100ml per gram of chicken
Phosphates act to increase the water holding capacity of meat, by forcing the proteins apart, which in turn allows water to move in between protein molecules. Phosphates are also very good chelating agents. Phosphates are used in meat products for preservation of natural flavours.
Typically chicken has more water. This is not necessarily naturally occurring water. When grocery stores pack meat, a water solution is typically added to chicken.
The heat of cooking removes water from the meat, causing it to contract and shrink.
Chicken meat is white Chicken meat can also be red meat depending on what quality it is.
Chicken is meat?!?!?!
Chicken with rib meat include the muscle portion of the chicken breast. It is fatty, and is usually less expensive than boneless chicken breasts.
You get them from the fake meat or fake chicken fatory.
Chicken wings are made from poultry, or chicken. The meat used for chicken wings is the chicken's breast meat.
It is chicken breast meat in the sesame chicken found in Chinese restaurants. Most Chinese restaurants use chicken breast meat for their dishes.
molecules move quickly and turn into carbon dioxide
I'm not sure exactly what you mean. If you mean what is chicken that you eat, all it is is just the meat from a chicken... I suppose it's a little hard to explain, but I hope that helps! : )
Chicken is meat. Non-vegetarians eat chicken because of the white meat.