How much water does pork usually contain in water

The moisture content of boiled pork is usually between 60% and 70%, and the specific value is affected by factors such as slaughter process, storage conditions, differences in parts, water injection operation, and processing methods.

1. Slaughtering Process

In the formal slaughtering process, pork will undergo acid elimination treatment, allowing the muscle tissue to naturally release some water and stabilize the moisture content. If traditional slaughter methods do not adequately remove acid, it may lead to water retention and high moisture content.

2. Storage conditions

During the thawing process of frozen pork, cell rupture can cause water loss and a decrease in water content; And refrigerated pork can better maintain its original moisture balance. Pork exposed to air for a long time has a decrease in moisture content due to surface evaporation.

3. Differences in body parts

Lean meat parts such as pork tenderloin have a water content of about 65%, while adipose tissue only contains 10% -20% water. The skin covered pork belly has strong water holding capacity due to its connective tissue, with a water content of over 70%, and there are significant differences in different parts.

4. Water injection operation

Illegal water injection: Pork is injected through blood vessels under pressure, with a water content of over 75%. The muscles appear swollen, and the exudate becomes cloudy after pressing. This type of pork is prone to bacterial growth and poses a food safety hazard.

5. Processing Method

Marinating or smoking can dehydrate pork, reducing its moisture content to below 50%; Pre packaged cold fresh meat adopts controlled atmosphere preservation technology, with a moisture content close to that of fresh meat. Deep processed meat products may add water retaining agents to increase their moisture content.

It is recommended that consumers choose legitimate channels to purchase pork and pay attention to observing whether the meat has moderate elasticity and no blood or water leakage. Before cooking, kitchen paper can be used to absorb surface moisture to avoid affecting the taste. Sealing and freezing during storage can reduce water loss, while placing it in the refrigerator for slow thawing during thawing can better maintain meat quality. If abnormal water seepage or white color is found in pork, it should be stopped from consumption.