Chewiness

Chewiness is the mouthfeel sensation of labored chewing due to sustained, elastic resistance from the food. Foods typically considered chewy include caramel, rare steak, and chewing gum.

Chewiness is empirically measured by the metrics of chew count^[1] and chew rate.^{[citation needed]}

References[]

^ 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. doi:10.1111/j.1365-2621.1962.tb00067.x.

External links[]

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

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[1] 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. doi:10.1111/j.1365-2621.1962.tb00067.x.

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