Researchers led by Dr Richard D. deShazo of the University of Mississippi Medical Center in Jackson analyzed the nuggets from two national fast food chains in Jackson and found one of the nuggets contained 50 percent of muscle while rest a mix of fat, blood vessels and nerves with a closer examination revealing presence of cells that line the skin and internal organs of the bird.
The second nugget contained just 40 percent of muscle with the rest of it made up of fat, cartilage and pieces of bone.
"What has happened is that some companies have chosen to use an artificial mixture of chicken parts rather than low-fat chicken white meat, batter it up and fry it and still call it chicken. It is really a chicken by-product high in calories, salt, sugar and fat that is a very unhealthy choice. Even worse, it tastes great and kids love it and it is marketed to them", Dr deShazo said.