왕초보영어

영자신문읽기[고급] 신문 속 다양한 세상 이야기를 이제 영어로 만나보세요!

Researchers create 'meat rice' with higher protein value
2024-02-22
Korean researchers have developed a so-called "meat rice," a type of rice made with cow's stem cells.
 
Made of rice and lab-grown cells, the artificially crafted pink-colored grain is more nutritious, according to an article in the journal “Matter” on Thursday. It contains eight percent more protein and seven percent more fat than naturally harvested rice.
 
“Adding cells from edible animals can make the cultured meat rice more nutritious,” said Park So-hyeon, a postdoctoral researcher from Johns Hopkins University who participated in the research.

“In the future, the cultured meat rice can be a source for food aid, combat food and space food. A single kilogram of the meat rice can be priced at approximately 3,000 won ($2.25) upon successful commercialization while beef costs an average of 20,000 won per kilogram," Park added.
 
The researchers said that crafted grains are highly marketable as they are relatively safer for consumption and can be easily processed.
 
“The cultured meat rice meets food safety regulations and consists of substances with a low potential to cause allergies,” the research team said.
 
They also noted that the rice could contribute to sustainability by cutting carbon dioxide emissions incurred from livestock breeding.
 
“Only 6.27 kilograms (13.82 pounds) of carbon dioxide are produced when making the hybrid grains containing 100 grams (3.52 ounces) of protein, but to earn such nutrition through livestock cattle, some 49.89 kilograms of carbon dioxide are emitted,” Park added.

Rice grains and the cells are a perfect pair, the findings say.
 
Four factors – the type of cell, liquid facilitating cell growth, scaffolds for cells and ways of processing it into food – are the most critical in producing cultured meat rice, according to Hong Jin-kee, a leading researcher and biomolecular engineering professor at Yonsei University, said.
 
Scaffolds are a supporting structure for stem cells, enabling them to form a tissue.
 
“Active cells detached from living cows do not grow well. However, the researchers found the cells grow faster and better when combined with rice grains,” Hong said.
 
Rice grain itself has micro-sized halls that provide an optimal cell-nurturing structure, so the researchers coated grains with gelatin extracted from fish to help the bovine cells firmly adhere.
 
They transplanted stem cells from cattle muscle and fat to the rice grains, leaving them plated in the laboratory for nine to 11 days.
 
The researchers tested the edibleness of the cultured meat rice, considering its odor and texture.
 
The baked meat rice was not sticky nor soft like regular baked rice. Grains were either rigid or easily falling apart.
 
The grains with higher levels of bovine muscular cells smelled like almonds or beef, while crafted grains with more fat had scents like butter or coconut oil.
 
Yet, due to its distinctive odor, success in commercialization cannot be guaranteed.

Foreign media also shed light on cultured meat rice.
 
The BBC reported on the same day that the meat rice could become a “new type of hybrid food” that can be an “affordable and eco-friendly source of protein.” It also wrote that consumer acceptance would matter once it becomes available to the public.
 
The research team plans to conduct additional research to make rice with higher concentrations of muscle and fat.
전체게시물
번호 기사목록 날짜 조회수
>>
2024-02-22 1241
59
2024-02-21 3237
58
2024-02-20 3340
57
2024-02-19 3252
56
2024-02-18 2981
55
2024-02-17 2952
54
2024-02-16 2985
53
2024-02-15 3169

토익 약점관리로 고득점 뚫을까?

실시간 정답확인

해커스어학원, 해커스토익, 토익강좌, 수강신청토익, 토익인강, 해커스 토익인강, 토익 0원, 토익 0원 프리패스, 0원 프리패스, 토익 시험, 취업, 해커스토익, 토익접수, 토익시험,