Researchers from Yonsei University in Korea have created a new source of animal protein — 'beef rice'. To produce it, stem cells from cows were introduced into rice grains, which transformed into muscle and fat structures during maturation. This was reported by the British publication The Guardian.
“When cooked, the rice retains its familiar appearance but has an unusual combination of aromas, including a slight nutty flavor and notes characteristic of meat,” noted Professor Jinki Hong, who led the research.
The rice has a pinkish hue, a pleasant taste, and a soft texture. According to the scientists, it can be used in the preparation of various dishes.
This product contains 8% more protein and 7% more fat compared to regular rice. Additionally, as researchers calculated, its production will be more economical than beef production.
Leave a comment