一些厂商也忽略了标准特征和私有特征的区别，因此客户迷失在实现相关的区域而毫无警示。

Some vendors also neglect to distinguish standard features from proprietary ones, so customers stray into implementation-specific territory without warning.

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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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