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。
1·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。
2·Pork eating quality is mostly linked with the overall acceptance, juiciness and tenderness, with tenderness being considered the most important feature of consumer satisfaction.
猪肉食用品质大多数是和整体接受性，多汁性和嫩度相关联的，而嫩度被认为是客户满意度的最重要特征。