Effect of age on tenderness , flavor and juiciness .

不同月龄对嫩度、风味、多汁性的影响。

A new objective mothod of pork juiciness measurement using an artificial mouth .

利用人工口腔来客观评定猪肉多汁性的新方法。

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。

Abstract intramuscular fat ( imf ) content is a major determinant of the eating quality of pork . It has a very important effect on the tenderness , flavor and juiciness .

摘要肌内脂肪含量是猪肉食用品质的主要决定因素，尤其对肉的嫩度、风味和多汁性有着重要的影响。