Chicken meat served at Subway restaurants may contain less actual chicken than consumers might think, according to a Canadian study.
The Canadian Broadcasting Corporation had researchers at Trent University’s Wildlife Forensic DNA Laboratory test the chicken from several fast food chains, including McDonald’s, Wendy’s, A&W, Tim Hortons and Subway.
Chicken bought from a supermarket should test at 100 percent DNA, but meat that has been seasoned, marinated or prepared is expected to register at a lower percentage, according to the lab.
Most of the scores were between 85 and 90 percent chicken DNA. Except at Subway.
The oven roasted chicken scored 53.6 percent chicken DNA and the Sweet Onion Chicken Teriyaki (chicken strips) had just 42.8 percent chicken DNA, according to the CBC Marketplace investigation.