Viande - Nourriture - Modèles 3D Modèles 3D

Nous avons 311 produit(s) Libre de droits Modèles 3D.

Filtre
$5
$1500
  1. Poulet Modèle 3D
  2. Assiette de poulet Modèle 3D
  3. Sandwich au Jambon Grillé Modèle 3D
  4. Pack Trio de Burgers Modèle 3D
  5. Cheeseburger classique Modèle 3D
  6. Burger de poulet croustillant Modèle 3D
  7. Cheeseburger au bacon Modèle 3D
  8. Caricature de viande crue Modèle 3D
  9. Petite cuisse de poulet fumée en emballage 01 Modèle 3D
  10. Cuisse de poulet fumée en emballage Modèle 3D
  11. Saucisse de salami tranchée dans un emballage Modèle 3D
  12. Salami Salchichon tranché dans son emballage Modèle 3D
  13. Saucisses fumées de porc dans un emballage Modèle 3D
  14. Saucisse fumée de porc grillée Modèle 3D
  15. Saucisses de porc crues dans un emballage Modèle 3D
  16. Saucisse de porc rôtie Modèle 3D
  17. Jambon Prosciutto Cotto tranché dans un emballage Modèle 3D
  18. Salami danois tranché dans un emballage Modèle 3D
  19. Salami danois roulé Modèle 3D
  20. Pilon de cuisse de poulet cru Modèle 3D
  21. Filet de poulet rôti Modèle 3D
  22. Filet de poulet cru dans un emballage Modèle 3D
  23. Escalope de boeuf rôtie Modèle 3D
  24. Escalope de boeuf crue dans son emballage Modèle 3D
  25. Saucisses stylisées Modèle 3D
  26. Steak de saumon stylisé Modèle 3D
  27. Coupe de viande stylisée Modèle 3D
  28. Rondelle de saucisse fumée avec étiquette Modèle 3D
  29. Poulet fumé entier Modèle 3D
  30. Jambon tranché avec emballage 02 Modèle 3D
  31. Jambon tranché avec emballage 01 Modèle 3D
  32. Tranches de piment salami avec emballage Modèle 3D
  33. Tranches de Salami Milano avec emballage Modèle 3D
  34. Tranches de salami chorizo ​​avec emballage Modèle 3D
  35. Saucisses fumées de porc fines avec emballage 01 Modèle 3D
  36. Saucisses de porc fines avec emballage 01 Modèle 3D
  37. Tranches de jambon de cuisse de porc avec emballage Modèle 3D
  38. Tranches de jambon avec emballage Modèle 3D
  39. Saucisse séchée aux noix entières et en tranches Modèle 3D
  40. Saucisson sec long entier et tranches 02 Modèle 3D
  41. Saucisson sec long entier et tranches 01 Modèle 3D
  42. Saucisse fumée tranchée avec emballage Modèle 3D
  43. Filet de poulet pané avec emballage Modèle 3D
  44. Boîte de vente au détail de pilons de cuisse de poulet Modèle 3D
  45. Escalopes de poulet coupées en chapelure croustillante Modèle 3D
  46. Escalopes de poulet panées avec emballage Modèle 3D
  47. Tranches de bacon dans un emballage Modèle 3D
  48. Steak T-Bone 001 Modèle 3D
  49. Steak de viande rôti 03 Modèle 3D
  50. Steak de viande rôti 02 Modèle 3D
  51. Steak de viande rôti 01 Modèle 3D
  52. Steak de viande crue 03 Modèle 3D
  53. Steak de viande crue 02 Modèle 3D
  54. Steak de viande crue 01 Modèle 3D
  55. Petit pilon de cuisse de poulet grillé Modèle 3D
  56. Petit pilon de cuisse de poulet fumé à froid Modèle 3D
  57. Mini-saucisse de porc Modèle 3D
  58. Plateau de fruits de mer composé de langoustines et moules Modèle 3D
  59. Saucisse de porc fumée Modèle 3D
  60. Poitrine de porc fumée Modèle 3D
  61. Morceau de jambon fumé Modèle 3D
  62. Cuisse de poulet fumée Modèle 3D
  63. Cuisses de poulet stylisées Modèle 3D
  64. Morceau de jambon bouilli Modèle 3D
  65. Salo de porc stylisé sur une planche à découper Modèle 3D
  66. Assiette de homard aux fruits de mer Modèle 3D
  67. Crabe cuit à la vapeur Modèle 3D
  68. Poisson Grillé Modèle 3D
  69. Emoji Viande sur os et os 001 Modèle 3D
  70. Emoji Cuisse De Poulet 001 Modèle 3D
  71. Emoji Viande Rouge 001 Modèle 3D
  72. Emoji Bacon 001 Modèle 3D
  73. Assiette d'huîtres aux fruits de mer Modèle 3D
  74. Assiette d'huîtres aux fruits de mer Modèle 3D
  75. Plateau de fruits de mer composé de langoustine, homard et huître Modèle 3D
  76. Ensemble de homard Modèle 3D
  77. Saucisses sèches emballées et ficelées Modèle 3D
  78. Panier à œufs Modèle 3D
  79. Satay 001 Modèle 3D
  80. Emballage Snack Rimboschi Bacon Simple M 1 Modèle 3D
  81. Cheeseburger Modèle 3D
  82. Double cheeseburger Modèle 3D
  83. ensemble de steaks Modèle 3D
  84. dessin animé de cuisse de poulet Modèle 3D
  85. Caricature de pizza Modèle 3D
  86. Caricature de hamburger Modèle 3D
  87. Caricature de hot-dog Modèle 3D
  88. collection de hamburgers Modèle 3D
  89. cuisse de poulet fraîche Modèle 3D
  90. -20%
    poulet frit Modèle 3D
  91. -20%
    hamburger Modèle 3D
  92. saucisse Modèle 3D
  93. steak Modèle 3D
  94. jambon de dessin animé Modèle 3D
  95. aile de poulet 2 Modèle 3D
  96. aile de poulet 1 Modèle 3D
  97. salami de fuet espagnol Modèle 3D
  98. pied Modèle 3D
  99. hamburger Modèle 3D
  100. cuisse de poulet Modèle 3D
Page 1 de 4

