Meat floss made of beef
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| Alternative names | Meat wool, pork floss, flossy pork, or pork sung |
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| Place of origin | China[1] |
| Region or state | East Asia and Southeast Asia |
| Associated cuisine | Cambodia, China, Indonesia, Malaysia, Singapore, Taiwan and Vietnam |
| Main ingredients | Pork, beef, or chicken |
| Meat floss | |||||||||||||||||||
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| Chinese name | |||||||||||||||||||
| Traditional Chinese | 肉鬆 | ||||||||||||||||||
| Simplified Chinese | 肉松 | ||||||||||||||||||
| Literal meaning | meat fluff | ||||||||||||||||||
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| Southern Min name | |||||||||||||||||||
| Chinese | 肉酥 | ||||||||||||||||||
| Literal meaning | meat flakes | ||||||||||||||||||
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| Eastern Min name | |||||||||||||||||||
| Traditional Chinese | 肉絨 | ||||||||||||||||||
| Simplified Chinese | 肉绒 | ||||||||||||||||||
| Literal meaning | meat fabric | ||||||||||||||||||
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| Hakka name | |||||||||||||||||||
| Chinese | 肉麩 | ||||||||||||||||||
| Literal meaning | meat powder; meat fabric | ||||||||||||||||||
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| 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 porkoryuk 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]
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, Vietnamese (called ruốc in the North, and chà bông in the South), and Indonesian dining.[citation needed]
Meat floss is made by stewing finely cut pork, chickenorbeef (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 with a fork. This happens when the water-insoluble collagen that holds the muscle fibers of the meat together has been converted into water-soluble gelatine.[3] 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 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 lb) of floss.[4]
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A very similar product is pork fu (肉脯; pinyin: ròufǔ; Pe̍h-ōe-jī: bah-hú), which is less fried and less shredded than meat floss, and has a more fibrous texture.
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.[5][6]
InJapan, a variant made from fish is called dembu (Japanese: 田麩).
In Muslim-majority Indonesia and Malaysia, beef or chicken floss is the most popular variant, commonly called aboninIndonesian and serundinginMalay. In Malaysia, serunding is a popular delicacy during Ramadan and Eid al-Fitr.[7] It can keep for several days to several months unrefrigerated, depending on its moisture content.
In the Muslim-majority 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.
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).[8] HAAs are believed to promote the development of some cancers.[9]
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