Why I always go for the Big Mac . . .

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For the research, nuggets were preserved, dissected and stained before they were examined under a microscope.
Nugget number one was about 50 percent muscle tissue such as from the breast or thigh, which is what most people think of when they think of chicken meat. The rest of it was made from fat, blood vessels and nerves, specifically the cells that line the skin and internal organs of the chicken.
Nugget number two was 40 percent muscle. The rest was fat, cartilage and bone.

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