Scientists Praise “Beef Rice” as Future Protein Source
Published on: March 15, 2024.
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South Korean Researchers Develop Beef Rice Using Rice Grains
A team of researchers from Yonsei University in Seoul, South Korea, have made a breakthrough in the production of lab-grown meat by successfully growing beef cells in rice grains. This innovation is a significant step towards achieving a sustainable, affordable, and environmentally friendly source of protein that could potentially replace traditional cattle farming for meat production.
Led by Professor Jinkee Hong, the Yonsei University research team published their findings in the journal Matter this month. The groundbreaking technique involves using grain particles as a base for cultivating animal muscle and fat cells. The rice grains are treated with enzymes to create an optimal environment for cell growth and then infused with bovine cells to produce the final product—a pinkish grain of rice that resembles meat.
Although lab-grown meat products have been developed by companies around the world, this is the first-ever example of beef cells being grown in rice grains. In comparison to soy or nuts, rice offers an advantage in terms of safety since it is less likely to cause allergic reactions.
Professor Hong said, “If successfully developed into food products, cultured beef rice could serve as a sustainable protein source, particularly in environments where traditional livestock farming is impractical.” The beef rice contains around 8% more protein and 7% more fat than conventional rice, with 18% of the protein being animal-based, making it a rich source of essential amino acids.
With a price of approximately $2 per kilogram (2.2 lbs) and a significantly lower carbon footprint than traditional beef products, cultured beef rice shows promise as a viable option for consumers. However, there are still challenges to overcome in terms of perfecting the flavor and texture to win over customers.
While some people are skeptical about the ability of beef rice to replicate the juiciness and texture of real beef, others remain optimistic about its potential. While visiting a Korean barbecue restaurant in Seoul, Keum Dong-kyu described the concept as innovative but expressed doubts about its ability to mimic real beef. On the other hand, Christian Krammel, a visitor from Germany, sees the research as a great step forward, acknowledging that there is room for improvement in the early stages of development.
This groundbreaking research opens up new possibilities for the production of lab-grown meat and provides hope for a future where sustainable and ethically-sourced protein sources are more readily available.
Source: [ARY News](https://arynews.tv)
