GabyResearchers from Yonsei University (South Korea) reported that their experimental product has a “unique blend of aromas” and a pleasant taste. Scientists believe that “beef rice” could quickly gain popularity among fans of gastronomic innovations and eco-friendly products.
It seems that the text is incomplete. Could you please provide the full text for translation? styles “rice-beef” , and most importantly – why
A team led by Professor Jinka Hong prepared experimental food by coating traditional rice grains with fish gelatin and seeding them with stem cells from skeletal muscles and fat. This was the first stage of growing a hybrid in laboratory conditions.
Next, the mixture of rice, muscle, fat, and gelatin was cultivated for 9-11 days. Then, what resulted from this was steamed and tasted.
According to researchers, they have created a nutritious and flavorful dish. And importantly, it aligns with the current trend of our times: it has significantly lower… carbon footprint than the one that leaves behind a multi-stage production process meat It is also a more accessible source of protein than beef, the publication reported. The Guardian .
“During cooking, rice retains its traditional appearance but acquires a unique combination of aromas,” confirmed Professor Hong. “Beef rice” has, in particular, a light nutty note and an umami note. (The concept of umami is traditionally used in Eastern culinary cultures: the so-called “fifth taste,” the taste of proteins and meat.)Red.).
And although the hybrid product does not replicate exactly taste Beef offers a pleasant and new flavor, the professor added. “We tried it with various additives, and it turned out that it pairs well with different dishes,” noted the head of the research.
Rice is mostly a carbohydrate with smaller amounts of proteins, fats, vitamins, and minerals, scientists wrote in an article for the journal Matter. The integration of animal cells into rice has made it possible to create a “new complete food.” This, in turn, will help provide the planet with an adequate supply of food.
What pros and cons “rice-beef” and »
Hybrid rice, according to scientists, is more fragile and brittle than soft and sticky traditional rice, but it contains 8% more protein and 7% more fat. The team also reported that the lab-grown rice with a high amount of muscle cells had a smell of beef and almonds. In contrast, rice with a high amount of animal fat smelled more like cream, butter, and coconut oil.
According to scientists’ calculations, the newly created rice is an example of how to make food production more environmentally friendly. While producing 100 grams of beef protein releases about 50 kilograms of carbon dioxide, producing 100 grams of hybrid rice protein emits less than 6.27 kilograms of CO2. Additionally, laboratory-grown “beef rice” is quite affordable for consumers, costing around $2.23 per kilogram.
Researchers believe that hybrid rice will help replenish food supplies in regions facing hunger. It may also be included in the diets of astronauts and military personnel.
However, the culinary invention has received mixed reviews from independent experts. Professor Hanna Tuomisto, who studies sustainable food systems at the University of Helsinki, doubts that this product will become a serious alternative to traditional rice with meat. According to her, the final result contained 4.8 grams of cultivated beef cells per kilogram of rice, meaning the meat made up only 0.5%, while rice accounted for 99.5%. “To replace meat, the protein percentage in the final product needs to be higher,” the researcher believes.
