Subway’s ‘chicken’ turns out to be half soy


At least the subway chicken DNA tested by the Canadian Broadcasting Corporation is a survey of fast food eateries in Ontario Province.

From CBC’s Marketplace:

In the first round of tests, the lab tested two samples of five of the meat products, and one sample of the Subway strips. From each of those samples, the researchers isolated three smaller samples and tested each of those.

They were all DNA tested and the score was then averaged for each sandwich. Most of the scores were “very close” to 100 per cent chicken DNA, Harnden says.

  • A&W Chicken Grill Deluxe averaged 89.4 per cent chicken DNA
  • McDonald’s Country Chicken – Grilled averaged 84.9 per cent chicken DNA
  • Tim Hortons Chipotle Chicken Grilled Wrap averaged 86.5 per cent chicken DNA
  • Wendy’s Grilled Chicken Sandwich averaged 88.5 per cent chicken DNA

Subway’s results were such an outlier that the team decided to test them again, biopsying five new oven roasted chicken pieces, and five new orders of chicken strips.

Those results were averaged: the oven roasted chicken scored 53.6 per cent chicken DNA, and the chicken strips were found to have just 42.8 per cent chicken DNA. The majority of the remaining DNA? Soy.

Hell, any more soy and they could call their chicken vegan.

Subway, needless to say, disagreed with the tests, then put the blame in a unnamed supplier.

Whoever’s responsible, it’s a fowl deed.

Or an unfowl deed?

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