Chewiness Explained

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.

Further reading

• Web site: Szczesniak AS . Alina Surmacka Szczesniak . Texture Profile Analysis (TPA) Testing . Stable Micro Systems . https://web.archive.org/web/20090515094343/http://www.stablemicrosystems.com/tpa.htm . 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 . Measurement of postmelt chewiness of Mozzarella cheese. . Journal of Dairy Science . November 1999 . 82 . 11 . 2274–2279 . 10.3168/jds.S0022-0302(99)75475-5 . free .

Notes and References

1. Sasaki K, Motoyama M, Narita T . 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 . April 2012 . 22515694 . 10.1111/j.1740-0929.2011.00946.x .
2. Chen AH, Larkin JW, Clark CJ, Irwin WE . 1979-06-01. Textural Analysis of Cheese . Journal of Dairy Science. en. 62. 6. 901–907. 10.3168/jds.S0022-0302(79)83346-9. 0022-0302. free.
3. Li G, Ren Y, Ren X, Zhang X . Non-destructive measurement of fracturability and chewiness of apple by FT-NIRS . Journal of Food Science and Technology . 52 . 1 . 258–266 . January 2015 . 25593368 . 4288801 . 10.1007/s13197-013-0990-2 .
4. Harrington G, Pearson AM . Chew count as a measure of tenderness of pork loins with various degrees of marbling. Journal of Food Science. 27. 106–110. 10.1111/j.1365-2621.1962.tb00067.x. 1962.