The Inspiring Transformation of WOMAN SHARED A PICTURE OF THE CHICKEN BREAST, WHICH WAS “SPAGETTIFIED”
A mother from Irving, Texas, Alesia Cooper had shared the picture of the terrifying chicken breast on March 21. “I been debating on posting this but since I had to see it so do yall.” The mother said, as she shared the picture of the chicken breast which started to shred into strands.
“I 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).” Cooper said.
As Cooper stated that the chicken breast was bought from a budget supermarket Aldi, she said, “lol I think it’s that fake meat but I’m not sure anyways…I ain’t made chicken off the bone since.”
The picture received many comments from criticising to conspiracy theories.
“That’s lab grown chicken, it’s a new way they make chicken because of the last few years with the bird flu and resource shortages they didn’t have produce so last year they announced that they found a way to make chicken in a lab and that’s what’s in stores now.”
Another one shared, “fake i don’t buy it anymore.”
“It’s 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.”
As the Wall Street reported, the “woody breast,” or “spaghetti meat” is a result of the greedy chicken breeders who try to make the chicken breasts bigger, as they gave chemicals to the chickens to make them grow faster.
“There is proof that these abnormalities are associated with fast-growing birds,” said Dr. Massimiliano Petracci, who is a agriculture and food science professor at the University of Bologna in Italy.
As it was reported in 2023, it is taking 47 days for a chicken to take it’s place in the market, as they would reach to 5.03 pounds, in avarage. But back in 1925, it would take chicken to reach 2.5 pounds market weight, 112 days.
“If people keep eating more and more chicken, chickens will probably have to get even bigger…We’ll have to increase the proportion of breast meat in each bird, too.” Dr. Michael Lilburn said, who is a professor at Ohio State University’s Poultry Research Center.
“What people don’t realize is that it’s consumer demand that’s forcing the industry to adjust,” Lilburn said of the population’s penchant for chicken nuggets, wings, sandwiches and other cheap chicken products. It’s a deceivingly small but vocal minority that are raising a lot of legitimate questions. The bulk of the U.S. population still doesn’t care where their food comes from, as long as its cheap.”
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