The lab-grown cow muscle and fat cells are jam-packed into the porous grains.
To aid the beef cells in adhering, the rice was first coated with fish gelatine. The grains were then allowed to culture in a petri dish for a maximum of 11 days.
The meal might be used in the future as “relief for famine, military ration, or even space food,” according to the researchers.
If it were to reach the market, it remains to be seen if consumers would embrace it.
Although the hybrid rice appears to be brittier and slightly stiffer than conventional rice, it contains more protein. Matter notebook
It has 7% more fat and 8% more protein, according to the Yonsei University researchers in South Korea.
Additionally, because fewer animals need to be raised and farmed throughout production, it has a lower carbon impact than conventional beef.
According to estimates, the cultivation of hybrid rice releases less than 6.27 kg (13.8 lb) of carbon dioxide for every 100g (3.5 oz) of protein produced, whereas the production of beef releases eight times more, at 49.89 kg.
According to researcher Sohyeon Park, “livestock provides us with the majority of our protein needs, yet raising livestock uses a lot of water and resources and emits a lot of greenhouse gases.
“Consider getting all the nutrients we require from rice protein that has been cell-cultured.
“Rice already has a high nutrient level, but adding cells from livestock can further boost it.”
“I didn’t think the cells would grow so well in the rice,” she remarked. I now see a plethora of opportunities for this hybrid grain-based cuisine.”
