mushiness

I chose it by default: The mushiness seemed less offensive than the near unchewability of the other three. All the cooked meat was overcooked, making judgments difficult if not impossible. The veal chops should have been trimmed of fat. Excess fat put off most tasters. Some tasters got end pieces of the scaloppine and were unhappier than tasters with thicker middle cuts. My Provimi scaloppine was so overcooked it tasted like shredded cardboard.

1979, New York Magazine, page 68