¡LOS NUGGETS! ¿Seguirías comiendolos si supieras como los hacen?

Carcasses, skin, and pink meat go into the press. Then 3.2 million nuggets per hour come out. The process begins with neck meat, back fat, skin, and mechanically separated meat, obtained by pressing bones with attached tissue at 9.1 bar against a 0.5-millimeter mesh. The mixture is blended, homogenized, and placed in steel molds at 4.2 bar of pressure. Each nugget receives three coatings: pre-dust, batter, and breading. It is then partially fried for 22 seconds at 185°C, frozen at -32°C, and passes through chambers that check its weight, dimensions, and breading before packaging. Continue discovering how the food we eat is made in our playlist on Hidden Ingredients in What You Eat