USDA Table of Cooking Yields for Meat and Poultry
USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols. Resources in this dataset:Resource Title: USDA Table of Cooking Yields for Meat and Poultry, Release 2. File Name: USDA_CookingYields_MeatPoultry02.csvResource Description: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.
This data was downloaded from the published online spreadsheet and converted to CSV format on November 15, 2017.Resource Title: USDA Table of Cooking Yields for Meat and Poultry, Release 2 Data Dictionary. File Name: USDA_CookingYields_MeatPoultry02_DD.csvResource Title: USDA Table of Cooking Yields for Meat and Poultry (2014). File Name: USDA_CookingYields_MeatPoultry02.pdfResource Description: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.
Resources
3 resources available
-
USDA_CookingYields_MeatPoultry02.pdf
PDF -
USDA_CookingYields_MeatPoultry02_0.csv
CSV -
USDA_CookingYields_MeatPoultry02_DD.csv
CSV
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Complete Metadata
| @type | dcat:Dataset |
|---|---|
| accessLevel | public |
| bureauCode |
[
"005:18"
]
|
| contactPoint |
{
"fn": "Roseland, Janet",
"hasEmail": "mailto:janet.roseland@usda.gov"
}
|
| description | <p>USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols. </p><div><br>Resources in this dataset:</div><br><ul><li><p>Resource Title: USDA Table of Cooking Yields for Meat and Poultry, Release 2.</p> <p>File Name: USDA_CookingYields_MeatPoultry02.csv</p><p>Resource Description: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.</p> <p>This data was downloaded from the published online spreadsheet and converted to CSV format on November 15, 2017.</p></li><br><li><p>Resource Title: USDA Table of Cooking Yields for Meat and Poultry, Release 2 Data Dictionary.</p> <p>File Name: USDA_CookingYields_MeatPoultry02_DD.csv</p></li><br><li><p>Resource Title: USDA Table of Cooking Yields for Meat and Poultry (2014).</p> <p>File Name: USDA_CookingYields_MeatPoultry02.pdf</p><p>Resource Description: USDA Table of Cooking Yields for Meat and Poultry, Release 2, is an update of previously released USDA data. Data in the updated table, accessible below, are measures of changes in meat and poultry weights resulting from moisture and fat losses during cooking. The table includes percentages for cooking yield, moisture change, and fat change for specific cuts of meat and poultry prepared in USDA research studies according to specific cooking protocols.</p></li></ul><p></p> |
| distribution |
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|
| identifier | 10.15482/USDA.ADC/1409031 |
| keyword |
[
"ARS",
"NP107",
"data.gov"
]
|
| license | https://creativecommons.org/publicdomain/zero/1.0/ |
| modified | 2023-11-30 |
| programCode |
[
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|
| publisher |
{
"name": "Agricultural Research Service",
"@type": "org:Organization"
}
|
| title | USDA Table of Cooking Yields for Meat and Poultry |
