| Project Name: | OrganInk |
|---|---|
| BPA Number: | 2206 |
| Funding Round: | |
| Report(s): | |
| For enquiries contact: | Stewart Collie |
| Phone: | |
| Email: |
Summary of Project and Key Findings:
The purpose of this project was to develop a proof-of-concept to demonstrate whether modest cuts of beef meat and nutrient-dense beef offal can be used as primary ingredients in meat-based 3D printed food products.
The project involved a brief review of food safety risks, along with the development and characterisation of ink formulations, with a 3D printing methodology being established for the most suitable ink formulation.
Various meat-based ink formulations were explored, incorporating offal with water. The formulations were visually evaluated for aspects such as filament retention, extrudability as measured by a texture analyser, and qualitative assessment of sensory attributes post-cooking. Several selected meat inks were further characterised for water-holding capacity, cooking loss, rheological properties, and textural properties. The best overall performing ink was taken forward.
The project successfully demonstrated proof-of-concept for 3D printing of a meat-based ink containing 40% offal.
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