Cutability

Cutability describes how readily a food divides into pieces under a knife or cleaver. It is an important functional property for cheese, processed meats, baked goods and confectionery, depending on firmness, cohesiveness and temperature: products that are too soft smear, while brittle ones shatter. Manufacturers adjust formulations and processing, such as fat crystallization or gel strength, to achieve clean slicing on high-speed lines. Poor cutability slows production, creates waste and gives ragged portions that consumers reject, so it is tested during product development.