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FOOD YIELDS
¿X
TTBR TR^
«.
Summarized by
Different Stages of
Preparation
Agriculture Handbook No. 102
Agricultural Research Service United States Department of Agriculture
CONTENTS
Page
Need for this study -L
The tabular summary 2
Explanation of the table 2
Use of the table 5
Sample computations for yields of potatoes 6
Sample computations for yields of chickens (roasters) .. 7
Sample computations for yields of turkeys (all weights). 8
The basic data:
Source of data c^
Problems in compiling data 11
Need for additional data I5
Comments I7
References 59
Table 1.—Yields and losses or gains in preparation of food I8
Is^^ed June 1956
.;,^.^ For sale ty the Superintendent of Documents, U. S. Government Printing Office, ':-■:- .ivti v'^í^í Washington 25, D. C, Price 50 cents
ACKNOWLEDGMENTS
The authors express their appreciation to the many individuals in numerous government agencies for their advice^ suggestions^ and criticisms concerning many classes of foods shown in this publica- tion. Special thanks are due many of the staff members of the Human Nutrition Research Branchy who assisted in searching for and transcribing original records^ made many of the preliminary statis- tical calculations^ and gave advice and suggestions on cooked meat and poultry; and also Rosemary L. Marsh and Victoria A. Chase^ of the Household Economics Research Branchy who assisted at various stages throughout the study.
A wealth of unpublished data was made available for use in this study; the chief contributors are listed in the section on "Sources of Data."
FOOD ÏIEIDS Summarized by Different Stages of Preparation
By Rebecca K. Pecot and Bemice K. Watt, Household Economics Research Branch, Agricultural Research Service
NEED FOR THIS STUDY
From time to time the United States Department of Agriculture has issued tables on the composition of food. They have always carried a column showing the proportion by weight of refuse; that is, the part or parts removed to obtain the edible portion. However, the data on refuse have necessarily been limited to a single purchased form of food or to only a few forms. Moreover, many of the samples were spec- imens specially grown or carefully selected for study of other factors. In some of these studies different parts of the product were separated with meticulous care in experimental food or horticultural labora- tories. Yield and refuse data from such studies are not typical for the item as generally used in households and institutions.
Until recently little work has been reported on yields of edible cooked or prepared foods obtained under practical working conditions. In previous summaries, therefore, it was not feasible to provide data on either the weight changes during cooking or the yields of cooked edible foods. The most recent summarization of data on refuse was reported in 19^0 by Chatfield and Adams in "Proximate Composition of American Food Materials " (69)1/. Their average refuse data have been used in subsequent publications with only minor changes.
Since that time practices in processing and handling food for market have undergone changes. For example, many vegetables in the retail market are now closely trimmed, packaged for sale in treinspar- ent wrappings, and shipped under refrigeration. There have also been numerous developments in the breeding of plants and livestock. These innovations would be expected to affect the yield of the edible por- tion of foods.
To provide a more comprehensive summary on food yields than has previously been available and to meet the need for information based on recent studies applicable to current food supplies, original data published since 19^0 and many unpublished data were searched. Results from these sources of studies on the physical yields and losses of foods during their various stages of preparation are brought together and summarized in this publication.
1/ numbers in parentheses refer to References, p. 59«
THE TABULAR SUMMARY
Although there are gaps and inconsistencies, it has been possible to prepare a fairly comprehensive tabular summary (table l) covering various stages in the preparation of food—including uncooked food—• from the retail market, and in many cases from the wholesale market, as well as food in the ready-to-serve form* For a number of foods it has been possible to show yield data at even earlier stages; for some the initial item is the live weight of animals or the weight of the produce as harvested«
Yields that apply to large-scale commercial operations are shown for a few itemß, which are so designated« Additional data from com- mercial operations probably could have been obtained, but no attempt was made to locate other sources. Furthermore, it was not the purpose of this study to cover information on losses directly related to crop storage, transportation, and retailing.
In the early stages of planning this summary one of the primary objectives was to compare the effects of large- and small-scale prep- arations on the yields of food. When the many different results were combined, scale appeared to be an unimportant cause of variation. Therefore, data from studies of large- and small-scale food prepara- tion were combined according to such other variables as seemed important. Data on preparation losses from food preservation studies were also combined with those from the above types of studies, except in a few instances where results were markedly different and are therefore shown separately in the table.
In the preparation of the table the special needs expressed by professional and technical groups were kept in mind. Data collected under practical working conditions in institutions and private homes as well as from laboratory studies were brought together. Thus it is hoped that the table will prove useful, directly or with adaptations, to dietitians in civilian work and in the Armed Forces, to food managers and administrators dealing with food supply problems, and also to marketing specialists and other technical and research groups. A major use of this table will be in the revision of the yield values that provide the base for tables of food composition.
Explanation of the table
The assembled data on yields and losses in food preparation have been studied, recalculated to some common basis if necessary, and summarized in table 1. Figures for each stage of preparation are given separately insofar as the data permitted. The descriptions of the food before and after the particular preparation step involved
are shovn in columns 1 and 2. The average^ maximum^ and minimum per- centage yields of the food, as described in column 2, are shown in columns 3; ^; and 5, respectively. The descriptions of changes in- curred in this preparation step are shown in column 6. The combina- tion of the parts described in columns 2 and 6 is equal to the total food described in column 1; the sum of the average total yield (column 3) pl^s the average total loss (or minus the gain) is 100 percent» Likewise the maximum yield, column k-^ plus the minimum loss, column 9; is 100 percent. The number of samples from which data were averaged to obtain yields or losses is shown in column 10.
The maximum and minimum yields in conjunction with the number of samples provide the basis for evaluation of the averages. If the range in yields is wide and the number of samples Is small, more re- search is doubtless needed to supply a more reliable average. When the number of samples Is small, but the range is not wide, the avail- able studies may not have yielded sufficient results to Indicate the probable range to be expected.
The maximal and minimal values also provide a guide to variation that may be expected in different samples of the same food, and situ- ations may exist In which the average data are clearly not applicable. Wasteful preparation practices would tend to result in average losses nearer the maximum of the range. Special note should be taken of the amount shown for spoilage or defects. These factors are extremely variable and average data cannot often have specific application. If it is known in particular Instances that spoilage varies markedly from average values shown here, adjustments should be made in the figures for yields and losses in accordance with the need.
Some components described in column 6 would rarely be discarded and are, therefore, not properl;y described as losses. Such an item is the sirup from canned fruits. It has, nevertheless, been shown under losses, because it is often necessary to know the yield of drained fruit when the solids and liquid are to be used for different purposes.
It will be observed that vhere the component parts of losses are given, they do not always add to the total losses. Small differences may be due to rounding of numbers, but larger ones are due to a lack of uniform reporting of data on component parts in the various studies used. With a few exceptions more data were available on total losses than on the component parts. Cooking losses in ground fresh pork are an example of poor agreement between the total and parts : total cook- ing losses avei^ged k2 percent, whereas drippings averaged l8 percent and evaporation 33 percent, or a total for the two of 51 percent. This discrepancy was due to the fact that losses for samples on which totals only were reported, were almost all lower than the sum of evap- oration and drippings in samples for which these components were given
separately. No effort has been made to resolve such differences; it vas considered preferable to give actual findings at this time rather than calculate relative proportions of component parts of the refuse in order to have a fictitious arithmetical balance• Even where agreement is as poor as in the example cited^ it is believed that the detailed information will have some value in indicating the probable relative proportions of the different parts.
Column 10^ labeled "number of samples/' presented several problems. It was our intention to give each acceptable sample eq.ual weight in deriving average values^ provided there were no other important con- siderations such as production statistics that would alter this pro- cedure. For this purpose^ a "sample" was considered to be a single weighing or series of weighings from the same lot of material^ though it was recognized that there would be no uniformity in the size of the sample thus represented. For example^ one investigator studying yields of dressed turkeys might use 10 birds^ weighing all of them together on the live basis and again all together on the dressed basis^ while another investigator^ also using 10 birds^ may have weighed each bird separately on each basis. In the first instance^ the investi- gator's results would have been counted in these tables as 1 sample^ and in the second case^ as 10 samples.
Every effort was made to procure reports of results in detail so that individual samples could be used throughout. This was not always possible^ however^ as the data available were sometimes averages of numerous weighings^ and no information was given as to the variation of individual observations around these means; in such cases the data were necessarily handled as though they represented a single weighing and counted as one.
