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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 10, Issue:3, March, 2021
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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Int.J.Curr.Microbiol.App.Sci.2021.10(3): 2095-2111
DOI: 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 Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
*Corresponding author
Abstract:

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.


Keywords: 3D Printing of Meat, Novel digital food technologies

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How to cite this article:

Mehak Jandyal, O. P. Malav, Nitin, Mehta, Manish Kumar Chatli, Pavan Kumar, R.V. Wagh, Simranjeet Kour and Tanuj Tanwar. 2021. 3D Printing of Meat: A New Frontier of Food from Download to Delicious: A Review.Int.J.Curr.Microbiol.App.Sci. 10(3): 2095-2111. doi: https://doi.org/10.20546/ijcmas.2021.1003.265
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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