{"id":10186,"date":"2026-09-18T10:14:36","date_gmt":"2026-09-18T07:14:36","guid":{"rendered":"https:\/\/www.transavia.ro\/?p=10186"},"modified":"2026-10-02T14:09:27","modified_gmt":"2026-10-02T11:09:27","slug":"why-chicken-meat-leaves-liquid-in-the-packaging-or-during-cooking","status":"publish","type":"post","link":"https:\/\/www.transavia.ro\/en\/de-ce-carnea-de-pui-lasa-lichid-in-ambalaj-sau-la-gatit\/","title":{"rendered":"Why does chicken meat leave liquid in the packaging or during cooking?"},"content":{"rendered":"<style>\n  .mitul-12 {\n    --sticky-header-offset: 120px;\n    line-height: 1.65;\n  }<\/p>\n<p>  .mitul-12 [id] {\n    scroll-margin-top: var(--sticky-header-offset);\n  }<\/p>\n<p>  .mitul-12__nav {\n    margin: 0 0 2rem;\n    padding: 1rem 1.25rem;\n    background: #f5f7f4;\n    border-radius: 8px;\n  }<\/p>\n<p>  .mitul-12__nav ul {\n    display: flex;\n    flex-wrap: wrap;\n    gap: 0.5rem 1.25rem;\n    margin: 0.5rem 0 0;\n    padding-left: 1.25rem;\n  }<\/p>\n<p>  .mitul-12 section {\n    margin-top: 2rem;\n  }<\/p>\n<p>  .mitul-12__highlight {\n    padding: 1rem 1.25rem;\n    background: #f5f7f4;\n    border-left: 4px solid #4e752f;\n  }\n<\/style>\n<article\n  class=\"mitul-12\"\n  aria-label=\"De ce carnea de pui las\u0103 lichid \u00een ambalaj sau la g\u0103tit?\"\n><\/p>\n<nav class=\"mitul-12__nav\" aria-label=\"Cuprins Mitul 12\">\n    <strong>Cuprins<\/strong><\/p>\n<ul>\n<li><a href=\"#mitul-12-idei-cheie\">Ce trebuie s\u0103 \u0219ti\u021bi<\/a><\/li>\n<li><a href=\"#mitul-12-legislatie\">Cadrul legislativ<\/a><\/li>\n<li><a href=\"#mitul-12-cum-functioneaza\">Cum func\u021bioneaz\u0103?<\/a><\/li>\n<li><a href=\"#mitul-12-industrie\">Cum este gestionat acest aspect \u00een industria avicol\u0103 modern\u0103?<\/a><\/li>\n<li><a href=\"#mitul-12-confuzii\">De unde apar confuziile?<\/a><\/li>\n<li><a href=\"#mitul-12-cifre\">\u00cen cifre<\/a><\/li>\n<li><a href=\"#mitul-12-pe-scurt\">Pe scurt<\/a><\/li>\n<li><a href=\"#mitul-12-stiati-ca\">\u0218tia\u021bi c\u0103?<\/a><\/li>\n<li><a href=\"#mitul-12-intrebare\">De ce r\u0103m\u00e2ne ap\u0103 \u00een tav\u0103?<\/a><\/li>\n<\/ul>\n<\/nav>\n<section aria-labelledby=\"mitul-12-idei-cheie\">\n<h4 id=\"mitul-12-idei-cheie\">Ce trebuie s\u0103 \u0219ti\u021bi<\/h4>\n<p>Una dintre cele mai r\u0103sp\u00e2ndite percep\u021bii este c\u0103 puii sau carnea de pui sunt \u201einjecta\u021bi cu ap\u0103\u201d pentru a c\u00e2nt\u0103ri mai mult. \u00cen realitate, carnea proasp\u0103t\u0103 de pui comercializat\u0103 ca atare nu poate avea ap\u0103 ad\u0103ugat\u0103 f\u0103r\u0103 ca acest lucru s\u0103 fie declarat \u00een mod clar pe etichet\u0103, iar operatorii din industria alimentar\u0103 sunt supu\u0219i unor reguli stricte \u0219i controale oficiale.