The Role of Cold Storage Humidity in Meat Weight Retention

Storing meat in walk-in coolers exposes it to dry, moving air, which causes moisture evaporation. This air-drying can reduce total meat weight by 1% to 3% over a few days. While dry-aging meat concentrates flavors, uncontrolled drying of fresh cuts represents direct product loss.

Maintain cooler humidity between 85% and 90% and keep meat wrapped in airtight food-grade wraps to prevent moisture loss.