Concept
Juiciness
Also known as Succulence
The perceived moistness of meat on eating, driven by held water and by fat.
Juiciness is how moist a product eats, and it comes from two sources: the water the meat proteins manage to hold on to, and the fat, which lubricates and carries the sensation of moistness. A product that has lost its grip on water, from PSE raw material or over-drying, eats dry however much moisture it started with, while sufficient, well-distributed fat keeps even a firmly dried product succulent.