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.[5]

References

  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.
  5. ↑ Kasapis, S.; Bannikova, A. (2017-01-01), Ahmed, J.; Ptaszek, P.; Basu, S. (eds.), "Chapter 2 - Rheology and Food Microstructure", Advances in Food Rheology and Its Applications, Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, pp. 7–46, doi:10.1016/b978-0-08-100431-9.00002-4, ISBN 978-0-08-100431-9, retrieved 2023-03-07

Further reading

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