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USDA Table of Cooking Yields for Meat and Poultry

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.

Dataset Info

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FieldValue
Authors
Roseland, Janet M.
(ORCID)
Nguyen, Quynh Anh
Williams, Juhi R.
(ORCID)
Patterson, Kristine Y.
Showell, Bethany
(USDA)
Pehrsson, Pamela R.
(ORCID)
Product Type
Dataset
Publisher
USDA Agricultural Research Service
Contact Name
Roseland, Janet
Contact Email
Public Access Level
Public
Related Content
License
Funding Source(s)
Agricultural Research Service
Dataset DOI (digital object identifier)
10.15482/USDA.ADC/1409031
Program Code
005:037 - Department of Agriculture - Research and Education
Bureau Code
005:18 - Agricultural Research Service
Modified Date
2018-10-29
Release Date
2017-11-15
Ag Data Commons Keywords: 
  • Agricultural Products
  • Agricultural Products
  • Animals
  • Agricultural Products
  • Animals
  • Meat
  • Agricultural Products
  • Animals
  • Meat
  • Poultry
  • Agricultural Products
  • Animals
  • Meat
  • Cattle
  • Agricultural Products
  • Animals
  • Meat
  • Pig
  • Agricultural Products
  • Animals
  • Meat
  • Sheep
  • Food & Nutrition
  • Food composition
State or Territory: 
User-supplied Tags: 
ISO Topic(s):