Unformatted text preview: cNuggets. Dubbed “Mr. McDonald,” the new breed had unusually large breasts.
Chicken McNuggets were introduced nationwide in 1983. Within one month of their launch, the McDonald’s Corporation had become the
second-largest purchaser of chicken in the United States, surpassed only by KFC. McNuggets tasted good, they were easy to chew, and they
appeared to be healthier than other items on the menu at McDonald’s. After all, they were made out of chicken. But their health benefits
were illusory. A chemical analysis of McNuggets by a researcher at Harvard Medical School found that their “fatty acid profile” more closely
resembled beef than poultry. They were cooked in beef tallow, like McDonald’s fries. The chain soon switched to vegetable oil, adding “beef
extract” to McNuggets during the manufacturing process in order to retain their familiar taste. Today Chicken McNuggets are wildly popular
among young children — and contain twice as much fat per ounce as a hamburger.
The McNugget helped change not only the American diet bu...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08