chewability

Noun

 * 1) The quality or degree of being chewable.
 * 2) * 1970, Endel Karmas, Meat product manufacture, Noyes Publications
 * All criteria, namely, desirability, odor, flavor, crispness and chewability indicated that optimal temperature of cooking was 150° to 160°C. (302° to 320° F.) and that 130°C. (266°F.) was too low.