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.
were involved. First, the data in AH-102 were applied to food nutrient values and weight updates in the USDA National Nutrient Database for Standard Reference. Then, yield data from AH-102 were reviewed, revised and assimilated. Revisions included changes in some food descriptions, categorization of preparation methods, and incorporation of
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