Spray‐Drying Assisted 3D Printing to Manufacture Beef Products

Abstract

Potato starch (PS), a naturally occurring carbohydrate biopolymer, is commonly used in the meat industry to enhance the processing and nutritional properties of meat products. This study utilizes spray drying to produce PS‐based powders for the production of 3D printed beef products. The effects of incorporating PS‐based materials at 1% concentrations into beef pastes are investigated, focusing on the impact on product texture, cooking properties, printing accuracy, freeze‐thaw stability, and color. Additionally, the suitability of the 3D printed beef products for individuals with dysphagia is assessed using the International Dysphagia Diet Standardization Initiative (IDDSI). The 3D printed beef products containing PS‐based powders are successfully manufactured and maintained their structure during printing and cooking. The addition of these powders improve moisture content, cooking yield, lightness, and reduced diameter reduction, redness, hardness, cohesiveness, and chewiness. Moreover, the results suggest that P‐N, can be classified as potential level 6 diets (soft and bite‐sized) according to the IDDSI framework.