What is this colored fiber in my chicken? • Hacker News Board

Re: What is this colored fiber in my chicken?

#171

Post by parhurs » Mon, Apr 10, 2017, 1:31 PM UTC

chickenfacts77 wrote: post #106

screwt wrote: post #88

Earlier quoted context omitted.

Be aware that 'free range' and ('organic', FWIW) are close to meaningless in terms of animal welfare. Both give a set of definitions for what meets the label, which is then achieved by farmers by the most cost-effective means possible. E.g. 1 - 'free range' chickens have almost no extra space per chicken compared to battery-farmed chickens, and many die after being trampled by the others. They are at least a breed wh…

Re: your 2nd example, that's generally not true. Sick animals are usually given treatment including antibiotics. If the treatment disqualifies them from organic status they're moved into a different food stream. This is done for economic reasons, not care for the animal's welfare. Despite the image of a quaint family farm, most organic food is still a product of large industrial operations; someone like Tyson foods p…

I find it hard to believe a single chicken, out of thousands, could receive individual attention at all (after they are sexed[0]). I could be wrong though.

[0] https://en.m.wikipedia.org/wiki/Chick_sexing

Re: What is this colored fiber in my chicken?

#172

Post by sirbranedamuj » Mon, Apr 10, 2017, 1:34 PM UTC

codr4life wrote: post #78

I don't even want to imagine the kind of emotional baggage that comes with eating tortured, genetically modified and drugged animals. Why can't anyone see that this is just a step in the race to condition the masses to accept treating any living being the same way? Corporations don't give a shit about living beings except as means to make a profit, human or otherwise makes no difference. And I don't get the excitemen…

https://68.media.tumblr.com/31e2f47e135c21fc0c7b33e3af9d9bd1...

Re: What is this colored fiber in my chicken?

#173

Post by metaxy2 » Mon, Apr 10, 2017, 1:35 PM UTC

Hexcles wrote: post #118

Animal welfare aside, I find people in North America really in favour of chicken breast, much more than other parts, say chicken thigh. Yet I myself think chicken thigh tastes much better, especially with the skin (yet again it is usually skinless in supermarkets here, unfortunately). Is it because of nutrition (percentage of fat/protein etc.)? On top of that, chicken feet are considered unacceptable by many...

There's a large contingent of dark meat eaters here in North America as well, and we also find it a mystery.

Re: What is this colored fiber in my chicken?

#174

Post by gerbilly » Mon, Apr 10, 2017, 1:36 PM UTC

ryanmarsh wrote: post #107

pavlov wrote: post #27

Earlier quoted context omitted.

This is just the tip of the iceberg in how animals are treated. Industrial meat production practically runs its margins on increasing the suffering of animals in a manner that narrowly avoids this kind of visible anomalies in the product. As many others have noted in the past, slave labor and concentration camps operated on a similar industrial calculus of forcibly squeezing out value from living beings before puttin…

What is the biologic incentive for a homo sapien to give up 100% of all animal based foods based upon the pain and suffering of some animals used for food?

>What is the biologic incentive for a homo sapien to give up 100% of all animal based foods...

That's just it it isn't a biological incentive, it's a moral one.

Re: What is this colored fiber in my chicken?

#175

Post by alangpierce » Mon, Apr 10, 2017, 1:38 PM UTC

enibundo wrote: post #92

I have a solution, (downvotes are welcome), eat an organic and mostly vegatarian diet.

From the guidelines: https://news.ycombinator.com/newsguidelines.html

> Please don't bait other users by inviting them to downvote you or proclaim that you expect to get downvoted.

(I also don't think your statement is particularly controversial.)

Re: What is this colored fiber in my chicken?

#176

Post by lawik » Mon, Apr 10, 2017, 1:39 PM UTC

codr4life wrote: post #78

I don't even want to imagine the kind of emotional baggage that comes with eating tortured, genetically modified and drugged animals. Why can't anyone see that this is just a step in the race to condition the masses to accept treating any living being the same way? Corporations don't give a shit about living beings except as means to make a profit, human or otherwise makes no difference. And I don't get the excitemen…

I'm not convinced about the emotional baggage. I do agree that corporations above a certain size completely lose their morals.

I get excited over synthetic meat, it is interesting tech, it has the potential to provide some healthy stuff to my diet if I decide to eat it. It can also be a good way of reducing the reliance on the terrible industries you mention.

I'm fine eating a vegan diet and I wouldn't want to change that. I know people that couldn't because of allergies and what-not, I also know that some people aren't willing to make that change.

