多液 juiceness; juiciness; succulency 凝胶 gel◇凝胶点 gel point; 凝胶剂 jellies; 凝胶漆 [材料] gel paint; 凝胶强度 gel strength .
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The main contents of sensory evaluation were tenderness,juiciness, flavour and overall liking,then the last score standed for the eating qualities of cooking beef. The higher the last score was,the better the eating quality of cooking beef was.2.
主要评定的内容为嫩度、风味、多汁性、总评,然后通过计算得出最后得分(代表了牛肉制品的最终食用品质),得分越高的样品,其食用品质越好。
参考来源 - PACCP技术在我国牛肉烹调上的应用研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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。
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。
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。
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