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Int.J.Curr.Microbiol.App.Sci (2021) 10(03): 2095-2111 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 10 Number 03 (2021) Journal homepage: http://www.ijcmas.com Review Article https://doi.org/10.20546/ijcmas.2021.1003.265 3D Printing of Meat: A New Frontier of Food from Download to Delicious: A Review Mehak Jandyal*, O. P. Malav, Nitin, Mehta, Manish Kumar Chatli, Pavan Kumar, R.V. Wagh, Simranjeet Kour and Tanuj Tanwar Department of Livestock Products Technology, Guru AngadDev Veterinary and Animal Sciences University, Ludhiana, India *Corresponding author ABSTRACT Keywords 3D Printing of Meat, Novel digital food technologies Article Info Accepted: 15 February 2021 Available Online: 10 March 2021 Novel digital food technologies utilizing the laboratory culture meat are emerging these days to support the ethical and environmental friendly production of meat as well as ensuring food security, food safety and environmental sustainability. Three-dimensional (3D) printing of a meat is a novel technology of food fabrication having huge market potential and potential application in developing a unique food with desired nutritional profile. The 3D printed meat products should possess multiple flavours, colours and intricate texture to make these products popular among consumers and overall success of 3D printing technology in meat sector. This review summarise the various aspects of 3D printing technology, its application and future challenges. Introduction 3 D printing (3DP)technology, also termed as additive manufacturing (AM), rapid manufacturing, rapid prototyping, freedom fabrication solid freeform fabrication (SFE)is one of the disruptive technologies that create instrumental change in food and agricultural sector which has attracted attention from the food industry and digital technology entrepreneurs in recent years. The principle idea of additive manufacturing is to develop the product from digital Computer-Aided Design (CAD) software. The technology had been used for preparation of extrusion-based 3D printing of chocolate (Mantihal et al., 2019), pasta (Sol et al., 2015), meat puree (Lipton et al., 2017), dairy products (Ross et al., 2019), etc. History The technology of three-dimensional printing (3DP) appeared at the end of the 1980s and has emerged in the field of material engineering. The 3DP technologies gained considerable interest across various fields over the couple of years and have been utilised in different disciplines including, medical applications, dentistry, tissue designing, textile industry, electronics, avionics, automobiles and draw the attention 2095 Int.J.Curr.Microbiol.App.Sci (2021) 10(03): 2095-2111 of both industry and scholarly world and more recently in the food industry. Charles W. Hull was considered as founder of the 3D System who invented 3D printing and coined the term ―Stereo Lithography‖. He proposed a method for the layer-by-layer synthesis by ultraviolet irradiation. In 1990’s first 3D printer was built by 3D Systems by using ceramics, metal and some polymers and 3D products Z corp. For a long time, it was considered a leader in the sphere of common printing of 3D objects. Widespread acceptance of digital technologies in the field of design (CAD) computer aided design (Attaran.,2017) engineering (CAE) and manufacturing (CAM) stimulated the explosive character of the development of the 3D-printing technologies. At present, it is extremely difficult to indicate a field of material production, where 3D printers are not used to one degree or another. In the year 2006 Fab@Homeand the RepRap are credited with sparking the consumer 3D Printing revolution. Paste extrusion by f.ex. Frostings, Nutella, chocolate (CornellUniv) 2006-2009 CandyFab, Sugar printing (Evil Mad Scientist Lab). In the year 2012-2015 FP 7PERFORMANCE formulated food which is easy to chew and swallow for senior who was followed by the printing of advanced shapes by sugar or sugar sculpture by 3D Systems (Biozoon). In 2013, Modern Meadow Pvt. Ltd. USA designed unique bio-printing technology by utilizing multicellular aggregates (the bio-ink particles) forming biocompatible support structure as per design template having compatibility with desired biological construct with the help of bioprinter. food products with desirable nutritive composition. According to UN by the year 2050, global human population will cross 9.6 billion marks and it will not be possible to meet the food demands of whole population by using the available resource unless newer more promising and sustainable technologies are applied in for this. The global market value is expected to exceed $ 520 million in 2023, with an estimate of only 38.5% growth in 3D food printers (Mordor Intelligence, 2019). Development of different technologies could potentially solve the most eminent crisis of the not so distant future which has led scientist to develop a 3D printed meat despite impediments like the palatability factor. Global 3D food printing market accounted for USD 224.5 million in 2016 growing at a CAGR of 57.6% during the forecast period of 2017 to 2024. The 3D printed meat would not necessarily be considered as the