In using this method^ some bias may have been introduced into the ranges as well as the averages^ but where the averages obtained by weighting the results by the numbers of observations were compared with unweighted averages,^ it was found to make very little difference. Other methods of handling the question of the number of samples were considered^ but all presented certain problems^ and the one adopted appeared to us to be the most satisfactory as a general approach to the matter. Column 10, therefore, shows the minimum number of samples represented; in many cases the actual number of observations or tests may have been considerably larger.
It might be pointed out here that a large number of samples cannot be taken as the sole criterion of reliability; for instance, if the samples are atypical of the food in general, a large number of samples may serve to distort the true average. Efforts have been made in this table to segregate data of this kind, when enough descriptive material was available to make this possible.
- 5 -
Insofar as the data permitted, each stage of preparation is given separatelyo This was done to provide the data in the most flexible form for calculating yields on bases in addition to those shown in the table.
Use of the table
The percentages shown in the table may be used directly to calcu- late yield, if only a single step in preparation is involved. For example, the yield of raw pared apples from a given quantity of whole unpared fruit may be read directly from column 3«
If, however, information is desired on the yield of cooked food from a raw unprepared food, several steps must be followed to obtain the answer. For example, the yield of cooked mashed potatoes from a 100-pound bag of raw whole U. S. Grade I potatoes might be wanted« Three steps are involved in their preparation; namely, paring, cooking, and mashing. For each step the basic data in table 1 that apply to the particular conditions must first be selected. If the average yields at each of these steps are considered applicable, the raw pared yield of U. S. Grade I potatoes is 80 percent of whole unpared potatoes (item 950); boiled potatoes are IO3 percent of the raw pared (item 975); mashed potatoes yield II9 percent of the boiled weight (item 986). The
calculation then is: JO ^ IO3 ^ iii x 100 = 98.056 percent or 98 pounds
of mashed potatoes from the original hundred pounds of raw whole potatoes.
The sample computation (page 6) illustrates a method of setting up the data in order to calculate the yield of mashed potatoes in terms of each of the preceding stages of preparation. Column k of this computation shows the yield of mashed potatoes in the percentage of each of the bases in the description column. Reading down column 4, the physical yield of mashed potatoes is 98 percent of raw whole, 123 percent of raw pared, and II9 percent of boiled potatoes. Follow- ing line 1 across it will be seen that, when starting with raw whole potatoes, a yield of 80 percent raw pared, 82 percent boiled, and 98 percent mashed potatoes are obtained in sequence. The figures under- lined are reported in table 1; all other values are derived from them, and the calculations used in the derivations are shown in parentheses below the results. The same device may be used to compare yields on several different bases for any other foods undergoing multiple-stage preparation.
Poultry and meats are subjected to a large number of cutting^ boning, and cooking processes and yield may be expressed on many different bases. Sample computations have been prepared to show the derivation of cooked, boned chicken and turkey (pages 7 and 8) in terms of the preceding stages of preparation. The procedure is the same as described for potatoes; underlined values are taken from
table 1; all other values are derived from them and the calculations used are shown in parentheses.
Sample coniputatlons for yields of potatoes
Description of
food before preparation
Yield at specified stage of preparation Line No.
Whole^ raw^ unpared
(1)
Pared, raw (2)
Boiled (3)
Mashed
Whole^ raw^ unpared.
Pàred^ raw.
Boiled ....
Percent
100
Percent Percent
82 (80^ X 103^)
103
' 100
Percent
1
2
3
l/80
100
98 (82^ X 119^6)
123 (103^ X 119^)
119
l/ The figures underlined are reported in table Ij all other values are derived from them, and the calculations are shown in parentheses below the results.
Heretofore in publications, total refuse was reported in terms of whatever purchased basis was considered as the starting point and the yield was the raw edible portiono Refuse on the live basis for chickens included blood, feathers, head^ feet, inedible viscera, and bones; on the dressed basis, it included head^ feet, inedible viscera, and bones. The yield in both cases was raw edible portion. In table 1 a different procedure was followed* Refuse on the live basis was blood and feathers only and the yield was dressed birds. Dressed birds were then taken as the basis for calculating the yield of ready- to-cook birds; next^ the ready-to-cook basis was used to calculate the yield of raw edible portion. Therefore, to calculate the yield of raw edible portion in terms of live weighty several calculations are neces- sary, as illustrated in the examples.
Many other adaptations may be made in using table 1. For foods, such as apples, in which losses are composed of several parts—skin, core, and defects—adjustments may be made for varying practices in consumption of the food. If the skin is eaten^ allowances should be made only for the core and defects, and the percentage shown for skin should be added to the yield value. In the case of meats^ if drip- pings are used^ evaporation loss is all that should be subtracted, and the percentage allowed for drippings should be added to the yield value o
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THE BASIC DATA
Sources of data
For the preparation of this publication, original data published since 1940, together with many unpublished data, were assembled.
With a few exceptions foreign publications were omitted from the study, because it was thought that varieties of food, marketing con- ditions, and preparation practices might be markedly different from those in the United States. For some foods supplied principally by imports, reliance was necessarily placed on foreign publications. For some other foods, when few domestic publications were available and differences in results appeared to be inconsequential, foreign and domestic studies were combined.
The closing date for inclusion of published data was March 1, 1955. It cannot be claimed that all publications issued after 19ifO were included in the table, but every effort was made to cover them as completely as possible. However, some articles published before March 1 may not have come to our attention by that date. The litera- ture through 1954 was thoroughly searched, but that of I955 consid- erably less so.
Unpublished studies were made available by scientists and other specialists in the United States Department of Agriculture, univer- sities, institutions, and commercial plants. The chief sources of unpublished data are as follows:
Agricultural Research Service, U. S. Department of Agriculture;
Human Nutrition Research Branch.--Many data on food yields obtained incidental to various projects of the Branch, covering such diversified fields as chemical analysis of foods; canning, dehydra- tion, and freezing of foods; development of recipes for institutional, school lunch, and home uses; studies on household utilization in re- lation to quality of items such as apples, different kinds of meat and poultry, potatoes; and studies on the utilization of boneless beef by the Armed Forces.
Data on yields and losses of selected items during different stages of preparation made available by this Branch from work done under contract with the following institutions : Drexel Institute, Philadelphia, Pa.; Iowa State College of Agriculture and Mechanic Arts, Ames; St. Luke's Hospital, New York, N. Y.; and Yale University, New Haven, Conn.
10
Data Incidental to studies of cooking quality of grass-fed steer, cow, and other beef of low grades conducted under contract or in cooperation with the following institutions : University of Georgia, Athens; University of Chicago; Iowa State College of Agriculture and Mechanic Arts; Kansas Agricultural Experiment Station, Manhattan; Michigan State College of Agriculture and Applied Science, East Lansing; Cornell University, Ithaca; Texas Agricultural Experiment Station, College Station.
Household Economics Research Branch.--Data from a study on food issues, losses, and nutrient content of diets in four institutions obtained under contract with the A. D. Little Company, Cambridge, Mass.
Data from a pilot study of food consumed by families. (Selected families in Washington, D. C, 1951-)
Animal and Poultry Husbandry Research Branch.--Data on wholesale cuts of pork made available by the Meat Production and Quality Re- search Section and data on yields of chicken parts determined and made available by the Poultry Research Section.
Agricultural Marketing Service, U. S. Department of Agriculture;
Marketing Research Division.--Data on commercially dressed broil- ers and commercially peeled potatoes.
Fruit and Vegetable Division.—Data on commercially canned fruits, vegetables, and marine products.
Other Agencies of the Federal Government;
Fish and Wildlife Service, U. S. Department of Interior.--Data on thawing, dressing, and cooking fish and shellfish.
Naval Supply Research and Development Facility, Bayonne, N. J.^ U. S. Department of Defense.--Data from a study on preparation
and cooking losses in fresh and processed vegetables.
Food and Drug Administration, U. S. Department of Health, Educa- tion, and Welfare.--Data on drained weights of frozen fruits
and results of miscellaneous studies on other foods.
State and Other Agencies;
Data on cooking losses in meat from the Biochemistry Department, University of Wisconsin, Madison.
Data on cooking losses in meat auid on yields and waste in apples from the University of Illinois, Urbana.
n
Data supplied by Yale University on yields of 13 fresh fruits and vegetables from a study on cost and availability of different forms of produce made in collaboration with 19 schools of home economics throughout the United States during a 3-year period.
Data on losses in fabricating meats supplied by L. H. Kbtschevar from a study made at St. Luke's Hospital.
Data on dressing and cooking chickens supplied by I^le L. Davis from a study made at Virginia Polytechnic Institute, Blacksburg.
Data on bone content and cooking losses In beef steaks from the American Meat Institute Foundation, Chicago, Illinois.
