Sahiti Peddisetti was tasked with creating 3D reconstructed food products from low-value cuts of meat and additional natural ingredients, such as plant-based protein. The pilot study involved producing new foods in a range of shapes, textures, and colors via a 3D food printer.
The meat tenderness of different 3D printed, cooked beef cuts follow the same trend as regular beef cuts. This is because of freeze-drying of meat and conventional methods of cooking. The samples were identified as ‘dry’ and ‘easily melting’ with a ‘strong beef flavor.
The results of the study will lead to a research project into protein ingredients that are new to New Zealand, Dr. Lee says.
Lincoln University has awarded a scholarship for food science students to study 3D printing of animal products. The scholarship will allow them to experiment with the technology and gain crucial skills in this developing area. Dr. Lee said it could lead to more complex-shaped foods with increased functional and nutritional value. The scholarship is part of a range of 10-week summer fellowships available through the university’s Faculty of Agriculture and Life Sciences.
Sahiti Peddisetti alipewa kazi ya kuunda bidhaa za chakula zilizojengwa upya kwa 3D kutoka kwa vipande vya nyama vya thamani ya chini na viungo vya ziada vya asili, kama vile protini ya mimea. Utafiti huo ulihusisha kutengeneza vyakula vipya vyenye maumbo, muundo, na rangi mbalimbali kwa kutumia printa ya chakula ya 3D. Kwa mfano, nyama ya ng'ombe iliyochapishwa kwa 3D inaonekana kuwa nyembamba zaidi kuliko nyama ya ng'ombe iliyopikwa. Hilo ni kwa sababu ya kukausha nyama kwa kufungia na mbinu za kawaida za kupika. Sampuli zilitambuliwa kama " kavu " na " rahisi kuyeyuka " na " ladha kali ya nyama ya ng'ombe. Matokeo ya utafiti huo yatasababisha mradi wa utafiti juu ya viungo vya protini ambavyo ni vipya kwa New Zealand, Dr. Lee anasema. Chuo Kikuu cha Lincoln cha Marekani kimetoa nafasi ya wanafunzi wa sayansi ya chakula kujifunza kuchapisha 3D kwa ajili ya wanyama. Scholarship itawawezesha majaribio na teknolojia na kupata ujuzi muhimu katika eneo hili la maendeleo. "Leo, Dr. Lee alisema, ""Tunaweza kupata chakula chenye umbo tata zaidi na thamani ya kazi na lishe iliyoongezeka.""" Shirika hilo linatoa masomo ya majira ya joto ya wiki 10 katika chuo kikuu cha Chuo Kikuu cha Kilimo na Sayansi ya Maisha.