Analysis on the ice growth in 3D-printed meat during freezing process

In this study, a low-fat 3D printed meat was designed and prepared, and its printing formability and postprinting stability were evaluated via rheological and specific measurements. The freezing behaviour of samples with different physical size at different freezing temperatures (including superchilling treatment) was investigated through the macroscopic freezing process. The quantity and size of ice crystals under different freezing rates were dynamically captured by microscopic observation, and fitting equations were obtained by further combining the data via macro- and microscopic ice quantification methods. The quality characteristics of chicken breast, commercially available plant-based chicken breast and 3D printed meat based on chicken breast and walnut protein (CBWP) before and after freezing in different environments were compared via ice crystal quantization technology. It was found that the water-holding capacity of 3D-printed meat CBWP after superchilling treatment exhibited better than other freezing groups, indicating the possibility of using superchilling treatment technology as a preservation method for 3D-printed meat.