Data on cooking losses in pork from Home Economics Division, Research Laboratories, Swift and Company, Chicago, Illinois.
Data on commercial yields of apples and cherries from Cherry Growers, Incorporated, Traverse City, Michigan.
In addition, smaller contributions of data have been made avail- able by other sources too numerous to cite individually.
For some food items, no acceptable studies of yields or losses, either published or unpublished, were found for the period from 19Í0 to early 1955; If data for these foods had been published by this Department before 19^, the values were recalculated, if necessary, and entered In table 1. They are indicated by a double asterisk (**) For other Items on which recent studies were extremely Inadequate and older data were acceptable under the criteria used In this pub- lication, all values were combined to derive the data shown in table 1. They are indicated by a single asterisk (*). All publica- tions from which data were taken are shown under "References," page 59.
Some values In the table have been calculated on bases different from those on which they were determined, but no values imputed from other foods have been shown.
Problems in compiling data
In preparing the summary table, the data were carefully studied and classified according to the factors considered to be the most important causes of variation in losses. Many problems were en- countered, however, and many arbitrary decisions were necessary. These decisions may have tended to reduce or to increase some of the «iifferences obtained among the averages.
12
All descriptive infomiation that was given or could be logically inferred was noted; in some cases^ additional information was re- quested from the authors. In very few cases, however, was the avail- able information fully adequate for the interpretation of the results as used in this study. Often, data on losses or yields were deter- mined only incidentally to the investigator's primary purpose; therefore, the samples were not adequately described in terms of yields and losses. In some situations, vegetables may have been washed in the course of preparation, and the weights of the component parts were increased by the amount of clinging water. If the inves- tigator is interested only in the yield of cooked food from tjie original issued weight (before washing), the amount of weight change due to the water is not important. However, if information is sought on proportions of edible versus inedible parts or on yields of cooked food from the raw prepared basis, the weight of water distorts the results. In other cases, investigators may have been studying the effect of certain variables while keeping others constant. The constant factors may remain undescribed because they were not impor- tant in the study underway, but they may be of great importance ultimately in determining the magnitude of losses.
No attempt was made to provide separate data for all factors known to cause variations in yields. For instance, well controlled studies have established the fact that different breeds of turkeys yield different proportions of edible meat. However, when the re- sults obtained by a number of investigators were brought together, the average differences between breeds proved to be relatively small, and since turkeys are seldom labeled as to breed when sold, the data for the various breeds were combined in this table. On the other hand, some factors used as a basis of separation were retained for various reasons, although the differences shown are small. For ex- ample, data on turkeys are subdivided on the basis of weight, because it is commonly believed that differences due to this factor are marked; potatoes commercially peeled are shown separately from machine-peeled, because the preparation procedure is quite different though the average yield based on data available is very similar. At the same time, factors that are believed to cause large differences may not have been noted in the table because of lack of infonnation. For example, the idea is frequently advanced that losses in weight in cooking meats by moist heat methods are greatly affected by the quantity of water used and by the size of pieces cooked. However, little information on the latter point was given, and on the fonuer point, information was so incomplete that classifications in this table based on qualitative information may have obscured such differ- ences as occur.
Difference in practice among investigators is another factor that leads to variations in findings for yields and losses. Because there is no specific end-point in the determination of waste, some workers consistently get higher results than others starting with similar
13
products. For Instance, l>i preparing asparagus, three workers follow three distinct procedures in removing the butts. One cuts straight through a large bunch of stalks at some arbitrarily selected point- a second worker snaps the butts off individually at the point where they break easily; the third cuts each stalk individually at the point where the knife cuts through without much pressure. The description of the portion removed in all cases is the satae, but the proportion of discarded butt will vary with each of these workers starting with essentially the same material. Variations of this kind are not usually described by investigators, so that it would not have been possible to separate yields on such a basis if it had been desired. Such variations due to individual practices were included in this publication in order to broaden the general application of the tables to numerous situations.
Because of the many variables thus included, in attempting to evaluate the data used in the study it was difficult at times to detemine which, if any, results were abnormal. Values were included that sometimes appeared to be extreme, if there was no evidence either of actual errors in reported weights or of an extreme amount of spoilage. Included also was some indefinite amount of spoilage that might be regarded as "normal," that is, that might often be en- countered under ordinary marketing conditions. Insofar as possible, spoilage has been indicated separately, so that adjustments may be made for samples that deviate markedly from the averages presented. In some cases this was indicated only on the basis of a qualitative classification with no breakdown of the losses given.
It would appear that the criteria for quality in fresh fruits and vegetables are not sufficiently precise and standardized to enable different individuals to arrive at the same quality classification even though starting with similar materials. In one nation-wide study of 13 fruits and vegetables, the workers were asked to state the quality of the product purchased. When the results were classified, it was found that wide extremes occurred in each of the quality groups listed with great overlapping between groups. Nevertheless, as would be expected, there was a marked tendency for the lower grades to have the lower average yield. Therefore, it was felt that this information was useful in the aggregate, though frequently not for individual samples. There are also foods in which quality may be inversely re- lated to yields in preparation; lima beans may fall into this category. Very young, tender lima beans that would rate excellent in quality may have a high proportion of pods, while mature lima beans that have started to dry out would rate low in quality but give high yields.
Data on pits in dried prunes were taken from Chatfield and Adams (69), because far more samples were included in that publica- tion than have been noted since 19^0. Furthermore, the prunes were classified by size, an important consideration in determining yield, and more recent studies have not provided this type of information.
Ik
Canned fruits are subdivided on the basis of sirup density as indicated by the adjective descriptions on their labels o The ranges in degrees Brix for the samples so classified are shown• For fruits on which only Brix was given^ the samples were classified according to USDA grade standards or Federal specifications. In other cases^ where both the adjective description and Brix were stated^ the samples were classified according to the adjective used. When compared with the USDA grade standards^ it will be noted that^ in some cases, the Brix reading falls outside the range specified, but such variations sometimes occur under the mechanized processing operations of present- day commercial plants.
Data on bone in wholesale cuts of beef are based on figures re- ported by Chatfield in "Proximate Composition of Beef" (68), because no studies are available on beef graded according to current beef standards. The many problems involved in converting data based on older standards to the new ones, with additional complications in- volved in trying to combine studies in which slight to marked cutting differences occurred, made it impracticable to derive new data at this time. To derive the one set of values for all grades of beef shown in table 1, the data given by Chatfield were weighted by the proportion of beef slaughtered in each market grade during I95I-I952. The weighting was done by assigning thin, medium, fat, and very fat carcasses to the most appropriate grades on the basis of fat content.
Data for bone in wholesale cuts of veal are based on data pub- lished by Chatfield and Adams (ô^)^ inasmuch as no new studies have come to the attention of the writers«
For lamb, data on bone in wholesale cuts were based on a single study by Kemp, Bull, and Beg.n (l84), as this was the only one found that was based on current government standards.
Special mention must be made of the classification used for meat roasts cooked by dry heat. It was found that the internal temperature to which roasts were cooked was a major cause of differences in total cooking losses; so a classification for "rare," "medium," "well-done," and "overdone" was set up. There is no general agreement as to the exact ranges of temperatures that these qualitative terms cover; in fact, it is known that cooking beef roasts to the same internal tempei»- ature at different oven temperatures may result in cooked meat that would fall into different classifications on the basis of appearance (202, po 237). It was therefore necessary in the classification used here to adopt ranges that were somewhat arbitrary. In the leaflet by Alexander and Yeatman, "Cooking Beef According to the Cut" (l2), the ranges of internal temperatures for different stages of doneness of beef were as follows:
î^^^^ 130^ - 150^ F. (540 - 66^'c.) Medium 150^ . I^QO ^^ Ußo ^ ^^ ^^^
Well-done About iSO^ F. (82^ C.)
15
This publication for beef and the American Home Economics Asso- ciation; "Handbook of Food Preparation" (15) for other meats were used as guides in setting the limits for the different stages of doneness; but in the table only the actual ranges of temperatures used in the studies included are shown, not the complete ranges that might be represented by the adjectives used.
Fat content of meat is also an important deteraiinant of losses in cooking, but there were not enough studies that included fat analyses to make a subdivision on this basis. At the wholesale level, grade is closely related to fat content, but not necessarily at the retail level after varying degrees of trimming. After trimming, fat in the lower grades may or may not closely approximate the fat level of the higher grades. Therefore, grade of cuts, though frequently stated, was not used as a basis for classification in table 1. Many other factors affect the magnitude of losses in cooking meats, but they are believed to be less important than those discussed above.
