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

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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.

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