🚨 快餐鸡块的肉含量不到 50%。

它们是脂肪、骨头和结缔组织的混合物。

当密西西比大学的理查德·德夏佐博士对来自两家全国性快餐连锁店的鸡块进行显微镜“尸检”时，结果远非开胃。

他的分析显示，这种加工指食仅由 40% 至 50% 的实际肌肉肉组成。与消费者期望的瘦蛋白质相反，样本主要由脂肪、皮肤和结缔组织的复杂混合物主导。这项研究突显了公众对产品认知与其生物组成现实之间惊人的脱节。

研究发现发现了多种非肉成分，包括血管、神经，甚至隐藏在面包屑下的骨头碎片。德夏佐博士对显微镜下看到的“人工混合物”表示震惊，他指出一些公司选择这些廉价副产品而非低脂白肉来制造产品。虽然被标为鸡肉，但这种高度加工的最终产品往往是鸟类解剖结构的实验室式混合，这引发了关于快餐行业营养透明度的重大质疑。

来源：deShazo, R. D., Bigler, S., & Skipworth, L. B. (2013). The Autopsy of Chicken Nuggets Reads "Chicken Little". The American Journal of Medicine.

🚨 Fast-food chicken nuggets are less than 50% meat.

They are a mixture of fat, bone, and connective tissue.

When Dr. Richard deShazo, a professor at the University of Mississippi, conducted a microscopic "autopsy" on chicken nuggets from two national fast-food chains, the results were far from appetizing.

His analysis revealed that the processed finger food was composed of only 40 to 50 percent actual muscle meat. Instead of the lean protein consumers expect, the samples were dominated by a complex mixture of fat, skin, and connective tissue. The study highlighted a startling disconnect between public perception of the product and the biological reality of its composition.

The findings uncovered a variety of non-meat components, including blood vessels, nerves, and even bone fragments hidden beneath the breading. DeShazo expressed his astonishment at seeing the "artificial mixture" under the microscope, noting that some companies choose these cheap byproducts over low-fat white meat to create their products. While labeled as chicken, the heavily processed final result is often a laboratory-like blend of bird anatomy that raises significant questions about nutritional transparency in the fast-food industry.

source: deShazo, R. D., Bigler, S., & Skipworth, L. B. (2013). The Autopsy of Chicken Nuggets Reads "Chicken Little". The American Journal of Medicine.