I am storing raw beef muscle meat (for example tenderloin), in the refrigerator (just above freezing 0°C / 32°F), just for several days. I put the raw meat in a canning mason glass jar and screw the metal lid tightly so its leak-proof. Then submerge the jars in a bath of water and ice in a chest freezer set to not freeze, but just keep around 0°C.
By confirming there is both water and ice in the ice bath, I can be sure the beef is around 0°C all the time, the lowest temperature I can get before ice crystals start forming which would cause meat cells to rupture and lose water.
Yet, after I take the meat out of the jar, there is a considerable amount of liquid - red-coloured water with myoglobin, in the jar (about 50 mL in a 1 L jar which was packed with about 1 kg of beef tenderloin). So I am losing about 5% of meat mass to liquid during a few days of storage. Note that no liquid was dripping from the meat when it was being put in the jar, and the jar was empty and dry.
How can I minimize this loss of liquid?