Juiciness of meat

The Juiciness Factor

Juiciness is a very subjective measurement. One person’s definition of juiciness may differ from the other.

Three main factors affect the perception of juiciness:

- Internal fat – Fat makes meat juicy and we all know that. Lean meat taste drier and lack succulent than of marbled meat.

- Gelatin – Converted from connective tissue in muscle, it readily binds to water molecule and holds them in meat.

- Protein coagulation – as mentioned earlier, protein coagulates when cooked and looses water. The more it is cooked, the more it contracts and forces out the moisture. Also, extreme pH may cause protein coagulation too, which we will see later in our discussion of results ( Wayne Gisslen , 2004)

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