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United States Department of Agriculture

Agricultural Research Service

Yield and Retention
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USDA Table of Cooking Yields for Meat and Poultry (2012)
 
USDA cooking yields data for meat and poultry, provided in electronic format for the first time, include updates to information which was previously printed in the USDA Agriculture Handbook No. 102 Food Yields (AH-102) in 1975.  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. 

USDA Table of Cooking Yields for Meat and Poultry (2012) pdficon.gif (224 bytes)


USDA Table of Cooking Yields for Meat and Poultry (2012) - Excel

 

USDA Table of Nutrient Retention Factors, Release 6 (2007)

Release 6, of this data set, replaces the previous release, Release 5, issued in 2003. The data set contains the factors for calculating retention of 26 vitamins, minerals and alcohol during food preparation. Factors for the other 25 food components in Release 4 are unchanged. Factors for total choline have been added to this release.

USDA Table of Nutrient Retention Factors, Release 6 pdficon.gif (224 bytes) (124 Kb)

Data (545 Kb) 


Last Modified: 12/7/2012