Water content of mince

[melted welly]

700g fresh weight from pack, 400g cooked weight, nothing added other than seasoning. And it wasn’t burnt to a crisp either as has been known to happen here.

Seems a big difference in weight, pan swimming in water with a fatty film on the surface, didn’t weigh the liquid off take.

Experiment to be repeated with butchered venison mince from freezer. But I know what the outcome will be.

Is there a standard water content of meat?

Never cooked a steak and had it swimming in water, well apart from supermarket ones in the distant past but gave up on them about 15yr ago. Same as the roasting joints, chicken etc.

Assume water added during processing to bulk it out, how is it done without it separating back out in the pack? Does it involve some production additives?

Interested as:
1.it’s a rip off,
but more so:
2. getting aches and pains, not sure if just an age/tiredness thing or something I’m eating isn’t agreeing and got me thinking of semi-processed products that have products used as part of the processing, but as I understand, if used as part of processing, not required to be on the label. Like drywite on vegetables. https://drywite.co.uk/

And full disclosure to save some time later on in the thread:

Yes it was from a supermarket, yes we shop at the small local retailers, no, we didn’t expect anything less, yes we’ve spent the evening sticking pins in our eyes and have written “market share is the root of all evil” out 1000 times each. Just in case anyone asks..

 

[Mickeydredd]

Don't think you will see that weight loss with home butchered venison mince.

Mine always does seem quite moist when minced but never experienced a puddle of water from it when cooking.

 

[melted welly]

Don't think you will see that weight loss with home butchered venison mince.

Mine always does seem quite moist when minced but never experienced a puddle of water from it when cooking.

Certain we won’t, often just season it and form it into burger patties and it’s as lean that you’ve to make sure there’s plenty fat in the pan before the burgers go in, if anything they absorb it.

Got some butchers beef mince too to have a go with.

 

[Danllan]

...Assume water added during processing to bulk it out, how is it done without it separating back out in the pack? Does it involve some production additives?

Hmm... maybe carcase not hung for long enough in the right conditions... that can have a significant effect on water content. Not sure if it could account for the amount you've had though...

 

[borderterribles]

I am assuming that as you began with the phrase, 'fresh weight ', that as far as you know, the mince hadn't been frozen? I ask this because if the meat is minced frozen, it is possible to include ice,which obviously thaws when cooking, leaving water behind. Is there any mention on the packaging of a vl ratio? There should be, because this is an indicator of the fat content of the mince and it is a legal requirement to show this. Did you discard the liquid, because it would be interesting to see just what proportion of the liquid is fat?

 

[Chae1]

700g fresh weight from pack, 400g cooked weight, nothing added other than seasoning. And it wasn’t burnt to a crisp either as has been known to happen here.

Seems a big difference in weight, pan swimming in water with a fatty film on the surface, didn’t weigh the liquid off take.

Experiment to be repeated with butchered venison mince from freezer. But I know what the outcome will be.

Is there a standard water content of meat?

Never cooked a steak and had it swimming in water, well apart from supermarket ones in the distant past but gave up on them about 15yr ago. Same as the roasting joints, chicken etc.

Assume water added during processing to bulk it out, how is it done without it separating back out in the pack? Does it involve some production additives?

Interested as:
1.it’s a rip off,
but more so:
2. getting aches and pains, not sure if just an age/tiredness thing or something I’m eating isn’t agreeing and got me thinking of semi-processed products that have products used as part of the processing, but as I understand, if used as part of processing, not required to be on the label. Like drywite on vegetables. https://drywite.co.uk/

And full disclosure to save some time later on in the thread:

Yes it was from a supermarket, yes we shop at the small local retailers, no, we didn’t expect anything less, yes we’ve spent the evening sticking pins in our eyes and have written “market share is the root of all evil” out 1000 times each. Just in case anyone asks..

Did you not do craibstone trip to Auchincruive!?

We cooked meat there and weighed them before and after to work out water content.

 

[choochter]

did you weigh it after you browned it?
got some home bred mince here, I'll do some tomorrow

 

[som farmer]

a lot of mince comes from fresh kill, it isn't economic to hang meat for mince.

and if possible to add anything, it will be added, usually under 'preservatives' label.

our own mince, is totally different to 'shop' mince. ln colour, substance and taste.

 

[Muddyroads]

700g fresh weight from pack, 400g cooked weight, nothing added other than seasoning. And it wasn’t burnt to a crisp either as has been known to happen here.

Seems a big difference in weight, pan swimming in water with a fatty film on the surface, didn’t weigh the liquid off take.

Experiment to be repeated with butchered venison mince from freezer. But I know what the outcome will be.

Is there a standard water content of meat?

Never cooked a steak and had it swimming in water, well apart from supermarket ones in the distant past but gave up on them about 15yr ago. Same as the roasting joints, chicken etc.

Assume water added during processing to bulk it out, how is it done without it separating back out in the pack? Does it involve some production additives?

