Meat floss, also known as pork or yuk sung ( ; Mandarin Chinese: ), is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China.
Production and styles
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.
[Vickie Vaclavik, Elizabeth W. Christian. Essentials of Food Science. Springer, 2003, p. 169.]
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 cuisine style bak hu is fried with oil and the product is mildly crispy. of meat will usually yield about of floss.[Melia, Ken (2017). Review of Meat Floss – Identifying opportunities for Australian Red Meat. North Sydney: Meat and Livestock Australia Limited]
Variations
Fish can also be made into floss (;
yú sōng), though initial stewing is not required due to the low collagen and
elastin content of fish meat.
Cuniculture and duck floss can also be found in China.
[Zhou, Zhen (2017). "Research of new duck floss with spicy flavor" Food and Fermentation Technology: 120–125 – via Food Science and Technology Abstracts.][Leistner, Lothar (2002). Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality. New York: Kluwer / Plenum Publishers. pp. 132, 139. .]
In Muslim-majority Indonesia and Malaysia, beef or chicken floss is the most popular variant, commonly called abon in Indonesian and serunding in Malay language. In Malaysia, serunding is a popular delicacy during Ramadan and Eid al-Fitr.[Thestar.com. " Thestar.com." Mum’s meat floss legacy. Retrieved on 2008-09-19.]
File:Fish floss.JPG|Fish floss is roasted to look similar to yuk sung.
File:Indonesian beef floss.jpg|Beef floss for sale in Sulawesi
File:HK CWB Yee Wo Street 大班麵包西餅 TaiPan bakery breads 肉鬆包 Sept-2013.JPG|Meat floss buns from Hong Kong
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 .
[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. – via Web of Science.] HAAs are believed to
carcinogen of some cancers.
See also
External links
