South Korean researchers have successfully grown beef cells in rice grains, marking a significant advancement towards a sustainable, cost-effective, and environmentally friendly source of protein that could potentially replace traditional cattle farming for meat production.
Prof. Jinkee Hong from Yonsei University in Seoul, who spearheaded the study published in the journal Matter, described the “beef rice” as a groundbreaking product.
This innovative process utilizes rice particles as the foundation for cultivating animal muscle and fat cells.
The research involved treating rice grains with enzymes to create an ideal environment for cell growth, followed by infusing them with bovine cells to produce the final hybrid product, resembling a pinkish grain of rice.
While the Yonsei team is not the first to explore lab-grown meat, various companies worldwide have introduced cultivated meat products, including plant-based chicken and eel derived from soy, recently introduced in Singapore.
Rice beef considered safer than other lab-grown meats
Hong’s team highlighted the safety advantages of using rice compared to soy or nuts, as fewer people have allergies to rice.
If successfully developed into food items, cultured beef rice could serve as a sustainable protein source, especially in regions where traditional livestock farming is challenging.
The beef rice contains approximately eight percent more protein and seven percent more fat than regular rice, with 18 percent of the protein being animal-based, making it a rich source of essential amino acids.
Priced at around $2 US per kilogram and with a significantly lower carbon footprint than traditional beef products, cultured beef rice has the potential to compete in the market, according to Hong.
Despite the technical and sensory challenges that remain, including flavor and texture, early adopters like Keum Dong-kyu and Christian Krammel have shared their views on the innovative concept.
Keum commented on the innovative nature of rice beef but expressed doubts about its ability to replicate the juiciness and texture of real beef, while Krammel, visiting from Germany, viewed the research positively as an encouraging step towards the future.
