Indeed there are quite a few assumptions and questionable figures and conclusions.
It is also the case that while averages are probably about the best we can do when talking about global mass, using regional averages and then tabulating them would at least be a little more accurate since certain regions tend towards certain trends and can have statistically significant populations.
Of course the majority of human mass IS water, most of which would be lost in the processing of meat to create a meatball, which is not factored in fas as I can tell. Realistically you need to perform some assumptions on body composition to arrive at the processed meat yield. If this is a meatball “proper,” skeletal weight should also likely be removed as one generally doesn’t grind the bones when harvesting and processing ground meat.
A key figure though is the density of the meatball. Let’s ignore that a meatball of that size would likely require binding agent like bread etc. is often used in smaller meat balls- if the meatball could exist structurally at that size and mass at all let alone without binding agent, a meat ball generally requires some degree of compaction of the meat to create its form and maintain it.
The external size of the meatball is on large part dictated by the amount of compression force used to form it. Meat balls constructed from different total volume or mass of meat can have very different or identical external dimensions based upon the amount the meat is compacted to form the ball. While the weight or mass of meatball does t change, the density and size do.
It is also assumed that this is an uncooked meatball, but it would be proper to specify since meat generally shrinks when cooked.
It is also the case that while averages are probably about the best we can do when talking about global mass, using regional averages and then tabulating them would at least be a little more accurate since certain regions tend towards certain trends and can have statistically significant populations.
Of course the majority of human mass IS water, most of which would be lost in the processing of meat to create a meatball, which is not factored in fas as I can tell. Realistically you need to perform some assumptions on body composition to arrive at the processed meat yield. If this is a meatball “proper,” skeletal weight should also likely be removed as one generally doesn’t grind the bones when harvesting and processing ground meat.
The external size of the meatball is on large part dictated by the amount of compression force used to form it. Meat balls constructed from different total volume or mass of meat can have very different or identical external dimensions based upon the amount the meat is compacted to form the ball. While the weight or mass of meatball does t change, the density and size do.
It is also assumed that this is an uncooked meatball, but it would be proper to specify since meat generally shrinks when cooked.