The problem is that this “meat patty” is processed, its not a solid chicken breast. Its meat that’s been chopped up, and reformed into a patty.
Similar to say low end nuggets in your grocery store or a chicken patty in the freezer section of your super market.
This article is a disingenuous comparison, saying that this patty is should look and be the same texture as a fresh chicken breast cooked is just flat out disingenuous.
While I am not for cruelty to animals, this article implies that the muscle is bad, when in fact its not solid muscle but shredded and reformed muscle being compared to nonshredded muscle. Its a disingenous comparison.
I have made the switch to free range. I was resistant to it for a long time, since I’ve built up a lot of skepticism towards health claims. The only nutritionists I really trust are weightlifting enthusiasts — they tend to be on the cutting edge of nutrition, and are just concerned with results, as opposed to ideology or politics.
The quality of the meat in free range is significantly better, on almost every level (in addition to what the free range doesn’t have!). What’s interesting is that I can now taste the difference, and most normal store bought meat just tastes disgusting to me (especially chicken).
As you say, I don’t think its really the processing that is the problem, because all they are really doing is “reformatting” it. My concern is that what they start with isn’t that great.
Look, all that needs done is drop whatever it is you just described in a deep fryer. ADD BACON.
Bacon does wonders for lots of things...... subway, eggs, KFC, Big Macs, chocolate cake, cereal, jogging...the possibilities are endless.
Sometimes wonderful things happen to meat that has been "processed" (said while wishing I had brought a second bratwurst in for lunch).