The Science Behind Stringy Chicken | February 27, 2025

Annonce:

Cooking chicken can make some home cooks squeamish. The nation’s most popular protein has a few qualities than induce anxiety in the kitchen: slimy texture, occasional blood clots, and the ever-present risk of Salmonella. But as if home cooks didn’t have enough to worry about, a relatively new defect found in commercial chicken is becoming a common occurrence.

People have taken to social media to share a strange textural phenomenon they’re finding in chicken breasts. The meat has been seemingly disintegrated into stringy shreds. A few tin foil hat conspiracy theorists accuse their supermarket poultry of being lab-grown or fake. But this stringy defect is very real and it has an official name: spaghetti meat.