August 28, 2005

Parts is Parts

All white meat chicken?

ATLANTA - Daniel Fletcher has found a way to transform dark meat chicken into white, a scientific advance some purists say has gone too far.

"Leave chicken alone," said Mary Raczka, who's in charge of hospitality at Mary Mac's Tea Room, a prominent Southern-style restaurant in midtown Atlanta that serves more than 500 pounds of fried chicken a week — dark and white meat.

But Fletcher, a University of Georgia poultry science professor, said his other white meat isn't designed to compete with the real thing on restaurant menus or grocery shelves. Instead, it's a filler that can be used to add protein and amino acids to something else, such as chicken nuggets.

The recipe involves adding excess water to ground-up dark meat to create a kind of meat soup, then spinning the mixture around in a tub at high speed. The centrifugal force makes the mixture settle into layers of fat, water, and extracted meat, which can be molded into breast-like patties of all-white meat.

Is that supposed to elicit a "Yum?"


Posted by hln at August 28, 2005 08:36 AM | Nutrition | TrackBack

As it happens, "Yum" is the name of the conglomerate that owns KFC.

Coincidence? Hmmm... :)

Posted by: CGHill at August 29, 2005 07:50 PM

I can happily certify that KFC is real chicken. Or at least it was 11 years ago. Healthy, no. Real, yes.


Posted by: hln at August 29, 2005 07:58 PM
Post a comment

Remember personal info?