Abstract：
The emergence of innovative plant-based meat analogs, replicating the flavor, texture, and appearance of animal meat cuts, is deemed crucial for sustainably feeding a growing population while mitigating the environmental impact associated with livestock farming. Multi-material 3D food printing (MM3DFP) has been proposed as a potentially disruptive technology for manufacturing the next generation of plant-based meat analogs. This article provides a comprehensive review of the state of the art, addressing various aspects of 3D printing in the realm of plant-based meat. The disruptive potential of printed meat analogs is discussed with particular emphasis on protein-rich, lipid-rich, and blood-mimicking food inks. The printing parameters, printing requirements, and rheological properties at the different printing stages are addressed in detail. As food rheology plays a key role in the printing process, an appraisal of this subject is performed. Post-printing treatments are assessed based on the extent of improvement in the quality of 3D-printed plant-based meat analogs. The meat-mimicking potential is revealed through sensory attributes, such as texture and flavor. Furthermore, there has been limited research into food safety and nutrition. Economically, the 3D printing of plant-based meat analogs demonstrates significant market potential, contingent upon innovative decision-making strategies and supportive policies to enhance consumer acceptance. This review examines the current limitations of this technology and highlights opportunities for future developments.
摘要：
创新的基于植物的肉类类似物的出现，复制味道，纹理,和动物肉切口的出现，被认为对于可持续地养活不断增长的人口，同时减轻与畜牧业相关的环境影响至关重要。多材料3D食品打印（MM3DFP）已被提出作为制造下一代基于植物的肉类类似物的潜在破坏性技术。本文提供了对最新技术的全面回顾，解决3D打印在植物性肉类领域的各个方面。讨论了印刷肉类类似物的破坏性潜力，特别强调富含蛋白质，富含脂质，和模仿血液的食物墨水。打印参数，印刷要求,和流变特性在不同的印刷阶段进行了详细介绍。由于食品流变学在印刷过程中起着关键作用，对这一主题进行了评估。基于3D打印的基于植物的肉类似物的质量的改善程度来评估打印后处理。通过感官属性揭示了模仿肉类的潜力，如质地和味道。此外，对食品安全和营养的研究有限。经济上,基于植物的肉类类似物的3D打印显示出巨大的市场潜力，取决于创新的决策战略和支持政策，以提高消费者的接受度。这篇综述研究了该技术的当前局限性，并强调了未来发展的机会。
