Meat inside a grain of rice... Scientists succeed in creating a new type of food, learn about it!
ArabiaWeather - A team of scientists in South Korea created a new type of environmentally sustainable food, mixing rice and beef cells, expressing their hope that this innovation will contribute to solving food crises and contributing to progress in the field of combating climate change. Researchers in Yonsei University in Seoul grew this new rice in a laboratory, which includes muscle and fat cells from beef.
The results resulted in the growth of pink rice , which researchers consider an alternative to meat, at a lower cost and greater environmental sustainability, with a lower carbon footprint.
Park Soo-hyun, one of the study participants, said:
“Imagine getting all the nutrients we need from protein-rich rice.”
She explained in a statement published with the publication of the study in the journal "Matter" that "rice already contains a wide range of nutritional elements, but adding cells taken from cows enhances this nutritional value."
Developing beef rice: a sustainable innovation that reduces the carbon footprint
In a new effort to find sustainable food alternatives, scientists from South Korea have created a new type of potential food for the future. They coated rice grains with gelatin derived from fish, to help beef cells adhere to them, and then cultured these grains for 11 days.
The study led by the team showed that the final product contains 8% protein and 7% fat , making it firmer and more crumbly compared to regular rice.
Park, one of the researchers, confirmed that this product has a much lower carbon footprint than traditional meat, as it does not require raising livestock, an activity that consumes huge amounts of resources and water, and causes the emission of large proportions of greenhouse gases.
If this rice is put on the market, it is expected to be a much cheaper option for consumers in South Korea, as the price of a kilo of it is expected to be about $2.23, while the price of a kilo of beef will reach $15.
The team intends to continue improving the quality of the new rice before putting it on the market, with the aim of enhancing its nutritional value by enabling cells to grow better inside the grain.
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