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Meat with added water: how to calculate the protein macro?

In meat that has an unknown quantity of added water (because the supermarkets want more profit), how can the protein macro be calculated? In my country in the EU, meat has on average 20g of protein per 100g of uncooked meat, but this is not counting the increase of weight due to the added water. Is the weight when cooked trustworthy for calculating macros? Thanks!

Answer

You should use the protein amount per 100g as on the package. That’s closest to reality. Even so, those figures always deviate a little. Minced meat is very close to the declaration since they can mix it. Whole pieces of meat or more like: close to the declaration.

They actually use water to negate deviations from the declaration. Exactly to the point it should be according to legislation.