"McDonalds", "KFC" and "Burger Kings" "Chicken Nuggets" comparison, you will be surprised
"Chicken nuggets" anyone? This is a time lapse video with close-up end results of three leading fast food chains (B-King, Mc D's & KFC) "chicken nuggets" over a three day period at room temperature. Most of the "chicken" (inside nuggets) melted, except one. The rest primarily disappeared or evaporated, leaving a hardened exterior and a thin layer of "meat".
This all started when I heard frozen nuggets melt. I couldn't get them frozen, so I purchased them fresh from a fast food chain and begun experimenting. The first video I did was just of Mc D's chicken nuggets, exposed over two days. After filming that video I began thinking about how they would hold up when compared to other fast food restaurant chicken nuggets. (You can find that video at: http://youtu.be/o48391M72Yc)
Below is a breakdown of the nugget video comparisons from the three restaurants mentioned above:
B-King Chicken Nuggets and Mc D's Chicken Nuggets: At the beginning, both these restaurants nuggets appeared almost exactly the same on both the interior and exterior of the nugget (no meat fibers could be seen within chicken nuggets either). The only visual difference was B-Kings "meat" was slightly darker than that of Mc D's. At the end of the third day, both these restaurants "chicken nuggets" where hard and oily, but still had a disturbing snap or crunch to them. The "meat" was almost gone from the inside of the "chicken nugget," all that was left behind was a thin almost nonexistent layer of "meat".
KFC Chicken Nuggets: I noticed a difference immediately between KFC chicken nuggets from the others. First thing I noticed was the meat fibers within the chicken nuggets; There appeared to be real meat fibers and not a dough like looking paste. If it's real chicken in your chicken nuggets, then I imagine you should be able to see intact chicken meat fibers within the chicken nuggets that fast food chains claim are real chicken. At the end of the video, the second thing I noticed was that the KFC chicken nugget turned a whiter color (salt not oil) and when I ripped it in half the chicken nugget didn't crumble like the leading competitors, it made one pop sound as I broke it in half. You could see the dried chicken and it still had over 70 percent or so of the original mass and my hands were not oily form handling it.
Chicken: This was a plain chicken breast. At the beginning it was tender and white, at the end it was a little leathery but still had a white center.
My overall impression from the experiment is that the KFC chicken nuggets appear to be more like chicken then the B-Kings and Mc D's nuggets.
Links to my other Chicken nugget videos: http://youtu.be/uj5YYdMPLtM http://youtu.be/o48391M72Yc