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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.

Chewiness is empirically measured by the metrics of Chew Count ^[1] and Chew Rate.^{[citation needed]}

^ 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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	'''Chewiness''' is the [[mouthfeel]] sensation of labored [[mastication]] due to sustained, [[Elasticity (physics)\|elastic]] resistance from a [[foodstuff]]. Canonically chewy foods include [[caramel]], [[Temperature (meat)\|rare]] [[steak]], and such eponymously chewy items as [[chewing gum]], [[Charleston Chew]], and [[Chewy Granola Bars]].		'''Chewiness''' is the [[mouthfeel]] sensation of labored [[mastication]] due to sustained, [[Elasticity (physics)\|elastic]] resistance from a [[foodstuff]]. Canonically chewy foods include [[caramel]], [[Temperature (meat)\|rare]] [[steak]], and such eponymously chewy items as [[chewing gum]], [[Charleston Chew]], and [[Chewy Granola Bars]].