Influence of Raw Meat Content on 3D-Printing and Rheological Properties

The aim of this study was to investigate the influence raw chicken meat content on rheological properties and 3D printability minced mixtures using different concentrations cooked meat. mass contained yolk, crushed ice, lean with a high concentration connective tissue. added as percentage total weight were 0; 30; 40; 50; 60; 70 100. To determine properties, amplitude sweep frequency carried out Rheostress RS 300 (Thermo Fisher Scientific Inc.). Cubes printed, optical impression evaluated grades from 1-5. results showed that had strong it is necessary for G' (storage modulus) at LVR (linear viscoelastic region) be higher than 7000 Pa. complex viscosity |η*| should 170 Pa, shear stress τ = 10 f Hz used guarantee sufficient solidity.