Some cooked vegetables show gains in weight after cooking; the interpretation of these results is somewhat obscure. Insofar as in- formation indicated, cooked vegetables were uniformly drained by a standard procedure for 2 minutes. There is uncjuestionably an uptake of moisture at times by some vegetables, even when handled uniformly, owing to the physical nature of the food, stage of maturity, or extent of wilting. For leafy vegetables such as kale and brussels sprouts a 2-minute drain is insufficient to remove all water held in the folds of the leaves. When allowances are made for increases of these kinds, some data still remain in the table which suggest that there may have been inadvertent deviations from the standard 2-minute drain. Therefore, some gains in vegetables may be due to the presence of cooking water or condensed steam.
Need for additional data
It will be evident to users of this publication that for many of the foods listed the number of samples indicated in column 10 of table 1 is totally inadequate for developing reliable averages. Con- spicuous among such items are bone, skin, and other losses in meats after cooking.
Other items are completely missing from the table because no usable data were available <, The proportion of peelings in baked whole potatoes and bone in many retail cuts of meats are important examples in this category.
389395 0-56-3
16
The problem of increases in weight during the cooking of vege- tables needs further study or should be accompanied by chemical analyses to determine under controlled conditions the causes of this phenomenon. The effect of the size of sample on draining time should also be explored. It is possible that a 2-minute drain for a family- size sample may be entirely adequate but that a longer period is re- quired for an institution-size sanrple.
Of still greater importance is the need for more complete descrip- tions of the samples analyzed as well as of the losses and yields. This is essential in the correct classification of the data prior to analyzing and interpreting results. We have attempted to show as much descriptive information as possible in table 1^ but in many cases this was done by drawing conclusions from very slight evidence in the original studies and may^ therefore^ have involved errors of judgment. In some cases^ it was impossible to draw conclusions as to the nature of the samples or the yields and losses^ and the data had to be discarded completely. In other cases^ samples could be used only for generalized summaries by classifying them as "unspecified" for certain types of information.
Among the foods that regularly presented problems of classifica- tion^ poultry items were found to be conspicuous because of the lack of clear statements as to the handling of neck^ giblets^ and skin at each stage of preparation.
Data on postcooking losses and yields of aJ.1 types of foods are among the most variable results and those for which very little in- formation is available. It is questionable that in the present state of knowledge the data presented are of any great validity. For example^ data on peelings in cooked beets and cooked squash are very scanty. The matter of insufficient data^ possibly combined with sampling problems^ may account for the fact that the proportions of bone in chicken breast cooked by different methods do not present theoretically consistent relationships. Many more studies are re- quired to resolve such problems as these.
Writers frequently fail to state whether meat was cooked with the bone in or out, the quantity of liquid used, and sizes of pieces cooked, though these factors have long been known to influence cook- ing losses. The terms "refuse" and "waste" are often used to describe discarded portions. These terms are inadequate to describe losses in a country where marketing and preparation practices vary as widely as they do here. Many otherwise valuable data were necessarily omitted from this study because of incomplete or uncertain descriptive terms.
IT
COMMENTS
In this publication, an attempt has been made to bring together all available information on physical yields etnd losses in foods - Information with broad implications in the fields of economics and nutrition alike. Although there are many gaps in the data and many deficiencies in the descriptive material, we hope that this working table will serve as a guide to research workers as to where additiona] data are required and as a pattern for the type of information needed in the reporting of research findings to make them useful for a summary table of this kind.
A permanent depository of original data on physical yields of food as well as on nutritive value is maintained in this Department as part of the continuing research on composition of foods. These data will be used as a basis for revising and improving table 1 as more and better data become available. Research workers are invited to send in unpublished results, both past and future, in order to achieve this purpose.
18
Table l.--Yieldß euad losBea or gains In preparation of foods
Item No.
Description of food before preparation
ÍÜ
Yield after preparation
Description
ill Percentage by weight
Average Maximum Minimum
Loss (or gainj in
Description
preparation!/ Percentage by veif^
Average Maximum
(7) r (8) Minimum
ABALONE, whole
ALEWIFE,** whole
AIMONDS,* dried
AMARAMTH, CHIMBSE^** leaves eind stems.
APPLES: Whole, raw: All varieties 2/
Individual varieties: Delicious
Golden Delicious Greening Star ... Grimes Golden ... Jonathan Mclntosh
Northern Spy ... Rome Beauty .... Stayman Winesap Winesap Willow Twig York Ijiiperial ..
Fourteen varieties .
Pared, raw: Cored, sliced Cored
Canned, sliced, contents of can.
Frozen: With added sugar (5+l);
contents of package. do
23 With added sugar (5+l); cooked with 13-l4 per- cent added sugar (on basis of jackage con- tents), so]J.dB and liquid.
APPLESAUCE, unsieved
APRICOTS: Raw, whole
Canned, contents of c&n: Unpeeled halves, all
samples, including unspecified sirup.
Water pack
Slightly sweetened water (13-6° to 15.8° Brlx***).
Light sirup (13.7^ to 19-8° Brix**»).
Heavy sirup (20° to 2k.Q^ Brix^H**).
Extra heavy sirup (25.2° Brix***").
Solid pack
Flesh, raw
do
Unblanched kernels .
Trimmed leaves, raw
do do do do do
do do do do do do
Flesh, prepared commer- cially for freezing or canning; year's pack.
Cooked, drained slices Applesauce, unsieved ..
Drained solids
Thawed solids, drained
Cooked with I3-IÍ+ percent added sugar (on basis of package contents), solids and liquid.
Drained solids
Applesauce, sieved
Flesh and skin
Drained solids
do
do
do
k2
^9
51
71
76
73
78 74 79 76 77
76 77 75 75 76 68
68
83
93
68
106
3k
97
9^
60
57
58
62
60
62
90
1^5
50
Ih
88
85
85 78 85 87 86
84 86 86
87 83 74
73
87 134
99
55
98
95
76
61
71
71
96
39
k6
29
h9
68 70 66 29 6k
68 50 70 58 71 62
60
79 102
89
67
105
53
9k
5h
kk
5k
53
kQ
83
Viscera and shell Viscera Shell
Head, tail, finfi, entrailsj scales, bones, and skin.
Shell
Tough stems
Skin, core, stem, and defects.
Skin Core Defects
Skin, core, stem, and defects.
.. do do do do
.. do
.. do
.. do do
.. do
.. do
Parings, cores, and waste.
Cooking losses Cooking gain ..
Drained liquid
Liquid from thawed fruit
Net gain during cooking from added ingredients and losses in cooking.
Drained liquid
Sieving loss
Drained liquid
do
do
do
do
58 31 27
51
k9
29
2k
6 8
10
27
22 26 21 2k 23
2k 23 25 25 2k 32
32
17 +lk
32
+6
k6
3
6
ko
k2
36
ko
38
61 32 29
52
79
71
21 30 67
51
32 30 3k 71 36
32 50 30 k2 29
ko
21 +34
33
+10
^7
6
k6
36
k6
hi
52
17
55 30 25
50
26
15 329
15 22 15 13 Ik
16 Ik Ik 13 17 26
27
13 +2
32
+5
5
2k
39
29
29
1/ Gains are indicated by a plus sign (+); losses are shown without a sign. 2/ Exclusive of data from commercial freezing and canning operations.
* Based on data collected prior to and since 19IK). ** Based on data collected prior to 19^0. *** Based on ^Brix found in samples analyzed.
whert¿¡;'1alora?'evef ní^h^í^ '"T'"^^'' ""^^^ ™5^''- ^^^^^^^^^ ^^ ^^^^ly 0.5 percent are raised when they follow an odd number and dropped wnen they follow an even number. A zero was considered an even number and may, therefore, indicate a value of O.5 percent or less.
19
Table 1.--Yields and losses or gains in preparation of foods--Continued
préparât lonV
Item No.
Description of food before preparation
Li}
APRICOTS- -Cont inued Dried: Untrimmed
Ready-to-cook
Do Do
Do
Frozen, contents of package :
I4O percent sirup ..
Added sugar (5+l): Uncooked
Yield after preparation
Description (2)
Average Maximum Minimum (3) (M , (5)
Trimmed, ready-to-cook ...
Cooked with 90 to 97 per- cent added sugar (on basis of weight of dried fruit).
Cooked, unsweetened solids ; Drained while hot Drained after standing.
Cooked, unsweetened solids and liquid.
Thawed drained solids ...
Percentage by weight
Thawed
Cooked, solids and liquid.
ARROWHEAD,** raw
ARTICHOKE,GLOBE OR FRENCH,
ASPARAGUS: Raw:
Whole shoots, all samples including undescribed.
Excellent and good quality.
Fair and poor quality.
