A Canadian Broadcasting Corporation investigation has investigated chicken sandwiches in six restaurant chains through the use of DNA testing.

The results it reported were that McDonald’s Chicken was 85% chicken, Wendy’s chicken sandwich was 88.5% chicken, A&W’s Grilled chicken was 89.4% chicken and the Chipotle Chicken Wrap at Tim Horton’s was 86.5% chicken.

However, SUBWAY’s chicken roasted sandwich was just 53.6% chicken and its chicken teriyaki sandwich was even less at 42.8%.

Many people are wondering what are the other parts mixed with real chicken in the sandwiches. The answer is mostly soy, showed testing by Matt Harnden a DNA researcher.

However, soy was not the sole thing that was mixed with chicken. The report in Canada said that chicken in the six different chicken sandwiches included 50 different ingredients with each of the chicken pieces averaging 16 different ingredients.

Those ingredients included onion powder, honey and industrial ingredients.

The results have yet to be published in any scientific journal which means their accuracy could be questioned, but the use of less expensive fillers or as they are called, “alternative meat,” to bulk the real meat up and to enhance taste is nothing new.

Reports previously have found many other ingredients mixed in with meat that is in tacos and other sandwiches including wood pulp.

All five chains of restaurants were upset with the report by the CBC and released their own responses.

McDonald’s said its chicken sandwich had 100% chicken breast and the percentages of each ingredient are not released due to competitive reasons.

SUBWAY said it over roasted chicken and chicken strips had 1% or less soy. The chain explained soy was used to stabilize the moisture and texture of the chicken.

The statement by SUBWAY went on to say that the accusations that the CBC made over the content of the chain’s chicken were absolutely misleading and false.

It is difficult to determine if the chicken one eats at restaurants is really all chicken or chicken with added ingredients.

That is due to there being no requirement or regulation for ingredient labeling for meat that is served in restaurants that is required for packaged foods that are sold in stores.

Because of that, the consumer also is not aware of the amount of salt, sugar or other added ingredients that might be inside the meat.

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