Others 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
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
Meat and Poultry Cooking Yields
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.
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Description
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. 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.
About this Dataset
Data Info
Date Created | 2014-09 |
---|---|
Last Modified | 2020-11-10 |
Version | 2020-11-10 |
Update Frequency |
Annual |
Temporal Coverage |
1975-2014 |
Spatial Coverage |
United States |
Source | John Snow Labs; United States Department of Agriculture (USDA); |
Source License URL | |
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 |
Data Fields
Name | Description | Type | Constraints |
---|---|---|---|
Food_Group_Code | Code number which can be used to identify item. | integer | level : Nominalrequired : 1 |
Nutrient_Databank_Number | 5-Digit Nutrient Databank number corresponding to the SR code number most closely associated with the related yield information. | integer | level : Nominal |
Yield_Description | Description of food represented in the yield data. | string | maxLength : 200 |
Preparation_Method | Cooking method used, such as braised, broiled, roasted. | string | - |
Cooking_Yield_Percentage | Percent change in weight of a product due to cooking. | number | level : Ratio |
Number_Of_Samples | Number of samples used in calculating values for this table. | integer | level : Ratio |
Standard_Deviation | Standard deviation of the mean; null if could not be calculated. | number | level : Ratio |
Yield_Minimum_Percentage | number | level : Ratio | |
Yield_Maximum_Percentage | number | level : Ratio | |
Moisture_Gain_Loss_Percentage | Percent change in amount of moisture in a product due to cooking. | number | level : Ratio |
Fat_Gain_Loss_Percentage | Percent change in amount of fat in a product due to cooking. | number | level : Ratio |
Release_Year | Most recent year for which the nutrient data for the item were made available in SR. | date | required : 1 |
Data Preview
Food Group Code | Nutrient Databank Number | Yield Description | Preparation Method | Cooking Yield Percentage | Number Of Samples | Standard Deviation | Yield Minimum Percentage | Yield Maximum Percentage | Moisture Gain Loss Percentage | Fat Gain Loss Percentage | Release Year |
13 | 13953 | Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0" fat, all grades | Baked or Roasted, unspecified | 84.0 | 20 | 3.052 | 77.0 | 89.0 | -22.38 | -0.12 | 2003 |
13 | 13806 | Beef, brisket, flat half, separable lean and fat, trimmed to 1/8" fat, all grades | Braised | 69.0 | 20 | 3.042 | 65.0 | 76.0 | -25.01 | -10.23 | 2000 |
13 | 23134 | Beef, chuck eye country-style ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades | Braised | 68.3 | 70 | 5.34 | 60.7 | 80.4 | -35.38 | -2.07 | 2010 |
13 | 23113 | Beef, chuck eye roast, boneless, America's Beef Roast, separable lean and fat, trimmed to 0" fat, all grades | Roasted | 80.0 | 35 | 4.64 | 75.8 | 93.5 | -24.93 | -0.36 | 2010 |
13 | 23140 | Beef, chuck eye steak, boneless, separable lean and fat, trimmed to 0" fat, all grades | Grilled | 80.17 | 70 | 4.94 | 61.8 | 94.9 | -25.04 | -2.33 | 2010 |
13 | 13373 | Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades | Braised | 71.0 | 1 | -36.09 | -8.28 | 2000 | |||
13 | 23119 | Beef, chuck, mock tender steak, boneless, separable lean and fat, trimmed to 0" fat, all grades | Braised | 71.36 | 61 | 13.44 | 56.4 | 99.5 | -37.09 | 1.65 | 2010 |
13 | 23125 | Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all grades | Braised | 66.07 | 30 | 11.76 | 44.9 | 97.3 | -31.27 | -4.18 | 2010 |
13 | 23054 | Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean and fat, trimmed to 0" fat, all grades | Broiled or Grilled | 77.0 | 10 | 2.035 | 74.01 | 81.1 | -22.2 | -0.67 | 2004 |
13 | 23058 | Beef, chuck, shoulder clod, shoulder top and center steaks, separable lean and fat, trimmed to 0" fat, all grades | Broiled or Grilled | 76.0 | 10 | 4.032 | 72.75 | 83.39 | -22.88 | -0.02 | 2004 |