Transcription of USDA Table of Cooking Yields for Meat and Poultry
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USDA Table of Cooking Yields for Meat and Poultry
USDA Table of Cooking Yields for Meat and Poultry Prepared by Bethany A. Showell, Juhi R. Williams, Marybeth Duvall, Juliette C. Howe, Kristine Y. Patterson, Janet M. Roseland, and Joanne M. Holden Nutrient Data Laboratory Beltsville Human Nutrition Research Center Agricultural Research Service Department of Agriculture December 2012 Department of Agriculture Agricultural Research Service Beltsville Human Nutrition Research Center Nutrient Data Laboratory 10300 Baltimore Avenue Building 005, Room 107, BARC-West Beltsville, Maryland 20705 Tel. 301-504-0630, FAX: 301-504-0632 E-Mail: Web site: i Table of Contents Suggested Citation .. i Introduction ..1 Sources of New Data ..3 Ground Beef Study ..3 Beef, Selected Cuts, 1/8 inch External Trim Fat Study.
time, it is essential to review and update existing data and acquire new data as needed. The USDA Table 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
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