Moisture Loss: Why Meat Dries Out
Understand the science behind why meat loses juice — and how to minimize the loss.
Meat consists of approximately 75% water. During heating, muscle fibers begin to contract, and water is squeezed out. The higher the temperature, the more water is lost.
At 50°C (122°F), mild contraction begins. At 60–65°C (140–149°F), the process accelerates noticeably. Above 70°C (158°F), meat can lose up to 25–30% of its original weight in liquid.
This is the main reason overcooked meat becomes dry. A chicken breast cooked to 80°C (176°F) will be noticeably drier than one cooked to 68°C (154°F).
Techniques to minimize moisture loss: use lower temperatures, rest the meat after cooking, and use a meat thermometer for precise control.