The importance of juiciness in meat quality and its determinant factors

Juiciness is a key sensory attribute of meat, closely associated with perceived moisture during consumption. Alongside tenderness and flavor, it is a critical quality parameter that directly or indirectly affects consumer acceptance and satisfaction. This study systematically reviewed literature published over the past two decades (2005–2025) following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, to comprehensively analyze the principal factors influencing meat juiciness. The findings reveal that juiciness is determined by the multifactorial interplay of various physicochemical and processing parameters, including water-holding capacity, intramuscular fat content, muscle structure, ultimate pH, aging conditions, cooking methods, and muscle type. Among these, intramuscular fat and water-holding capacity emerged as the primary contributors to the enhancement of sensory juiciness. Juiciness also showed a significant correlation with tenderness and flavor, and was strongly linked to consumer repurchase intent and overall acceptability. This review provides a scientific basis for producing high-quality meat and developing quality management strategies aligned with consumer expectations by comprehensively examining the major determinants of meat juiciness.