Mississauga, ON. November 19, 2012 – As part of its “Our Food. Your Questions” program, Maxxam’s Food Science & Safety Services group was called on to help McDonald’s Restaurants of Canada answer a customer’s question. Maxxam’s Mississauga laboratory is featured in a 5-minute video response to a question from Sheri N. of Saskatoon who asked: “Is the thing about the Chicken McNuggets true? Are they made from a processed pink sludge of meat and bones ground up with chemicals?”
Maxxam’s France Cho, PhD, Senior Scientific Specialist researched the issue and designed a study that allowed us to thoroughly investigate. Maxxam tested for metals and for bone particles. We tested cooked versus frozen McNuggets and compared the McNuggets results vs. results for chicken breast meat, dark meat and mechanically-separated chicken. In addition, a microscopy study was done at the Veterinary College at the University of Guelph. France conducted statistical analysis on all of the test data and provided clear and defensible results.
In early June, Sue Bigg, Senior Manager, QA – Ontario & Manitoba, greeted Sheri at Sample Reception and took her through the lab to explain the analyses that were going to be conducted. Two weeks later, McDonald’s brought Sheri back to Mississauga for a review of the results. The report indicated that the iron content for the McNuggets was consistent with chicken breast meat; no bone particles and no whitening agents were detected in the McNuggets; and extensive microsopy did not show anything in the McNuggets that was inconsistent with breast meat.
You can watch the video on YouTube by searching for: “mcnugget microscope”, or by clicking here: