Meat loses weight after some time
Context
My physic teacher told a story where he bought some beef, put them into a vacuum (separated), measured their weight and put them into the freezer. Some days later he wanted to cook one of them but he couldn't see a difference between the beefs and his other meats. So he decided to weight them since he wrote their weight down before. Surprisingly none of them had one of the noted weights, he told that they were completely different. His biggest beef weighed about 1.300g but now it weigh less (I can't remember the number anymore).
What's your question?
What could be the reasons that the beefs lost their weights, although they were packed in a vacuum and put into a freezer?
Best Answer
If the outside of the bag was wet (such as if it were rinsed after sealing), that water will have evaporated. There may have been some small amount of outgassing from the plastic itself. Neither of those effects would amount to more than a few grams. If the reported difference was greater than that, the most likely explanation would be measurement/recording error.
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Quick Answer about "Meat loses weight after some time"
Meat can shrink by as little as ten percent of its original weight or as much as fifty percent of its original weight. The typical loss is anywhere between 15 and 30 percent of the original investment.Does meat lose weight after cooking?
In general, meat, poultry and fish will shrink about 25 percent when cooked. Sixteen ounces (1 pound) of raw boneless, skinless chicken breast will therefore yield about 12 ounces of cooked chicken.Why does meat get smaller?
Shrinkage occurs when water evaporates from the surface of the meat and when fat, water and juices leak from the meat. Shrinkage is affected by the cooking method, duration and temperatures, and degree of doneness. Shrinkage during cooking is inevitable and it occurs with every cooking method.Does meat lose protein when cooked?
Studies of the effects of cooking and other methods of processing report no significant alterations in the protein value of meat. However, cooking at too high a temperature for long periods of time can slightly decrease the biological value of meat proteins.How do you prevent meat from shrinking?
How Do You Keep Meat From Shrinking? Typically, higher cooking temperatures result in greater shrinkage, so cooking the meats at a lower temperature can reduce moisture loss to some extent. You may also use a quick fry method such as a 2-minute steak.LOSE WEIGHT with an All Meat Diet (How Carnivore Works) 2022
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