Concept
Texture
Also known as Mouthfeel, Bite
The structure and mouthfeel of a finished product, from firm and sliceable to coarse, crumbly or pasty.
Texture is the whole physical character of a product in the mouth: its firmness, how cleanly it slices, whether it is coarse or smooth, springy or crumbly. It is built by everything upstream, the grind, the protein bind, the fat, the water held and the degree of drying, so a texture fault is usually a clue pointing back to one of those. It is one of the first things a taster judges and one of the surest signs of a well-made product.