According to the histological data, fast food hamburger patties are generally composed mostly of water, as well as varying percentages of random tissues, nerves, and a small percentage of actual meat. Based on their analysis, Laurel School researchers found that the water content of fast food hamburgers typically ranges between 37.7 and 62.4 percent, with an average of about 49 percent. Electron microscopy revealed preserved skeletal muscle, which is good, as well as a variety of tissue types including blood vessels, peripheral nerves, adipose tissue (body fat), cartilage, and bone. But the kicker was the actual meat content which ranged between 2.1 and 14.8 percent, with an average of about 12.1 percent. This means that for a half-pound burger, less than one ounce is actual meat on average. And for those burgers on the lowest end of the meat spectrum, a half-pound patty contains less than five grams of actual meat. Besides their lack of meat, some fast food hamburger patties were also found to contain potentially harmful bacteria and ammonia. Two of the hamburgers tested, for instance, were found to contain intracellular parasites, also known as Sarcocystis, which are basically cysts. In humans, undercooked meats containing Sarcocystis can cause diarrhea or muscle tenderness, and in more extreme cases breathing problems and even death.
Posted on: Thu, 11 Jul 2013 02:43:17 +0000
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