View source for Meat floss

{{Italic title}}
{{Short description|Dried meat product from China}}
{{Infobox prepared food
| name = 
| image = Abon sapi.JPG
| caption = Meat floss made of beef
| alternate_name = Meat wool, pork floss, flossy pork, meat cotton candy or pork sung
| country = [[China]]<ref name=grigson />
| region = [[East Asia]] and [[Southeast Asia]]
| national_cuisine = [[Cambodian cuisine|Cambodia]], [[Chinese cuisine|China]], [[Indonesian cuisine|Indonesia]], [[Malaysian cuisine|Malaysia]], [[Singaporean cuisine|Singapore]], [[Taiwanese Cuisine|Taiwan]], [[Thai Cuisine|Thailand]] and [[Vietnamese cuisine|Vietnam]]
| creator = 
| course = 
| served = 
| main_ingredient = [[Pork]], [[beef]], or [[chicken as food|chicken]]
| variations = 
| calories = 
| other = 
}}
{{Infobox Chinese
| s = 肉松
| t = 肉鬆
| l = meat fluff, meat flakes
| p = ròusōng
| mi = {{IPAc-cmn|r|ou|4|s|ong|1}}
| wuu = {{IPA|wuu|ɲiɔʔ soŋ|}}
| y = yuhk-sūng
| altname = [[Southern Min]] name
| c2 = 肉拊
| l2 = processed meat; rubbed / broken-down meat
| poj2 = bah-hú
| tl2 = bah-hú
| altname3 = [[Southern Min]] name (Tainan)
| c3 = 肉酥
| l3 = meat flakes, meat crisps
| poj3 = bah-so·
| tl3 = bah-soo
| altname4 = [[Eastern Min]] name
| s4 = 肉绒
| t4 = 肉絨
| l4 = (fine) meat wool, fine meat floss (embroidery silk); meat down feathers (or fine hair); meat velvet, fine meat fabric
| buc4 = nṳ̆k-ṳ̀ng
| vie = ruốc {{noitalics|(Northern Vietnamese)}}<br>chà bông {{noitalics|(Southern Vietnamese)}}
| khm = សាច់ជ្រូកផាត់ sach chruok phat
| tha = หมูหย็อง
| rtgs = mu yong
| ind = abon
| tgl = mahu {{noitalics|or}} masang
| msa = serondeng
| j = juk6 sung1
| altname5 = [[Hakka]] name
| c5 = 肉麩
| l5 = meat wheat bran; meat gluten
| h5 = ngiug fu
}}

'''Meat floss''', also known as '''pork''' or '''yuk sung''' ({{zh|t=肉鬆|j=juk6 sung1|p =ròusōng}} ; [[Mandarin Chinese]]: {{IPAc-cmn|r|ou|4|s|ong|1}}), is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from [[China]].<ref name="grigson">{{citation|title=World Atlas of Food |first=Jane |last=Grigson|publisher=Bookthrift Company |date=January 1985 |isbn=978-0-671-07211-7}}</ref><ref>{{Cite book |last1=Dikeman |first1=Michael |title=Encyclopedia of Meat Sciences Volume 1 |last2=Devine |first2=Carrick |date=2014 |publisher=Elsevier/Academic Press |isbn=978-0-12-384734-8 |edition=2nd |location=Amsterdam |pages=524}}</ref> It is more commonly known as '''bak hu''' ([[Hokkien]]: [[wikt:肉拊|肉拊]], [[Pe̍h-ōe-jī]]: bah-hú) in [[Hokkien]]-influenced regions, such as [[Southeast Asia]] and [[Taiwan]].<ref name="chimbridge">{{Cite encyclopedia |title=Chimbridge Singlish Dictionary of Singlish & Singaporean Terminology |url=https://singlishdict.app/?q=bak%20hu}}</ref>

==Culinary use==
Meat floss is used as a decorative and flavorful topping for many foods, such as [[congee]], [[tofu]], rice and savory [[soy milk]]. It is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste, for example, or as a snack food on its own. Meat floss is a popular food item in [[Chinese cuisine|Chinese]], [[Vietnamese cuisine|Vietnamese]] (called ''ruốc'' in the North, and ''chà bông'' in the South), and [[Indonesian cuisine|Indonesian]] dining.{{Citation needed|date=January 2023}}

==Production and styles==
Meat floss is made by stewing finely cut [[pork]], [[Chicken as food|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]].<ref>Vickie Vaclavik, Elizabeth W. Christian. [https://books.google.com/books?id=DzMhwchiTMMC&pg=PA169 ''Essentials of Food Science'']. Springer, 2003, p. 169.</ref> The meat is teased apart, strained and partially dried in the oven. It is then mashed and beaten while being cooked in a large [[wok]] until it is nearly completely dry. Additional flavorings are usually added while the mixture is being fried. 

