Intravascular volume depletion is divided into three types based on the blood sodium level: Isonatremic (normal blood sodium levels) Example: a child with diarrhea, because both water and sodium are lost in diarrhea.
The proper temperature to cook a medium-rare steak is 130Â° - 135Â° F. Although, according to foodsafety.gov, beef, lamb, and pork should be cooked to at least 145Â° (or above, if desired).
2) Far more important than resting the meat is cooking it to the right temperature. Once you get beyond 140Â°F, the moisture from water in any meat drops precipitously. The ultimate folly is the diner who orders a medium steak (140Â°F) and insists that it rest for 20 minutes.epending on how hot and how long you cook, there might be 10 to 25% water loss, mostly due to evaporation and dripping. Let's call it 15%. So a properly cooked steak is down to about 60% water, but most of it cannot escape when the meat is cut because it is bound by proteins and held by capillary action.