Chewiness

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Chewiness is the mouthfeel sensation of labored chewing due to sustained, elastic resistance from the food. Foods typically considered chewy include caramel, rare steak,[1] and chewing gum. Other foods where this is an important part of the experience of eating include springy cheeses[2] and apples.[3]

Chewiness is empirically measured by the metrics of chew count[4] and chew rate.[citation needed]

References[edit]

  1. ^ Sasaki K, Motoyama M, Narita T (April 2012). "Increased intramuscular fat improves both 'chewiness' and 'hardness' as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese black F1 steers". Animal Science Journal. 83 (4): 338–343. doi:10.1111/j.1740-0929.2011.00946.x. PMID 22515694.
  2. ^ Chen AH, Larkin JW, Clark CJ, Irwin WE (1979-06-01). "Textural Analysis of Cheese". Journal of Dairy Science. 62 (6): 901–907. doi:10.3168/jds.S0022-0302(79)83346-9. ISSN 0022-0302.
  3. ^ Li G, Ren Y, Ren X, Zhang X (January 2015). "Non-destructive measurement of fracturability and chewiness of apple by FT-NIRS". Journal of Food Science and Technology. 52 (1): 258–266. doi:10.1007/s13197-013-0990-2. PMC 4288801. PMID 25593368.
  4. ^ Harrington G, Pearson AM (1962). "Chew count as a measure of tenderness of pork loins with various degrees of marbling". Journal of Food Science. 27: 106–110. doi:10.1111/j.1365-2621.1962.tb00067.x.

Further reading[edit]