Fast-Food Nuggets Found to Contain Less Meat

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JACKSON, Miss. — A recent analysis of two fast-food chicken nuggets, obtained from unnamed restaurants in Jackson, Miss., has found the sample to contain 50 per cent or less chicken muscle tissue.

The first sample was comprised of approximately 50 per cent skeletal muscle, and the remainder was made of fat, blood vessels and nerves, while the second sample contained 40 per cent skeletal muscle, with the remainder comprised of fat, connective tissue and bone spicules.

“What has happened is that some companies have chosen to use an artificial mixture of chicken parts rather than low-fat chicken white meat, batter it up and fry it and still call it chicken,” Dr. Richard D. deShazo, the lead author on the report, told  Reuters Health.

The study concluded that the offerings were comprised of mostly fat, and its name is a misnomer. “It is really a chicken by-product high in calories, salt, sugar and fat that is a very unhealthy choice,” deShazo adds. “Even worse, it tastes great and kids love it and it is marketed to them.”

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