<\/p>\n<p>Cantitatea de lichid care se acumuleaz\u0103 \u00een ambalaj difer\u0103 \u00een mod natural de la o specie la alta \u0219i chiar \u00eentre diferite piese anatomice ale aceluia\u0219i animal, fiind influen\u021bat\u0103 de structura mu\u0219chiului, con\u021binutul de gr\u0103sime, maturarea c\u0103rnii \u0219i capacitatea acesteia de a re\u021bine apa. Exist\u0103 c\u00e2teva motive pentru care consumatorii au aceast\u0103 percep\u021bie:<\/p>\n<ul>\n<li>Pieptul de pui este un mu\u0219chi foarte slab (cu pu\u021bin\u0103 gr\u0103sime), astfel \u00eenc\u00e2t lichidul eliberat este mai u\u0219or observabil \u00een caserol\u0103.<\/li>\n<li>Carnea de vit\u0103 este maturat\u0103 mai mult timp, iar modific\u0103rile proteinelor \u00een timpul matur\u0103rii pot \u00eembun\u0103t\u0103\u021bi capacitatea de re\u021binere a apei.<\/li>\n<li>Carnea de porc are, \u00een general, un con\u021binut mai mare de gr\u0103sime intramuscular\u0103, ceea ce face pierderea de lichid mai pu\u021bin evident\u0103 vizual.<\/li>\n<\/ul>\n<p>De asemenea, este important\u0103 diferen\u021ba dintre:<\/p>\n<ul>\n<li>carnea proasp\u0103t\u0103 de pui, care nu are ingrediente ad\u0103ugate;<\/li>\n<li>preparatele din carne (de exemplu, produse marinate sau condimentate), unde apa poate face parte din re\u021bet\u0103 \u0219i trebuie declarat\u0103 \u00een lista ingredientelor.<\/li>\n<\/ul>\n<\/section>\n<section aria-labelledby=\"mitul-12-legislatie\">\n<h4 id=\"mitul-12-legislatie\">Cadrul legislativ<\/h4>\n<p><strong>Regulamentul (UE) nr. 1169\/2011 privind informarea consumatorilor<\/strong><\/p>\n<p>Prevede obliga\u021bia declar\u0103rii ingredientelor \u0219i a apei ad\u0103ugate atunci c\u00e2nd aceasta face parte din compozi\u021bia produsului.<\/p>\n<p><strong>Regulamentul (UE) nr. 1308\/2013<\/strong><\/p>\n<p>Stabile\u0219te standardele de comercializare pentru carnea de pas\u0103re \u0219i diferen\u021biaz\u0103 carnea proasp\u0103t\u0103 de alte categorii de produse.<\/p>\n<p><strong>Regulamentul (CE) nr. 853\/2004<\/strong><\/p>\n<p>Stabile\u0219te normele specifice de igien\u0103 pentru alimentele de origine animal\u0103 \u0219i cerin\u021bele privind comercializarea c\u0103rnii de pas\u0103re.<\/p>\n<\/section>\n<section aria-labelledby=\"mitul-12-cum-functioneaza\">\n<h4 id=\"mitul-12-cum-functioneaza\">Cum func\u021bioneaz\u0103?<\/h4>\n<p>Carnea de pui con\u021bine \u00een mod natural un procent ridicat de ap\u0103, aceasta reprezent\u00e2nd aproximativ 70\u201375% din compozi\u021bia mu\u0219chiului, la fel ca \u00een cazul altor tipuri de carne.<\/p>\n<p>\u00cen timpul refriger\u0103rii \u0219i prepar\u0103rii termice, o parte din aceast\u0103 ap\u0103 se pierde \u00een mod natural. Cantitatea poate varia \u00een func\u021bie de:<\/p>\n<ul>\n<li>tipul piesei anatomice;<\/li>\n<li>con\u021binutul natural de gr\u0103sime;<\/li>\n<li>metoda de preparare;<\/li>\n<li>temperatura \u0219i durata g\u0103tirii.<\/li>\n<\/ul>\n<p>Aceste pierderi sunt normale \u0219i nu reprezint\u0103 dovada c\u0103 produsul a fost injectat cu ap\u0103.<\/p>\n<\/section>\n<section aria-labelledby=\"mitul-12-industrie\">\n<h4 id=\"mitul-12-industrie\">Cum este gestionat acest aspect \u00een industria avicol\u0103 modern\u0103?