Melt-spinning marbled meat
Dr. Park is exploring the use of fiber melt spinning to biomimic intramuscular fat marbling in whole-cut plant-based meat.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: End product formulation and manufacturing
This project aims to use fiber melt spinning, a technology used in textiles and plastics, to mimic intramuscular fat marbling for plant-based meat. This would provide a scalable, cost-effective method of mimicking whole-cut animal meats. The project also assesses the rheology of plant-based formulations and optimizes them for fiber spinning.
This work will develop lean cut plant-based beef products and will ultimately inform strategies to scale production of other whole-cut alternative proteins.
Dr. Jay Park
Assistant professor, University of Massachusetts Lowell, USA
Dr. Park has expertise in advanced polymer fibers, polymer physics, electrospinning, and fiber process-structure properties. He has filed patents on novel gel-electrospinning processes for polymer nanofibers and applications of ordered porous nanofibers.
Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.
View related grant projects
Learn about Dr. Lutz Grossmann’s research to use self-aggregating proteins to develop a low-energy extrusion process for whole-cut plant-based meats at UMass Amherst.
Learn about Dr. Hanry Yu’s research to recreate the texture of thick animal meats by stacking layers of plant protein sheets at A*STAR.
GFI grantee Ms. Miek Schlangen is making functional protein fractions for plant-based meat at Wageningen University in The Netherlands.
GFI grantee Dr. Girish Ganjyal at Washington State University is texturizing proteins and fiber to make better plant-based meat.
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