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juiciness
英：【ˈdʒuːsɪnəs】美：【ˈdʒuːsɪnəs】
英：
美：
常见释义：
多汁
n.
多汁，多汁性
1、bounciness ─── 反弹力；活力
2、juiceless ─── 无汁的；少汁液的
3、jumpiness ─── n.易变；跳动
4、airiness ─── n.通风；空虚；微妙
5、junkiness ─── 垃圾
6、juiciest ─── 多汁的（juicy的最高级）
7、priciness ─── 价格
8、iciness ─── n.冰冷，如冰；冰冷的性质
9、spiciness ─── n.香馥；富于香料；辛辣
1、Water retention and lipid content determine
juiciness
. ─── 保水性和脂质含量决定着肉质的多汁性。
2、
Juiciness
increases flavour, helps soften meat - making it easier to chew, and stimulates saliva production in the mouth. ─── 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。
3、A grazing lamb sensed it in terms of
juiciness
. ─── 一只小羊在啮草时猛然感到的多汁，
4、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。
5、Overall整体: Attractive very drinkable red blend with typical Cabernet Sauvignon berry intensity and structure well rounded by the sleek lush and
juiciness
of Merlot. ─── 典型强烈浆果味的赤霞珠混合着圆滑味美和冰冷的梅洛。
6、
Juiciness
depends on the amount of water retained in a cooked meat product. ─── 多汁性取决于在烹制过程中肉类所含的水分。
7、The genetic variability was quite high for intramuscular fat content, moderate for tenderness and low for flavour and
juiciness
. ─── 肌间脂肪含量是高遗传变异的，嫩度是中等遗传变异的，风味和多汁性是低遗传变异的。
8、Textural factors include hand feel and mouth feel of firmness, softness,
juiciness
, chewiness, grittiness. ─── 质构要素包括手感和口感所体验到的坚硬度、柔软度、多汁度、咀嚼性、砂砾度等。
9、When cooked, this meat lacks the
juiciness
of normal meat. ─── 被烹饪时，这些肉缺乏正常猪肉的汁液。
10、The USDA bases each grade on the tenderness,
juiciness
and flavor of the meat. ─── 美国农业部基于牛肉的嫩度、汁水和风味来定其质量等级。
11、conditioning influenced tenderness significantly at P0.05). ─── 成熟时间对嫩度有极显著影响(P0.05)。
12、Marbling has a beneficial effect on
juiciness
and flavour of meat. ─── 大理石纹对肉质的多汁性和风味具有益影响。
13、
Juiciness
increases flavour, helps soften meat - making it easier to chew, and stimulates saliva production in the mouth. ─── 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。
14、Squid belongs to mollusc Cephalopoda.It has va-riety characteristic:body is big,ketone body is long,meat is tender and
juiciness
. ─── 鱿鱼属软体动物头足纲,具有较明显的品种特征:个体大,酮体长,肉嫩而多汁。
15、All Hami melons feature fragrance, tasty and
juiciness
, and the Turpan crisp red- heart" and the golden dragon are of the best quality. ─── 在品种上，以“红心脆”和“黄金龙”品质最佳。
16、Results showed that age had no effect on flavor and
juiciness
(P>0.05), but influenced tenderness significantly at P0.05)，对嫩度有显著影响(P
17、The fresh water shrimps have the best
juiciness
intensity. ─── 多汁性指标则以淡水虾最佳。