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Juiciness — its importance and some contributing factors

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Book cover Quality Attributes and their Measurement in Meat, Poultry and Fish Products

Part of the book series: Advances in Meat Research ((ADMERE,volume 9))

Abstract

Meat juiciness is an important contributor to eating quality and also plays a key role in meat texture (Szczesniak, 1963; Jowitt, 1974; Dransfield et al., 1984a; Hutchings and Lillford, 1988), contributing between 10% and 40% to its variability. Unlike other key aspects of texture, juiciness remains a uniquely subjective property. The relationship between ‘subjective’ juiciness of meat and any objective measurement remains elusive and poorly understood (Hamm, 1960).

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  1. R. J. Winger
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  2. C. J. Hagyard
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Editors and Affiliations

  1. Department of Animal Sciences, Oregon State University, Corvallis, Oregon, 97331, USA

    A. M. Pearson (Courtesy Professor) (Courtesy Professor)

  2. College of Agricultural Sciences, Oregon State University, Oregon, 97331, USA

    T. R. Dutson (Dean, Director of Agricultural Experiment Station) (Dean, Director of Agricultural Experiment Station)

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Winger, R.J., Hagyard, C.J. (1994). Juiciness — its importance and some contributing factors. In: Pearson, A.M., Dutson, T.R. (eds) Quality Attributes and their Measurement in Meat, Poultry and Fish Products. Advances in Meat Research, vol 9. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2167-9_4

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