<\/h4>\n<p>\u00cen industria avicol\u0103 modern\u0103, carnea proasp\u0103t\u0103 este procesat\u0103 \u0219i ambalat\u0103 conform unor standarde stricte de igien\u0103 \u0219i etichetare.<\/p>\n<p>Dac\u0103 un produs con\u021bine ingrediente ad\u0103ugate, inclusiv ap\u0103, acest lucru trebuie declarat conform legisla\u021biei europene, iar produsul este \u00eencadrat \u00eentr-o categorie diferit\u0103 (de exemplu, preparat din carne), nu este comercializat ca simpl\u0103 carne proasp\u0103t\u0103.<\/p>\n<p>Autorit\u0103\u021bile competente verific\u0103 at\u00e2t respectarea cerin\u021belor de etichetare, c\u00e2t \u0219i conformitatea produselor comercializate.<\/p>\n<\/section>\n<section aria-labelledby=\"mitul-12-confuzii\">\n<h4 id=\"mitul-12-confuzii\">De unde apar confuziile?<\/h4>\n<p>De ce pare c\u0103 puiul las\u0103 mai mult lichid dec\u00e2t alte tipuri de carne? Carnea de pui are o structur\u0103 muscular\u0103 diferit\u0103 de cea a c\u0103rnii de vit\u0103 sau de porc \u0219i con\u021bine \u00een mod natural aproximativ 70\u201375% ap\u0103. Dup\u0103 sacrificare, o parte din aceast\u0103 ap\u0103 este eliberat\u0103 treptat din \u021besutul muscular \u0219i se poate acumula \u00een ambalaj sub form\u0103 de lichid (numit \u0219i purge). Acesta este alc\u0103tuit \u00een principal din ap\u0103, \u00eempreun\u0103 cu proteine \u0219i s\u0103ruri minerale dizolvate. Cantitatea de lichid difer\u0103 de la un tip de carne la altul \u0219i este influen\u021bat\u0103 de mai mul\u021bi factori, precum structura mu\u0219chiului, con\u021binutul natural de gr\u0103sime, procesul de maturare, tipul de ambalare \u0219i capacitatea c\u0103rnii de a re\u021bine apa (Water Holding Capacity \u2013 WHC). Din acest motiv, prezen\u021ba unei cantit\u0103\u021bi moderate de lichid \u00een ambalajul c\u0103rnii de pui este un fenomen normal \u0219i nu reprezint\u0103, \u00een sine, dovada c\u0103 produsului i-a fost ad\u0103ugat\u0103 ap\u0103.<\/p>\n<p>Una dintre cele mai frecvente situa\u021bii este apari\u021bia unui lichid \u00een caserol\u0103 dup\u0103 p\u0103strarea \u00een frigider. \u00cen general, o carne de calitate, cu o structur\u0103 muscular\u0103 bine p\u0103strat\u0103, re\u021bine mai bine apa \u00een timpul prepar\u0103rii \u0219i \u00ee\u0219i p\u0103streaz\u0103 mai bine fr\u0103gezimea \u0219i suculen\u021ba. Totu\u0219i, pierderea de lichid este un fenomen firesc \u0219i este influen\u021bat\u0103 \u0219i de temperatura de g\u0103tire, timpul de preparare \u0219i tipul de pies\u0103. \u00cen realitate, acesta este format \u00een principal din ap\u0103 prezent\u0103 \u00een mod natural \u00een \u021besutul muscular, \u00eempreun\u0103 cu proteine solubile \u0219i sucuri celulare eliberate \u00een timpul p\u0103str\u0103rii. Acest fenomen este firesc \u0219i apare la toate tipurile de carne.