I know cooking meat at higher temperatures will cause meat to lose moisture as the proteins "constrict". This is well known. Cooking a steak sous vide at 160F will lead to a much drier steak than cooking it at 140F. The 160F steak will therefore be much lighter when removed from the bag.
How does sous vide cooking time affect moisture of meat? Imagine cooking one steak at 140F for 1 hour and another for 5 hours. Will the 5 hour steak be drier and weigh less?