Seoul: Ditch the steak knife, your next beef fix might come with a fork. Scientists in South Korea have unveiled a novel lab grown hybrid beef and rice concept: beef-infused rice. This hybrid food, dubbed “meaty rice,” promises both environmental benefits and affordability, potentially shaking up the future of protein.
Led by researchers at Yonsei University, the project uses rice as a scaffold to grow bovine muscle and fat cells. After embedding the cells in cooked rice treated with fish gelatin, they’re nurtured in a petri dish for just 9-11 days. The resulting pink, rice-like grains boast an 8% protein boost compared to regular rice, offering a potent nutritional punch.
But the innovation goes beyond protein. Compared to traditional beef production, this “cultured rice” boasts drastically lower environmental impact. Researchers estimate 87% less carbon dioxide is emitted during its production, appealing to the growing demand for sustainable food solutions.
‘Imagine obtaining all the nutrients we need from cell-cultured protein rice,’ says first author Sohyeon Park, who conducted the study under the guidance of corresponding author Jinkee Hong at Yonsei University, South Korea. ‘Rice already has a high nutrient level, but adding cells from livestock can further boost it.’ They estimate the ‘beef-rice’ to be seven times cheaper than commercially available lab-grown meat, potentially making it accessible to a wider audience.
Beyond affordability, the researchers hint at customizable flavors and textures. By adjusting the ratio of muscle and fat cells, they can tailor the product to diverse preferences. This opens up exciting possibilities for personalized nutrition and culinary creativity.
Hopeful Points
- Lab-cultured meat could be a way to ease the pressure on the environment caused by food production.
- The hybrid rice has significantly higher protein and fat content than untreated rice.
- Hybrid rice production is less costly to produce than beef per gram of protein, in both emissions and money.
- The flavor profile of the hybrid rice could be interesting for cooks to experiment with.
- The team is working to refine the production process to reduce the time it takes to make hybrid rice.
While still in its early stages, the beef-rice concept has generated significant buzz. Its potential to address both environmental and cost concerns within the protein market makes it a promising contender for the future of food. With further research and development, this innovative grain could soon find its way to your plate, offering a sustainable and protein-packed twist on a familiar staple.
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