The humble sausage is getting a high-tech makeover, and the steak on your plate might soon be printed, not raised.
Imagine a world where the most succulent, flavorful steak comes not from a farm, but from a 3D printer, designed at the molecular level for perfect marbling. Meanwhile, a humble sausage can be transformed into a functional food, tailored to address the specific nutritional needs of the elderly.
This is not science fiction; it is the current frontier of food science of animal resources, a dynamic field where tradition meets cutting-edge technology to redefine the future of what we eat. Scientists in this field are working at the intersection of biology, chemistry, and engineering to improve the safety, quality, and sustainability of the meat, dairy, and egg products that form a crucial part of our diets. Their work balances a deep respect for traditional animal resources with the bold application of new technologies, from cold plasma to cellular agriculture, promising a future where delicious, nutritious, and sustainable protein is accessible to all 1 .
The scope of food science of animal resources is vast, covering everything from enhancing traditional products to creating entirely new ones.
Cold plasma is a novel, non-thermal technology making waves in food processing. Imagine a charged gas, like a miniature lightning bolt, that can be used to treat food surfaces. This "fourth state of matter" is highly effective at inactivating pathogens without using high heat, which can compromise a product's taste and texture.
A 2025 study in Food Science of Animal Resources investigated the use of cold plasma on prosciutto, a dry-cured ham known for its delicate flavor and texture. The research demonstrated that cold plasma treatment successfully reduced microbial loads, thereby extending the product's shelf life. Crucially, it achieved this while retaining the prosciutto's prized quality attributes, a significant advantage over traditional thermal pasteurization 1 .
On the other end of the technological spectrum, a 2025 study tackled a very human problem: the nutritional needs of the elderly. As people age, they often face difficulties with chewing and swallowing, which can lead to reduced meat consumption and protein deficiency.
Researchers explored a clever and natural solution: using pineapple and fig powders in goat meat-fermented sausages. These fruits are rich in proteolytic enzymes—bromelain in pineapple and ficin in fig—which naturally break down proteins. By incorporating these powders into the sausage formulation, the scientists were able to tenderize the meat effectively. The result was a fermented sausage with a significantly softer texture, making it easier for the elderly to chew and swallow, while also adding the nutritional benefits of the fruit itself 1 .
To understand how science improves our food, let's take a closer look at the experiment behind the enhanced goat meat-fermented sausage.
Goat meat was used as the primary raw material. The meat was divided into several batches, including a control group with no tenderizers and experimental groups with different levels of pineapple powder, fig powder, or a commercial tenderizer for comparison.
The fruit powders were mixed into the meat batter according to the specific formulations for each experimental group.
The sausages underwent a standardized fermentation and drying process, essential for developing their characteristic flavor, texture, and safety profile.
After processing, the sausages were analyzed for several key quality parameters and compared against the control group 1 .
The success of the fruit powder treatment was measured through objective scientific tests. The key findings are summarized in the table below.
| Quality Parameter | Result with Fruit Powders | Scientific Importance |
|---|---|---|
| Texture (Hardness) | Significant decrease in hardness compared to control. | Softer texture is directly linked to easier chewing and swallowing, a critical improvement for elderly consumers. |
| Protein Breakdown | Increased levels of free amino acids and peptides. | Indicates successful enzymatic tenderization, improving digestibility and potentially enhancing savory (umami) flavor. |
| Lipid Oxidation | Controlled levels of oxidation, similar to or better than control. | Ensures the sausage remains stable during storage without developing off-flavors or rancidity. |
Source: Based on research published in Food Science of Animal Resources 1
| Tenderizing Method | Mechanism | Key Advantages | Potential Drawbacks |
|---|---|---|---|
| Pineapple Powder | Enzymatic (Bromelain) | Natural, adds flavor/nutrients, clean label. | Can become over-tenderizing if not controlled. |
| Fig Powder | Enzymatic (Ficin) | Natural, adds flavor/nutrients, clean label. | Can become over-tenderizing if not controlled. |
| Commercial Tenderizers | Enzymatic (e.g., Papain) | Potent, predictable action. | Perceived as less "natural" by some consumers. |
| Mechanical (Needling) | Physical disruption of fibers | Immediate effect, no chemicals. | Can alter appearance, potential for contamination. |
Source: Based on research published in Food Science of Animal Resources 1
The analysis confirmed that the enzymatic action of the fruit powders effectively broke down muscle proteins and connective tissues, leading to the desired tenderization. Furthermore, the study noted that the fruit powders did not negatively impact the fermentation process or the overall storage stability of the product, making them a viable and natural alternative to chemical or synthetic tenderizers 1 .
The experiments described above, and countless others in the field, rely on a suite of specialized reagents, tools, and techniques.
| Tool/Reagent | Function in Research | Example Application |
|---|---|---|
| Proteolytic Enzymes | Break down protein molecules to tenderize meat and study protein structure. | Bromelain (from pineapple) and ficin (from figs) used in sausage tenderization 1 . |
| Soy Protein Isolate (SPI) | A high-purity plant protein used to create meat analogs and study protein functionality. | Used in high-moisture extrusion to create the fibrous texture of plant-based meat . |
| High-Moisture Extruder | An industrial machine that uses heat, pressure, and shear to reorganize plant proteins. | Creating the meat-like texture and fiber in plant-based chicken or beef alternatives . |
| Three-Dimensional (3D) Bioprinter | An additive manufacturing device that layers bio-inks to create complex structures. | Precise placement of muscle and fat cells to replicate the intricate marbling of Wagyu beef . |
| Cold Plasma Generator | Produces an ionized gas for non-thermal surface decontamination of foods. | Inactivating pathogens on the surface of ready-to-eat meats like prosciutto without cooking 1 . |
| Texture Analyzer | A machine that objectively measures physical properties like hardness, springiness, and chewiness. | Quantifying the softening effect of fruit powders on fermented sausages 1 . |
Source: Based on research published in Food Science of Animal Resources 1
The field of food science of animal resources is rapidly evolving, driven by global challenges such as population growth, environmental sustainability, and changing consumer preferences.
The research highlighted in Food Science of Animal Resources points to several key future trends.
The push for alternative proteins will continue to intensify. Technologies like precision fermentation and cellular agriculture are being developed to produce dairy and meat products without raising animals, offering a potential path to reduce environmental impact 1 .
The combination of extrusion and 3D printing is poised to create the next generation of meat analogs. While extrusion provides the base fibrous texture, 3D printing allows for the precise deposition of fat analogs and other components, creating a product with the complex marbling and mouthfeel of traditional meat .
As these technologies mature, the line between traditional and alternative protein will blur, offering consumers an unprecedented array of sustainable, safe, and delicious choices. The work of food scientists ensures that the food of the future will not only be functional and sustainable but also a source of pleasure and nourishment for all.
This article was based on recent scientific findings published in the journal Food Science of Animal Resources (Food Sci. Anim. Resour.), a leading international, peer-reviewed journal in its field 1 5 6 .