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Juiciness Intrinsic Character

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Red Meat Science and Production

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Abstract

Although it may be difficult to find someone who prefers dry meat to juicy, juiciness is often relegated as the poor relative of the big two intrinsic characteristics of red meat, tenderness, and flavor. Also, many cooking methods (especially wet cooking) are designed to ameliorate the dryness of raw red meat. Although juiciness is a separate sensation than tenderness and flavor, the scientific basis of juiciness is bound to the science of tenderness and flavor. Therefore, the other chapters of this volume discuss the science and production of juicy red meats. This chapter considers juiciness on its own merit presenting a review of the literature concerning the science of juiciness and the inferences that can be drawn from that science in terms of designing production, delivery systems focused on producing juicy red meats.

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Authors and Affiliations

  1. Animal Science, Texas A&M University, Uvalde, TX, USA

    Joseph William Holloway

  2. Gansu Academy of Agricultural Sciences, Lanzhou, Gansu, China

    Jianping Wu

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  1. Joseph William Holloway
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  2. Jianping Wu
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Holloway, J.W., Wu, J. (2019). Juiciness Intrinsic Character. In: Red Meat Science and Production. Springer, Singapore. https://doi.org/10.1007/978-981-13-7860-7_6

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