Juiciness depends on the amount of water retained in a cooked meat product.
多汁性取决于在烹制过程中肉类所含的水分。
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。
Water retention and lipid content determine juiciness.
保水性和脂质含量决定着肉质的多汁性。
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。
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。
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