4(3), 133–139. (In Russian)Dresvyannikov, V.A., Strakhov, E.P., Vozmischeva, A.S. (2017). Analysis of application of additive technologies in the food industry. Food Policy and Security, 4(3), 133–139. (In Russian)Payne, C.L.R., Dobermann, D., Forkes, A., House, J., Josephs, J., McBride, A., Müller, A. Quilliam, R.S., Soares, S. (2016). Insects as food and feed: European perspectives on recent research and future priorities. Journal of Insects As Food and Feed, 2, 269–276. http://dx.doi.org/10.3920/JIFF2016.0011Payne, C.L.R., Dobermann, D., Forkes, A., House, J., Josephs, J., McBride, A., Müller, A. Quilliam, R.S., Soares, S. (2016). Insects as food and feed: European perspectives on recent research and future priorities. Journal of Insects As Food and Feed, 2, 269–276. http://dx.doi.org/10.3920/JIFF2016.0011Izdebska, J., Zołek-Tryznowska, Z. (2016). 3D food printing — facts and future. Agro Food Industry Hi-Tech, 27(2), 33–39.Izdebska, J., Zołek-Tryznowska, Z. (2016). 3D food printing — facts and future. Agro Food Industry Hi-Tech, 27(2), 33–39.Severini, C., Azzollini, D., Albenzio, M., Derossi, A. (2018). On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects. Food Research International, 106, 666–676. http://dx.doi.org/10.1016/j. foodres.2018.01.034Severini, C., Azzollini, D., Albenzio, M., Derossi, A. (2018). On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects. Food Research International, 106, 666–676. http://dx.doi.org/10.1016/j. foodres.2018.01.034Sun, J., Peng, Z., Zhou, W., Fuh, J. Y. H., Hong, G.S., Chiu, A. (2015). A review on 3D printing for customized food fabrication. Procedia Manufacturing, 1, 308–319. http://dx.doi. org/10.1016/j.promfg.2015.09.057Sun, J., Peng, Z., Zhou, W., Fuh, J. Y. H., Hong, G.S., Chiu, A. (2015). A review on 3D printing for customized food fabrication. Procedia Manufacturing, 1, 308–319. http://dx.doi. org/10.1016/j.promfg.2015.09.057Chen, Z. (2016). Research on the Impact of 3D Printing on the International Supply Chain. Advances in Materials Science and Engineering 2016,4173873. http://dx.doi. org/10.1155/2016/4173873Chen, Z. (2016). Research on the Impact of 3D Printing on the International Supply Chain. Advances in Materials Science and Engineering 2016,4173873. http://dx.doi. org/10.1155/2016/4173873Olla, P. (2015). Opening Pandora’s 3D printed box. IEEE Technology and Society Magazine, 34(3),7270437, 74–80. https://doi.org/10.1109/MTS.2015.2461197Olla, P. (2015). Opening Pandora’s 3D printed box. IEEE Technology and Society Magazine, 34(3),7270437, 74–80. https://doi.org/10.1109/MTS.2015.2461197Monostori, L., Valckenaers, P., Dolgui, A., Panetto, H., Brdys, M., Csáji, B.C. (2015). Cooperative control in production and logistics. Annual Reviews in Control, 39, 12–29. https://doi. org/10.1016/j.arcontrol.2015.03.001Monostori, L., Valckenaers, P., Dolgui, A., Panetto, H., Brdys, M., Csáji, B.C. (2015). Cooperative control in production and logistics. Annual Reviews in Control, 39, 12–29. https://doi. org/10.1016/j.arcontrol.2015.03.001Lipton, J., Arnold, D., Nigl, F., Lopez, N., Cohen, D., Norén, N., (2010). Multimaterial food printing with complex internal structure suitable for conventional post processing. Paper presented at the annual international solid freeform fabrication symposium, Austin, Texas, 809–815.Lipton, J., Arnold, D., Nigl, F., Lopez, N., Cohen, D., Norén, N., (2010). Multimaterial food printing with complex internal structure suitable for conventional post processing. Paper presented at the annual international solid freeform fabrication symposium, Austin, Texas, 809–815.Yeh, Y., Omaye, S.T., Ribeiro, F.A., Calkins, C.R., de Mello, A.S. (2018). Evaluation of palatability and muscle composition of novel value-added beef cuts. Meat Science, 135, 79–83. https://doi. org/10.1016/j.meatsci.2017.08.026Yeh, Y., Omaye, S.T., Ribeiro, F.A., Calkins, C.R., de Mello, A.S. (2018). Evaluation of palatability and muscle composition of novel value-added beef cuts. Meat Science, 135, 79–83. https://doi. org/10.1016/j.meatsci.2017.08.026Lipton, J.I., Cutler, M., Nigl, F., Cohen, D., Lipson, H. (2015). Additive manufacturing for the food industry. Trends in Food Science and Technology, 43(1), 114–123. https://doi.org/10.1016/j. tifs.2015.02.004Lipton, J.I., Cutler, M., Nigl, F., Cohen, D., Lipson, H. (2015). Additive manufacturing for the food industry. Trends in Food Science and Technology, 43(1), 114–123. https://doi.org/10.1016/j. tifs.2015.02.004Dick, A., Bhandari, B., Prakash, S. (2019). Post-processing feasibility of composite-layer 3D printed beef. Meat Science, 153, 9–18. https://doi.org/10.1016/j.meatsci.2019.02.024Dick, A., Bhandari, B., Prakash, S. (2019). Post-processing feasibility of composite-layer 3D printed beef. Meat Science, 153, 9–18. https://doi.org/10.1016/j.meatsci.2019.02.024Meat printed on a 3D printer will become sensation — believe American specialists [Electronic resource: https://meatinfo.ru/ news/myaso-napechatannoe-na-3d-printere-stanet-340779. Access date 09.12.2019] (In Russian)Meat printed on a 3D printer will become sensation — believe American specialists [Electronic resource: https://meatinfo.ru/ news/myaso-napechatannoe-na-3d-printere-stanet-340779. Access date 09.12.2019] (In Russian)3D printed meat and leather can replace traditional animal husbandry [Electronic resource: https://www.orgprint.com/ novosti/3D-pechat-mjasa-i-kozhi-kak-alternativa-tradicionnomuzhivotnovodstvu Access date 09.12.2019] (In Russian)3D printed meat and leather can replace traditional animal husbandry [Electronic resource: https://www.orgprint.com/ novosti/3D-pechat-mjasa-i-kozhi-kak-alternativa-tradicionnomuzhivotnovodstvu Access date 09.12.2019] (In Russian)

The authors declare that there are no conflicts of interest present.