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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, and chewing gum.

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

References

^ Harrington, G. and 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. doi:10.1111/j.1365-2621.1962.tb00067.x.{{cite journal}}: CS1 maint: multiple names: authors list (link)

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. and 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. doi:10.1111/j.1365-2621.1962.tb00067.x.{{cite journal}}: CS1 maint: multiple names: authors list (link)

[1]

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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]], [[Doneness\|rare]] [[steak]], and ~~such eponymously chewy items as~~ [[chewing gum~~]], [[Charleston Chew]], and [[Chewy Granola Bars~~]].		'''Chewiness''' is the [[mouthfeel]] sensation of labored [[mastication\|chewing]] due to sustained, [[Elasticity (physics)\|elastic]] resistance from the [[foodstuff\|food]]. Foods typically considered chewy include [[caramel]], [[Doneness\|rare]] [[steak]], and [[chewing gum]].

	Chewiness is empirically measured by the metrics of chew count<ref>{{cite journal\|author=Harrington, G. and Pearson, A.M. \|title= Chew count as a measure of tenderness of pork loins with various degrees of marbling\|journal= Journal of Food Science\|volume= 27\|pages= 106\|doi=10.1111/j.1365-2621.1962.tb00067.x\|year= 1962}}</ref> and chew rate.{{Citation needed\|date=July 2009}}		Chewiness is empirically measured by the metrics of chew count<ref>{{cite journal\|author=Harrington, G. and Pearson, A.M. \|title= Chew count as a measure of tenderness of pork loins with various degrees of marbling\|journal= Journal of Food Science\|volume= 27\|pages= 106\|doi=10.1111/j.1365-2621.1962.tb00067.x\|year= 1962}}</ref> and chew rate.{{Citation needed\|date=July 2009}}