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NEW DELHI: South Korean scientists have grown beef cells in rice grains to replace farmed cattle for meat consumption and achieve an environmentally friendly source of protein.
Professor Jinkee Hong who led the research has said that “beef rice” is the first product of its kind as it uses grain particles as the base for cultivating animal muscle and fat cells.
The researchers at Yonsei University treated rice grains with enzymes to create a suitable environment for cell growth before infusing it with bovine cells that are cultivated to achieve a final hybrid product, resembling pinkish rice grain.
“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 Yonsei team said.
Hong said that the protein is 18 per cent animal-based which makes the beef rice rich source of essential amino acids. Other than that, it contains around 8% more protein and 7% more fat than regular rice.
However, this is not the first time that an experiment has been done on lab-grown meat products. Plant-based chicken and eel cultivated from a soy base have already found a place in the Singapore market. “Beef rice” researchers said that it would be relatively more beneficial than soy and nuts as fewer are allergic to it.
Priced at about $2 per kilogramme (2.2 lbs) and with a far smaller carbon footprint than traditional beef products, cultured beef rice could compete on grocery shelves, Hong said.
Keum Dong-kyu, who sampled the rice beef at Seoul’s Korean barbecue restaurant, called the idea innovative.
“But honestly, I don’t think it can replicate the juiciness or texture of real beef,” Keum said.
Professor Jinkee Hong who led the research has said that “beef rice” is the first product of its kind as it uses grain particles as the base for cultivating animal muscle and fat cells.
The researchers at Yonsei University treated rice grains with enzymes to create a suitable environment for cell growth before infusing it with bovine cells that are cultivated to achieve a final hybrid product, resembling pinkish rice grain.
“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 Yonsei team said.
Hong said that the protein is 18 per cent animal-based which makes the beef rice rich source of essential amino acids. Other than that, it contains around 8% more protein and 7% more fat than regular rice.
However, this is not the first time that an experiment has been done on lab-grown meat products. Plant-based chicken and eel cultivated from a soy base have already found a place in the Singapore market. “Beef rice” researchers said that it would be relatively more beneficial than soy and nuts as fewer are allergic to it.
Priced at about $2 per kilogramme (2.2 lbs) and with a far smaller carbon footprint than traditional beef products, cultured beef rice could compete on grocery shelves, Hong said.
Keum Dong-kyu, who sampled the rice beef at Seoul’s Korean barbecue restaurant, called the idea innovative.
“But honestly, I don’t think it can replicate the juiciness or texture of real beef,” Keum said.
(With Reuters inputs)
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