식육 다즙성의 중요성과 다즙성 결정 요인들

• 영문명: The importance of juiciness in meat quality and its determinant factors
• 발행기관: 한국축산식품학회
• 저자명: 전하연 조경 정슬기찬 한석희 김소은 우민경 정사무엘
• 간행물 정보: 『Food and Life』제2025권 제3호, 101~111쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.11.30

국문 초록

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.

목차

서 론

문헌 수집

식육의 관능적 품질에 미치는 다즙성의 영향

다즙성 영향 요인

결 론

Conflicts of Interest

Acknowledgments

Ethics Approval

Author Contributions

Author Information

References

키워드

meat quality juiciness intramuscular fat pH water-holding capacity