Melt-spinning marbled meat
2021-2023
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
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
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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