What makes meat juicy?!
i AM a vegan so I'm not trolling in the V&V
Answers: I saw an answer something like this but I forgets.. I know it is gross too! but, yeah.
i AM a vegan so I'm not trolling in the V&V
Aged beef is tender because for the most part as the tissue degrades the lysosomes are burst and start to disolve the tissue of the dead carcus. They contain digestive enzymes that aren't rendered inactive just because the animal is dead. The longer it is aged the tenderer it becomes. It's disgusting really... people wish to pay more for meat that has "aged" when what they are really getting is partially digested flesh.
Blood.
1. Blood.
2. Intracellular fluid that leaks out when the meat is partially cooked (animal cells are more fragile than plant cells, which is why they easily burst when cooked at a relatively low temperature or if they are in contact with salt).
3. Melted fat may produce a 'juicy' mouthfeel, like really greasy fried potatoes
marinade, brining or a combination of the two. Covering when baking, and basting. Natural juices.
I answer the way you like.
Once upon a time....#@$%
....the draculas & zombies sucked the lives of juicy human. But eventually the human learned to suck the corpses and carcases.
Moral of juicy meat...human are worst than those zombies & draculas. The juice makes them craved to grave.
My meat is always juicy.......come try..