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Water in Meat and Poultry

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  • Published: 2013-08-22
  • File Format: PDF
  • Views: 11   
  • Size: 75.05K
  • Language: English
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Introduction
 “Why is all this water in the meat and poultry packages?” “There is so much water in my roast that I can’t brown it — it’s simmering instead!” “Are they injecting water into chickens?” These are some of the questions that consumers have asked about water in packages of fresh meat and poultry. Here is some background information about water in meat and poultry.

Naturally Occurring Moisture Content of Meat and Poultry Meat and poultry are composed of naturally occurring water, muscle, connective tissue, fat, and bone.People eat meat for the muscle. The muscle is approximately 75% water (although different cuts may have more or less water) and 20% protein, with the remaining 5% representing a combination of fat, carbohydrate, and minerals. The percentage of naturally occurring water in meat varies with the type of muscle, the kind of meat, the season of the year, and the pH of the meat. Fat in meat is found both between muscles and within muscles. In both locations, fat contributes to overall flavor and juiciness in meats.

 
 
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