\nA mother was completely in sh0ck when the poultry she was preparing for dinner separated into stringy pieces of spaghetti.\n
Explaining pasta was not on the menu that night, the mom shared a Facebook post that shows the raw chicken she was washing, coming apart in her hands.\n
\u201cI think it\u2019s that fake meat,\u201d she writes on her now viral post, that\u2019s inspiring online users to go vegan.\n
Keep reading to learn more about the stringy chicken!\n
Alesia Cooper from Irving, Texas, shared a disturbing photo of a chicken breast protesting its future position on a dinner plate on March 21.\n
\n
Cooper writes: \u201cI been debating on posting this but since I had to see it so do yall.\u201d The post, which also shows an image of chicken shredding into spaghetti-like strands, continues: \u201cI was cooking my kids dinner a couple of weeks ago and was cleaning my meat like I normally do and when I went back to start cooking it turned into this (SIC).\u201d\n
The mother of two, who shares she purchased the chicken breast from the budget supermarket Aldi, adds: \u201clol I think it\u2019s that fake meat but I\u2019m not sure anyways\u2026I ain\u2019t made chicken off the bone since.\u201d\n
Netizens jumped into the comments section, offering their opinions on the matter, some suggesting the chicken was 3D printed or grown in a petri dish.\n
\u201cThat\u2019s lab grown chicken, it\u2019s a new way they make chicken because of the last few years with the bird flu and resource shortages they didn\u2019t have produce so last year they announced that they found a way to make chicken in a lab and that\u2019s what\u2019s in stores now.\u201d, one argues.\n
A third decides it\u2019s \u201cfake i don\u2019t buy it anymore.\u201d\n
Another user offers a more logical explanation to the shredded chicken breast: \u201cIt\u2019s not lab-grown meat or 3D printed meat. It comes from real chickens. The problem is when greedy chicken producers force-feed their chickens growth hormones so they grow way too fast.\u201d\n
According to The Wall Street Journal, along with hard, chewy meat called \u201cwoody breast,\u201d \u201cspaghetti meat\u201d is allegedly the result of breeding to make big-breasted chickens grow faster.\n
So, there is more meat per bird and more profit to be made.\n
\u201cThere is proof that these abnormalities are associated with fast-growing birds,\u201d Dr. Massimiliano Petracci, a professor of agriculture and food science at the University of Bologna in Italy, tells the WSJ.\n
\u201cWoody breast\u201d and \u201cspaghetti meat\u201d might sound unsettling, but according to industry experts, eating them won\u2019t hurt you.\n
But it will hurt the chickens, whose big bodies are too large for their little legs to hold.\n
Judging by numbers released from the National Chicken Council, broiler chickens \u2013 chickens grown for meat \u2013 grow a lot faster than in the past. In 2000, the average bird went to market at 47 days old, weighing 5.03 pounds, and in 2023, the average chicken still goes to market at day 47, but now the chubby chickens weigh in at 6.54 pounds.\n
Comparing these numbers to almost one century ago, broilers took 112 days to grow to a 2.5-pound market weight in 1925.\n
These changes reflect the increasing demand for white meat over the past century, motivating the industry\u2019s shift to supply chickens with \u201cproportionally larger breasts.\u201d\n
Dr. Michael Lilburn, a professor at Ohio State University\u2019s Poultry Research Center, tells the Washington Post: \u201cIf people keep eating more and more chicken, chickens will probably have to get even bigger\u2026We\u2019ll have to increase the proportion of breast meat in each bird, too.\u201d\n
\u201cWhat people don\u2019t realize is that it\u2019s consumer demand that\u2019s forcing the industry to adjust,\u201d Lilburn said of the population\u2019s penchant for chicken nuggets, wings, sandwiches and other cheap chicken products. \u201cIt\u2019s a deceivingly small but vocal minority that are raising a lot of legitimate questions. The bulk of the U.S. population still doesn\u2019t care where their food comes from, as long as its cheap.\u201d\n
Fast food chains and some grocery stores have, in part, supported the demand for larger breast meat, but The New York Times reports that some companies are demanding meat from slow-growth chickens, \u201ccontending that giving birds more time to grow before slaughter will give them a healthier, happier life \u2013 and produce better-tasting meat.\u201d\n
\u2018I\u2019ll go vegan\u2019\n
Meanwhile, online users are expressing their disgust over the noodled chicken.
\nOne cyber fan asks: \u201cIt looks like worms ! What are they feeding us?\u201d\n
\u201cI got some like that a while ago. It looked like that on the bottom. Things haven\u2019t looked right like when we\u2019re young. A lot fresher,\u201d shares a second.\n
Other netizens suggested shopping elsewhere: \u201cYou\u2019ll get humanely raised and better quality chicken from a local butcher or co-op. I recommend going there instead for your meat.\u201d\n
\u201cI\u2019ll go vegan!! Too much lab food around,\u201d writes one while another adds: \u201cThis is why we are thinking about going pescatarian.\u201d\n
It really is unfortunate that factory farming is causing these poor creatures so much pain in their short lives.\n
Let us know what you think and then please share this story so we can hear what others have to say!\n","protected":false},"excerpt":{"rendered":"
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