4 ms·

This[1] paper has nothing to do with KFC or their chicken per-se, but it did make me steer clear of fast food burgers for a long time. [1] https://www.ncbi.nlm

This[1] paper has nothing to do with KFC or their chicken per-se, but it did make me steer clear of fast food burgers for a long time. [1] https://www.ncbi.nlm.nih.gov/pubmed/18995204 https://www.ncbi.nlm.nih.gov/pubmed/18995204 TLDR: "Meat content in the hamburgers ranged from 2.1% to 14.8% (median, 12.1%)."

JohnJamesRambo 7y ago
50% of it was water though so that’s not so bad I guess.
bdowling 7y ago
"The purpose of this study is to assess the content of 8 fast food hamburger brands" It is unclear from the abstract whether they were measuring the entire hamburger, including the bun and other condiments, or just the burger portion.
mattkrause 7y ago
That's kind of misleading though, because they're counting water and "meat" separately. Water is itself a major component of cow musculature (50-75% percent, depending on the type of muscle), so this method would conclude that a slab of steak is mostly not-meat. From a more culinary perspective, you do probably want some fat in your burger. Depending on your tastes, I'm not sure the presence of 'plant matter' is particularly sinister either; I, for one, like a few onions in mine.
ceejayoz 7y ago
https://www.fsis.usda.gov/wps/wcm/connect/42a903e2-451d-40ea-897a-22dc74ef6e1c/Water_in_Meats.pdf https://www.fsis.usda.gov/wps/wcm/connect/42a903e2-451d-40ea... Those numbers should be right about what you'd expect. > Meat and poultry are composed of naturally occurring water, muscle, connective tissue, fat, and bone. People eat meat for the muscle. The muscle is approximately 75% water (although different cuts may have more or less water) and 20% protein, with the remaining 5% representing a combination of fat, carbohydrate, and minerals. The protein/fat balance should be expected to be a bit off from straight muscle cuts, as it's typical for a burger to have fat added to the mix in.

JohnJamesRambo 7y ago

50% of it was water though so that’s not so bad I guess.

bdowling 7y ago

"The purpose of this study is to assess the content of 8 fast food hamburger brands" It is unclear from the abstract whether they were measuring the entire hamburger, including the bun and other condiments, or just the burger portion.

mattkrause 7y ago

That's kind of misleading though, because they're counting water and "meat" separately. Water is itself a major component of cow musculature (50-75% percent, depending on the type of muscle), so this method would conclude that a slab of steak is mostly not-meat. From a more culinary perspective, you do probably want some fat in your burger. Depending on your tastes, I'm not sure the presence of 'plant matter' is particularly sinister either; I, for one, like a few onions in mine.

ceejayoz 7y ago

https://www.fsis.usda.gov/wps/wcm/connect/42a903e2-451d-40ea-897a-22dc74ef6e1c/Water_in_Meats.pdf https://www.fsis.usda.gov/wps/wcm/connect/42a903e2-451d-40ea... Those numbers should be right about what you'd expect. > Meat and poultry are composed of naturally occurring water, muscle, connective tissue, fat, and bone. People eat meat for the muscle. The muscle is approximately 75% water (although different cuts may have more or less water) and 20% protein, with the remaining 5% representing a combination of fat, carbohydrate, and minerals. The protein/fat balance should be expected to be a bit off from straight muscle cuts, as it's typical for a burger to have fat added to the mix in.