I think good things can be done in many ways and I'm sick and tired of seeing people with good intentions go so hard on polarizing these issues. Better farming practices are still an improvement in my eyes. They are still doing a net bad as far as I am concerned but I want to see an improvement, so I'll encourage it.

But I guess it also depends on varying levels of empathy. I know people that are much more emotionally troubled by the cruel industries than I am. I just happen to agree that it is terrible and I try to live accordingly. Maybe I just don't feel it the way you do?

Re: What is this colored fiber in my chicken?

#177

Post by mason55 » Mon, Apr 10, 2017, 1:39 PM UTC

dantillberg wrote: post #148

Hexcles wrote: post #118

Animal welfare aside, I find people in North America really in favour of chicken breast, much more than other parts, say chicken thigh. Yet I myself think chicken thigh tastes much better, especially with the skin (yet again it is usually skinless in supermarkets here, unfortunately). Is it because of nutrition (percentage of fat/protein etc.)? On top of that, chicken feet are considered unacceptable by many...

On the bright side: I live in the US, I love the "dark"/fatty meat on chickens, and I don't mind that everyone else here prefers "white"/dry chicken meat because that means a) chicken thighs are often much less expensive, and b) I rarely have to fight over the thighs and other fatty meat when sharing a full bird. Edit to add: As for why other people prefer white meat, people usually invoke that it tastes better, but…

> chicken thighs are often much less expensive

One of the few downsides to shopping in an "ethnic" area in the USA is that chicken thighs are just as expensive per pound as chicken breasts

Re: What is this colored fiber in my chicken?

#178

Post by fil_a_del_fee_a » Mon, Apr 10, 2017, 1:41 PM UTC

x0x0 wrote: post #28

Devagamster wrote: post #2

This is kinda terrifying. I can't put my finger on why exactly but dang.

cows being raised for meat aren't exactly healthy either. Corn is not what they're designed to eat, but it is what we feed them. http://www.pbs.org/wgbh/pages/frontline/shows/meat/interview...

I just spent a half-hour reading this very well written article. Very cut and dry explanation of the livestock system. Highly recommend everyone to read.

Interesting tidbit: "But a lot of it has to do with the way we grow our food, and the fact that we mix 100 different cows in a single burger. We never used to do that. The butcher used to take the scraps from that one animal and make his hamburger right in front of your eyes. ... Now, you get one infected carcass, and that meat can spread all around the country, because we have this centralized national system."

Re: What is this colored fiber in my chicken?

#179

Post by kefka » Mon, Apr 10, 2017, 1:42 PM UTC

idiot74 wrote: post #91

kefka wrote: post #86

Earlier quoted context omitted.

As a grain, it is poisonous to me, as I am diabetic. However, the fish, chicken, pork, or beef are not. I can eat them as I choose.

That's great and totally not the point I was making. My point was to counteract the claim that animal and crop production are equivalent in their impact on the environment, which is not accurate. Whether it is worth the environmental impact is a different issue. Interestingly, googling 'vegetarian diabetic diet' suggests that a vegetarian diet may be healthier for diabetic people: "Vegetarianism excludes high-calorie…

I was also making the point that:

1. Vegetarianism is not an end-all-be-all

2. Some people fare very badly on many vegetables. Potatoes, grains, rice, and those sort of things are effectively slow poisons for Diabetics.

3. No, you will not shame or embarrass us into not eating meat. I'd personally consider vat grown meat. We're not there yet.

Re: What is this colored fiber in my chicken?

#180

Post by js2 » Mon, Apr 10, 2017, 1:45 PM UTC

metaxy2 wrote: post #173

Hexcles wrote: post #118

Animal welfare aside, I find people in North America really in favour of chicken breast, much more than other parts, say chicken thigh. Yet I myself think chicken thigh tastes much better, especially with the skin (yet again it is usually skinless in supermarkets here, unfortunately). Is it because of nutrition (percentage of fat/protein etc.)? On top of that, chicken feet are considered unacceptable by many...

There's a large contingent of dark meat eaters here in North America as well, and we also find it a mystery.

As well, you have really mess up to overcook thighs. They are one of the easiest/tastiest things to cook over charcoal. Meanwhile, a minute too long and you've ruined white meat. I've since learned that the guidelines for cooking white meat are very conservative and I can cook breasts to a lower temp than I'd thought[1], but then I have the opposite problem - some white meat eaters seem to prefer overcooked meat.

[1] https://www.scientificamerican.com/article/complex-origins-f...