Is this unusual? Is it a safety concern? We took these questions and others to Dr. Casey M. Owens at the Center of Excellence for Poultry Science at the University of Arkansas.

What do you think of these findings?

Dr. Owens:

Well, first, It’s not a good sample size. This report was published as a brief observation, or research note, which is consistent with inadequate sample size or scope for a full research paper.

So, what do the findings tell us?

Dr. Owens:

In this report, it is unclear how the percentages of certain tissues (e.g., muscle, fat, etc.) were determined. So, I don’t know if they mean 50 percent of the meat, 50 percent of the entire nugget (which can contain up to 30 percent breading/coating), or 50 percent of the section analyzed. They were not clear in their methods of determining a percentage.

As far as their findings on types of tissues, it’s not unusual for blood vessels, fat and nerves to be present in chicken meat. These are tissue types that are associated with muscle and these are most likely the sources of epithelial cells (cells that line the cavities in the body and also cover flat surfaces) mentioned in that report. Also, chicken skin, another source of epithelial cells, can be added to nugget formulations in small quantities to improve quality and texture. Connective tissue (or “associated supportive tissue”) is also natural in muscle tissue and is found in skin as well. Chicken nuggets are boneless products and processors have quality control measures in place to ensure bones are not present.

Composition (moisture, fat, protein, etc.) of the nuggets was not determined in this study. It is important to note that these are breaded products, which can have up to 30% coatings (to be labeled as breaded) and they are fried. One would typically consider a fried product generally higher in fat. Consumers have opportunities to obtain nutritional information on various products, which can aid in eating choices. If a lower fat product is desired, then a fried product may not be the best choice.

Do chicken nuggets contain mechanically-separated chicken and, if so, is it safe to eat?

Dr. Owens:

Typically, mechanically-separated chicken (MSC) is not included in nugget formulations, but it’s completely safe, if present. Mechanically-separated chicken is a process that removes the soft tissue that remains on the bones when the chicken is processed. So, if mechanically-separated chicken is in the nugget, it might also contain some additional fat and nerves. Bone and cartilage will also be found in mechanically-separated chicken but it is regulated – there can be no more than one percent bone in the finished product. This MSC product is more typical for emulsified meat products like hot dogs and deli meats. However, if you want to avoid it, just read the label. It will be listed on the ingredient statement as “mechanically-separated chicken.”

My kids eat chicken nuggets regularly and products formulated with MSC. Should you eat them every day? Probably not. I feed these products in moderation along with an overall well-balanced diet. 

Some concern is being expressed about the recent decision to allow chicken to be shipped to China for processing then returned to the United States. What are your thoughts?

Dr. Owens:

I saw a quote from the USDA that 99% of the chicken we consume is hatched, raised and processed here in the United States. That’s a true statement. Some U.S. companies do have operations in China and maybe that’s where some of the confusion comes from. They aren’t shipping the product back here – they’re servicing the Chinese market. And, any product shipped back to the U.S. would have to meet our standards set by USDA.

Do you have a question for the experts? Submit your own question.

_{“A man inside of a dead Tauntaun” by Jacob Enos is licensed under CC BY-SA 2.0.}

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After an inquiry regarding “pink slime” or mechanically separated chicken in chicken nuggets, we asked Dr. Casey Owens, Associate Professor in the Department of Food Science and member of the Center of Excellence for Poultry Science at the University of Arkansas for some clarification. She maintains that this is not the process used to make nuggets.

We received a question from a reader who wants to know what food products come from “mechanically separated chicken.” What can you tell us about this?

Dr. Owens:

Typically, mechanically separated chicken serves as an ingredent for products like hot dogs, bologna, and Vienna sausages – emulsified products. The processor he uses in the video is not what would be used in the industry, nor would this process be used for chicken nuggets as the video suggests.

Why is mechanically separated chicken used?

Dr. Owens:

Mechanically separated chicken (MSC) contains proteins that are useful for other products. It takes on a fine, pasty texture, so it can be formed into a desirable shape. Consumers should note that products using MSC typically have a higher fat content.

In this video, the people say that the pink in the meat is from blood, that eyeballs are mixed into the paste, etc. What is the truth?

Dr. Owens:

First and foremost – there is NO chance of eyeballs being in the chicken, because the head is removed much earlier in the process. In the Jamie Oliver video, you can see there is no head on the chicken he presents to the children – the same is true in processing facilities. Mechanically separated chicken is made using the meat left after the breast meat and legs are removed – meat found between the ribs, near vertebrae, around joints, etc. as well as some fat, connective tissue and skin (if there is any that remains on the carcass). There will also be trace amounts of bone, which provide calcium – but bone content is monitored closely as only so much calcium is allowed in MSC. Lastly, some of the meat will appear darker in color becasue it either came from legs (dark meat) or is bone marrow (if bones are broken in the process, some marrow can come out).

Take a look at the picture below. The video says this is mechanically separated chicken. What’s your take?

Dr. Owens:

Well, it would be great to know the source of that image, because without it, anyone can claim it is anything. If it is any type of meat, I would guess that it is a hot dog batter – not chicken – because of the coloring. When a meat emulsion is made (ie., hot dog, bologna), it becomes lighter in color because of the stable mixture between fat and water that is formed. Kind of similar to the reason mayonnaise is white. Because poultry meat is relatively light anyway, color (e.g., paprika) can be added. The nitrites generally found in cured products (i.e., hot dogs) also create a color reaction in the meat, causing it to have a reddish/pinkish color in meat.

Do you eat meat that has gone through mechanical separation?

Dr. Owens:

Yes – in fact, I happen to like hot dogs!

If consumers don’t want to eat MSC, how can they avoid it?

Dr. Owens:

If MSC (or MST – mechanically separated turkey) is used in a product, it has to be listed on the ingredient statement as “mechanically separated chicken” (or other species). It would not be listed as just “chicken.” Overall, I encourage people to read their ingredient statements before coming to any conclusions. If they are not satisfied with those ingredients, they can choose another product.

How about you… do you eat products like hot dogs and bologna that have been emulsified? Tell us in the comments section below.

_{“Fast Food Chicken Nuggets” by Walt Stoneburner is licensed under CC BY.}

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