chewability /t͡ʃuːəˈbɪlɪti/ noun1 •The quality or degree of being chewable.All criteria, namely, desirability, odor, flavor, crispness and chewability indicated that optimal temperature of cooking was 150° to 160°C. (302° to 320° F.) and that 130°C. (266°F.) was too low. — 1970
