Why does meat contain water?

1. Cellular Composition:

* Cells are primarily water: The majority of living cells, including muscle cells (which make up meat), are composed of water. This water is essential for numerous cellular functions like nutrient transport, waste removal, and maintaining cell shape.

2. Biological Processes:

* Metabolism: Metabolic processes within the animal's body, like respiration and digestion, require water.

* Blood: Blood is largely composed of water and carries nutrients, oxygen, and removes waste products throughout the body.

3. Muscle Structure:

* Myoglobin: Muscle tissue contains myoglobin, a protein that binds to oxygen and contributes to the red color of meat. Myoglobin also binds to water.

* Connective Tissue: Collagen and elastin, which are fibrous proteins found in connective tissue, also hold water molecules.

4. Storage and Preservation:

* Water content affects texture: Water helps maintain the juiciness and tenderness of meat.

* Water activity: The amount of free water available in meat can influence its susceptibility to spoilage by bacteria and microorganisms.

Therefore, meat's water content is a result of its cellular composition, biological processes, and the structure of muscle and connective tissue. It plays a crucial role in the animal's life and influences the meat's quality and shelf life.