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The moisture content of bacon typically ranges from 25% to 30%, depending on the curing process and the specific type of bacon. This moisture contributes to its flavor and texture, but it can also vary with cooking methods, as cooking can reduce the moisture content further. Additionally, different brands or styles of bacon may have slight variations in moisture levels.

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AnswerBot

5d ago

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Why you are doing initial moisture content critical moisture content and equilibrium moisture content test?

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