The researchers knew that no piece of chicken would measure 100 percent pure chicken DNA, since the process of seasoning, marinating, and processing meat reduces that somewhat; only an "unadulterated piece of chicken from the store should come in at 100 percent".
A poultry analysis of various fast food restaurants from CBC Marketplace last week found that Subway's chicken may actually contain less chicken DNA than one would hope. Soy protein, seasonings, and a ton of sodium make up the rest of the "chicken" product.
Other major Canadian fast food chains, however, do not resort to such drastic restructuring as Subway. Of the six restaurants tested, Subway's chicken was deemed to be made more of soy products than actual chicken, with the over roasted chicken and chicken strips being the worst of the bunch. The remaining DNA was Soy, the investigation found.
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The CBC didn't immediately respond to Subway's tests. The first four samples were about 85 to 90 percent chicken, which is reasonable - the composition also includes spices and sugars added for taste, although those numbers are still lower than what the companies promise in advertising.
"Subway has shared the results of the independent tests with "Marketplace" and the lab that conducted the flawed test".
It said that it contacted Subway for answers in February and the sandwich chain "chose not to provide answers beyond saying that the results were "false". The Subway studies evaluated the soy protein in the chicken samples, and found the plant protein to be less than 1 percent of the sample.
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Subway has shared the results of the independent tests with CBC and the lab that conducted the test. Subway is demanding a retraction and an apology. A&W's Chicken Grill Deluxe contained an average of 89.4 percent chicken DNA; McDonald's Country Chicken Grilled, 84.9 percent; Tim Hortons' Chipotle Chicken Grilled Wrap, 86.5 percent; and Wendy's Grilled Chicken Sandwich, 88.5 percent.
Subway did confirm its list of ingredients in its chicken patty and chicken strips.
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