Tips and tender portions of shoots.
Do Do
After heating 10 to 30 mintues.
Frozen, contents of package
AVOCADOS, whole, fresh and
56
57
Canned, contents of can: Cuts or spears, green and bleached.
do
Cooked, solids and liquid.
Drained solids
Pared tubers, raw
Edible part of leaves and base.
Tips and tender portions of shoots. ... do
do
Cooked by various methods, boiling, steaming, and pressure.
Boiling Steamed
Drained solids
Do Contents of can, after heating 10 to 30 minutes.
Drained solids
Boiled or steamed, drained
stored: ^brids : Guatemalan x Mexican
race:* lula variety
Fuerte variety
60
Guatemalan x West Indian race* (Collinson and WinslowBon varieties).
Guatemalan race* (including Linda, Schmidt, Wagner, Taylor, Linden, Eagle Rock and other varieties).
Mexican race* (including Blake, Chappelow, Condon, Puebla, and other varieties).
West Indian race*(Cardinal, Pollock, Simmonds, Trapp, and Waldin varieties ).
Unspecified race
BALSAMPEAR** do
98
U12
1Ö5 19Í+
2U2
53
6k
95
67
80
kQ
5Ó
58
hQ
88
88 92
62
93
5^
80
62
76
69
69
69
71
62
77
99
k35
211 2llf
258
66
65
96
72
Qk
03
9k
66
101
101 100
76
9^
59
76
79
Qk
86
85
1^
1/ Gains are indicated by a plus sign (+); losses are snown without a sign.
* Based on data collected prior to and since 19^ • ** Based on data coUected prior to I9U0.
98
307
167 177
Loss (or gain) in
Description (6)
Percentage by weight
Discolored or spoiled parts
Gain in cooking
Gain in cooking and standing.
Gain in cooking
Drained liquid
64
9k
62
76
32
31
32
31
70
70 83
90
50
76
46
63
53
48
56
^9
41
.. do
Cooking losses
Drained liquid
Parings
Waste leaf, stem and flower
Average Maximum MiniE (7) (8) (9)
Butt ends
do
do.
Changes in cooking
do do
Drained liquid
Evaporation .•.
Drained liquid
Cooking losses
Seed and skin Seed Skin
Seed and skin Seed Skin
Seed and skin Seed Skin
Seed and skin Seed Skin
Seed and skin Seed Skin
Seed and skin Seed Skin
Seed and skin Seed Skin
Cavity contents
2
+312
+85 +94
+142
36
5
33
20
52
44
42
52
12
12 8
38
7
46
38 27 12 24 16 8
31 18 12
31 17 14
31 22 7
29 19 11
38 21 22
23
2
+335
+111 +ll4
+158
55
36
6
38
24
68
69
68
69
30
30 17
56
10
50
24
52 h3 17 37 24
13
kl 31 24
52 33 26
44 26
51 32 24
59 26 36
Number of
samples (10)
+67 +77
35
4
16
37
6
6
3^
+1
+1 0
24
6
41
15
24 14 6
14 8 6
21 12 8
16 6 7
14
19 6
15 6 6
26 17 10
317 185 185
38 6 6
78 75 75
9 6 5
Table 1.--Yields and loeaes or gains in preparation of foods--Continued
Loss (or gain) in préparâtionl/' Item No.
Description of food before preparation
ÜJ
Yield after preparation
Description
lâl Percentage by weight Average Maximum Minimum Description
Lei
Percentage by velffht Average
_m Maximum Minimum i
67
69
70
71
72
73
Ih
BAMBOO SHOOTS^Ht
BANANAS, raw, whole
Do
BASS: Atlantic black sea,** whole
Large-mouth black: Whole
Dressed
Striped:** Whole
Drawn
White, whole
BEANS: Broadbeans,** green,
whole, raw. Common: Dry seed (including
cranberry, Great Northern, Java, kidney, navy, pea, pinto), raw:
Unsorted
Dry seed (common or kidney), canned, baked, contents of can.
Immature snap, green and wax:
Raw: Whole: All samples
Excellent euid good quality.
Fair and poor quality.
Ready-to-cook
Do Do Do
Canned: Contents of can
Contents of can after heating.
Frozen, contents of package.
Lima: Dry seed^ raw: Unsorted ...
Clean sound beans ....
Immature: Whole in pods:
All samples Excellent and good
quality. Fair and poor
quality.
Shelled
Do Do Do
Tender inside part, raw .
Peeled flesh
Peeled and trimmed flesh.
Flesh, raw
Dressed, not boned, raw..
Fillet, raw
Flesh, raw
do
Fillet, raw
Shelled beans, raw
Clean sound beans
Soaked, boiled or pressure- cooked, drained.
Contents of can after heat- ing 1-1/2 hours in oven.
Trimmed, ready-to-cook ... ... do
Cooked, by boiling, steam- ing or pressure.
Boiled Steamed Pressure cooked
Drained solids
Contents of can after heat- ing.
Drained solids
Cooked, drained
Clean sound beans
Soaked, boiled or pressure- cooked, drained.
Shelled beans, raw .. do
Cooked by boiling, steam- ing or pressure.
Boiled Steamed Pressure cooked
29
66
55
39
52
59
^3
39
3^^
99
2U9
88 89
84
96
97 3k
60
90
61
93
97
250
39 ho
3>h
102
IQk 100 100
30
86
58
hk
50
36
99
306
99 99
97
108
108 103 100
75
9h
GG
280
69 69
109
109 108 100
1/ Gains are indicated by a plus sign (+); losses are shown without a sign. 3/ 7Ö percent of values fell between 5 percent and 20 percent losses. V Ö7 percent of values fell between 50 percent and 75 percent losses.
** Based on data collected prior to I9ÍK).
57
53
39
33
31
98
196
84
56 58
56
82
90 87
kh
58
78
231
19 19
22
99 96 98
Sheath
Skins
Skins and spoiled portions
Head, tail, fins, entrails, scales, bones, akin, and preparation loss.
Skin, head, entrails and fins.
Bones
Head, tail, fins, entrailsj scales, bones, skin, and preparation loss.
Head, tail, skin and bones
Head, tail, fins, entrails, scales, bones and skin.
Dirt, imperfect beans, and different varieties.
Net gain from soaking and cooking.
Evaporation
Ends, strings and trimmings .. do
Change in cooking
do do do
Drained liquid
Evaporation ...
Drained liquid
Change in cooking
Dirt, Imperfect beans, and different varieties.
Net gain from soaking and cooking.
Pods and imperfect beans.. .. do
Change in cooking
do do do
71
32
45
61
hQ
kl
57
51
61
66
+1U9
15
3/12 11
16
40
10
39
+150
4/61 60
66
+2
•^4 0 0
72
43
47
66
61
67
69
+206
16
44 42
44
18
18 10 13
56
15
42
+180
81 81
78
70
42
56
50
56
64
+96
15
40
+8 +3 0
25
6
34
+131
31 31
52
+9
+9 +8 0
Table 1.—Yields and losses or gains in preparation of foods--Continued
Item No.
Description of food before preparation
(1)
Yield after preparation
Description
(2) Average
ill
Percentage by weight Maximum Minimum
Loss (or gain) in
Description
Í6}
preparation!/ Percentage by weight Average Maximun Minimum
_l2i Lai isl
Number of
samples
(10)
95
96 97 98 99
100
101
102
103
lOl*
105
106
107
108 109 110 111 112
U3 llJ* 115
116 117
118
119 120 121
122 123 124 125 126
127
128 129
130 131 132 133
134
135
136
137
138
139
1—Continued Lima—Continued
Canned, contents of can: Itograded and graded:
All sizes Including unspecified.
Midget Tiny Prnfti 1 •. • Medium Mixed
Drained solids
do do do do do
Ungraded and graded ..
After heating 10 to 30 mintues.
Frozen, contents of package.
Contents of can after heat- ing 10 to 30 minutes.
Drained solids
Cooked, drained
Scarlet runner**
BKECHNOTS**
Trimmed, ready-to-cook,raw
Kernel
70
63 69 70 75 69
91
71
106
92
61
98
69 70 80 9h 95
75
115
63
54
57 68 6k 63 54
66
9Ô
59
Drained liquid
do do do do do
Evaporation ...
Drained liquid
Change in cooking
Ends and strings .
Shell
All grades, raw: Live basis
Slaughter, boning, and thawing data
Carcass or sides,** chilled and dressed.
Wholesale cuts:** Chuck Flank Loin Neck Plate and brisket .•.
Chilled, dressed carcass.
