In Irving, Texas, Alesia Cooper shared a striking image of a chicken breast resembling shredded spaghetti, purchased from Aldi, sparking debates over its authenticity. While some speculated it was lab-grown or fake, experts attribute this phenomenon to aggressive breeding techniques.
Referred to as “woody breast” or “spaghetti meat,” this condition arises from breeders using chemicals to hasten chicken growth, resulting in abnormally large breasts. Dr. Massimiliano Petracci from the University of Bologna has confirmed this anomaly in rapidly growing birds. Today’s chickens reach market weight in just 47 days, a significant decrease from 112 days back in 1925, driven by consumer demand for affordable poultry products.
Dr. Michael Lilburn of Ohio State University emphasizes that industry adjustments are dictated by consumer preferences. Despite concerns raised, many consumers prioritize affordability over transparency regarding food sourcing. While a vocal minority questions these practices, the majority remain indifferent as long as chicken remains inexpensive.
