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。
