Many shoppers have looked inside a package of fresh meat or poultry and wondered—
“Why is there so much water in here?”
“Are producers injecting water into chicken?”
“Why does my roast simmer instead of brown?”

These questions are common, and the answers involve natural food science, processing practices, and food safety regulations. This guide explains the facts about water in meat and poultry, what to look for on labels, and how to handle these products safely.

The Natural Water in Meat and Poultry

Meat and poultry naturally contain a high percentage of water—about 60–75%, depending on the cut. The muscle tissue (which we eat) is about 75% water and 20% protein, with the rest being fat, minerals, and small amounts of carbohydrate.

Factors affecting natural water content include:

• Type of meat (e.g., chicken vs. beef)
• Cut of meat (lean cuts often have more water)
• Animal breed and diet
• Season and processing pH

Example water content before and after cooking:

Product Name	% Water (Raw)	% Water (Cooked)
Whole chicken fryer	66%	60%
White meat chicken (skin on)	69%	61%
Beef, eye of round	73%	65%
Beef brisket	71%	56%
Ground beef, 85% lean	64%	60%

Why leaner meat has more water: Water binds to protein, not fat. Less fat means relatively more protein and more water per pound.

Added Solution Products

Some products do have extra moisture added intentionally—usually as part of a flavoring or tenderizing process. This can include injections or marinating with water, salt, spices, and other seasonings.

Examples:

• “Chicken Thighs Flavored with up to 10% of a Solution of water, salt, and spices”
• “Beef Steak with 6% Marinade”

Label requirements:

• Must declare the percentage of solution and its ingredients on the front of the package.
• If a multi-ingredient component (like “teriyaki sauce”) is named, the full ingredient list will appear on the side or back.

Tip for consumers: Always read the product name and ingredient statement—added solutions increase water weight, which you pay for.

Retained Water from Processing

Even single-ingredient raw meat and poultry can absorb water during cooling at the processing plant.

• Poultry: Birds are chilled in cold water tanks, absorbing 8–12% water, which must be declared on the label as “may contain up to X% retained water.”
• Beef: Generally absorbs less water—mainly surface moisture from rinsing or humidity in the cooler.

If a product has no added or retained water, it may be labeled “no retained water.”

Water Loss and “Purge” in Packaging

Liquid in the bottom of a meat package is often natural juice released from the muscle cells, not “injected water.”
Causes include:

• Temperature changes during transport and storage.
• “Weep” or “purge” during display in cold cases.
• Freezing and thawing (ice crystals damage cells and cause more water loss).

Packaging types:

• Vacuum-packed: Airtight; juices accumulate inside the package.
• Overwrap plastic wrap: Allows some evaporation, so purge is less visible.

Freezing Effects

When meat freezes:

• Water turns into ice crystals and expands, damaging muscle fibers.
• Fast freezing (used by processors) creates smaller crystals and less damage.
• Slow home freezing creates larger crystals, increasing thaw loss.

Cooking and Moisture Loss

Cooking meat at high temperatures or for too long will increase moisture loss.

• A beef roast can lose up to one-third of its weight when overcooked.
• Searing at high heat to brown meat works best when meat is dry—pat it with paper towels before cooking.

Consumer Safety & Label Awareness

When buying meat or poultry:

• Read labels for “added solution” or “retained water” statements.
• Understand that natural water content is normal—excess liquid may be from processing or freezing.
• For best results, store meat in the coldest part of the fridge (≤40°F) and use before the “use by” date.
• Avoid cross-contamination—keep raw meat separate from ready-to-eat foods.

Safe handling reminders:

• Refrigerate or freeze promptly after purchase.
• Thaw in the refrigerator, not on the counter.
• Cook to safe internal temperatures:
  • Poultry: 165°F (74 degree C)
  • Ground beef: 160°F (71 degree C)
  • Steaks/roasts: 145°F (62 degree C) with a rest time of 3 minutes.

Key Takeaways for Shoppers

• Water in meat is mostly natural—not necessarily a sign of tampering.
• Some products have added solutions for flavor or tenderness—this must be on the label.
• Moisture loss (purge) is normal in packaging.
• Leaner cuts = more water but less fat and flavor.
• For best quality, buy fresh, store cold, and cook gently to retain juiciness.

Conclusion
Water in meat and poultry is part of the product’s natural composition and sometimes an intentional addition for flavor and tenderness. By reading labels and understanding processing terms like “retained water” and “added solution,” consumers can make informed choices and avoid surprises in the kitchen. Safe handling, proper cooking, and awareness of moisture content will ensure that the meat you buy is both delicious and safe to eat.