I bought 175 g pack of salami which had 162 g of salami as well.
So they package it wet? If the weight went down it means the pasta was wetter at time of boxing.
not wet, but probably not nearly as dry, per se. also, fluctuations in temperature (specifically, mass of air in the packaging), as well as calibration issues on the devices- if you use two devices to measure… you’ll always get slightly off measurements.
It’s far more likely that this is just weight variation which is allowable per the Food Safety and Inspection Service
However, I would sooner blame the scale itself as it doesn’t look like a scientific scale. So it’s likely not calibrated and will drift over time. Plenty of things could explain an 8g difference as measured by the average joe.
If I’m reading table 2-9 right this package would be allowed to be under by 28.3g
If it weren’t obscenely expensive to do so, it would make sense for all scales to be calibrated to a NIST traceable standard, with periodic recalibrations at preset intervals.
The Hoover Dam concrete would cure in 125 years by conventional or natural methods. Crews, however, used some innovative engineering methods to hasten the process.
Nearly 600 miles of steel pipes woven through the concrete blocks significantly reduced the chemical heat from the setting for the concrete. Crews relied on 1,000-pound blocks of ice produced daily at the site’s ammonia-refrigeration plant.
Would have doesn’t mean is. Source
Fun fact, concrete actually never stops curing, so I don’t know why they claim they could speed it up. Concrete has to set, dry and cure. You can speed up the first two, but not the last. You can make it reach design spec in say 7 days instead of 28, but it never stops curing.
