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Chicken industry and the dark meat


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Chicken industry and the dark meat

sordftr | | Jan 26, 2011 01:22 PM

Slate had an interesting article on the economics of light and dark chicken meat:

I found particularly interesting the section on a new method to feed Americans dark meat:

Dr. Mirko Betti, a professor of nutritional science, embraced the challenge while completing his Ph.D. at the University of Georgia and developed a product similar to surimi, the synthetic crabmeat found in Asian eateries. The production process is simple; excess water is added to ground dark meat and the slurry is centrifuged at high speed to remove the fat and myoglobin. At the end there are three distinct layers: fat, water, and the extracted meat. The first two are discarded, and the third, which resembles a sort of meaty milkshake, is where the money is. It promises endless commercial applications (in nuggets, burgers, and other processed products) for businesses that can both fulfill demands for "white meat" and exploit the favorable supply-side price of dark meat. Betti, who's currently at the University of Alberta, is confident that in just a couple of years his meaty milkshake will be featured on a menu near you."

Something to look forward to...

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