forms of chicken with vastly different amounts of fat

posted by jwray 1 decade 4 years 11 months ago • 707 views
Why do precooked forms of breaded chicken that you buy from a store typically have 3-5 times the fat:protein ratio of uncooked breaded chicken from the same store? The ratio is typically 1:1 or higher for the former, but I have seen as low as 1:5 for the latter.

Whatever they're doing that quadruples the fat:protein ratio, it's doing NOTHING for the taste vs. just plain baking the uncooked stuff.

4 Comments

Sagemind says...

Perhaps it it process by which they cook it.
Spray it down with butter or oil so it doesn't dry out while baking it?

Does it mention "how" the cooked version is being cooked?

vairetube says...

im hungry now.

this is maybe the most relevant:
http://www.telegraph.co.uk/health/children_shealth/3315847/Fancy-some-chicken-with-that-nugget.html

"For Lawrence, the biggest irony is that many people switched from burgers to chicken nuggets in the wake of the BSE crisis, thinking they were getting a healthier meat. "But they're not at all. Manufacturers have tried to change, but nuggets are still inevitably highly processed food. And for what they contain, they are fantastically expensive."


go here, search for "chicken" on the page:
http://www.meatscience.org/pubs/rmcarchv/2007/printables.html


local... related to chickens but not nutrition really
http://www.videosift.com/video/Our-Daily-Bread

you love your nutrition info!
http://blog.videosift.com/jwray/Only-9-grams-of-fat

here's one i have no idea what they're doing to it... but it seems to involve augmenting chicken breast meat:
http://pubs.acs.org/doi/abs/10.1021/jf9700485

Send this Article to a Friend



Separate multiple emails with a comma (,); limit 5 recipients






Your email has been sent successfully!

Manage this Video in Your Playlists

New Blog Posts from All Members