Tag: Meat juiciness

Raw beef muscle is approximately 75% water, a key component for its structure and juiciness. However, the amount of water in beef meat changes significantly after cooking, impacting both flavor and texture.

According to the National Center for Biotechnology Information (NCBI), meat that is practically devoid of marbling is less palatable than meat with some marbling. Fat is an essential component of meat, playing a crucial role in its overall eating quality and sensory appeal.