Adjust for fat loss

In order to adjust for both fat and moisture loss when cooking, for example, sausage, you have two options:

A.  Lab analysis can determine fat and moisture content.

B. Manual calculations:

1)      Weigh the sausages before and after cooking to get the total weight loss.

2)      After cooking, refrigerate the remaining liquid to solidify the fat.

3)      Remove and weigh the fat – this is the fat loss.

4)      Subtract the fat loss from the total weight loss – the difference is the moisture loss.