substitute for conventional meat but it could rather be considered as the mean of providing people with healthy protein source in an ethical way. Procedure Market potential The major steps which can be effectively used in implementing additive manufacturing were described by (Haleem et al., 2016) which follows a well-defined sequential process. First and foremost thing is to create a computer added design (CAD) model of configuration followed by the conversion of CAD model into standard triangulate language (STL) format followed by cutting into thin section and build the part of the model layer by layer followed by post processing\finishing and the joining processes. The 3D food printing is having tremendous potential and at present mostly applied in in formation of complex textural designs and Food technologists have upgraded the application of additive manufacturing (AM) in food sector due to its inherent multiple 2096 Int.J.Curr.Microbiol.App.Sci (2021) 10(03): 2095-2111 advantages such as with personalized food shapes and designs according to tastes and preferences, accuracy and very high degree of precision, desirable nutritive quality, etc. This is a very sophisticated technology which makes it possible to produces three dimensional designs of very complex shapes or geometries that could otherwise not possible to form manually by combining material together in various layers. By using this technology, it is possible to form product with hollow parts, complex geometries, hollow truss structures and internal structures with reduced weight, etc. Despite the fact that researcher face various challenges for competing, managing and incorporating the 3DP technology in the food industry due to immense variation in the physio-chemical properties of the food (Godoi et al., 2016; Sun et al., 2018). Presently, its applications are applied in wide areas of research such as elderly food, military and space food, sweet food. (Liu et al., 2017) postulated three main aspects which profoundly affect the printing precision and accuracy are material properties, process parameters, and postprocessing treatments. The design of the 3D design is an important factor that can determine or influence the stability and precision of final printed objects. A good design should meet the needs of consumers and should be suitable for the parameters used in printing processes, such as printers, food inks, and post‐printing processing treatments (Guo et al., 2019). Technologies used for 3DP In 2012, the American Society for testing and materials (АSTM), developed standard ASTM/ F2792–12a, which provides definition of additive technologies. АSTM in cooperation with the International Organization for Standardization (ISO) developed international standard ISO/ASTM 52900:2015.There are seven categories of additive manufacturing (Table 1) recognized as per the ASTM standard terminology for Additive Manufacturing Technologies (ASTM,2020).Some technologies are classified on the following traits and their corresponding emerging technologies. The processes of additive manufacturing are classified based on the material used and printable material which usually involves liquid processes like stereo lithography, fused deposition modelling and inkjet printing. (Vithani et al., 2019)described following three main factors which have been primarily utilized in 3D printing of food viz. To design the layout of food with special textures To develop new nutrient rich food materials To enhance the appearance by planning the design the food in complex structures via controlling the development of structures at micro- and macro levels Different 3DP technologies have been applied to process the vitamins, additives, and flavours to propel food properties with tailormade chemical, structural characteristics and to extend the shelf-life of food with increase demand to satisfy the exceptional need of individuals are explained in general. Inkjet printing Inkjet printing food ingredient is a technique to form 3D-printed food. In inkjetprinting, material dispenses stream/droplet from syringe type print head in a drop on demand way. The ejected stream/droplets comprised gravity, impact on the substrate, and dry through solvent evaporation. The drops can form a two and half dimensional digital image as decoration or surface fill (Godoi et al., 2016). Fujifilm Dimatix is one of among the few companies to supply edible inkjet inks for 2097 Int.J.Curr.Microbiol.App.Sci (2021) 10(03): 2095-2111 drop-on-demand inkjet (Fujifilm Corporation, 2015). This technology mostly employed in low viscosity materials where surface energy of the inks rheological properties and temperature plays a very important role. Such type of printing technology uses commercial printing systems and inks which have been broadly used in food decoration design by the US Food and Drug Administration (FDA) (Lupton et al., 2018).PolyJet processes use ink jetting to directly deposit material which is then solidified. This process allows for very different materials to be placed next to each other in complex patterns in traditional applications. Procter &Gamble Ltd granted patent for an inkjet ink that adds favour(Wen et al., 2008). Biozoon with