Daniel Fletcher, Professor of Poultry Science at the University of Georgia, has found a way to transform dark-meat chicken into white. The "other white meat," according to Dr. Fletcher, isn't meant to compete, rather it can be used as a "filler" to add protein and amino acids to dishes such as "chicken nuggets."
"Surimi! This is chicken surimi. . .yuck!," said Marion Nestle, a Food Studies Professor at New York University. For the food challenged, "surimi" is imitation crab meat made from minced fish.
Dr. Fletcher said that Nestle's response was typical, and emphasized that there are a lot of good eating experiences which one might miss if they paid too much attention to the label. "It actually tastes like something you would use with Hamburger Helper. It's a very neutral flavor, and in some ways is very much like tofu."
Frodo hates to interject into the middle of a scholarly debate, but he couldn't help but ask himself, "Why would anyone be interested in fake white meat?"
Entering at this point is Bill Roenigk, SVP of the National Chicken Council, who stated that "Most dark meat produced in the United States is exported to Russia and the Middle East." It turns out that dark meat gets it color from myoglobin, a protein that transports oxygen. It is found in the muscles that animals use most often, and, in the case of chickens, that happens to be the legs and the thighs. "At the end of the day, it is going to be the consumer who says that this is a good idea or not."
Frodo had not known that there was a Department of Poultry Science at the University of Georgia. He supposes that some day he will be watching an NCAA Football Game and hear that a Middle Linebacker from Cordele is a Junior, majoring in Poultry Science. Should he fail to advance into Professional Football after his eligibility ends, he can always go to work for the National Chicken Council. How 'bout dem Dawgs!