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

2020-02-21

Version

2020-02-21

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_CodeCode number which can be used to identify item.integerlevel : Nominalrequired : 1
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.numberlevel : 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_Percentagenumberlevel : Ratio
Yield_Maximum_Percentagenumberlevel : 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

Data Preview

Food Group CodeNutrient Databank NumberYield DescriptionPreparation MethodCooking Yield PercentageNumber Of SamplesStandard DeviationYield Minimum PercentageYield Maximum PercentageMoisture Gain Loss PercentageFat Gain Loss PercentageRelease Year
1313953Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0" fat, all gradesBaked or Roasted, unspecified84.0203.05277.089.0-22.38-0.122003
1313806Beef, brisket, flat half, separable lean and fat, trimmed to 1/8" fat, all gradesBraised69.0203.04265.076.0-25.01-10.232000
1323134Beef, chuck eye country-style ribs, boneless, separable lean and fat, trimmed to 0" fat, all gradesBraised68.3705.3460.780.4-35.38-2.072010
1323113Beef, chuck eye roast, boneless, America's Beef Roast, separable lean and fat, trimmed to 0" fat, all gradesRoasted80.0354.6475.893.5-24.93-0.362010
1323140Beef, chuck eye steak, boneless, separable lean and fat, trimmed to 0" fat, all gradesGrilled80.17704.9461.894.9-25.04-2.332010
1313373Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, all gradesBraised71.01-36.09-8.282000
1323119Beef, chuck, mock tender steak, boneless, separable lean and fat, trimmed to 0" fat, all gradesBraised71.366113.4456.499.5-37.091.652010
1323125Beef, chuck, short ribs, boneless, separable lean and fat, trimmed to 0" fat, all gradesBraised66.073011.7644.997.3-31.27-4.182010
1323054Beef, chuck, shoulder clod, shoulder tender, medallion, separable lean and fat, trimmed to 0" fat, all gradesBroiled or Grilled77.0102.03574.0181.1-22.2-0.672004
1323058Beef, chuck, shoulder clod, shoulder top and center steaks, separable lean and fat, trimmed to 0" fat, all gradesBroiled or Grilled76.0104.03272.7583.39-22.88-0.022004