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.
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
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