Recherches tendances Modèles 3D:

Sculpture Modèles 3D Personnages Modèles 3D Cuisine Modèles 3D Chevale Modèles 3D Architecturaux extérieurs Modèles 3D Téléphone et téléphone portable Modèles 3D Légume Modèles 3D Bijoux Modèles 3D Jouets Modèles 3D Médical Modèles 3D Hélicoptère Modèles 3D Armes lourdes Modèles 3D Camion Modèles 3D Anatomie Modèles 3D

How is the complex texture of raw meat simulated in 3D?

Raw meat modeling in 2026 relies on "Anisotropic Shaders" and "Deep SSS" to replicate the fibrous nature of muscle and the translucency of fat. We use high-resolution "Marbling Maps" that represent the distribution of intramuscular fat with total biological accuracy. This ensures that a Wagyu steak or a pork chop reflects light differently across its surface, capturing the "glistening" quality of fresh meat. This level of visceral realism is critical for high-end cooking shows, butchery training simulations, and premium food packaging renders where the quality of the meat must be evident.

Do the meat models include "Cooked" and "Raw" versions?

Yes, the 2026 collection offers "State-Transition" assets. These models come with separate meshes and texture sets for "Raw," "Searing," and "Fully Cooked" states. The "Cooked" versions feature "Char-Mapping," simulating the caramelization of the surface (Maillard reaction) and the shrinkage of the meat fibers. This allows for time-lapse cooking animations where the meat physically transforms under heat. This functionality is essential for food-tech companies and appliance manufacturers who want to visualize the perfect cooking results of their hardware in 3D.

How is "Moisture and Juice" handled for fresh meat assets?