<\/p>\n<p>O alt\u0103 confuzie apare atunci c\u00e2nd carnea \u00ee\u0219i reduce volumul \u00een timpul g\u0103tirii. Aceasta se \u00eent\u00e2mpl\u0103 deoarece, sub efectul temperaturii, fibrele musculare se contract\u0103 \u0219i elimin\u0103 o parte din apa con\u021binut\u0103 \u00een mod natural. Cantitatea de lichid care r\u0103m\u00e2ne \u00een tav\u0103 sau se pierde \u00een timpul g\u0103tirii nu depinde doar de modul \u00een care este preparat\u0103 carnea, ci \u0219i de capacitatea natural\u0103 a acesteia de a re\u021bine apa. \u00cen general, o carne de calitate, cu o structur\u0103 muscular\u0103 bine p\u0103strat\u0103, re\u021bine mai bine apa \u00een timpul prepar\u0103rii \u0219i \u00ee\u0219i p\u0103streaz\u0103 mai bine fr\u0103gezimea \u0219i suculen\u021ba. Totu\u0219i, pierderea de lichid este un fenomen firesc \u0219i este influen\u021bat\u0103 \u0219i de temperatura de g\u0103tire, timpul de preparare \u0219i tipul de pies\u0103.<\/p>\n<p>De asemenea, consumatorii confund\u0103 uneori carnea proasp\u0103t\u0103 cu produsele marinate sau alte preparate din carne, \u00een cazul c\u0103rora apa \u0219i alte ingrediente pot fi ad\u0103ugate \u00een mod legal \u0219i sunt \u00eentotdeauna men\u021bionate pe etichet\u0103.<\/p>\n<\/section>\n<section aria-labelledby=\"mitul-12-cifre\">\n<h4 id=\"mitul-12-cifre\">\u00cen cifre<\/h4>\n<ul>\n<li>Aproximativ 70\u201375% din carnea de pui este reprezentat\u0103 \u00een mod natural de ap\u0103.<\/li>\n<li>\u00cen func\u021bie de metoda de preparare, carnea poate pierde 15\u201330% din greutate, \u00een principal prin eliminarea apei naturale.<\/li>\n<li>Dac\u0103 \u00eentr-un produs este ad\u0103ugat\u0103 ap\u0103 ca ingredient, aceasta trebuie declarat\u0103 conform legisla\u021biei europene.<\/li>\n<\/ul>\n<\/section>\n<section class=\"mitul-12__highlight\" aria-labelledby=\"mitul-12-pe-scurt\">\n<h4 id=\"mitul-12-pe-scurt\">Pe scurt<\/h4>\n<p>\u2714 Carnea de pui con\u021bine \u00een mod natural aproximativ 70\u201375% ap\u0103.<\/p>\n<p>\u2714 Lichidul care apare uneori \u00een ambalaj provine \u00een principal din apa eliberat\u0103 natural din \u021besutul muscular.<\/p>\n<p>\u2714 Reducerea greut\u0103\u021bii \u00een timpul g\u0103tirii este un fenomen normal, determinat de pierderea apei naturale.<\/p>\n<p>\u2714 Dac\u0103 unui produs i se adaug\u0103 ap\u0103 ca ingredient, acest lucru trebuie declarat pe etichet\u0103, conform legisla\u021biei.<\/p>\n<\/section>\n<section aria-labelledby=\"mitul-12-stiati-ca\">\n<h4 id=\"mitul-12-stiati-ca\">\u0218tia\u021bi c\u0103?<\/h4>\n<p>Cantitatea de suc eliberat\u0103 \u00een timpul g\u0103tirii (sc\u0103z\u0103m\u00e2ntul) este influen\u021bat\u0103 \u0219i de calitatea c\u0103rnii. O carne cu o bun\u0103 capacitate de re\u021binere a apei (Water Holding Capacity \u2013 WHC) p\u0103streaz\u0103 mai bine apa prezent\u0103 \u00een mod natural \u00een \u021besutul muscular \u0219i, \u00een general, \u00ee\u0219i men\u021bine mai bine suculen\u021ba \u0219i textura dup\u0103 preparare. \u00cen schimb, o capacitate redus\u0103 de re\u021binere a apei poate determina pierderi mai mari de lichid \u00een timpul g\u0103tirii. Totu\u0219i, sc\u0103z\u0103m\u00e2ntul este influen\u021bat \u0219i de al\u021bi factori, precum tipul piesei anatomice, metoda de preparare, temperatura \u0219i durata g\u0103tirii, motiv pentru care acesta nu poate fi folosit singur pentru a evalua calitatea unui produs.