South Korean researchers have combined cow muscle cells with rice grains. They say the new rice is an important step towards a sustainable, less costly source of protein. The researchers suggested it could replace the meat of farmed cattle, or beef. 

韩国研究人员将牛肌肉细胞与米粒结合起来。 他们表示，新大米是迈向可持续、成本更低的蛋白质来源的重要一步。 研究人员建议它可以替代养殖牛的肉或牛肉。 

Professor Jinkee Hong of Yonsei University led the research. Hong said the “beef rice” is the first product of its kind. The results of the research were recently published in Matter. 

延世大学的 Jinkee Hong 教授领导了这项研究。 洪说，“牛肉饭”是同类产品中的首创。 该研究结果最近发表在《Matter》杂志上。 

The beef rice uses grain particles as the base for growing animal muscle and fat cells. 

牛肉饭以谷物颗粒作为生长动物肌肉和脂肪细胞的基础。 

The researchers treated rice grains with chemicals called enzymes to create an environment for cell growth. They added cells from cattle to create the final product, which is a combination, or hybrid, of the two. The result looks like a grain of rice with a pink color. 

研究人员用一种叫做酶的化学物质处理米粒，为细胞生长创造一个环境。 他们添加了来自牛的细胞来创造最终产品，这是两者的组合或混合体。 结果看起来像一粒粉红色的米粒。

Companies around the world have launched efforts to develop meat that is grown in a laboratory. One of the latest attempts involves plant-based chicken and eel meat developed from soybean that is sold in Singapore. 

世界各地的公司都在努力开发实验室培育的肉类。 最新的尝试之一涉及由大豆制成的植物鸡肉和鳗鱼肉，并在新加坡销售。 

Hong’s team said rice has an added gain in terms of safety compared to soy or nuts because fewer people have allergic reactions to it. 

Hong的团队表示，与大豆或坚果相比，大米的安全性更高，因为对大米产生过敏反应的人更少。 

He said that if it is developed into food products, “cultured beef rice could serve as a sustainable protein source.” He added that it would be good in environments where traditional animal farming is too difficult. 

他说，如果将其开发成食品，“培养牛肉米可以作为可持续的蛋白质来源。” 他补充说，这对于传统畜牧业太困难的环境来说是件好事。 

The beef rice contains around eight percent more protein and seven percent more fat than normal rice. Hong noted the protein is 18 percent animal based. That makes it a good source of important nutrients needed by humans called essential amino acids. 

牛肉饭比普通大米含有大约百分之八的蛋白质和百分之七的脂肪。 Hong 指出，该蛋白质 18% 是动物蛋白。 这使其成为人类所需的重要营养素（称为必需氨基酸）的良好来源。

Beef rice costs about two dollars per kilogram. Hong said it results in the release of less carbon gas than traditional cattle raising. He said that it could compete with other products in stores. 

牛肉饭每公斤大约两美元。 洪说，与传统养牛相比，这种方法释放的碳气体更少。 他说它可以与商店里的其他产品竞争。 

Hong said there are still some problems in production. And, he added, it will not be easy to get people to accept its taste and how it feels in the mouth, or its texture. 

洪说，生产中还存在一些问题。 而且，他补充说，让人们接受它的味道、口感或质地并不容易。 

Keum Dong-kyu recently ate the beef rice at a restaurant in the Korean capital Seoul. He praised the new idea. 

最近，金东奎在韩国首都首尔的一家餐厅吃了牛肉饭。 他对这个新想法表示赞赏。 

Keum said, “But honestly, I don't think it can replicate the juiciness or texture of real beef.” 

Keum 说：“但说实话，我认为它无法复制真正牛肉的多汁性或质地。” 

Christian Krammel, who is from Germany, expressed hope for the future. 

来自德国的克里斯蒂安·克拉梅尔表达了对未来的希望。 

Krammel said, “Now, it does not compare to beef yet, but as I see the research is in early stages, I would say it's a great way forward.” 

克拉梅尔说：“现在，它还无法与牛肉相比，但据我所知，这项研究还处于早期阶段，我想说这是一个很好的前进方向。”