FoodJet have used this technique to make gelatine based foodstuffs. The jetting and setting process can be a difficult process to properly develop for foods. Hakola et al., (2013, 2015) described the decoration of meat and bakery products by inkjet printing and laser marking. Both methods have been evaluated to be suitable for making temporary or durable markings on food. However, due to some constraints of inkjet printing for the construction of complex structures (Pallottino et al., 2016) extrusion is still recommended as the most suitable methodology for 3D printingfibrous materials(Liu et al., 2018). Extrusion technology Extrusion 3D printing or Hot Melted Extrusion (HME) or Robocasting is an emerging technology widely applied in food industry. Extrusion-based food printing is a digitally-controlled extrusion process to build up complex 3D food products layer by layer and is differentiated from food extrusion cooking. It is the most adopted method in food printing, whose real objective is to accomplish the output of the conventional food extrusion processing physically with a digitalized design and a personalized nutrition control. (Goyanes et al., 2015) reported that fused deposition modelling (FDM) is an example of extrusion technology which expel or extrudes the hot melted material through nozzle. Primarily it was utilized for prototyping plastic and at present the technology has been applied to 3D food printing. The De Grood Innovations’ FoodJet Printer (Foodjet., 2014) used pneumatic membrane nozzle-jets to deposit selected ink drops onto cupcakes pizza bases and biscuits. Among the available extrusion mechanisms (syringe-based, air pressure-driven and screwbased extrusion)air pressure driven extrusion for viscous paste materials are not recommended owing to their ease of attaching to the walls of the cartridge besides its use in food industry(Sun et al., 2018). However Hotmelt extrusion has the similar potential since it has also been used for printing pharmaceuticals (Goyanes et al., 2015).A few examples of food materials that have been successfully printed using this technique are fruit and vegetable (Severini et al., 2018), dough (Yang et al., 2018), pectin-based food formula (Vancauwenberghe et al., 2018), meat (Dick et al., 2019) and gel based material (Wang et al., 2018; Yang et al., 2018a). The food printer designed for hotmelt extrusion likely to have compact size, and low maintenance cost but may have a seam line between layers, long fabrication time, and delamination caused by temperature variation, that need to be further investigated. Binder jetting printing) PBP(powder binder Binder jetting powder binder printing(PBP) also termed drop on powder printing, works on an intrinsic mechanism which permits to construct model by employing a binder less than 100 μm to selectively bond layers of powders which is successively deposited on to the powder bed surface in a drop-ondemand print head based on ratter scanning 2098 Int.J.Curr.Microbiol.App.Sci (2021) 10(03): 2095-2111 pattern. Once one layer is printed, a roller or blade deposits a fresh layer of powder for the next cross sectional design to be jetted on to and follows an inkjet print head moves across a layer of powder and selectively deposit liquid binding material.(Sun et al., 2015) added that in order to prevent spreading from nozzles binder should have low viscosity during which physical phenomenon and ink density plays a crucial role.(Holland et al.2018)developed food grade inks for Fujifilm Dimatix printer which possessed the required properties that can be successfully printed. The relevance of binder jetting to food has typically utilized starch and sugar powder mixtures with water or alcohol based binders to produce macro scale, decorative 3D structures (Walters et al., 2011).The wide use of applying binder jetting to food materials, or a diet with high consumption of sugary foods has been linked to numerous health affects like obesity and type 2 diabetes and its reduction or substitution within the diet is being lobbied for by activist groups and governments globally (Edwards et al., 2016).Sun et al., (2017) noted that 3D Printing technology options for food materials are beginning to be discussed to suit specific processing requirements. Powder printing has some potential in food printing for powder type of foods similar to pharmaceutical applications (Ventola., 2014) Selective Laser Sintering (SLS) This type of 3D printing uses a computer to control the location of laser irradiation to successfully sinter the powder layer by layer. Complex shapes can be successfully formed by sintering powders selectively. (Noort et al., 2016) successfully used power laser on fresh powder, which move along X and Y axes to fuse powder particles so that they can bind together and forms a solid layer. This process is continued until the desired structure is made. Finally, the unfused powder is removed and reclaimed for next printing TNO’s Food Jetting Print.