Surprising Discovery at a Family Meal

Meat that calls into question quality and current practices

This phenomenon, called “stringy meat”, is caused by muscle abnormalities resulting from genetic selection and the rapid growth of chickens. Experts point to problems such as the “woody brisket” or the stringy texture of the meat, which are directly related to modern farming conditions.

In 1925, a chicken reached a commercial weight of 1.1 kg in 112 days. Today, chickens weigh almost 3 kg in just 47 days. This accelerated growth leads to muscle deformities that, while not harmful to human health, underscore the limitations of a productivity-driven agri-food system.

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