The main contents of sensory evaluation were tenderness,juiciness, flavour and overall liking,then the last score standed for the eating qualities of cooking beef. The higher the last score was,the better the eating quality of cooking beef was.2.
主要评定的内容为嫩度、风味、多汁性、总评,然后通过计算得出最后得分(代表了牛肉制品的最终食用品质),得分越高的样品,其食用品质越好。
参考来源 - PACCP技术在我国牛肉烹调上的应用研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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。
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。
Maybe then the metaphor “I am a thousand candles lighting the way” helps keep the juiciness of the purpose alive and resonant as it fuels their work.
也许隐喻“我是那一千支照亮路程的蜡烛”能帮他把意图表达得更鲜活，更能让人产生共鸣。
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