A meat that raises questions:
Experts explain that the stringy texture of this meat, nicknamed “woody breast,” is a direct result of genetic selection of chickens for accelerated growth. Indeed, if we compare today’s chickens with those of a century ago, the difference is striking: in 1925, a chicken reached a weight of 1.1 kg in 112 days. Today, that same chicken reaches almost 3 kg in just 47 days.
This forced growth leads to muscle disorders, which are responsible for this unusual texture. While it does not pose an immediate health risk, this anomaly raises questions about the methods used in modern animal husbandry.
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