By combining cell-cultured meat and rice, scientists have obtained new nutritious foods, cooked with both the aroma of rice and meat.
The China Comprehensive Meat Food Research Center and the Beijing Academy of Food Science have made remarkable progress in the food field with the development of chicken rice and pork rice, China Daily reported on June 25. Specifically, pork and chicken cells are transplanted directly into rice and some other crops.
“These foods look like regular rice – white, brown or purple. But after cooking, they will have the aroma of both rice and meat,” said Wang Shouwei, the main scientist in charge of the project, explain.
In addition to taste, new technology offers exciting nutritional possibilities. “We can precisely control the content of protein, amino acids, fiber, carbohydrates and other nutrients. This allows us to tailor foods to specific dietary needs,” Wang said. more.
The key point of the new technology is to use rice as a microbial substrate. Previously, the production of cell-cultured meat relied on expensive synthetic substrates. “They often cause food safety concerns, while also increasing production costs. Meanwhile, rice provides a natural, edible alternative that is rich in fiber and beneficial nutrients.” different,” Wang shared.
The production process involves pre-treatment of rice varieties to create a suitable environment for cell growth. For example, pork rice is produced by growing separate batches of pork fat and muscle cells on modified rice grains. They are then combined to create the final product.
Professor Zhou Jingwen from Jiangnan University said that this is a remarkable leap. “Chicken rice and pork rice open new frontiers in cell-based meat research, and China aims to take the lead in this field,” he said. The research team is optimistic about the prospect of mass producing the new rice variety in the near future.
Fitness trainer Yao Xiangwei is interested in this prospect. “High protein, lots of fiber and healthy carbohydrates – sounds perfect for someone like me. Price will be an issue, but I’ll definitely give it a try,” he said.
However, Yao also believes that the new dish needs to be accepted by the public. “With new products, people will probably be curious but still cautious. It may take a while for these cultured foods to become popular,” he said.