Scientists grow Beef cells in Rice for Protein-Rich Space Food

In an innovative endeavor that may evoke varying reactions, Korean researchers have extracted muscle and fat stem cells from cows and introduced them into rice grains. This pioneering process yields a novel, high-protein food source that promises affordability, environmental sustainability, and applicability in addressing famine, military needs, or space exploration.

Given the unsustainable nature of our current farming methods and the projected increase in global population, the environmental repercussions are expected to escalate. Consequently, the future of food could deviate significantly from what we’re accustomed to, potentially involving lab-grown meat, insect consumption for protein, or harnessing microbes to generate nutritious powders.

In Korea, scientists have developed a novel food product that could potentially become a staple in the future – a hybrid of beef and rice. The concept is akin to growing meat cells in a laboratory, except in this case, they cultivated the cells within the pores of rice grains. This rice structure served as a stable scaffold for the animal cells, with specific molecules in the rice aiding in their growth.

Coating Rice Grains with Fish Gelatin for Beef Cell Adherence

To begin the process, the rice grains were coated in fish gelatin, facilitating the adherence of the beef cells. Once infused with cow muscle and fat stem cells, the rice underwent a culture period lasting nine to 11 days. The outcome is pink-colored rice, which may appear somewhat unconventional but is reportedly entirely safe for consumption and reasonably nutritious.

The researchers steamed their beef-infused rice and conducted various analyses typical in the food industry to assess the unconventional creation. They observed that it contained 8% more protein and 7% more fat compared to plain rice, with a firmer and more brittle texture. Variants with higher muscle cell concentrations emitted scents reminiscent of beef or almonds, while those with elevated fat content were likened to cream, butter, or coconut oil.

In terms of environmental impact, the beef-rice is expected to have a significantly smaller footprint than conventional meat. The researchers estimate its carbon emissions to be less than 6.27 kg (13.82 lb) of CO2 per 100 g of protein, compared to beef’s 50 kg (110 lb). Additionally, production costs are projected to be substantially lower, with beef-rice priced at approximately US$2.23 per kilogram compared to beef’s $14.88.

Enhancing Nutrition and Overcoming Consumer Acceptance

Given its nutritional and environmental advantages, coupled with minimal food safety risks and ease of manufacturing, the researchers believe that beef-rice is well-suited for commercialization. Before proceeding, they aim to enhance its nutritional profile by optimizing the rice conditions to support the growth of beef cells. However, the ultimate challenge may lie in persuading individuals to embrace this innovative food, a hurdle common to many futuristic food concepts.

Sohyeon Park, the lead author of the study, remarked, “Traditionally, we rely on livestock for our protein needs, but the production of livestock requires significant resources, water, and emits substantial greenhouse gases. I was surprised by how effectively the cells grew within the rice grains. Now, I envision numerous potential applications for this grain-based hybrid food. It could potentially provide food aid during famines, serve as military rations, or even be utilized as space food in the future.”

Read the original article on: New Atlas

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