Scientists have performed an “autopsy” on nuggets from two unnamed fast-food chains.
The findings aren’t pretty: 40 to 50 percent of the nuggets were meat, and the rest was fat, skin, connective tissue, blood vessels, nerves and bone fragments, according to the University of Mississippi Medical Center.
One of the scientists — Dr. Richard deShazo, a distinguished professor of medicine, pediatrics and immunology — is quoted by the center as saying:
“I was floored. I had read what other reports have said is in them and I didn’t believe it. I was astonished actually seeing it under the microscope.
“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. It is really a chicken by-product high in calories, salt, sugar and fat that is a very unhealthy choice. Even worse, it tastes great and kids love it and it is marketed to them.”
Its headline: “The Autopsy of Chicken Nuggets Reads ‘Chicken Little’ ”
DeShazo and his partners in the science wrote:
The nugget from the first restaurant was composed of approximately 50 percent skeletal muscle, with the remainder composed primarily of fat, with some blood vessels and nerve present. Higher-power views showed generous quantities of epithelium and associated supportive tissue including squamous epithelium from skin or viscera.
The nugget from the second restaurant was composed of approximately 40 percent skeletal muscle. Here, too, there were generous quantities of fat and other tissue, including connective tissue and bone spicules.