The rest was fat, ground bone, nerve, connective tissue and other things you probably don’t want to think about but maybe should. A federal judge used the term “McFrankenstein” to describe them in 2003, citing a laundry list of ingredients that included sodium aluminum phosphate and dimethylpolysiloxane as an “anti-foaming agent.”Ī study published in the American Journal of Medicine in 2013 dissected chicken nuggets from two unnamed national fast food chains in what was colorfully described as an “autopsy.” The researchers concluded, “Chicken nuggets are mostly fat, and their name is a misnomer.” They determined that nuggets contained, at most, 50% meat. The fast food nugget has faced criticism over the years - no one would deign to call them healthy. In that same time period, beef consumption suffered a serious drop, from 88.2 pounds to 58.4 pounds. increased from 36 pounds in 1975 to more than 96 pounds in 2020. The rise of the nugget coincided with chicken’s increasing popularity nationwide and a growing disenchantment with beef - per capita chicken consumption in the U.S. In a specialized poultry products lab, Baker came up with the chicken equivalent of a fish stick in 1963 - shaped, ground chicken held together with pulverized grains and powdered milk, then battered. The foundation of the modern-day nugget was created by Cornell University professor Robert Baker, according to an article in Slate, in an attempt to increase the popularity of the bird after World War II. The chicken nugget, popularized by McDonald’s in the early 1980s, has a considerable backstory.
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