Enlarge / Subway Founder Peter Buck (credit: Getty | James Marshall)

Earlier this week, Ars reported that an investigation by the Canadian Broadcasting Corporation’s Marketplace revealed that Subway chicken may only contain 50 percent chicken, with the rest being mostly soy. But, in the fallout from the news, food scientists are scratching their heads at the CBC’s testing methods and interpretation.

“The CBC’s story would not dissuade me from getting a chicken sandwich at Subway if I wanted one,” Mary Ellen Camire, told Ars. Camire, who says she’s generally more partial to meatball subs, is a professor of food science and human nutrition at the University of Maine as well as the former president of the Institute of Food Technologists, a nonprofit, scientific society of food scientists.

Central to her skepticism is the CBC’s choice to use a DNA test from a lab not specializing in food science. (The CBC investigation used a wildlife research center at Trent University.) DNA tests are useful if you want to know, say, if the fish you’re buying at the store is the type of fish the store says it is, she explains. But food scientists typically don’t use DNA tests to look for proportions of content.