Scientists at Yonsei University in South Korea have created a new type of hybrid rice that is not only fleshy pink but also rich in beef protein and fat cells.
Rice is already one of nature's most nutritious foods, but thanks to some scientific "magic", it could soon become a viable, sustainable alternative to meat. A team of researchers at Yonsei University in Seoul, South Korea, has succeeded in creating a rice hybrid adulterated with beef protein and fat cells. This new pink rice has 8% more protein and 7% more fat than regular rice, and although it doesn't yet taste like beef, it does have a "unique blend aroma that includes a slight nutty flavor and umami, which are characteristic of meat." Thanks to the integrated animal cells, this new flour rice could one day become a complete meal in its own right, ensuring that the world has sufficient, sustainable food**.
Park So-hye, a co-author of the study, published in the journal Matter, said: "Imagine getting all the nutrients we need from cell-cultured protein rice. ”。The nutrient level of rice is already high, but the addition of cells from livestock can further increase the nutrient level. ”
So, how do you add beef to rice? Researchers at Yonsei University knew that lab-grown cells would require artificial scaffolds to make tissues, so it was decided that the porosity of rice would be the ideal scaffold. To help beef cells attach to the rice grains, the rice grains are coated with fish gelatin and cultured in a Petri dish for up to 11 days.
Hybrid rice not only has a bright pink color, but also contains 8% more protein and 7% more fat than regular rice.
These grains are firmer and more brittle than natural grains and retain their traditional appearance when cooked.
While rice doesn't yet taste like beef, it "provides a pleasant and novel flavor experience" and pairs well with a variety of dishes.
In their first experiment, the scientists used cells from hanok cattle slaughtered at a local slaughterhouse, but in the future, they plan to use sustainable cells that can be maintained in the lab**. They are also exploring the possibility of pairing rice with other types of meat or fish to suit different tastes.
At present, the proportion of protein in hybrid rice is still relatively low. To truly replace meat, researchers need to significantly increase the protein content.
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