(1) Quality refers to the characteristics associated with tenderness, juiciness, and flavor of lean meat.

(2) Water retention and lipid content determine juiciness.

(3) A grazing lamb sensed it in terms of juiciness.

(4) The USDA bases each grade on the tenderness, juiciness and flavor of the meat.

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

(6) Marbling has a beneficial effect on juiciness and flavour of meat.

(7) When cooked, this meat lacks the juiciness of normal meat.

(8) Juiciness depends on the amount of water retained in a cooked meat product.

(9) 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.

(10) 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.

(11) Sometimes the grains are dry and shriveled and hard as shot, sometimes they are large and full and have a juiciness about them, sometimes they are a little bit red, others are golden, many white.

(12) The genetic variability was quite high for intramuscular fat content, moderate for tenderness and low for flavour and juiciness.

(13) Textural factors include hand feel and mouth feel of firmness, softness, juiciness , chewiness, grittiness.

(14) Meat aging can increase water retention and therefore increases juiciness.

(15) Meat quality is normally defined by the compositional quality (lean to fat ratio) and the palatability factors such as visual appearance, smell, firmness, juiciness, tenderness, and flavour.