Juiciness

Three main factors determine the juiciness—or, more accurately, the perception of juiciness—in cooked meat. Despite the myths about basting with stock and about searing meat to “seal in the juices,” the following are the only factors that have any significant effect on juiciness.

1. Internal fat.

   Fat makes meat taste juicy. This is why well-marbled meats taste juicier than lean meats. We understand the health effects of too much fat in the diet, but there is no getting around the fact that high fat content makes meat taste juicier. When lean meats are cooked, other measures (such as using sauces and, especially, avoiding overcooking) are used to increase palatability.

2. Gelatin.

   This factor is most important in braised meats. Gelatin, converted from connective tissue, helps bind water molecules and hold them in the meat. Also, the texture of the gelatin improves the texture of the meat in the mouth. This is why braised beef shank tastes so much juicier than braised outside round.

3. Heat.

   Raw meat tastes less juicy than slightly cooked meat. This is in part because the water content of the meat is locked inside individual cells. Even chewing doesn’t break down cell walls. Heat, however, gradually breaks down these cells and releases moisture, so rare meat tastes juicier than raw meat. At the same time, heat begins to coagulate the proteins, making the meat firmer. Thus, chewing becomes more effective, because the meat is torn rather than just squeezed. With continued heat, the proteins coagulate further, forcing out more and more moisture, until the meat becomes dry. The only way to minimize the loss of moisture is to avoid overcooking.