(Gray et al., 2010)applied the laser to sinter sugars and Nesquik powders. The Candy Fab selectively used low-velocity stream of hot air to sinter and melt a bed of sugar. In the, the SLS procedure was performed by (Diaz et al., 2014)by creating colourful and detailed edible object using a carbon dioxide laser with laser spot diameter 0.6 mm, and specific process parameters (layer distance of 0.1 mm, writing speed 1250 mm/sec, laser power 50% and layer thickness 0.3 mm). Although there are several hurdles for using SLS in the food sector. Hydrogel-Forming Extrusion(HFE) Rheology of the gel and polymer plays an important role while extrusion. Hydrogelforming extrusion (HFE) is an another extrusion technology which generally print the hydrocolloid solutions or dispersion having viscoelastic property into a polymer/hardening/gel setting bath using syringe pipette, vibrating nozzle, jet cutter, and alike apparatus and convert into selfsupporting structure before the consecutive deposited layers (Sun et al., 2018). Moreover solution temperature is required to form a stable shape in HFE. (Serizawa et al., 2014) designed a 3D edible gel printer consisting of the syringe pump and dispenser that helps in producing soft foods for older people suffering from swallowing problems. Most of the complex 3D shape structures, which usually mimic skeleton and cardiac muscle, were achieved by this method. It is possible that, with the help of detailed model designing and with the help of 3D printing technology, muscle tissue entity with protein rich food inks can be printed and processed for consumption of astronauts in outer space. Interestingly, a hi-tech system, which combined tissue engineering with 3D printing technology, is able to generate foods with 2099 Int.J.Curr.Microbiol.App.Sci (2021) 10(03): 2095-2111 high protein content and a fibrous appearance to produce vegetarian steak (Vialva., 2018). Some vegetarian consumers think 3D printed vegetarian meat products are alternative to animal foods and are willing to try them (Chung., 2013) Merits of 3DP The texture and organoleptic attributes of a product is very important for determining its acceptability in the market. Novel meat products having unique flavour combinations, intricate and attractive designs, eating experience, on-demand modified nutritive value and texture, three dimensional designs etc. are having great potential in meat sector and can open unlimited opportunities in near future. The development of such products is possible by using 3D printing technology. Due to the potential advantages of 3D printing technology in food industry in near future, it has gained interest by researchers and academicians of food industry. It is possible to formulate novel food products with higher nutritional value, complex shapes and unique textures by using different food ingredients and various printing technologies. The 3D printing is a sustainable and energy efficient technology. It has inherent advantages such as efficient utilization of food ingredients with minimum or no waste, on demand inclusion of functional ingredients, improving eating experience, automation, saving on labour, lower energy and transportation cost, easier supply chain, increase scope of ingredients used for food, shifting of food manufacturing in proximity to consumers, etc (Dick et al., 2019; Lie et al., 2017). In food science, 3D printings finding its application in improving efficiency of operations, composite and designer foods, developing novel and convenient functional products, on-demand nutritional food, waste utilization and alleviating global hunger and ensuring food security, developing of specific or personalized food products for particular sections such as for elderly person having problem in swallowing or mastication, etc. For wide popularization and application in industry at large scale, the issue of high capital investment at the beginning, time consumption, issue of limited printable materials, safety issues, accuracy and surface finish of the food material should be sorted out at earliest. Printability of food On the basis of printability, (Sun et al., 2015) categorized food ingredients into three categories viz. native printable, non-native traditional printable and alternative ingredients. A material with native printability possesses sufficient flow ability and can easily extrude through nozzle and does not require addition of any flow enhancer substances. However in this some materials have sufficient structural strength to withstand the 3 D structures such as cheddar cheese whereas some have low rigidity and difficulties in maintain 3D structure or design such as Greek yoghurt. The materials not having sufficient structural strength are not suitable for 3D printing even having sufficient flow ability. In case of non-native printable traditional food ingredients, there is a need to add flow enhancer substances to facilitate extrusion and subsequent cooking operations such as staple foods. The flow enhancers are added to improve the rheological and mechanical behavior during layer deposition during 3D printing process such as 1% fish collagen in fruit and vegetable blend to form edible pyramids (Severini et al., 2018), agar in celery to form extruded gel (Lipton et al., 2010), addition of gelatin, starch, gum, pectin, alginate (Vancauwenberghe et al., 2017). Alternative ingredients refer to emerging 2100 Int.J.Curr.Microbiol.App.Sci (2021) 10(03): 2095-2111 novel source of functional compounds having potential to be used in 3D printing of food in development of food with balanced nutrition, customized foods and traditional foods. Application in meat science The global world population is on the rise. With the foresee scenario, it is predicted that this population will not be able to meet the protein needs. According to World Health Organization (WHO) need for protein sources and nutrition, the daily protein intake is determined as 0.66 g protein / kg body weight. In other words, the amount of quality protein needed by a 50 kg person per day is calculated as 33 g (WHO / FAO) Expert. According to the Environmental Protection Agency (EPA), the traditional meat industry (combined with the agriculture industry) produces 18% of greenhouse gases on the planet changing from typical meat to 3D printed meat accompanies a horde of advantages so shifting from conventional slaughterhouses will enormously diminish the creation of ozone harming substances. So as to increase margin of profitability and to respond the challenge of feeding the ever increasing population very few researchers worked to reshape meat and meat products &produce high value added meat products (Dick et al., 2019a).Thereby printing meat is a positive development to decrease human impacts on a worldwide temperature alteration. Potential of 3DP in meat industry Meat industry can possibly assume a significant part on the consolidation of this innovated technology dependent on the rich protein content in the muscles combined with the variety of fatty oils and mineral substance. Meat industry can possibly assume a significant part on the consolidation of this innovated technology dependent on the rich protein content in the muscles combined with the variety of fatty oils and mineral substance. Printing of fibrous material is a preprocessing technology whereby complex, specific and uniform structure can be made easily by extrusion with added binders or texturizers, emulsifiers such as hot binders hydrocolloids (Voon et al., 2019), viz xanthan gum, guar gum and gum tragacanth, Blood plasma proteins (KPP), Blood plasma proteins (BPPs), from meat source (Theagarajan et al., 2020) have potential use on 3DP processes due toits emulsifying and heat coagulating properties. They can enhance the binding mechanisms between proteins-proteins or proteins-polysaccharides giving rise to stable self-supporting layers. Starch, cellulose, gellable protein additives, transglutaminase, sodium alginate can be added to provide fibrous material used should be in viscoelastic form and have rheological and flow able properties so that it can be printed into the specific free structure after deposition without slumping, spreading, or bridging(Lipton et al., 2010). A few investigations expected to create emulsion based product which can be utilized as fat replacer in meat items (Souza et al., 2018).Some natively extrudable material like dairy by-products whey protein, casein, and egg by-products should have the same property. Moreover, (Dick et al.2019) suggested that low-value meat or carcass parts can possibly be converted into the personalized meat product by adding value to it by 3d printing technology. Limited research have worked in the area of 3D printing of meat products which consists of building the desired CAD model from finely meat paste with controlled particle size to ensure extrusion through the printer nozzle and controlled temperature below 4°C, especially for fluid -based methodologies, like extrusion based printing and inkjet printing. As a rule, a particle size of paste ingredients should be significantly lower than the 2101 Int.J.Curr.Microbiol.App.Sci (2021) 10(03): 2095-2111 intended diameter of the 3D printer nozzle to prevent clogging. Lipton et al., 2010investigated varieties of multi-material food among which turkey, scallop and celery that were processed and modified using transglutaminase was successfully cooked and fried by Fab@Home extruder type 3Dprinter which exhibit that 3D printed food could be prepared like customary food. (Lipton et al., 2015) observed change either by combining materials with different textures in patterns or by changing porosity of the product printed mesotructure, while the nutritional composition is regulated by changes in its recipe. (Godoi et al., 2016) used transglutaminase enzyme to form a protein matrix between lysine and glutamine residues in a calcium-dependent reaction which enabled meat printing. In the 3D Food Printing Conference AsiaPacific, Meat and Livestock Australia 2017proposed the creation of meat scrolls made from emulsified secondary carcass cuts, which all around kept up their shape after frying. In the same year, the printability of seafood materials has likewise been tested to some extent whilst blended canned tuna with spring water was 3D printed as part of a meal designed for dysphasic patient. (Liu and Wang 2018) were able to 3D print chicken, pork and fish in a slurry form with the addition of gelatine solution. (Dong et al., 2019) used sweet potato starch (8% w/w) as a structural modifier for achieving stable 3Dprinted constructs from fish surimi gel. More