3D Printing of Meat Following Supercritical Fluid Extraction

Abstract

With the spread of COVID-19, understanding the spread of food poisoning, managing food materials related to chronic diseases, food ingredients’ reliability, and non-face-to-face or untact delivery methods are rapidly emerging. A new field of meat research has been introduced for hygienic and healthy recipes to maintain freshness and control personalized ingredients using supercritical processes and 3D printing technology. Supercritical fluid extraction processes (SCF) and untact 3D printing technology will replace traditional meat freshness assessment based on color change according to the degree of oxidation of myoglobin in meat. SCF processes safely and quickly remove residual blood from meat and control fat and cholesterol that may be harmful to the human body. SCF-processed, high-viscosity meats are printed remotely through repeated IoT system variable experiments in WEB-CLOUD between UTEP in Texas, USA, and Korea University in Seoul, Korea. The SCF process in this study confirmed a weight reduction of 8.5% to 22.5%, depending on the temperature, pressure, and SCF process time. Under conditions of a tip size of 1.0 × 10−3 m, a shear rate of 200/s, and a maximum pressing force of 170 N, a 1000 cm3 SCF-processed meat was successfully 3D printed at the other site by transmitting G-code through web.