Meat and Poultry Cooking Yields 2014

$79 / year

This dataset shows United States Department of Agriculture (USDA) cooking yields and retention factors are
important because they serve as a major resource for U.S. and international food
composition databases. Most public and private sector databases apply cooking yields to
nutrient values as part of the nutrient calculation process where analytical data for cooked
foods are unavailable. Composition data are needed for the nutrient value for both the
uncooked and cooked forms of foods, but nutrient data for cooked foods are generally not
available. Therefore, nutrient composition of a cooked food may be calculated from the
uncooked food by applying cooking yield factors to these data to reflect changes in food
weights resulting from moisture and fat losses during cooking.

Complexity

The Nutrient Data Laboratory (NDL) applies cooking yields and/or nutrient retention
factors to food formulations and recipes to convert nutrient values for uncooked foods or
ingredients into values for cooked foods. Those values are entered into the USDA
National Nutrient Database for Standard Reference (SR). The Food Surveys Research
Group uses select cooking yields for foods in the USDA Food and Nutrient Database for
Dietary Studies (FNDDS). Other Federal agencies use the factors to develop nutrient
estimates for foods. Cooking yields describe changes in food weight due to moisture loss
(e.g., evaporation or moisture drip), water absorption (e.g., boiling) or fat gains/losses
during food preparation and cooking. As food and food preparation methods change over
time, it is essential to review and update existing data and acquire new data as needed. The USDA dataset of Cooking Yields for Meat and Poultry was developed with the focus
on meats and poultry since most of these products are cooked during the preparation
process, resulting in changes in yields. These data, derived from NDL studies, will have
benefits for researchers, scientists, nutrition professionals, industry officials, and
consumers, such as:
Valuable information regarding the impact of cooking methods, meat type, and fat
content on total cooking yield as well as moisture and fat gain or loss;
Applicable data for developing nutrient estimates for meats; and
A practical resource for making decisions regarding food plans and food
preparation, e.g., where maximizing cooking yields is the desired outcome.

Date Created

2014-09

Last Modified

2018-02-04

Version

2018-02-04

Update Frequency

Annual

Temporal Coverage

1975-2014

Spatial Coverage

United States

Source

John Snow Labs => United States Department of Agriculture (USDA)

Source License URL

John Snow Labs Standard License

Source License Requirements

N/A

Source Citation

N/A

Keywords

USDA Cooking Yields, USDA Cooking Retention Factors, Food Composition Databases, Cooking Yields to Nutrient Values, Nutrient Calculation Process, Applying Cooking Yield Factors, Nutrient Retention Factors, Food Formulations and Recipes, Food Plans and Food Preparation, Table of Cooking Yields, Cooking Yields

Other Titles

USDA Table of Cooking Yields for Meat and Poultry, Cooking Yields for Meat and Poultry, USDA Table of Cooking Yields, Cooking Yields for Meat and Poultry 2014

Name Description Type Constraints
Food_Group_CodeCode number which can be used to identify item.integerrequired : 1 level : Nominal
Nutrient_Databank_Number5-Digit Nutrient Databank number corresponding to the SR code number most closely associated with the related yield information.integerlevel : Nominal
Yield_DescriptionDescription of food represented in the yield data.stringmaxLength : 200
Preparation_MethodCooking method used, such as braised, broiled, roasted.string-
Cooking_Yield_PercentagePercent change in weight of a product due to cooking.integerlevel : Ratio
Number_Of_SamplesNumber of samples used in calculating values for this table.integerlevel : Ratio
Standard_DeviationStandard deviation of the mean; null if could not be calculated.numberlevel : Ratio
Yield_Minimum_Percentageintegerlevel : Ratio
Yield_Maximum_Percentageintegerlevel : Ratio
Moisture_Gain_Loss_PercentagePercent change in amount of moisture in a product due to cooking.numberlevel : Ratio
Fat_Gain_Loss_PercentagePercent change in amount of fat in a product due to cooking.numberlevel : Ratio
Release_YearMost recent year for which the nutrient data for the item were made available in SR.daterequired : 1
Food_Group_CodeNutrient_Databank_NumberYield_DescriptionPreparation_MethodCooking_Yield_PercentageNumber_Of_SamplesStandard_DeviationYield_Minimum_PercentageYield_Maximum_PercentageMoisture_Gain_Loss_PercentageFat_Gain_Loss_PercentageRelease_Year
77064Pork sausage, freshPan-fried801-16.5-2.92012
1010862Pork, cured, baconPan-fried 321-36.8-28.62012
13Beef, retail cuts, all, bone inBraised73368.853872011
55166Turkey, whole, non-enhanced, meat and skinRoasted711-11.30.22013
55166Turkey, whole, non-enhanced, meat and skinRoasted711-11.30.22013
55166Turkey, whole, non-enhanced, meat and skinRoasted711-11.30.22013
55166Turkey, whole, non-enhanced, meat and skinRoasted711-11.30.22013
55166Turkey, whole, non-enhanced, meat and skinRoasted711-11.30.22013
55166Turkey, whole, non-enhanced, meat and skinRoasted711-11.30.22013
55166Turkey, whole, non-enhanced, meat and skinRoasted711-11.30.22013