Chewiness is the mouthfeel sensation of labored mastication due to sustained, elastic resistance from a foodstuff. Canonically chewy foods include caramel, rare steak, and such eponymously chewy items as chewing gum, Charleston Chew, and Chewy Granola Bars.
- Comments on the use of the word "chewiness" by Alina Surmacka Szczesniak, formerly Principal Scientist, General Foods Technical Center, and founding editor of Journal of Texture Studies
- Postmelt Chewiness of Mozzarella Cheese from the Journal of Dairy Science
- Harrington, G., & Pearson, A.M. (1962). Chew count as a measure of tenderness of pork loins with various degrees of marbling. Journal of Food Science, 27, 106-110
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