Lean and fat meat, raw
Rib ... Round . Ruinp . • Shank: Fore Hind
Retail cuts: Arm roasts .. Chuck ribs:
1 - 2 3 -4 5
Ribs: 6 or blade 7 -8 9 - 10 .... 9 - u .... 11-12 ...
Neck
Round roasts: Bottom .... Top
Steaks: Club Porterhouse Round Sirloin (including wedge and round bone).
Sirloin (including hip bone, short hip, short loin, and double bone).
T-bone
do do do do do
do do do
do do
do do do
do do do do do
do do
do do do do
Ground or diced, frozoi
Retail cuts, raw, all grades:
Corned, very fat ...
Thawed meat, raw
Ground (hamburger), patties, raw.
60
86
85 99 88 75 86
83 90 79
61 43
90
86 85 83
Qk 82
83 83 82
81
97 93
83 91 96 92
83
88
96
6k
5/88
5/87 5/99 5/90 5/76 5/89
5/86 5/91 5/81
5/62 5/45
92
88 88 87
87 87 87 85 86
85
92 96 9k
87
91
97
53
5/81
5/81 5/99 5/84 5/73 5/78
5/75 5/88 5/73
1/59 5/41
88
83 82 80
80 78 78 78 78
77
96
79 88 95 90
80
83
94
Dressing and chilling losses.
do do do do do
do do do
do do
do do do
do do do do do
do do
do do do do
.. do ...
Thaw juices
Cooking data, different methods
Boiled 2 hours, 50 minutes
Cooked by indicated method: All methods
Grilled and pan-broiled
60 ._. .._
75 88 58
78 88 58
Total cooking losses
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
30
37 31 30 25 31
9
29
+6
8
39
40
14
15 1
12 25 14
17 10 21
39 57
14 15 17
16 18 17 17 18
19
17 9 4 8
17
12
4
40
25 7
21 22 7
18
46
43 32 36 37 46
14
34
41
47
5/19
5/19 5/ 1 5/16 1/27 5/22
5/25 5/12 5/27
5/41 5/59
17 18 20
20 22 22 22 22
23
21 12 5
10
17
6
42 22 34 42 9
22
31 30 20 6 5
25
+15
37
3b
5/12
5/13
H^ 1/10 5/24
5/11
5/14 5/9 5/19
5/38 5/55
12 12 13
13 13 13 15 14
12 8 4 6
13
12 1
13 12 5
13
169
24 2
82
7
24
1
2
54
54 54 54 54 54
54 54 54
54 54
13
124
63 65 34 3 3
1/ Gains are indicated by a plus sign (+)j losses are shown without a sign. y The maximum and minimum values shown for beef carcass and wholesale cuts represent the averages
do not represent the extreme limits of observations as shown for most other foods.
** Based on data collected prior to 1940.
for thin to very fat groups of animals, and
Table 1.--Yields and losses or gains in preparation of foods--Continued
Item
No.
1^4-0
iUl
ll+2
lk6
147
1J4Ô
Description of food before
prei)aration
ill
BEEF--Continued
Retail cuts, raw, all
grades--Continued
Ground (hamburger),
patties, raw--
Continued
Do
Do
Do
Do
IÍ4.9
150
151
152
153
155
156
157
158
Pot roasts and other cuts (including brisket, chuck,clod, knuckle, loin, round, shanks, and single muscles), raw, bone in and bone out.
Do
Do
Do
Roasts, raw (including
ribs, round, loin,
chuck, brisket, and
sin^e muscles):
All samples (bone in,
bone out, and
unspecified).
Do
Do
Do
Do
Bone in ,
Do
Do
Do
Do
Yield after preparation
Description
(a)
Percentage by weight
Average Maximum Minimum
(3) r (M I (5)
Loss (or gain) In preparation!/'
Description
iil
Cooking data, different methods--Continued
Cooked by indicated
method--Continued
All methods--Continued
Oven-broiled
Deep-fat fried
Pan-fried (small amount
of added fat).
Radar (including any
drippings)•
Cooked by moist-heat methods (boiled, braised, pot- roasted, pressure- cooked. stewed):
All samples
simmered.
Cooked with no water added (covered).
Cooked in small amount of water.
Cooked in large amount of water.
Roasted by dry heat to Indicated stages of doneness:
All temperatures (58° to 98° C. and un- specified) . 6/
Rare (58° to 66O C. in- ternal temperature). 6/. I/.
Medium (70° to 77° C. internal tempera- ture). 6/
Well-done (80° to 82°C. internal tempera- ture). 6/
Overdone (90° to 98° C internal tempera- ture). 6/
All temperatures (58° to 90° C. and un- specified). 6/
Rare (58° internal temperature). 6/, 7/
Medium (70° to 75°C.).6^
Well-done (80° C) 6/
Overdone (90° C) 6/.
75
68
72
68
95
67
68
6?
65
73
84
73
68
65
75
86
77
70
68
86
70
82
Ik
84
87
79
9^
9h
88
81
77
91
91
88
81
77
63
63
63
63
38
50
38
54
68
58
59
56
56
80
58
60
56
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses
Total cooking losses Drippings , Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Evaporation only
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses
Percentage by weight Average
-HI
25 5
21 32 9
23
6 22 32 14 18
33 21 11
32 19 11 33 22 11
35
27 7
21 16 4
11 27 10 19
32 7
25 35 3
3^
25 6
14 14 4
10
23 5
15 30 9
19
32
Maximum
37 13 31 37 12 29
37 11 3^ 37 15 22
62 37 29
50 26 29 55 32 25
62
46
19 4i 32 8
19 42 17
4l 19 37 44
44
19 29 20 8 14
42 8 17 40 19 29
44
Minimum
14 1
13 30 6
20
18 1
15 26 13 13
16 8 3
13 7 2
21
6 2 6 6 2 6
12 3
11
19 2
12 23
9 2 6
9 2 6
12 3
12 19 4
12
23
1/ Gains are indicated by a plus sign (+); losses are shown without a sign.
oAâ'ZZTZUl:^\f2).^'-'°° '-^ ''' "°* «-»ended for cooking beef because of d^er of the presence of cystlcercl (the lar^l stage
23
Table 1.-Yields and losses or gains in preparation of foods-Continued
Description of food before preparation
(1)
BTiTjüP—Continued
Retail cuts, raw, all grades—Continued
Roasts, raw (including ribs, round, loin, chuck, brisket, and single muscles)— Continued
All saniples (bone in, bone out, and un- specified—Continue^ I
Bone out
Do
Steaks, bone in and bone
out, raw (including
loin, round, rib,
chuck, and single
muscles).
Do
Yield ^ter preparation
Description Percentage by weight
Average
-L2Ï Maximum Minimum
losa (or galn)l^
Description
(6)
Cooking data, different méthode-Continuera
Roasted by dry heat to Indicated stages of doneness—Continued
All temperatures (58 t^ 90° C. and un- specified). 6/, 7/
Rare (58° to 66° C). 6/, 7/
Medium (70° to ir C). 6/
Well-done (79° to 85° C). 6/
Overdone (90 to 98° C). 6/
Cooked by eLLl methods (broiled, pan-fried, braised, deep-fat fried, pressure-cooked. unspecified):
All samples ...
Bone out, raw
Roasts, cooked by dry heat:
Loin
Rib
Rump (partly boned)
Steaks : Thin loin, cooked well-
done.
Rib, cooked rare to well-done.
Rare^(58° to Sé" C-). 6/, 7/
Medium (70 to 77° C). 6/
Well-done (80° to 88° C). 6/
Cooked as Swiss steak
Lean meat and fat, boned
.. do
Raw, whole: With full tops
175 With part tops
No tops Do ...
Lean meat with little fat, boned.
Lean and fat meat, boned .
