Imagine enjoying a tasty bowl of beef-infused rice, not beef on rice, but rice that actually has cow muscle and fat cells inside the grains.
South Korean researchers have created this unique hybrid rice in a lab, and it’s pink in color. This rice, they believe, could be a more affordable and environmentally friendly source of protein with a lower carbon footprint compared to traditional beef.
To make this innovative rice, researchers coat it with fish gelatin to help meat cells adhere better. Then, they insert cow muscle and fat stem cells into the rice grains, allowing them to grow in a petri dish. The rice’s porous structure mimics the scaffolding found in animal cells, providing an environment for the meat cells to develop. After about 9 to 11 days, the final product is ready – a rice with a unique texture, nutritional profile, and flavor, described as reminiscent of “microbeef sushi.”
The beef-infused rice is firmer and more brittle than regular rice, with higher protein and fat content. When steamed, rice with more muscle content smells like beef and almonds, while rice with more fat content smells like cream or coconut oil.
Researchers believe this rice could be a solution to various challenges, such as health concerns, infectious diseases, climate change, and resource scarcity. The team experimented with other food products before, like infusing soybeans with animal meat cells, but those attempts were not as successful.
In recent years, there has been a surge in meat alternatives to address concerns about greenhouse gas emissions from traditional livestock farming. This rice product seems promising because it uses safe, accessible, and affordable ingredients, making it sustainable and cost-effective. Compared to regular beef, the estimated cost of this hybrid rice is lower, and its carbon footprint is significantly reduced.
The researchers envision a future where cows may not be necessary for such products. While cells from livestock were used in this study, developing a continuous cell line could eliminate the need for breeding livestock. This could pave the way for a more sustainable food system.
Though the beef-infused rice is not ready for restaurants yet, the team plans to refine the process for better cell growth, nutritional value, texture, and taste. The bright pink color of the rice comes from the cell culture medium it’s kept in, not the meat cells, and it can be changed with a different medium.
Looking ahead, the researchers see potential for this grain-based hybrid food to be available in ready-to-eat kits or meal packages in supermarkets. They believe it could even serve as food relief during famine, military rations, or space food. The possibilities are vast for this innovative approach to food production.