3D printing technology enables the production of creative and personalized food
products that meet consumer needs, such as an attractive visual appearance,
fortification of specific nutrients, and modified textures. To popularize and
diversify 3D-printed foods, an evaluation of the printing feasibility of various
food pastes, including materials that cannot be printed natively, is necessary.
Most animal resources, such as meat, milk, and eggs, are not inherently
printable; therefore, the rheological properties governing printability should
be improved through pre-/post-processing or adding appropriate additives. This
review provides the latest progress in extrusion-based 3D printing of animal
resource-based inks. In addition, this review discusses the effects of ink
composition, printing conditions, and post-processing on the printing
performance and characteristics of printed constructs. Further research is
required to enhance the sensory quality and nutritional and textural properties
of animal resource-based printed foods.