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.美国农业部烹饪产出率肉类及家禽表（版本2），系对先前发布的美国农业部数据进行更新。下述更新表中提供的数据，系衡量烹饪过程中因水分与脂肪损失导致的肉类及家禽重量变化。该表包含烹饪产出率、水分变化率及脂肪变化率等百分比数据，所述数据针对美国农业部研究项目中根据特定烹饪规程制备的肉类及家禽特定部位进行测量。 本数据集资源包括： 资源标题：美国农业部烹饪产出率肉类及家禽表（版本2）。文件名：USDA_CookingYields_MeatPoultry02.csv 资源描述：美国农业部烹饪产出率肉类及家禽表（版本2），系对先前发布的美国农业部数据进行更新。下述更新表中提供的数据，系衡量烹饪过程中因水分与脂肪损失导致的肉类及家禽重量变化。该表包含烹饪产出率、水分变化率及脂肪变化率等百分比数据，所述数据针对美国农业部研究项目中根据特定烹饪规程制备的肉类及家禽特定部位进行测量。 此数据于2017年11月15日从在线电子表格中下载，并转换为CSV格式。 资源标题：美国农业部烹饪产出率肉类及家禽表（版本2）数据字典。文件名：USDA_CookingYields_MeatPoultry02_DD.csv 资源标题：美国农业部烹饪产出率肉类及家禽（2014）。文件名：USDA_CookingYields_MeatPoultry02.pdf 资源描述：美国农业部烹饪产出率肉类及家禽表（版本2），系对先前发布的美国农业部数据进行更新。下述更新表中提供的数据，系衡量烹饪过程中因水分与脂肪损失导致的肉类及家禽重量变化。该表包含烹饪产出率、水分变化率及脂肪变化率等百分比数据，所述数据针对美国农业部研究项目中根据特定烹饪规程制备的肉类及家禽特定部位进行测量。