“…The unique fibrous structure of meat adds to the challenge of printing, thus requiring pre-treatment or additives to allow the ink to extrude smoothly from the nozzle and maintain good self-support and formability. Limited studies have looked into the development of 3D printed meat products, and most of these studies have focused on surimi materials with good adhesion, gelation, and softness( Chen et al, 2021a , Chen et al, 2021b ; Oyinloye and Yoon, 2022 ; Wang et al, 2018a , Wang et al, 2018b ; Xie et al, 2022 ). A few studies have focused on meat with solid fiber structure and low viscosity (beef, chicken breast, etc.).…”