USDA Table of Cooking Yields for Meat and Poultry

Metadata Updated: November 10, 2021

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.

Access & Use Information

Public: This dataset is intended for public access and use. License: Creative Commons CCZero

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Dates

Metadata Created Date November 10, 2020
Metadata Updated Date November 10, 2021

Metadata Source

Harvested from USDA JSON

Additional Metadata

Resource Type Dataset
Metadata Created Date November 10, 2020
Metadata Updated Date November 10, 2021
Publisher Agricultural Research Service
Unique Identifier Unknown
Maintainer
Identifier af40d7ef-a2eb-4ffb-bf7c-7b4acc0ba60d
Data Last Modified 2021-10-13
Public Access Level public
Bureau Code 005:18
Metadata Context https://project-open-data.cio.gov/v1.1/schema/catalog.jsonld
Schema Version https://project-open-data.cio.gov/v1.1/schema
Catalog Describedby https://project-open-data.cio.gov/v1.1/schema/catalog.json
Data Dictionary https://data.nal.usda.gov/dataset/usda-table-cooking-yields-meat-and-poultry/resource/9961ab5a-e8a4-4676-88de-1919eec438ed
Harvest Object Id 4d3ffb32-b9f3-48a0-9110-861edf9904bd
Harvest Source Id d3fafa34-0cb9-48f1-ab1d-5b5fdc783806
Harvest Source Title USDA JSON
License https://creativecommons.org/publicdomain/zero/1.0/
Program Code 005:040
Source Datajson Identifier True
Source Hash 30e85f3bc5fd32630d2aef015362b85ee63f4f67
Source Schema Version 1.1

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