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|Fujian]] style ''bak hu'' is fried with oil and the product is mildly crispy. {{convert|5|kg|lb|0|spell=In}} of meat will usually yield about {{convert|1|kg|lb|0|spell=in}} of floss.<ref>Melia, Ken (2017). ''Review of Meat Floss – Identifying opportunities for Australian Red Meat''. North Sydney: Meat and Livestock Australia Limited</ref>

==Variations==
{{Chinese cuisine}}
A very similar product is pork ''fu'' ({{linktext|肉脯}}; pinyin: ''ròufǔ''; {{zh|poj=''bah-hú''}}), which is less fried and less shredded than meat floss, and has a more fibrous texture.

[[Fish as food|Fish]] can also be made into floss ([[wikt:魚|魚]][[wikt:鬆|鬆]]; ''yú sōng''), though initial stewing is not required due to the low collagen and [[elastin]] content of fish meat. [[Cuniculture|Rabbit]] and [[Duck as food|duck]] floss can also be found in China.<ref>Zhou, Zhen (2017). "Research of new duck floss with spicy flavor" ''Food and Fermentation Technology'': 120–125 – via Food Science and Technology Abstracts.</ref><ref>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}}.</ref>

In [[Japan]], a variant made from fish is called {{Nihongo||田麩|dembu|lead=yes}}.

In Muslim-majority [[Indonesia]] and [[Malaysia]], beef or chicken floss is the most popular variant, commonly called ''abon'' in [[Indonesian language|Indonesian]] and ''serunding'' in [[Malay language|Malay]]. In Malaysia, ''serunding'' is a popular delicacy during [[Ramadan]] and [[Eid al-Fitr]].<ref>Thestar.com. "[https://web.archive.org/web/20080923050546/http://thestar.com.my/news/story.asp?file=%2F2008%2F9%2F20%2Fnation%2F2067208&sec=nation Thestar.com]." ''Mum’s meat floss legacy.'' Retrieved on 2008-09-19.</ref> It can keep for several days to several months unrefrigerated, depending on its moisture content.

In the Muslim-majority [[Hausa people|Hausa]] cuisine of Northern Nigeria, ''dambu nama'' is a dry, shredded beef snack, similar to meat floss. It is fried and heavily spiced in its preparation.

<gallery mode="packed">
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|Sulawesi, Indonesia]]
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]]
</gallery>

==Health effects==
A study has demonstrated a positive correlation between increased processing temperatures of meat floss and increased formation of [[Heterocyclic_amine_formation_in_meat|heterocyclic aromatic amines]] (HAAs) within the meat. Up to seven different HAAs were found when meat floss was processed at {{Convert|150|C}}.<ref>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.</ref>  HAAs are believed to [[carcinogen|promote the development]] of some cancers.<ref>{{Cite journal|last=Weisburger|first=John H.|date=2002-09-30|title=Comments on the history and importance of aromatic and heterocyclic amines in public health|journal=Mutation Research|volume=506-507|pages=9–20|issn=0027-5107|pmid=12351140|doi=10.1016/s0027-5107(02)00147-1|bibcode=2002MRFMM.506....9W }}</ref>

==See also==
{{Ccat}}
* [[Serundeng]]
* [[Dried shredded squid]]
* ''[[Bakkwa]]''
* ''[[Machaca]]''
* [[Pulled pork]]
* [[Čvarci]]
*[[Pemmican]]
*[[Katsuobushi]]
* {{portal-inline|Food}}

==References==
{{reflist}}

{{Fujian cuisine}}
{{Taiwanese cuisine}}
{{Indonesian cuisine}}
{{Hong Kong cuisine}}
{{Macanese cuisine}}

[[Category:Chinese cuisine]]
[[Category:Indonesian cuisine]]
[[Category:Singaporean cuisine]]
[[Category:Malaysian cuisine]]
[[Category:Cambodian cuisine]]
[[Category:Vietnamese cuisine]]
[[Category:Taiwanese cuisine]]
[[Category:Macanese cuisine]]
[[Category:Hong Kong cuisine]]
[[Category:Dried meat]]
[[Category:Pork]]