Fresh meat is characterized by a "Wet" look, which we achieve using a "Dual-Specular" shader setup. A base layer handles the organic tissue reflection, while a secondary "Clearcoat" layer represents the thin film of moisture on the surface. In 2026, we also include "Fluid-Drop" geometry for the occasional blood or juice droplet, providing a "tacky" and realistic surface appearance. This ensures that the meat doesn't look like dry plastic, providing the mouth-watering realism required for professional culinary marketing and high-fidelity game environments.

Are there specialized models for "Deli" and "Processed" meat products?

The Meat category includes a wide range of deli meats, sausages, and cured hams like Prosciutto or Salami. These models emphasize "Texture Variety," showing the different grinds of meat and the presence of spices or peppercorns within the slice. For cured meats, we use "Toughened" shaders that capture the dry, leathery exterior and the oily, translucent interior. These assets are perfect for "Charcuterie Board" visualizations in luxury ArchViz, helping to create an atmosphere of high-end hospitality and gourmet dining.

How are the "Bone and Sinew" details integrated into the models?

For cuts like T-bone steaks or whole poultry, the models feature "Multi-Material" integration. The bone is modeled with a porous, matte texture that contrasts sharply with the wet, translucent meat and the fibrous sinew. In 2026, these transitional areas use "Blended Masks" to ensure that the attachment points look organic and not like separate pieces of geometry. This anatomical accuracy is vital for medical education and for realistic kitchen "Prep" scenes where a character might be seen carving or butchering the product.How is the complex texture of raw meat simulated in 3D? Raw meat modeling in 2026 relies on "Anisotropic Shaders" and "Deep SSS" to replicate the fibrous nature of muscle and the translucency of fat. We use high-resolution "Marbling Maps" that represent the distribution of intramuscular fat with total biological accuracy. This ensures that a Wagyu steak or a pork chop reflects light differently across its surface, capturing the "glistening" quality of fresh meat. This level of visceral realism is critical for high-end cooking shows, butchery training simulations, and premium food packaging renders where the quality of the meat must be evident.

Do the meat models include "Cooked" and "Raw" versions?

Yes, the 2026 collection offers "State-Transition" assets. These models come with separate meshes and texture sets for "Raw," "Searing," and "Fully Cooked" states. The "Cooked" versions feature "Char-Mapping," simulating the caramelization of the surface (Maillard reaction) and the shrinkage of the meat fibers. This allows for time-lapse cooking animations where the meat physically transforms under heat. This functionality is essential for food-tech companies and appliance manufacturers who want to visualize the perfect cooking results of their hardware in 3D.

How is "Moisture and Juice" handled for fresh meat assets?

Fresh meat is characterized by a "Wet" look, which we achieve using a "Dual-Specular" shader setup. A base layer handles the organic tissue reflection, while a secondary "Clearcoat" layer represents the thin film of moisture on the surface. In 2026, we also include "Fluid-Drop" geometry for the occasional blood or juice droplet, providing a "tacky" and realistic surface appearance. This ensures that the meat doesn't look like dry plastic, providing the mouth-watering realism required for professional culinary marketing and high-fidelity game environments.

Are there specialized models for "Deli" and "Processed" meat products?

The Meat category includes a wide range of deli meats, sausages, and cured hams like Prosciutto or Salami. These models emphasize "Texture Variety," showing the different grinds of meat and the presence of spices or peppercorns within the slice. For cured meats, we use "Toughened" shaders that capture the dry, leathery exterior and the oily, translucent interior. These assets are perfect for "Charcuterie Board" visualizations in luxury ArchViz, helping to create an atmosphere of high-end hospitality and gourmet dining.

How are the "Bone and Sinew" details integrated into the models?

For cuts like T-bone steaks or whole poultry, the models feature "Multi-Material" integration. The bone is modeled with a porous, matte texture that contrasts sharply with the wet, translucent meat and the fibrous sinew. In 2026, these transitional areas use "Blended Masks" to ensure that the attachment points look organic and not like separate pieces of geometry. This anatomical accuracy is vital for medical education and for realistic kitchen "Prep" scenes where a character might be seen carving or butchering the product.