USDA Table of Cooking Yields for Meat and Poultry - Release 2

This document provides data for the changes in meat and poultry weight during cooking, as a result of moisture and fat loss. Data on cooking yield (as a % and for the % range, with n and SD), moisture change (as a %), and fat change (as a %) are provided for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols. The studies used for generating the data are described here

Author:
U.S. Department of Agriculture, Agricultural Research Service
Date:
Focus Area:
Dietary data pre-survey activities
Publication type:
Databases, Dietary reference material