双语新闻：韩国科学家研制出“牛肉饭”
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.
韩国研究人员将牛的肌肉细胞与米粒结合在一起。他们说，这种新型大米是朝着可持续、成本更低的蛋白质来源迈出的重要一步。研究人员表示，它可以取代养殖牛肉或牛肉。
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.
延世大学的洪镇基教授领导了这项研究。洪说，这种“牛肉饭”是同类产品中的第一种。这项研究的结果最近发表在《物质》杂志上。
The beef rice uses grain particles as the base for growing animal muscle and fat cells.
牛肉大米以谷物颗粒为基础，培育动物肌肉和脂肪细胞。
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大米，为细胞生长创造环境。他们添加了牛的细胞来制造最终产品，这是两者的结合或杂交。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。最近的一项尝试涉及从大豆中提取的植物性鸡肉和鳗鱼肉，这些肉在新加坡销售。
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.
洪的研究小组表示，与大豆或坚果相比，大米的安全性更高，因为对大米过敏的人更少。
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，如果它被开发成食品，“养殖牛肉大米可以作为一种可持续的蛋白质来源。”他补充说，在传统畜牧业过于困难的环境中，这将是很好的。
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.
与普通大米相比，牛肉大米的蛋白质含量多8%，脂肪含量多7%。洪指出，这种蛋白质的18%来自动物。这使得它成为人类所需的重要营养素——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.
牛肉大米每公斤售价约为2美元。洪说，与传统养牛相比，这种方式释放的碳气体更少。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，生产中仍然存在一些问题。而且，他补充说，要让人们接受它的味道、入口的感觉或质地并不容易。
Keum Dong-kyu recently ate the beef rice at a restaurant in the Korean capital Seoul. He praised the new idea.
金东奎最近在韩国首都首尔的一家餐馆吃了牛肉饭。他赞扬了这个新想法。
Keum said, "But honestly, I don't think it can replicate the juiciness or texture of real beef."
Keum说:“但老实说，我认为它无法复制真正牛肉的多汁或质地。”
Christian Krammel, who is from Germany, expressed hope for the future.
来自德国的克拉姆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."
克拉姆梅尔说:“现在，它还不能与牛肉相比，但我看到这项研究还处于早期阶段，我想说这是一个伟大的进步。”
韩国研究人员将牛的肌肉细胞与米粒结合在一起。他们说，这种新型大米是朝着可持续、成本更低的蛋白质来源迈出的重要一步。研究人员表示，它可以取代养殖牛肉或牛肉。
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.
延世大学的洪镇基教授领导了这项研究。洪说，这种“牛肉饭”是同类产品中的第一种。这项研究的结果最近发表在《物质》杂志上。
The beef rice uses grain particles as the base for growing animal muscle and fat cells.
牛肉大米以谷物颗粒为基础，培育动物肌肉和脂肪细胞。
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大米，为细胞生长创造环境。他们添加了牛的细胞来制造最终产品，这是两者的结合或杂交。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。最近的一项尝试涉及从大豆中提取的植物性鸡肉和鳗鱼肉，这些肉在新加坡销售。
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.
洪的研究小组表示，与大豆或坚果相比，大米的安全性更高，因为对大米过敏的人更少。
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，如果它被开发成食品，“养殖牛肉大米可以作为一种可持续的蛋白质来源。”他补充说，在传统畜牧业过于困难的环境中，这将是很好的。
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.
与普通大米相比，牛肉大米的蛋白质含量多8%，脂肪含量多7%。洪指出，这种蛋白质的18%来自动物。这使得它成为人类所需的重要营养素——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.
牛肉大米每公斤售价约为2美元。洪说，与传统养牛相比，这种方式释放的碳气体更少。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，生产中仍然存在一些问题。而且，他补充说，要让人们接受它的味道、入口的感觉或质地并不容易。
Keum Dong-kyu recently ate the beef rice at a restaurant in the Korean capital Seoul. He praised the new idea.
金东奎最近在韩国首都首尔的一家餐馆吃了牛肉饭。他赞扬了这个新想法。
Keum said, "But honestly, I don't think it can replicate the juiciness or texture of real beef."
Keum说:“但老实说，我认为它无法复制真正牛肉的多汁或质地。”
Christian Krammel, who is from Germany, expressed hope for the future.
来自德国的克拉姆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."
克拉姆梅尔说:“现在，它还不能与牛肉相比，但我看到这项研究还处于早期阶段，我想说这是一个伟大的进步。”
