From: Harvey Newstrom (mail@HarveyNewstrom.com)
Date: Wed May 07 2003 - 21:01:27 MDT
Charles Hixson wrote,
> I can't really say whether it's diet or other environmental features,
> but chickens that I buy at the store not only have more fat, but have
> fat which is a much brighter yellow than the chickens that we raised
> when I lived on a farm. The chicken fat that I remember was a pale
> yellow, not a bright almost orange. What the significance is? It could
> be just that the chickens don't have a chance to exercise, or it could
> be diet, but *something* has changed them within the past 30 years. (We
> kept the chickens mainly for eggs, so it could also just be age.)
> Whatever the cause, modern chickens are different from 30 years ago,
> much less paleolithic (there's been genetic selection for more eggs
> during that period, too).
It's because consumers choose the frozen chicken that looks the yellowest.
For this reason, chicken manufacturers deliberately color chicken meat
yellow. Perdue does this by feeding their chickens marigold petals. "It
takes a tough man to make a tender chicken!" No, I'm not making this stuff
up.
Other producers add poultry-grade lutein to chicken-feed to deliberately
tint their chicken meat yellow. Various carotenoids, lutein, marigold
petals, xanthophylls and colors have been used for this purpose. There are
lawsuits over who owns the patents for various chicken-coloring chemical
production techniques.
<http://216.239.53.104/search?q=cache:kwGfag-IavYC:www.iasd.uscourts.gov/ias
d/opinions.nsf/49bb3d458bfdfed386256863007bc595/4ba2dd130e72a5a386256ca3006f
89d4/%24FILE/Kemin%2520Prelim%2520Inj.pdf+yellow+chicken+purdue+chickens+mar
igolds+&hl=en&ie=UTF-8>
-- Harvey Newstrom, CISSP, IAM, GSEC, IBMCP <www.HarveyNewstrom.com> <www.Newstaff.com>
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