another SV'er who will get it right , fairly soon.
as sated above , your temps are high for juicy meat
the proteins contract and squeeze out the intra-mustcular moisture into the bag
that ' jus ' in the bag is almost braise-like. at the temps you listed
start w a simgle muscle group from the shoulder or flap meat etc
try 130.1 for 24 - 48 and see what you get
keep a journal of your studies so you can refer back and not repeat past mistakes.
a red engineering note book works best :
https://www.staples.com/engineering+paper+notebook/directory_engineering%20paper%20notebook?
its been acclaimed on these threads for years !
what's important to understand about SV is
1 ) time swimming in the bag = tenderness
@PedroG had some wonderful tables that pointed out which exact proteins denatures at what temps
if you go above these temps the muscle contracts . Thus a Braise w jus for gravy but dry meat.
2 ) temperature of the Pool = doneness i.e. rare , med etc
its that simple
there is more information here on SV that is member calibrated
than anywhere else on the Net.