A Texas mother, Alesia Cooper, went viral in March 2024 after sharing disturbing images and details of what appeared to be abnormal chicken meat she purchased from Aldi. While preparing dinner, Cooper noticed that the chicken breasts she was washing started to fall apart in her hands, turning stringy and soft. Disturbed by the texture, she posted her experience on X (formerly Twitter), calling the product “fake meat,” which immediately drew public attention.

Experts quickly stepped in to explain that Cooper’s chicken wasn’t artificial but exhibited a condition known as “spaghetti meat.” This phenomenon occurs in some commercially farmed poultry due to genetic and breeding strategies aimed at producing larger birds more quickly. As these birds grow, especially in the breast area, their muscle fibers may become oxygen-deprived, leading to separation and a spaghetti-like texture.

Spaghetti meat is one of several muscle abnormalities that have become increasingly common in modern poultry. The National Chicken Council points out that today’s chickens grow nearly twice as fast as they did 50 years ago. For instance, while it took over 100 days for chickens to reach 2.5 pounds in 1925, by 2022 they hit 6.56 pounds in just 47 days. While efficient for meat production, this accelerated growth comes with side effects such as spaghetti meat and another issue known as “woody breast.”

Despite its odd appearance, experts say spaghetti meat is still safe to consume. However, its texture may be less desirable—chewier and less cohesive than normal chicken breast. Photos shared by Cooper ignited strong reactions online, with many users expressing surprise or disgust upon learning about this condition.

In response to growing concerns, some retailers and fast-food chains, including Wendy’s and Whole Foods, are shifting toward sourcing slower-grown chickens. These birds reportedly provide better meat quality and fewer abnormalities.

Ultimately, the incident raised broader questions about modern farming methods. Researchers like Dr. Massimiliano Petracci note that spaghetti meat was first observed in 2015 and now appears in about 4–5% of chicken breasts. This trend highlights the cost of prioritizing rapid growth over quality in food production.