Matt Harnden -- a researcher at Trent University's Wildlife Forensic DNA Laboratory -- conducted the study, which seems to suggest that fast food companies might not always be forthcoming about the sourcing of their product. Hmm…
As the research explains:
“An unadulterated piece of chicken from the store should come in at 100 per cent chicken DNA. Seasoning, marinating or processing meat would bring that number down, so fast food samples seasoned for taste wouldn't be expected to hit that 100 per cent target.”
Other chicken sandwiches from popular fast-food restaurants contained a far higher degree of real chicken.