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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References
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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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