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Friday the 13th - Frankenmeat Since it is Friday the 13th, I thought this would be a good story for today. While driving to work, I heard a news story on the radio. University of Georgia poultry science has found a way found a way to transform the dark meat of the chicken into the more desirable white meat by removing its fat content and color. They grind the meat up, add excess water and make essentially meat slurry, then centrifuge it at a high speed, which breaks up the meat. What settles out are the raw, extracted layers. The result: a moldable white meat. Neutral in flavor and not intended to be serve by itself but with other chicken products. In some ways, it's like tofu. For the people that do not know, chicken thighs are dark meat and chicken breasts are white meat. I actually like dark meat since it has more flavor and taste. Yeccchhh!  I am not sure which is worse: the word “slurry” makes anything tastes better, or the fact that people are keeping you from eating real chicken dark meat. Soon to hit the shelves at grocery stores...the future is not bright.
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McDonald's uses this method for their chicken nuggets now. But I like the dark meet too.
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the dark meat makes much better soup.
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