Nuggets were selected “randomly” from two national food chains in Jackson, Miss. (the chains are not named in the study, feel free to make your guesses!), “fixed in formalin, sectioned and stained for microscopic analysis.”
After they were dissected, Dr. Richard D. deShazo, who conducted the study, concluded that nuggets were made of less than 50 percent chicken muscle tissue (the breasts, legs, etc. you might expect).
Instead, nuggets are made of: Fat, skin, gristle, nerves, blood vessels, cartilage and “pieces of bone.”
What…the…cluck!!!
“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. deShazo explained.
