A Texas mom, Alesia Cooper, caused a stir online after sharing her unsettling experience with what she initially thought was “fake meat.” In a viral post on X (formerly Twitter), she described how chicken breasts from Aldi fell apart into stringy, squishy pieces while she was preparing dinner. Her post quickly gained attention as she wondered if the meat was fake.

Experts were quick to clarify that Cooper had encountered a condition called “spaghetti meat,” not fake meat. This occurs in commercially farmed poultry due to modern breeding techniques aimed at making chickens grow larger and faster. The rapid growth of breast muscles can outpace the bird’s circulatory system, causing muscle fibers to separate and create a stringy texture.

The National Chicken Council explains that chickens today grow almost twice as fast as they did 50 years ago, with modern chickens reaching 6.56 pounds in just 47 days. While this increases meat production, it also leads to quality issues like spaghetti meat and another condition called “woody breast,” where the meat becomes tough and leathery.

Despite the unappealing texture, experts assure that spaghetti meat is safe to eat, though it may be chewier than usual. Cooper’s post, along with grim photos of the meat, sparked mixed reactions online, with many viewers shocked by the phenomenon.

In response to growing concerns, some companies like Wendy’s and Whole Foods are switching to slower-growing chickens, which are said to offer better texture and taste. Researchers have found that fast-growing chickens are more prone to these abnormalities, and by 2019, spaghetti meat was detected in 4-5% of chicken breast samples. This has prompted many consumers to question modern farming practices and call for higher standards in poultry production.

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