It involves loosening the muscle fibers ... as too many holes can cause juice leakage, diminishing the meat's flavor and juiciness. A commonly used and effective method of tenderizing meat ...

In this process, it's about loosening the muscle fibres ... as tearing the fibres can result in juice leakage, which in turn ...

It's actually a result of freezing the meat during transport. The juice is a mix of water and myoglobin. Myoglobin is a protein within the muscle. Most meat is made of 5% fat/carbs/minerals ...

Myoglobin is a protein that stores oxygen in the muscles, gives meat a red color, and makes that red juice that oozes out ... and injected the result into sheep muscle cells.