Interested as:
1.it’s a rip off,
but more so:
2. getting aches and pains, not sure if just an age/tiredness thing or something I’m eating isn’t agreeing and got me thinking of semi-processed products that have products used as part of the processing, but as I understand, if used as part of processing, not required to be on the label. Like drywite on vegetables. https://drywite.co.uk/

And full disclosure to save some time later on in the thread:

Yes it was from a supermarket, yes we shop at the small local retailers, no, we didn’t expect anything less, yes we’ve spent the evening sticking pins in our eyes and have written “market share is the root of all evil” out 1000 times each. Just in case anyone asks..

Presumably you’re busy choosing your favourite muppet to be your new avatar as well?

 

[caveman]

How else do you think they get all the packs of meat to weigh the same?
Buy packs of mince, bacon, sausages etc from tesco. Pop them in the freezer. See the condensation and ice on the film.

 

[melted welly]

How else do you think they get all the packs of meat to weigh the same?
Buy packs of mince, bacon, sausages etc from tesco. Pop them in the freezer. See the condensation and ice on the film.

Yeah, that’s what I thought for the joints, chicken portions etc, but mince is easier portioned, so it surprised me.

Not been in a Tesco since 2008.

 

[melted welly]

did you weigh it after you browned it?
got some home bred mince here, I'll do some tomorrow

No, was weighed at the serving stage.

 

[melted welly]

Did you not do craibstone trip to Auchincruive!?

We cooked meat there and weighed them before and after to work out water content.

No I was away that year, was in Norfolk. You’ll surely remember the outcome of your experiment?..

 

[melted welly]

I am assuming that as you began with the phrase, 'fresh weight ', that as far as you know, the mince hadn't been frozen? I ask this because if the meat is minced frozen, it is possible to include ice,which obviously thaws when cooking, leaving water behind. Is there any mention on the packaging of a vl ratio? There should be, because this is an indicator of the fat content of the mince and it is a legal requirement to show this. Did you discard the liquid, because it would be interesting to see just what proportion of the liquid is fat?

Yeah, liquid went without measuring but I think this will be repeated more thoroughly after the spring rush is past.

 

[Wooly]

Noticed this years ago. A pound of mince from the supermarket didn't feed a family of 4, but a pound of mince from our own 28 day hung beef, there was plenty.

Cheap for a reason !

 

[Kiwi Pete]

700g fresh weight from pack, 400g cooked weight, nothing added other than seasoning. And it wasn’t burnt to a crisp either as has been known to happen here.

Seems a big difference in weight, pan swimming in water with a fatty film on the surface, didn’t weigh the liquid off take.

Experiment to be repeated with butchered venison mince from freezer. But I know what the outcome will be.

Is there a standard water content of meat?

Never cooked a steak and had it swimming in water, well apart from supermarket ones in the distant past but gave up on them about 15yr ago. Same as the roasting joints, chicken etc.

Assume water added during processing to bulk it out, how is it done without it separating back out in the pack? Does it involve some production additives?

Interested as:
1.it’s a rip off,
but more so:
2. getting aches and pains, not sure if just an age/tiredness thing or something I’m eating isn’t agreeing and got me thinking of semi-processed products that have products used as part of the processing, but as I understand, if used as part of processing, not required to be on the label. Like drywite on vegetables. https://drywite.co.uk/

And full disclosure to save some time later on in the thread:

Yes it was from a supermarket, yes we shop at the small local retailers, no, we didn’t expect anything less, yes we’ve spent the evening sticking pins in our eyes and have written “market share is the root of all evil” out 1000 times each. Just in case anyone asks..

Your muscles and mine will be around 75% water, 20% protein, 5% everything else

 

[Danllan]

How else do you think they get all the packs of meat to weigh the same?
Buy packs of mince, bacon, sausages etc from tesco. Pop them in the freezer. See the condensation and ice on the film.

Surely not? What you suggest could amount to adulteration, substitution or misrepresentation of food, and so may be not just unlawful, but criminal...

 

[som farmer]

Yeah, that’s what I thought for the joints, chicken portions etc, but mince is easier portioned, so it surprised me.

Not been in a Tesco since 2008.

we used to sell our own meat,

when 'somewhere' selling, had a hot plate, used to cook up bacon, and point out, look, no white water coming out, nor fat. It was a good selling point, people would quite fascinated by it, even more than the taste !

 

[Chae1]

No I was away that year, was in Norfolk. You’ll surely remember the outcome of your experiment?..

Basically same as what your saying.
Some foods they added products like sawdust that would absorb water and increase weight.

Thing I remember most was Niall and a few others got annoyed and got a taxi from Ayr to Aberdeen one night!

Think he found someone else in bed with his girlfriend when he got home. She wasn't expecting him back that night.

 

[TelesnaAg]

In Australia, we have a supermarket monopoly,the nince is pumped full of water, along with alot of the meat.

Ant ..