Succulence is a sensory property describing how juicy a product such as meat or fish seems: the impression of moisture released while chewing. It is driven by the food’s water and fat content, its water-holding capacity, and the cooking method, since overcooking squeezes out juices and destroys succulence. The degree of succulence can be measured with a succulometer, in which samples are compressed to squeeze out juices whose volume is then recorded. Instrumental and sensory measures together guide processing toward the juicy eating experience consumers prize.