What is the best way to increase the juiciness of meat and improve its flavor, texture, and aroma?

Muscle proteins shrink and moisture is lost - as meat is heated, muscle proteins coagulate and shrink, squeezing out water. The longer you cook meat, the more water is forced out.

The loss of juices through evaporation and cooking determines the meat’s juiciness, the amount of shrinkage and the final cooked weight.

Prolonged or overcooking can result in dry meat that is tough to eat.

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