Beef raised in rice grains

Fat and muscle cells February 15, 2024 12:20 p.m. Robert Klatt The researchers grew bovine fat and muscle cells in rice grains. This new food could serve as a cheap source of protein and replace conventional meat. Seoul, South Korea). 100 grams of rice contains only 2.7 grams of protein. So researchers at Yonsei University […]

News Feb 16, 2024 64 Add to Reading List

Fat and muscle cells

February 15, 2024 12:20 p.m. Robert Klatt

The researchers grew bovine fat and muscle cells in rice grains. This new food could serve as a cheap source of protein and replace conventional meat.

Seoul, South Korea). 100 grams of rice contains only 2.7 grams of protein. So researchers at Yonsei University tried to make this staple food more nutritious. According to a publication in the specialist magazine Matter To do this, they inserted cattle muscle and fat cells into rice grains, which then grew there. The combination of the two foods could provide a cheap source of protein and replace traditional meat.

To create so-called rice meat, researchers coated rice grains with fish gelatin. They then distributed bovine stem cells onto this adhesive layer. The porous rice grains served as a three-dimensional structure and nutrient source for the stem cells. Within nine to eleven days, the stem cells transformed into meat. There was no need to modify the genes.

Taste of rice meat

The researchers then steamed the finished rice meat to examine its taste. According to Jinkee Hong, head of the project, the rice meat has a unique taste with a savory note and a texture that could appeal to many people.

“It offers a blend of the familiar nuttiness of rice and a subtle umami flavor.”

Compared to traditional rice, the rice flesh is firmer and less sticky. The smell differs depending on the cell type. Rice meat with a high percentage of muscle cells smells like beef and almonds, while a higher percentage of fat cells smells like butter and coconut oil.

Rice meat is rich in protein

According to scientists, the hybrid food meets food safety standards and has a low allergy risk. According to Sohyeon Park, the focus was on nutritional value. The analyzed sample contained significantly more protein (8%) and fat (7%) than conventional rice.

“This could one day be used to alleviate famine, provide military rations, or even feed space.”

Another advantage of rice meat is the low CO₂ emissions compared to livestock farming. 100 grams of protein from hybrid rice produces only 6.3 kilograms of CO₂, while the value of beef is almost 50 kilograms. Additionally, rice meat would only cost around $2.23 per kilogram. Beef, on the other hand, costs a global average of US$14.88 per kilo. According to Hong, commercial production of rice meat is therefore possible.