<\/p>\n<p>\u00cen industria c\u0103rnii, capacitatea de re\u021binere a apei (Water Holding Capacity \u2013 WHC) este unul dintre indicatorii utiliza\u021bi pentru evaluarea calit\u0103\u021bii c\u0103rnii. O carne cu un WHC bun pierde mai pu\u021bin suc \u00een timpul depozit\u0103rii \u0219i prepar\u0103rii, contribuind la un produs mai fraged, mai suculent \u0219i cu un randament mai bun la g\u0103tire.<\/p>\n<\/section>\n<section aria-labelledby=\"mitul-12-intrebare\">\n<h4 id=\"mitul-12-intrebare\">\u201eDe ce r\u0103m\u00e2ne ap\u0103 \u00een tav\u0103 dup\u0103 ce g\u0103tesc pieptul de pui?\u201d<\/h4>\n<p>R\u0103spunsul poate explica simplu c\u0103, la \u00eenc\u0103lzire, fibrele musculare se contract\u0103 \u0219i elibereaz\u0103 apa prezent\u0103 \u00een mod natural \u00een carne, exact cum se \u00eent\u00e2mpl\u0103 \u0219i \u00een cazul c\u0103rnii de vit\u0103, porc sau pe\u0219te. Este un fenomen fiziologic normal \u0219i nu reprezint\u0103, \u00een sine, dovada c\u0103 produsul a avut ap\u0103 ad\u0103ugat\u0103. Acest exemplu r\u0103spunde uneia dintre cele mai frecvente \u00eentreb\u0103ri ale consumatorilor \u0219i completeaz\u0103 foarte bine mesajul principal.<\/p>\n<\/section>\n<\/article>\n","protected":false},"excerpt":{"rendered":"<p>Cuprins Ce trebuie s\u0103 \u0219ti\u021bi Cadrul legislativ Cum func\u021bioneaz\u0103? Cum este gestionat acest aspect \u00een industria avicol\u0103 modern\u0103? De unde apar confuziile? \u00cen cifre Pe scurt \u0218tia\u021bi c\u0103? De ce r\u0103m\u00e2ne ap\u0103 \u00een tav\u0103? Ce trebuie s\u0103 \u0219ti\u021bi Una dintre cele mai r\u0103sp\u00e2ndite percep\u021bii este c\u0103 puii sau carnea de pui sunt \u201einjecta\u021bi cu ap\u0103\u201d [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13048,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","search_extra_elementor_templates":""},"categories":[661],"tags":[],"class_list":["post-10186","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mituri"],"acf":{"articol_recomandat":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.5 (Yoast SEO v28.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>De ce carnea de pui las\u0103 lichid \u00een ambalaj sau la g\u0103tit? - Transavia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.transavia.ro\/en\/why-chicken-meat-leaves-liquid-in-the-packaging-or-during-cooking\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"De ce carnea de pui las\u0103 lichid \u00een ambalaj sau la g\u0103tit?\" \/>\n<meta property=\"og:description\" content=\"Cuprins Ce trebuie s\u0103 \u0219ti\u021bi Cadrul legislativ Cum func\u021bioneaz\u0103? 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