Pared roots, raw
do Cooked, diced beets
73
83
71
67
62
69
79
73
67
75
9k
9k
88
82
72
89
85
80
&k
55
68
59
59
56
50
67
61
56
.66
Postcooking data
84
81
68
75
82
ko
h9
70 76
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses
89 79
88 72
73 6k
89 57
86 72
78 19
55 37
86 83
53 67
do
Bone, fat, and cutting loss
Bone
Fat ;
Cutting loss
Bone
Tops and parings
Tops
Parings
Parings and part tops
Part tops
Parings
Parings
Cooking losses, stem ends,
peelings, cutting loss.
preparation!/
Percentage by weight Average
-111
27 8 23 17
k 12
29 11 20 33 7
27
3 34
31 10 21
21 5
Ik 27 6
16
33 8 21
25
16
19
32 k
22 6
25
18
60 ^3
8/(17)
51
8/(2ii
30 2k
Maximum
45
17 ko 32 5
19
kl 17 28 kl 13 37
kk
50 32 k6
33 17 20 39. 1Ó 2k
kk 15 28
34
21
28
36 6
2k 6
^3
28
81 61
63
47 33
Minimum
Í21
12 5
11 18 2
13
28
n 0 5
11 0 9
15 2
11
20 2
Ik
16
11
12
27 2
20 5
Ik
22 27
45
Ik 17
Number of
samples
(10)-
318 154 154 76 21 21
kS kS 63 56 56
16 1 1
790 203 203
82 30 30
120 2k 2k
166 18 18
2
10
2 2 2 2
50
6
15 3
12
3
12
12 16
1/ Gains are indicated by a plus sign (+)j losses are shown without a sign. £/ The temperatures shown were the ranges of temperatures used in the studies included here and do not represent the entire ranges of
teiroeratures for the stages of doneness indicated. 7/ Temperatures below 60 C. (I1K)° F.) are not recommended for cooking beef because of danger of the presence of cystlcerci (the larval stage
of the coimnon. tapeworm of man). 8/ Calculated from beets with no tops to allow for tops or part tops. 2/By difference. y i:^ y
Î89395 0-56-4
24
Table 1.--Yields and loeses or gaina in preparation of foods—Continued
preparation!/ Item No.
176
179 180 181 182 183
I8U
185
18Ó
187 188
189
190
191
192
193 194
195
196
197
198
199
200
201
202 203
204
205
206
207
208
209
210
211
212
213
1/
Description of food before preparation
Lii BEETS--Continued Canned, contents of can: All samples, including
unspecified. Whole Sliced Diced Cut Shoestring
Sliced
Sliced, contents of can after heating 10 minutes
Frozen, cooked, shredded .. Do
BEET GKEEINS: Raw: Untrlmmed
BLACKBERRIES: Raw, with and wlthiout caps Canned, contents of can: All saarples including
unspecified. Water pack Heavy sirup (25.1°
Extra heavy sirup (26.3° Brix***).
Frozen in sirup: Contents of package ....
Do
Cooked with ik percent added sugar (on basis of thawed weight), solids and liquid.
BLACKEYED PEAS. See COWPEAS.
BLACK-SAI¿IFY,->H(- raw
BLUEBERRIES: Raw Canned, contents of can: All samples including
unspecified. Water pack Slightly sweetened water or Juice (l2.0°
to 14.0° Brix***). Light sirup (16.0° to
19.0° Br±x***). Heavy sirup (21.0° to
24.0° Brix***), Frozen:
Contents of package
Do
Cooked with 6 to I8 per- cent added sugar (on basis of thawed weight), solids and liquid.
Dressed, fins and tail on..
Dressed
BLUEGILI£, whole
BOKITO, ATLAUTIO,»» whole ...
Yield after preparation
Description ript:
(2)
Drained solids
do do do do do
Contents of can after heat- ing 10 minutes.
Drained solids
Soaked, boiled, drained ...
Heated by boiling Heated in oven ...
Percentage by weight Average Maximum Minimum
-L2I i!û í¿^
Trimmed, sound leaves
Boiled greens
Sound berries without caps
Drained solids
do do
do
Thawed solids, drained ....
Cooked with l4 percent added sugar (on basis of thawed weight), solids €uid liquid.
Drained solids
Scraped root, raw
Sound berries without stems
Drained solids
do do
do
do
Thawed solids, drained
Cooked with 6 to I8 percent added sugar (on basis of thawed weight), solids and liquid.
Drained solids
Fins and tail removed
Baked
Dressed, raw
Flesh, raw
69
70 67 71 66 70
93
69
426
105 93
56
78
95
57
61 58
60
58
103
28
80
92
52
57 55
51
50
80
108
53
51
88
80
50
58
9Ö
98 78 80 69 76
59
78
100
61
61
71
108
32
98
70
70 64
66
58
93
116
54
Gains are indicated by a plus sign (+); losses are shown without a sign.
56
57 59 63 63 63
84
53
77
92
48
60
38
93
24
68
42
42 50
43
45
63
101
42
49
66
LJSB (or gain) in
Description
III
Drained liquid
do do do do do
Evaporation
Drained liquid
Net gain from soaking and cooking.
Net gain in cooking Evaporation
Stems, bruised and old leaves.
Cooking losses
Caps euid spoiled berries
Drained liquid
do do
do
Net change during cooking from added ingredients and losses in cooking.
Drained liquid
Scrapings
Stems and soft berries
Drained liquid
do do
do
do
do
Net gains during cooking from added ingredients and losses in cooking.
Drained liquid
Average
_i2i
Head, tail, fins, entrails, bones, skin, and preparation loss.
Fins and tail
Baking losses
Scales, head, fins, and entrails.
Head, tail, fins, entrails, bones, skin, and preparation loss.
31
30 33 29 3h 30
31
+326
+5 7
41+
22
5
43
39 42
40
42
+3
72
I48
43 45
49
50
20
+8
hi
49
12
20
50
42
44
^3 4i 37 37 37
16
hi
23
8
52
40
62
7
76
32
58
58 50
57
55
37
+16
58
51
3^
2 22 20 31 24
41
22
0
39
39
29
+8
68
2
30
30 36
3^
42
7
+1
32
46
25 19 15 3 7
^ Based on data collected prior to 194o ■ Based on Oßrix found in samples analyzed.
25
Table l.-Yielde and losses or gains in preparation of foods-Continued
Item No.
2ll* 215
216
217
2l8
219
220
221
223
224
225 226
227
228
229
230
231 232
233
231^
235
236
237
238
239
2l»0
2iH
2tó
2il3
2kk
245 246 247
Description of food before preparation
LD
Canned; contents of can: All samples
Light sirup (18.70 ' Brix***).
Heavy sirup (l9.1° Brix***).
Extra heavy sirup (28.6° Brix***).
Yield after preparation
Description
(2)
Drained solids do
do
do
Frozen in sirup
BRAZIL NUTS*
BREAD: White and whole wheat
Do
BBEADFRUIT«He
BROCCOLI;
Raw:
Whole head, untrimmed ..
Flower stalk, trimmed
Do
Do
Do
Frozen, contents of package
BRUSSELS SPROUTS: Raw:
Untrimmed
Trimmed, ready-to-cook..
Do Do Do
Canned, contents of can
Frozen
BQFFALOFISH, whole, raw ..
Thawed drained solids
Kernel
Toasted, unbuttered
Buttered and oven toasted.
Flesh, raw
Flower stalk, trimmed
Cooked by boiling, steam-
ing or pressure. Boiled
Steamed
Pressure cooked
Cooked by boiling, steam-
ing, and other methods.
Trimmed, ready-to-cook ...
Cooked by boiling, steam-
ing or pressure. Boiled
Steamed
Pressure cooked
BULLHEADS, whole, raw
Do
Drained solids
Boiled
Fillets, raw ..
... do
Dressed, raw
BULLOCKSHEART,** custa2rdapple
BURDOCK,** root, raw
BUniERFISH,** whole
248
249
BUTTERMUTS**
Raw:
Whole head, green, red, or white.
Ready-to-cook, with or without core. Do Do Do
Flesh, raw
Scraped root, raw
Flesh, raw
Dried, raw ,
CABBAGE^ maERY QR CHINESE,* entire plant, raw. Í57
250 [CALABASH**
251
CAMTALOUPE;* ~aw:
Whole ...
Trimmed, ready-to-cook,
without core.
Cooked by boiling, steam-
ing or pressure.
Boiled
Steamed
Pressure cooked
Soaked, boiled, drained ...
Trimmed, raw
Flesh and seeds, raw
Flesh, raw
Percentage by weight Average
Ü1
58 61
61
52
56
48
91
81
61
101
102 95 104
93
74
104
106 105 96
61
79
95
96 94 86
533
62
60
50
Maximum
61
61
53
97
83
77
117
117 107 114
107
92
122
122 111 101
32 39
19 24
41 —
58 72
66 —
51 56
14
92
114 121 96
64
83
74
Minimum
ill
I^ss (or painj in
Description (6)
52
52
41
85
68
45
86
86 87 92
82
56
82
82 98 93
24
41
44
58
Drained liquid do
do
do
Shell
Losses in toasting
Net change from buttering and toasting.
Skin, stem, and core
preparationl/ Percentage by weight
Average
-111
Leaves and tough stalks ...
Changes in cooking
do
do
do
Outer leaves
Changes in cooking
do
do do
Drained liquid
Cooking loss ..
Head, fins, entrails and bone.
Skin, head, fins, and entrails.
Skin and seeds
Scrapings, rootlets, and
base of leafstalks.
