Juiciness Intrinsic Character

  • Joseph William Holloway
  • Jianping Wu


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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Copyright information

© Springer Nature Singapore Pte Ltd. and Science Press 2019

Authors and Affiliations

  • Joseph William Holloway
    • 1
  • Jianping Wu
    • 2
  1. 1.Animal ScienceTexas A&M UniversityUvaldeUSA
  2. 2.Gansu Academy of Agricultural SciencesLanzhouChina

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