Meat floss

Dried meat product from China

Meat floss

Meat floss made of beef

Alternative names| Meat wool, pork floss, flossy pork, meat cotton candy or pork sung
Place of origin| China[1]
Region or state| East Asia and Southeast Asia
Associated cuisine| Cambodia, China, Indonesia, Malaysia, Singapore, Taiwan, Thailand and Vietnam
Main ingredients| Pork, beef, or chicken

* Media: Meat floss

Meat floss

Chinese name
Traditional Chinese| 肉鬆
Simplified Chinese| 肉松
Literal meaning| meat fluff, meat flakes
| Transcriptions

Standard Mandarin
Hanyu Pinyin| ròusōng
IPA| [ɻôʊsʊ́ŋ]

Romanization| [ɲiɔʔ soŋ]
Yue: Cantonese
Yale Romanization| yuhk-sūng
Jyutping| juk6 sung1
Southern Min name
Chinese| 肉拊
Literal meaning| processed meat; rubbed / broken-down meat
| Transcriptions

Southern Min
Hokkien POJ| bah-hú
Tâi-lô| bah-hú
Southern Min name (Tainan)
Chinese| 肉酥
Literal meaning| meat flakes, meat crisps
| Transcriptions

Southern Min
Hokkien POJ| bah-so·
Tâi-lô| bah-soo
Eastern Min name
Traditional Chinese| 肉絨
Simplified Chinese| 肉绒
Literal meaning| (fine) meat wool, fine meat floss (embroidery silk); meat down feathers (or fine hair); meat velvet, fine meat fabric
| Transcriptions

Eastern Min
Fuzhou BUC| nṳ̆k-ṳ̀ng
Hakka name
Chinese| 肉麩
Literal meaning| meat wheat bran; meat gluten
| Transcriptions

Hakka
Romanization| ngiug fu
Vietnamese name
Vietnamese| ruốc (Northern Vietnamese)
chà bông (Southern Vietnamese)
Thai name
Thai| หมูหย็อง
RTGS| mu yong
Malay name
Malay| serondeng
Indonesian name
Indonesian| abon
Filipino name
Tagalog| mahu or masang
Khmer name
Khmer| សាច់ជ្រូកផាត់ sach chruok phat

Meat floss, also known as pork or yuk sung (Chinese: 肉鬆; pinyin: ròusōng; Jyutping: juk6 sung1 ; Mandarin Chinese: [ɻôʊsʊ́ŋ]), is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China.[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]

## Production and styles

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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.[4]

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. Five kilograms (11 lb) of meat will usually yield about one kilogram (2.2 lb) of floss.[5]

## Variations

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Part of a series on

Chinese cuisine

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* Stir frying
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See also

* Customs and etiquette
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* List of restaurants in China

* Asia portal
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* v
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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.[6][7]

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.[8]

* Fish floss is roasted to look similar to yuk sung.

* Beef floss for sale in Sulawesi, Indonesia

* Meat floss buns from Hong Kong

## Health effects

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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).[9] HAAs are believed to promote the development of some cancers.[10]

## See also

[edit]

* Bakkwa – Salty-sweet dried meat product
* Čvarci – Southeastern European pork rind
* Dried shredded squid – Seafood product
* Katsuobushi – Dried, fermented, and smoked skipjack tuna
* Machaca – Mexican dish
* Pemmican – Food mix with long shelf life, sometimes used as survival food
* Pulled pork – Pork barbecue dish of the Southern United States
* Serundeng – Indonesian spiced grated coconut
* Food portal

## References

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1. ^ a b Grigson, Jane (January 1985), World Atlas of Food, Bookthrift Company, ISBN 978-0-671-07211-7
2. ^ 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. ^ Chimbridge Singlish Dictionary of Singlish & Singaporean Terminology.
4. ^ Vickie Vaclavik, Elizabeth W. Christian. Essentials of Food Science. Springer, 2003, p. 169.
5. ^ Melia, Ken (2017). Review of Meat Floss – Identifying opportunities for Australian Red Meat. North Sydney: Meat and Livestock Australia Limited
6. ^ Zhou, Zhen (2017). "Research of new duck floss with spicy flavor" Food and Fermentation Technology: 120–125 – via Food Science and Technology Abstracts.
7. ^ Leistner, Lothar (2002). Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality. New York: Kluwer / Plenum Publishers. pp. 132, 139. ISBN 978-1-4613-5220-4.
8. ^ Thestar.com. "Thestar.com." Mum’s meat floss legacy. Retrieved on 2008-09-19.
9. ^ 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. doi:10.1111/j.1745-4549.2008.00239.x – via Web of Science.
10. ^ 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.

## External links

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Media related to Meat floss at Wikimedia Commons
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