A study published in an Italian scientific journal showed that the fat in the chicken meat has been increased by 224%, while the percentage of proteins has been significantly lowered. This is shown by the white stripes on the meat which have started to appear more and more. Lots of scientists are worried and warn the users. This actually destroys the tonus of the muscles in animal meat.
You have also been witnesses to these white stripes on the meat, but you may have not paid much attention. The experts warn that during the past few years, there have been more and more of them. The more stripes the meat has, the lower its quality is.
285 birds have been tested and 96 out of them showed those stripes. They lower the meat quality, and that is not good news at all, considering the fact that most of the people worldwide consume chicken meat rather than any other type of meat.
What it is about? The manufacturers give their best in order to get a bigger chicken for a short period of time in order to save money. Thus, if in the 50s an average chicken weighted around 1.3 kg and was 70 days old, today, the chicken we buy is 47 days old and weighs 3 kg.
Despite this, nutritionists recommend chicken as the first choice when it comes to meat consumption. As long as you don’t fry it or do not combine it with carbohydrates, the chicken will be the best choice of proteins, vitamin B, iron, and vitamin B12, nutritionists advise.
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