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1·When cooked, this meat lacks the juiciness of normal meat.

被烹饪时，这些肉缺乏正常猪肉的汁液。&rdquo；

2·Marbling has a beneficial effect on juiciness and flavour of meat.

大理石纹对肉质的多汁性和风味具有益影响。

3·Meat aging can increase water retention and therefore increases juiciness.

肉的老化可提高保水性，因而增强多汁性。

4·Juiciness increases flavour, helps soften meat - making it easier to chew, and stimulates saliva production in the mouth.

多汁可增强肉质风味，可使肉柔软-易于咀嚼，刺激口腔内唾液的产生。

5·Meat marbling is related to its flavour, juiciness and tenderness, and directly related to the intramuscular fat content.

肉大理石纹与风味、肉汁、嫩度相关，与肌肉脂肪水平直接相关。

6·Maybe then the metaphor “I am a thousand candles lighting the way” helps keep the juiciness of the purpose alive and resonant as it fuels their work.

也许隐喻“我是那一千支照亮路程的蜡烛”能帮他把意图表达得更鲜活，更能让人产生共鸣。

7·The fatty cells of adipose tissue, needed for juiciness, are grown separately and then combined with the muscle cells before the whole thing is cooked.

那些脂肪组织的脂肪细胞需要具有多汁性，则要进行单独培养，在整个被烹调之前，还要把它和肌肉组织结合在一起。

8·Pork eating quality is mostly linked with the overall acceptance, juiciness and tenderness, with tenderness being considered the most important feature of consumer satisfaction.

猪肉食用品质大多数是和整体接受性，多汁性和嫩度相关联的，而嫩度被认为是客户满意度的最重要特征。

9·Therefore, the results show that the meat with the highest intramuscular fat content (marbling) had higher overall acceptability scores, as well as tenderness and juiciness scores.

因此，结果表明高肌内脂肪水平的猪肉消费者满意度最高，嫩度、多汁得分也是最高。

10·But grape Pi Bo juiciness, sour sweet taste US, the nutrition is rich, has the crystal pearl the laudatory name. This article from aspects and so on grape's cultivation and management introduces.

葡萄皮薄而多汁，酸甜味美，营养丰富，有“晶明珠”之美称。本文从葡萄的栽培和管理等方面介绍的。

多汁性

1·Meat aging can increase water retention and therefore increases juiciness.

肉的老化可提高保水性，因而增强多汁性。

2·Pork eating quality is mostly linked with the overall acceptance, juiciness and tenderness, with tenderness being considered the most important feature of consumer satisfaction.

猪肉食用品质大多数是和整体接受性，多汁性和嫩度相关联的，而嫩度被认为是客户满意度的最重要特征。