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What exactly are people expecting when they order these things ? Are they unable to tell the texture is plasticky and highly processed, unlike normal "stringy"

What exactly are people expecting when they order these things ? Are they unable to tell the texture is plasticky and highly processed, unlike normal "stringy" chicken meat you prepare at home ?

wodenokoto 10y ago
they expect what the label says. And you can process chicken and still have 100% chicken.
- RobertDeNiro 10y ago
  Then what's the point of processing it?
  - toomuchtodo 10y ago
    Having it be entirely chicken. Google how they make chicken nuggets for McDonald's.
    - maxerickson 10y ago
      Doesn't seem that bad: http://www.businessinsider.com/how-chicken-mcnuggets-are-made-2016-5/#check-out-the-full-video-below-23 http://www.businessinsider.com/how-chicken-mcnuggets-are-mad... The "chicken skin for flavoring" part isn't especially appealing, but chicken skin is fat+protein, just like the rest of the nuggets.
      - CydeWeys 10y ago
        So long as you're eating chicken, adding in the skin isn't too unreasonable. You eat the skin with chicken wings and fried chicken anyway. And it's not like they're using chicken skins in vegan foods, where you otherwise wouldn't expect the involvement of chicken.
      - wodenokoto 10y ago
        > The "chicken skin for flavoring" part isn't especially appealing How is that un-appealing? The best part of a roasted chicken is the skin.
    - DrScump 10y ago
      Their original nuggets were awful. The present "white meat" nuggets are totally different (not that I eat there). As for other chains: note how they don't even use the word "chicken" in the product name, just "nuggets")
  - mirimir 10y ago
    The point is being able to use chicken that virtually nobody would want to eat.
  - maxerickson 10y ago
    Consistency, portioning and mixing in cheaper stuff. Obviously as you head towards 100% chicken less stuff is mixed in, but that still leaves the consistency and portioning.
- uiri 10y ago
  The other restaurants tested had 85-90% chicken instead of 50%. The chicken ends up ground up into tiny bits and bound with other things - basically salt and sugar - so I don't think it is possible to have 100% chicken post-processing. The difference is something like the difference between a raw plank and particleboard. IMO, if it is 85-90% chicken then labeling it "chicken" is not unreasonable.
  - dreamfactory2 10y ago
    > IMO, if it is 85-90% chicken then labeling it "chicken" is not unreasonable. Just illegal in most countries I think
mickronome 10y ago
I recently bought my first chicken sandwich in a very long time from subway, and apart from being quite apalling with barely any semblance to chicken, I literally could not eat the chicken because it stuck like glue to my braces and my palate. One of the worst food experiences in quite some time, and while I've realised lately that I'm quite a bit more 'sensitive' to bad food, I still have a hard time believing that more than a few percent wouldn't react quite negative to the very obvious difference in both taste and texture? However, I must still assume I'm wrong in my intuition, or they would've quickly returned to using more chickeny chicken, wouldn't they ?
- angry_octet 10y ago
  It's 'subway chicken' not chicken. Same with McDonald's, the burgers are objectively horrible when compared to anything made with care, but we get used to the taste. I think it's actually the fries that make it work.

What exactly are people expecting when they order these things ? Are they unable to tell the texture is plasticky and highly processed, unlike normal "stringy" chicken meat you prepare at home ?

wodenokoto 10y ago

they expect what the label says. And you can process chicken and still have 100% chicken.

RobertDeNiro 10y ago
Then what's the point of processing it?
- toomuchtodo 10y ago
  Having it be entirely chicken. Google how they make chicken nuggets for McDonald's.
  - maxerickson 10y ago
    Doesn't seem that bad: http://www.businessinsider.com/how-chicken-mcnuggets-are-made-2016-5/#check-out-the-full-video-below-23 http://www.businessinsider.com/how-chicken-mcnuggets-are-mad... The "chicken skin for flavoring" part isn't especially appealing, but chicken skin is fat+protein, just like the rest of the nuggets.
    - CydeWeys 10y ago
      So long as you're eating chicken, adding in the skin isn't too unreasonable. You eat the skin with chicken wings and fried chicken anyway. And it's not like they're using chicken skins in vegan foods, where you otherwise wouldn't expect the involvement of chicken.
    - wodenokoto 10y ago
      > The "chicken skin for flavoring" part isn't especially appealing How is that un-appealing? The best part of a roasted chicken is the skin.
  - DrScump 10y ago
    Their original nuggets were awful. The present "white meat" nuggets are totally different (not that I eat there). As for other chains: note how they don't even use the word "chicken" in the product name, just "nuggets")
- mirimir 10y ago
  The point is being able to use chicken that virtually nobody would want to eat.
- maxerickson 10y ago
  Consistency, portioning and mixing in cheaper stuff. Obviously as you head towards 100% chicken less stuff is mixed in, but that still leaves the consistency and portioning.
uiri 10y ago
The other restaurants tested had 85-90% chicken instead of 50%. The chicken ends up ground up into tiny bits and bound with other things - basically salt and sugar - so I don't think it is possible to have 100% chicken post-processing. The difference is something like the difference between a raw plank and particleboard. IMO, if it is 85-90% chicken then labeling it "chicken" is not unreasonable.
- dreamfactory2 10y ago
  > IMO, if it is 85-90% chicken then labeling it "chicken" is not unreasonable. Just illegal in most countries I think

mickronome 10y ago

I recently bought my first chicken sandwich in a very long time from subway, and apart from being quite apalling with barely any semblance to chicken, I literally could not eat the chicken because it stuck like glue to my braces and my palate. One of the worst food experiences in quite some time, and while I've realised lately that I'm quite a bit more 'sensitive' to bad food, I still have a hard time believing that more than a few percent wouldn't react quite negative to the very obvious difference in both taste and texture? However, I must still assume I'm wrong in my intuition, or they would've quickly returned to using more chickeny chicken, wouldn't they ?

angry_octet 10y ago
It's 'subway chicken' not chicken. Same with McDonald's, the burgers are objectively horrible when compared to anything made with care, but we get used to the taste. I think it's actually the fries that make it work.