Documentary Description
The first of the two programme features secret filming which
uncovers the horrific conditions inside a chicken broiler house
preparing chickens for a company which supplies all the major
supermarkets. One study carried out by a professor from Cambridge
University revealed that 82% of chickens bought in supermarkets had
hockburns – a tell-tale sign of poor animal welfare caused by sitting
in litter. Jane Moore shows how to examine chickens for hockburns.
The programme also examines why chickens nowadays have more fat and
less protein and why it is vitally important to read the ingredients
lists on healthy option meals. Also, top chef Raymond Blanc puts some
supermarket 'ready meals' to the taste test.
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