Question

You are making sausage and your mixer is contaminated with citric acid. You notice that the water has seperated from the meat. You check the pH of your mixed meat batter and the pH is 5.0. Why did the water seperate from the meat? What are the different types of water that are present in meat? Which type(s) of water are likely to leave the meat at a pH of 5.0? How much water is in meat and how is it physically and chemically possbile to have that much water exist in the meat?

Answer 1

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. Water Content of Meat and Poultry The amount of naturally occurring water, or moisture, present in meat and poultry may surprise consumers . An eye of round roast is 73% water before cooking. The same roast after roasting contains 65% water. A whole broiler-fryer contains 66% water before cooking and 60% afterwards. Leaner meat and poultry contain more protein and less fat. Since water is a component of protein (but not fat), a leaner cut will contain slightly more water on a per weight basis.