大理石纹对肉质的多汁性和风味具有益影响。
Marbling has a beneficial effect on juiciness and flavour of meat.
肉的老化可提高保水性，因而增强多汁性。
Meat aging can increase water retention and therefore increases juiciness.
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。
Pork eating quality is mostly linked with the overall acceptance, juiciness and tenderness, with tenderness being considered the most important feature of consumer satisfaction.
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