Scientists in South Korea have developed a beef-rice hybrid grown in a lab, combining cow muscle and fat stem cells with rice grains to create a protein-rich food source with a significantly lower carbon footprint than traditional beef farming. The hybrid has more protein and fat than regular rice, is cheaper than natural meat, and has a lower risk of foodborne illnesses. Researchers aim to commercialize the product as a low-cost and nutritious food source with potential applications in addressing famine, natural disasters, and long-term space travel.
Researchers in Korea have developed a novel food called "microbeef," which is rice infused with muscle and fat cells from cows. The hybrid grain contains more protein and fat than typical rice and is intended to be cheaper and more environmentally friendly to produce than beef and rice combined. The team coated rice with fish gelatin and microbial transglutaminase to enhance its stickiness to the cells, resulting in a product with a rich flavor reminiscent of beef and almond for the protein-rich rice and cream, butter, and coconut oil for the fat-rich rice. The researchers believe that their hybrid food, and others like it, could provide food relief in underdeveloped countries, during war, and even in space.
Scientists at Yonsei University have developed a new hybrid food by growing beef cells inside grains of rice, creating a meaty-rice combination rich in nutrition and potentially easing food production strain. The beef-infused rice, with higher protein and fat content than regular rice, could be a more sustainable and cost-effective source of protein compared to traditional beef, emitting significantly less carbon dioxide. The team aims to refine the production process and explore potential applications such as food relief for famine, military rations, and space food.
Scientists at Yonsei University have developed a "meaty" rice hybrid food by seeding rice with beef muscle and fat cells grown in the lab, offering a potential affordable and eco-friendly source of protein with 8% more protein and 7% more fat than regular rice. The production method is said to have a smaller carbon footprint compared to traditional beef production. While the concept holds promise for healthier and more climate-friendly diets, some skepticism remains about public acceptance and the need for further research to make this technology a viable alternative protein source.
