The visual appeal of fresh meat is gauged by its ability to hold water, impacting consumers' decision-making when contemplating a purchase. Meat juiciness is a pivotal element in shaping the overall dining experience and is crucial in determining meat texture, thus contributing to its variety.
Improving flavor, assisting in the tenderness of meat for easier chewing, and prompting saliva production in the mouth are among the benefits linked to juiciness. The moisture level and lipid composition are fundamental factors influencing juiciness, with marbling and fat around the edges playing a role in preserving water.
Meat juiciness is thought to arise from the moisture released during chewing and saliva, influenced not only by meat-related factors like fat content but also by the physiological and psychological characteristics unique to individual tasters.
Inadequate water-holding capacity results in reduced cooking yields and often leads to the perception of meat as "dry" due to a lack of juiciness.
Meat Juiciness and Water Content
