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.^[5]

References

^ 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.
^ 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.
^ 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.
^ 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.
^ 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

Szczesniak AS. "Texture Profile Analysis (TPA) Testing". Stable Micro Systems. Archived from the original on 15 May 2009. 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.
Metzger LE, Barbano DM (November 1999). "Measurement of postmelt chewiness of Mozzarella cheese". Journal of Dairy Science. 82 (11): 2274–2279. doi:10.3168/jds.S0022-0302(99)75475-5.

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[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

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References

Further reading