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.


TECHNOLOGY SECTOR: End product formulation and manufacturing

Gfi's competitive research grants program badge, featuring a whole cut of meat within a magnifying glass representing research

Project aims

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.

Principal researcher

Dr. Jay park, gfi grantee

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.

Research grant program badge


Research grants

Learn about cutting-edge alternative protein research funded by GFI. Find funding opportunities for your own research.

View related grant projects

Clouds over a field of windmills

Self-aggregating proteins

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.

Raw plant-based patty

Stacking plant protein sheets

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.

Moody pile of peas

Functional protein fractions

GFI grantee Ms. Miek Schlangen is making functional protein fractions for plant-based meat at Wageningen University in The Netherlands.

Fresh fava beans in a bowl

Texturizing proteins and fiber

GFI grantee Dr. Girish Ganjyal at Washington State University is texturizing proteins and fiber to make better plant-based meat.

Explore research opportunities

  • Cultivated icon Cultivated
  • Fermentation icon Fermentation
  • Plant-based icon Plant-Based

Consumer and sensory research to guide alternative fish R&D

Consumer and sensory research can help companies and academic researchers better understand seafood consumers’ needs and desires. Understanding consumers’ needs will allow alternative fish researchers to ask and prioritize the…

Read more
  • Cultivated icon Cultivated
  • Fermentation icon Fermentation
  • Plant-based icon Plant-Based

Catalog of animal meat flavors

Creating a catalog of molecules responsible for the characteristic flavor of a species will enable alternative protein product manufacturers to create products that more accurately replicate the sensory experience of…

Read more
  • Cultivated icon Cultivated
  • Fermentation icon Fermentation
  • Plant-based icon Plant-Based

Optimizing fat profiles for nutritional and sensory properties

Because alternative meat’s fat content and fatty acid profile can be more easily controlled than conventional meat’s, there is an opportunity to alter fat content for nutritional benefits. Additional research…

Read more

Check out related resources

Digital artwork concept with a newton’s cradle of light bulbs

Advancing solutions for alternative proteins

Explore commercial whitespaces, research gaps, technological needs, and investment priorities at each stage of the alternative protein value chain.

A closeup view of a plated plant-based burger with lettuce, tomatoes, and pickles

The science of plant-based meat

Learn about the science of plant-based meat. Discover resources and research on the latest technological developments and key scientific questions.

Scientists looking at a screen displaying animal cells and a dna double helix

Collaborative Researcher Directory

Use this directory to find scientific collaborators in the alternative protein field.