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Article summary:
1. 3D food printing can provide unmatched levels of customization in appearance and nutrition for processed meat-based products.
2. Ground chicken meat can be made printable by adding refined wheat flour at different levels to improve its printability.
3. Post-processing techniques such as hot-air drying followed by deep frying can be used to create crispy 3D-printed chicken nuggets with customized shapes, providing insights for futuristic applications in the fast-food industry.
Article analysis:
该文章主要介绍了使用3D打印技术制作鸡肉块的可行性研究。然而，该文章存在一些偏见和不足之处。
首先，该文章没有考虑到可能的食品安全问题。使用3D打印技术制作肉类产品需要确保杀菌和消毒，以避免细菌和其他有害物质的污染。然而，该文章没有提及这些问题。
其次，该文章只关注了外观和营养方面的定制化，但忽略了口感和食用体验等重要因素。此外，该文章也没有探讨消费者对于这种定制化产品的接受程度和市场需求。
此外，该文章似乎过于宣传3D打印技术在食品加工中的优势，并未平等地呈现其潜在缺陷和限制。例如，在处理非可打印食品时需要添加其他成分来改善可打印性，并且需要进行后处理才能获得所需的口感和质地。
最后，该文章似乎偏袒快餐业，并未考虑到肉类加工对环境、动物福利和人类健康等方面可能带来的负面影响。
总之，尽管该文章提供了一些有趣的想法和研究结果，但它也存在一些偏见和不足之处，需要更全面地考虑食品安全、消费者需求、环境和动物福利等方面的问题。
Topics for further research:
Food safety concerns in 3D printing technology
Importance of taste and sensory experience in customized food products
Consumer acceptance and market demand for 3D printed meat products
Potential limitations and drawbacks of 3D printing technology in food processing
Environmental and animal welfare implications of meat processing
Balanced presentation of advantages and disadvantages of 3D printing technology in food industry.