South Korean researchers have delved into a quest for sustainable and eco-friendly protein sources, leading them to cultivate beef cells within rice grains.
Professor Jinkee Hong from Seoul’s Yonsei University spearheaded the study, recently published in the journal Matter, unveiling “beef rice,” a pioneering product. This innovation utilizes grain particles as the foundation for nurturing animal muscle and fat cells.
In this groundbreaking research, rice grains underwent enzyme treatments to establish an ideal environment for cell proliferation. Subsequently, they were infused with bovine cells, meticulously cultured to yield the final hybrid product, resembling a pinkish grain of rice.
While the Yonsei team isn’t the first to explore lab-grown meat, companies globally have introduced cultivated meat products. One of the latest ventures involves plant-based chicken and eel cultivated from a soy base, marketed in Singapore.
Hong’s team highlights rice’s safety advantage over soy or nuts due to fewer allergenic concerns associated with it.
“If successfully transformed into food items, cultured beef rice could emerge as a sustainable protein source, particularly in areas where traditional livestock farming faces challenges,” stated Hong.
Comparatively, beef rice boasts approximately 8% more protein and 7% more fat than conventional rice. Hong emphasizes that the protein content is 18% animal-based, rendering it a significant reservoir of essential amino acids.
Priced at roughly $2 per kilogram (2.2 lbs) and boasting a substantially reduced carbon footprint compared to traditional beef products, cultured beef rice holds promise for competing on grocery shelves, according to Hong.
However, hurdles persist both technically and in terms of consumer acceptance concerning flavor and texture.
Keum Dong-kyu, who recently sampled beef rice at a Korean barbecue restaurant in Seoul, finds the concept innovative but doubts its ability to replicate the juiciness or texture of real beef.
On the other hand, Christian Krammel, visiting from Germany, expresses optimism, acknowledging that while beef rice currently falls short of real beef, the ongoing research presents a promising pathway forward.
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