recently, another study was reported on the effect of hydrocolloids on the printability of pork, providing ideas for the development of dysphagia foods (Dick et al., 2020). Dick et al., (2019a) applied 3D printing technology in meat and studied the factors impacting the printability and post-processing stability of printed products. They found that the infill density (50%, 75%, and 100%) affected the internal voids and post-processing stability and ultimately affected the texture of cooked products. Table.1 Various technologies for the 3D printing of food S.No. 1 Technology Binder Jetting Traits Binding agent deposition 2 3 Material Extrusion Material Jetting 4 Sheet Lamination Material pushing. Material dispensing, Jet technologies Sheet material binding 5 Vat Photo polymerization Powder Bed Fusion 6 7 Directed energy deposition Corresponding technology Powder bed and Inkjet heat (PHIH) Plaster-based 3D printing (PP) Fluid deposition modelling(FDM) Multijetmodelling (MJM) Laminate object manufacturing (LOM) Ultrasonic consolidation (UC) Photo polymerization in a vat of Stereo lithography (SLA) liquid photopolymer resin (Digital light processing (DLP) blending of material in a Electron beam melting (EBM) preformed layer Selective laser sintering (SLS) Selective heat sintering (SHS) Direct energy supply quickly in Laser metal deposition (LMD) the spot of building and Thermal energy is applied to intertwine materials by softening upon expulsion 2102 Int.J.Curr.Microbiol.App.Sci (2021) 10(03): 2095-2111 Table.2 Applications of 3d printing in food sector 3D product Processed cheese 3D edible objects Fruit based snack for children Chocolate objects Vegemite and marmite Fish surimi gel Extrusion-based 3D printing Food grade powders and inks Canned tuna Healthy and stable foods Egg yolk Egg white protein objects Work Structure and textural properties Printing a blend of fruit and vegetables, critical variables and shelf life Application of 3D printing for customized food platform design, optimization and evaluation Redefine, Breadboards As promising food material for 3D printing. Applicability of protein and fiber-rich food materials Design and characterization, microstructure control using 3D printing. 3D printing of blended with spring water Application of extrusion-based 3D printing technology to mixtures of egg yolk or egg white and rice flour Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics Optimization of the formulation and properties of 3D-printed complexes Reference Tohic et al.(2017) Severini et al.(2017) Derossi et al.(2018) Lanaro et al. (2017) Hamilton and Alici(2018) Wang et al. (2018) Lille et al.(2017) Holland et al.(2018) Kouzani et al.(2017) Anukiruthika et al.(2020) Xu et al. (2020) Liu et al.(2020) Table.3 Ingredient systems used in 3d printed foods and the purpose of their incorporation Ingredients Carbohydrates Sub ingredient Maltitol and Xylitol Isomaltose Protein Pectin Pea protein Dairy additive Whey protein isolate Whey protein isolate Miscellaneous Egg white protein Insects powders Pea protein & Xylose Purpose Sucrose replacement, Reduce the risk of obesity caused by highcalorie chocolate Prevent the contact between the Cordyceps flower powder molecules, Decrease formation of rigid network structure Produce pectin-based food simulants Used for printability of potato starch-based 3D printing ink. Used for whey protein isolatescontent on the printing performance of milk protein concentrate Studied Gel-like emulsions prepared from WPI and soy oil through micro fluidization processing technique. Added to improve rheological, texture properties of the mixture system Used as source of alternative to animal protein Used forMaillard reaction product of xylose– pea protein enzymatic hydrolysate in 3D printing 2103 References Xiao et al. (2019) Teng et al.(2019) Vancauwenberghe et al.(2019) Feng et al.(2018) Liu et al.(2018) Liu et al. (2019c) Liu et al.(2019) Severini et al.(2018) Zhou et al.(2020) Int.J.Curr.Microbiol.App.Sci (2021) 10(03): 2095-2111 Table.4 Some 3D printed meat products Food material 3D Printer/model Meat puree Fab@Home, Cornell University Surimi slurry Not given, but auger mixer Gel with screw-based system weakening by salt addition Shinnove, Shihin Hydrocolloid Technology Co. Ltd. addition and gel weakening 3D food printer CARK Enhance (Controlled Additive printability manufacturing Robotic Kit) microwave 3D printer To promote (XOM-3D, Nanjing Xianou self-gelation Instruments Manufacture process Co., Ltd., Nanjing, China Beef-lard composite Ground chicken meat Surimi products Sesame paste, chicken paste, and shrimp paste Approach for enhancing the printability Enzyme addition Materials added Reference Transglutaminase Lipton et al. (2010) (no information for the amount NaCl (0, 0.5, 1.0, Wang et al. (2018) 1.5, 2.0% w/w Guar gum (0.5 wt Dick et al. (2019) %) and NaCl (1.5 wt %) Refined wheat Wilson et al.(2020) flour (1:1), (2:1) and 3:1w/w) Synergistic effect Zhao et al.(2020) of a microwave 3D print (MW3DP) and transglutaminase (TGase) Custom designed syringe Print multi- 3D-printed with Hertafeld et based extrusion material in situ IR heating al.(2019) Modified X-Carve food Fig.1 Mechanism of 3D printing 2104