South Korean Scientists Invent Beef-Infused Rice Using Cow Cells
Food scientists are always testing the limits of flavor. Sure to whet your appetite, researchers from Yonsei University in South Korea have published a method for creating “cultured beef rice.” It’s a novel alternative meat concept that offers enhanced nutrients while leaving a smaller carbon footprint than conventional beef.
According to Next Shark, it was created by coating rice grains with fish gelatin. The gelatin acts as an adhesive that allows the researchers to seed cow muscle and fat stem cells into the grains. Combining the three creates an environment suitable for cell growth and tissue formation. Culturing took up to 11 days and after completion, the new invention contained 8% more protein and 7% more fat than regular rice. Texture-wise, it’s firmer and more brittle, while the aroma can be compared to beef and almonds.
Cultured beef rice is one potential alternative to traditional meat consumption. Along with a smaller carbon footprint, it costs less to produce. Journal author Sohyeon Park underscored its potential in a press release, “I didn’t expect the cells to grow so well in the rice. Now I see a world of possibilities for this grain-based hybrid food. It could one day serve as food relief for famine, military ration, or even space food.”
Moving forward, the researchers are working to improve the taste, texture, and nutritional value of cultured beef rice. There is currently no word on when it will be available to the public.
