Meat floss

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Meat floss
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A dish of meat floss made from pork, served with rice
Alternative namesMeat wool, pork floss, flossy pork, meat cotton candy or pork sung
Place of originChina[1]
Region or stateEast Asia and Southeast Asia
Associated cuisineCambodian, Chinese, Indonesian, Malaysian, Singaporean, Taiwanese, Thai and Vietnamese
Main ingredientsPork, beef, or chicken
Food energy
(per serving)
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Meat floss
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Meat floss, also known as yuk sung or rousong (Template:Zh ; Mandarin Chinese: [ɻôʊsʊ́ŋ]), is a dried meat product of Chinese origin, with a light and fluffy texture similar to coarse cotton.[1][2] It is more commonly known as bak hu (Hokkien: 肉拊, Pe̍h-ōe-jī: bah-hú) in Hokkien-influenced regions, such as Southeast Asia and Taiwan.[3] Meat floss is golden in color with a distinctive flavor and sweet taste that is somewhat comparable to beef jerky.[2]

Production and styles

Meat floss is made by stewing lean meat finely cut along the grain (pork, chicken or beef though other meats may be used) in a broth until the meat is very tender and individual muscle fibers can be teased apart.[4] This happens when the water-insoluble collagen that holds the muscle fibers of the meat together has been converted into water-soluble gelatine.[5] The meat is then separated from the broth and shredded into fibrous strips. It is then added back into the broth which is enriched with soy sauce, sugar, fennel, ginger, rice wine or other ingredients.[2] The mixture is then cooked at low heat and stirred continuously until the floss is dried.[4]

There are different regional styles of meat floss, which differ in whether oil is added during the last process of production. Jiangsu style rousong is dry-cooked and the product is slightly chewy, while Fujian style bak hu is fried with oil and the product is mildly crispy. Five kilograms (11 lb) of meat will usually yield about one kilogram (2.2 lb) of floss.[6]

Taiwanese pork floss is made by cutting pork along the muscle fibers then boiling it for around 80 minutes to reduce moisture and soften collagen.[4] The meat is then pressed into a paddle to loosen fibers, then transferred to a gas-fired frypan with mechanical scrapers to aid in drying and reducing the meat into long fibers.[4] Sucrose, dehydrated starch and salt is then added at a specific time and ratio to enhance flavor and texture without hindering moisture removal. Once the desired consistency and dryness is obtained, the floss is stored briefly at room temperature and reheated in the scraping-frypan.[4]

Variations

Lua error in package.lua at line 80: module 'Module:Sidebar/configuration' not found. 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.[7][8]

In Muslim-majority Indonesia and Malaysia, beef or chicken floss is the most popular variant, commonly called abon in Indonesian and serunding (also spelled serondeng) in Malay. In Malaysia, serunding is often served during Ramadan and Eid.[9]

In Nigeria, beef, goat or other meats are processed into a similar meat floss called dambu nama.

Health effects

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 150 °C (302 °F).[10] HAAs are formed in meats that are cooked to the "well done" stage, and are believed to promote the development of some cancers.[11]

See also

References

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  1. ^ a b Page Module:Citation/CS1/styles.css has no content.Grigson, Jane (January 1985), World Atlas of Food, Bookthrift Company, ISBN 978-0-671-07211-7
  2. ^ a b c Page Module:Citation/CS1/styles.css has no content.Dikeman, Michael; Devine, Carrick (2014). Encyclopedia of Meat Sciences Volume 1 (2nd ed.). Amsterdam: Elsevier/Academic Press. p. 524. ISBN 978-0-12-384734-8.
  3. ^ Page Module:Citation/CS1/styles.css has no content.Chimbridge Singlish Dictionary of Singlish & Singaporean Terminology.
  4. ^ a b c d e Page Module:Citation/CS1/styles.css has no content.Hui, Y. H.; Nip, Wai-Kit; Rogers, Robert (2001-07-27). Meat Science and Applications. CRC Press. p. 415. ISBN 978-0-203-90808-2.
  5. ^ Vickie Vaclavik, Elizabeth W. Christian. Essentials of Food Science. Springer, 2003, p. 169.
  6. ^ Melia, Ken (2017). Review of Meat Floss – Identifying opportunities for Australian Red Meat. North Sydney: Meat and Livestock Australia Limited
  7. ^ Zhou, Zhen (2017). "Research of new duck floss with spicy flavor" Food and Fermentation Technology: 120–125 – via Food Science and Technology Abstracts.
  8. ^ Leistner, Lothar (2002). Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality. New York: Kluwer / Plenum Publishers. pp. 132, 139. Template:ISBN.
  9. ^ Thestar.com. "Thestar.com." Mum’s meat floss legacy. Retrieved on 2008-09-19.
  10. ^ Liao, Guozhou (April 2009). "Effects of Cooked Temperatures and Addition of Antioxidants on Formation of Heterocyclic Aromatic Amines in Pork Floss". Journal of Food Processing and Preservation. 33: 159–175. Script error: No such module "CS1 identifiers". – via Web of Science.
  11. ^ Page Module:Citation/CS1/styles.css has no content.Weisburger, John H. (2002-09-30). "Comments on the history and importance of aromatic and heterocyclic amines in public health". Mutation Research. 506–507: 9–20. Bibcode:2002MRFMM.506....9W. doi:10.1016/s0027-5107(02)00147-1. ISSN 0027-5107. PMID 12351140.

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