Theory 132/Meat tenderising/Ratio lens
Juiciness Is Water Against Fat
The claim
Perceived juiciness is set by the ratio of retained water to fat content, so a lean cut needs more water retention to match a fatty one.
01Mechanism
Juiciness is a mouthfeel from water release modulated by fat; the ratio determines the sensation.
02Prediction
Juiciness should track the ratio.
03Refutation
Juiciness tracking fat alone would remove water.