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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.
- USDA Table of Cooking Yields for Meat and Poultry, Release 2 Data Dictionarycsv Dataset data dictionaryMD5:Explore Data1.64 KB
- USDA Table of Cooking Yields for Meat and Poultry (2014)pdf
USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update...
MD5:Explore Data98.63 KB - USDA Table of Cooking Yields for Meat and Poultry, Release 2csv
USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update...
MD5:Explore Data21.05 KB
| Field | Value |
|---|---|
| Tags | |
| Modified | 2021-10-13 |
| Release Date | 2017-11-16 |
| Identifier | af40d7ef-a2eb-4ffb-bf7c-7b4acc0ba60d |
| Publisher | USDA Agricultural Research Service |
| License | |
| Data Dictionary | |
| Contact Name | Roseland, Janet |
| Contact Email | |
| Public Access Level | Public |
| Program Code | 005:040 - Department of Agriculture - National Research |
| Bureau Code | 005:18 - Agricultural Research Service |