Korean scientist sees 'beef rice' as a sustainable protein source for the future

The research was published in the journal Matter this month. Lead researcher Professor Jinkee Hong of Yonsei University in Seoul said the “beef rice” is the first product created by growing animal muscle and fat cells in cereal grains.

A bowl of rice made from "beef rice". Photo: Reuters

In the study, scientists treated rice grains with enzymes to create an optimal environment for cell growth, then transferred cultured beef cells into the rice grains to create the final product, which was light pink rice grains.

“If successfully developed, cultured beef rice could serve as a sustainable protein source, especially in environments that are no longer suitable for traditional livestock farming,” said Professor Hong.

Companies around the world have previously launched cultured meat products, including chicken and eel made from plants grown from soybeans. Unlike those studies, Hong’s team used rice because fewer people are allergic to rice than to soybeans.

Compared to regular rice, beef rice contains about 8% more protein and 7% more fat. Mr. Hong emphasized that this protein is 18% animal-based, making beef rice a rich source of essential amino acids.

At around $2 a kilogram, Mr. Hong said beef rice could compete on grocery shelves, but there are still technical challenges and attracting customers through the product's taste and texture.

Keum Dong-kyu, a diner who tried beef rice at a barbecue restaurant in Seoul, said the product was innovative. "But honestly, I don't think it can replicate the taste or texture of real beef," he said.

Another diner, Christian Krammel from Germany, was more positive about the product. "Right now, it can't be compared to real beef," Krammel said. "But the research is still in its early stages and there's still a great way to go."

Hoai Phuong (according to Reuters)

Source: https://www.congluan.vn/gao-thit-bo-se-la-thuc-pham-tuong-lai-post287945.html