![]() Other components included epithelial tissue, bone, nervous tissue and connective tissue. It found that less than half of the material was skeletal muscle, with fat occurring in an equal or greater proportion. A study published in the American Journal of Medicine analyzed the composition of chicken nuggets from two American fast food chains. Nutritional informationĬhicken nuggets are generally regarded as a fatty, unhealthy food. Baker's innovations solved these problems and made it possible to form chicken nuggets in any shape by first coating the meat in vinegar, salt, grains, and milk powder to make it hold together and then using an egg and grain based batter that could be fried as well as frozen. ![]() Two problems the meat industry was facing at the time were being able to clump ground meat without a skin and producing a batter coating that could be both deep fried and frozen without becoming detached. This bite-sized piece of chicken, coated in batter and then deep fried, was called the "Chicken Crispie" by Baker and his associates. ![]() Baker, a food science professor at Cornell University, and published as unpatented academic work. The chicken nugget was invented in the 1950s by Robert C. ![]() Invented in the 1950s, chicken nuggets have become a very popular fast food restaurant item, as well as widely sold frozen for home use. A chicken nugget is a food product consisting of a small piece of deboned chicken meat that is breaded or battered, then deep-fried or baked. ![]()
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