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USDA_CookingYields_MeatPoultry02.pdf (98.63 kB)
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USDA Table of Cooking Yields for Meat and Poultry

dataset
posted on 2023-11-30, 08:06 authored by Janet M. Roseland, Quynh Anh Nguyen, Juhi R. Williams, Kristine Y. Patterson, Bethany Showell, Pamela R. Pehrsson

USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.


Resources in this dataset:

  • Resource Title: USDA Table of Cooking Yields for Meat and Poultry, Release 2.

    File Name: USDA_CookingYields_MeatPoultry02.csv

    Resource Description: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.

    This data was downloaded from the published online spreadsheet and converted to CSV format on November 15, 2017.


  • Resource Title: USDA Table of Cooking Yields for Meat and Poultry, Release 2 Data Dictionary.

    File Name: USDA_CookingYields_MeatPoultry02_DD.csv


  • Resource Title: USDA Table of Cooking Yields for Meat and Poultry (2014).

    File Name: USDA_CookingYields_MeatPoultry02.pdf

    Resource Description: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.

Funding

Agricultural Research Service

History

Data contact name

Roseland, Janet

Data contact email

janet.roseland@usda.gov

Publisher

USDA Agricultural Research Service

Theme

  • Not specified

ISO Topic Category

  • biota
  • farming

National Agricultural Library Thesaurus terms

USDA; cooking quality; meat; poultry; cooking; standard operating procedures; food preparation; meat cuts; Food and Human Nutrition

OMB Bureau Code

  • 005:18 - Agricultural Research Service

OMB Program Code

  • 005:040 - National Research

ARS National Program Number

  • 107

Pending citation

  • No

Public Access Level

  • Public

Preferred dataset citation

Roseland, Janet M.; Nguyen, Quynh Anh; Williams, Juhi R.; Patterson, Kristine Y.; Showell, Bethany; Pehrsson, Pamela R. (2017). USDA Table of Cooking Yields for Meat and Poultry. USDA Agricultural Research Service. https://doi.org/10.15482/USDA.ADC/1409031

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