| Alternate Name: | Meat wool, pork floss, flossy pork, meat cotton candy or pork sung |
| Country: | China |
| Region: | East Asia and Southeast Asia |
| National Cuisine: | Cambodia, China, Indonesia, Malaysia, Singapore, Taiwan and Vietnam |
| Main Ingredient: | Pork, beef, or chicken |
| S: | 肉松 |
| T: | 肉鬆 |
| L: | meat fluff |
| P: | ròusōng |
| Wuu: | pronounced as /ɲiɔʔ soŋ/ |
| Y: | yuhk-sūng |
| Also Known As: | Southern Min name |
| C2: | 肉酥 |
| L2: | meat flakes |
| Poj2: | bah-so· |
| Tl2: | bah-soo |
| Altname3: | Eastern Min name |
| S3: | 肉绒 |
| T3: | 肉絨 |
| L3: | meat fabric |
| Buc3: | nṳ̆k-ṳ̀ng |
| Vie: | ruốc chà bông |
| Khm: | សាច់ជ្រូកផាត់ sach chruok phat |
| Tha: | หมูหย็อง |
| Rtgs: | mu yong |
| Ind: | abon |
| Tgl: | mahu masang |
| Msa: | serondeng |
| J: | juk6 sung1 |
| Altname4: | Hakka name |
| C4: | 肉麩 |
| L4: | meat powder; meat fabric |
| H4: | ngiug fu |
Meat floss, also known as pork or yuk sung (; Mandarin Chinese:), is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China.[1]
Meat floss is used as a decorative and flavorful topping for many foods, such as congee, tofu, rice and savory soy milk. It is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste, for example, or as a snack food on its own. Meat floss is a popular food item in Chinese, Vietnamese (called ruốc in the North, and chà bông in the South), and Indonesian dining.
Meat floss is made by stewing finely cut pork, chicken or beef (though other meats may be used) in a sweetened mixture of soy sauce and various spices until individual muscle fibers can be easily torn apart. This happens when the water-insoluble collagen that holds the muscle fibers of the meat together has been converted into water-soluble gelatine.[2] The meat is teased apart, strained and partially dried in the oven. It is then mashed and beaten while being cooked in a large wok until it is nearly completely dry. Additional flavorings are usually added while the mixture is being fried.
There are two styles of meat floss, which differ in whether oil is added during the last process of production. The Jiangsu style rousong is dry-cooked and the product is slightly chewy, while the Fujian style bak hu is fried with oil and the product is mildly crispy. 50NaN0 of meat will usually yield about 10NaN0 of floss.[3]
A very similar product is pork fu (; pinyin: ròufǔ;), which is less fried and less shredded than meat floss, and has a more fibrous texture.
Fish can also be made into floss (魚鬆; yú sōng), though initial stewing is not required due to the low collagen and elastin content of fish meat. Rabbit and duck floss can also be found in China.[4] [5]
In Japan, a variant made from fish is called .
In Muslim-majority Indonesia and Malaysia, beef or chicken floss is the most popular variant, commonly called abon in Indonesian and serunding in Malay. In Malaysia, serunding is a popular delicacy during Ramadan and Eid al-Fitr.[6] It can keep for several days to several months unrefrigerated, depending on its moisture content.
In the Muslim-majority Hausa cuisine of Northern Nigeria, dambu nama is a dry, shredded beef snack, similar to meat floss. It is fried and heavily spiced in its preparation.
A study has demonstrated a positive correlation between increased processing temperatures of meat floss and increased formation of heterocyclic aromatic amines (HAAs) within the meat. Up to seven different HAAs were found when meat floss was processed at .[7] HAAs are believed to promote the development of some cancers.[8]