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

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