Head, tail, fins, entrails, bones and skin.
Outer leaves and core
Outer leaves
Core
77
80
77 82
58
77
29
Changes in cooking
do
do
do
Net gain from soaking and
cooking.
Outer leaves and rootstalk.
Parings
42
39
39
h&
44
52
9
19
23
39
+1
+2 5
+4
26
+4
T6
+5 4
39
12
68
81
59
42
34
49
86
21 16 10
Total refuse Cavity content Rind Cutting loss ..
4 6
14
■*-433
38
20
50 10 39 1
Maximum
L§1
4Ô
48
59
15
32
55
14
14 13 8
18
kk
18
18 2
7
76
59
56
42
31 20
23
20
23 18
42
23
71 14
56
3
10^ Por^Chl''^ indicated by a plus sign (+); losses are shown without a sign irr{ /Q_ n^nese cabbage trimmed to the retail basis (outer leaves and roots removea; it is recommenaea tnat une mrpuT/ea vaxue
^07 percent yield) as given in U. 8. Department of Agriculture Handbook 34 be used until further information is available
Minimum
39
39
47
17
23
+17
+17
+7 +14
+7
8
+22
+22
+11 +1
61
76
28
44
+14
+21
4
36
17
26
6
20
0
Number
of
samples
(10)
«Í K ^'^ ?*î* collected prior to and since 194o.
***^a. °'' ^^ coUected prior to 194o.
3 1
1
1
9
5
15
1
22
67
43
15
9
19
9
19
10 6
3
1
1
7
16
1
5
1
3
1
25
19
79
^7 28
4
1
3
2
51
9
9
* Based on Ofirlx found in samples analyzed.
26
Table 1—Yields and losses or gains in preparation of foods--Continued
Loss (or gain) In" preparation!/ Item No.
Description of food before preparation ill
Yield after preparation
Description is}
Percentage by weight Average Maximum Minimum
(3) I C) ill Description íél
Percentage by weight Average _Jii
Maximum Mini
CANTALOUPE*--Continued
252 Raw--Continued
Halves or sections, cavity contents removed.
CAPACOLA. See SAUSAGE.
Flesh, raw
253 25^ 255
256
257
258
259
260
261
262
263 261+ 265
266
267
268
269
270
271
272
273
275
276
277 278 279
280
281
282
283
284
285
286
287
CARP; Common:
Whole .. Drawn .. Dressed
Drawn, raw .. Dressed, raw Fillets, raw
Golden,** whole
Sucker,** whole
CARROTS:
Flesh, raw
do ..
Raw: With full tops
With part tops
Scraped root, raw
Without tops
Do
Scraped
Do Do Do
Machine scraped, root, raw.
Cooked by boiling, steam- ing or pressure.
Boiled Steamed Pressure cooked
Canned, contents of can: All samples (diced,
sliced, shoestring, French, and Juliane)
Do
Drained solids
After heating
Dried, raw
Contents of can, heated
Drained solids
Soaked, boiled, drained
Frozen: Diced Boiled
Diced, cooked
Do
CASSAVA,** common, bitter ...
CAULIFLOWER;
do
Heated without added water.
Pared root, raw
Raw: Whole head:
Including some full leaves.
Including base of leafstalks only, raw.
Flowerbud, raw
do
Ready-to-cook
Do Do Do
Cooked by boiling, steam- ing or pressure.
Boiled Steamed Pressure cooked
Leaves
Stems
Frozen, contents of package
CETiKRIAC,*» root, raw
CELERY:
Boiled or steamed
do
do
Pared root, raw ..
Green or white: Raw: Untrimmed .
Trimmed
Do
Dried, raw
CERVELAT. See SAUSAGE.
Stalk, trimmed ...
Boiled or steamed
Sauteed in butter or salad oil.
Soaked, boiled, drained ...
56
87 62 68
39
39
59
78
82
80
91
92 90 90
67
94
71
597
73
117
93
7h
39
55
97
97 97 92
90
86
75
93
63
700
88 62 72
1+1
kk
84
93
88
102
97 102 91
92
94
72
99
64
63
115
105 115 95
100
93
92
108
75
12/
86 61 kd
37
34
73
58
68
86
88 86 86
54
93
71
86
13
45
87
87 88 91
59
79
47
80
54
Total refuse .. Rind Cutting loss
Entrails Head, scales and fina Backbone and rib
Head, tail, fins, entrails, bones and skin. ... do
Tops and scrapings Tops Scrapings
Part tops and scrapings Part tops Scrapings
Scrapings
Maching scrapings .
Changes in cooking
do do do
Drained liquid
Evaporation ...
Drained liquid
Net gain from soaking and cooking.
Cooking losses
Cooking gain ..
Cooking losses
Brown skin, and thin inner layer.
Leaves, leafstalks, cores, and trimmings.
Cores and base of leaf- stalk.
Changes in cooking
.. do
.. do Cooking losses
Cooking gain ..
Cooking losses
.. do
Parings
Leaf ends, root end, and trimmings.
Changes in cooking
do
Net gain from soaking and cooking.
11/(44)
(41) 28
12/(13)
22 8
12/(17)
18
20
9
33
29
+497
27
+17
7
26
61
45
10
14
25
7
37
+600
Gains are indicated by a plus sign (+); losses are shown without a sign.
cllZ\lHi IT .°^ "^^^ ^^"' "^^ "^^^'^ °^ ^^^^^ ^^^ ^^^i^y ^^tents removed. Calculated from scrapings only to allow for full tops or part tops.
■ Based on data collected prior to and since 194o. • Based on data collected prior to 194o.
14 39 52
63
66
kd
27 12
42
32
14
12 14 14
46
7
29
14
87
55
13
13 12 9
41
21
53
20
46
12 38 28
59
56
13
16 7
7
12
+2
3 +2 9
6
28
36
37
+15
+5 +15
5
+8
25
27
Table 1.—Yields and losses or gains in preparation of foods—Continued
Item No
288
Description of food before preparation
(1)
CHARD: Raw:
Untrimmed
289 290
291 292
293
295 296
297
298
299
300
301
302
303
304
305 306
307
308
309
310
311
312
313
314 315 316
Trinmed: Leaves and stalks
Do
Leaves only Do
Stalks only Do
Frozen, cooked Do
CHAÏOTE,** fruit, \rtiite and green.
CHERIMOÏA**
Raw: AU varieties*
Canned, contents of cem: Sweet:
Pitted: Q Heavy sirup (2U.8 t
27.2° Brix^Hw). Unpitted:
Heavy sirup (20° to 25.5° Brix***).
Unpitted as canned, but pits removed before weighing, unspecified sirup.
Red sour pitted: All saniples including
unspecified. Water pack Slightly sweetened
water (l0.8° to U.5° Brbc*»*).
Ughrt sirup (21.7° Brlx***).
Extra heavy sirup (33° to 3^^ Brix***).
Frozen: Contents of package
Cooked, with 5 to 13 per- cent added sugar (on basis of weight after thawing), solids and liquid.
CHESIHUrS.» fresh
Live basis: All classes
Broilers and fryers . Roasters and stewers.
Yield after preparation
Description (2)
Trimmed leaves and stalks.
Boiled . Steamed
Boiled . Steamed
Boiled . Steamed
Boiled Heated without added water
Flesh, raw
Pitted flesh, raw
Pitted, sound cherries prepared commercially for canning; year's pack
Drained solids
Drained solids including pits.
Drained solids
do do
do
do
Thawed solids, drained ...
Cooked with 5 to 13 per- cent added sugar (on basis of thawed weight), solids and liquid.
Cooked with 15 percent added ingredients, sugar, comstarch, lemon Juice— nostly sugar (on basis of weight after thawing) + 2-1/2 quarts of water, solids and liquid.
Drained solids
Percentage by weight Average
_L3l Maximum
77
91 73
106 51
90 Ö3
117 90
85
71
89
81
57
59
56
67
69 69
66
59
65
100
130
uo
81
9h
103 9h
109 51
85
97
Qk
9k
57
6k.
59
71
70 70
59
79
109
kQ
89
Minimum
62
70 62
104 50
80
81
58
82
57
54
54
58
68 67
58
k9
90
30
72
Loss (or gain) In preparation!/
Description
(6)
Tough stalks, ends, and wilted leaves.
Change in cooking Cooking losses ...
Cooking gain .. Cooking losses
do do
Cooking gain .. Cooking losses
Seeds and skin
Pits and stems Pits Stems
Pits, pitting loss and unusable material.
Drained liquid
do
do
do do
do
do
do
Net chemge during cooking from added ingredients and losses in cooking.
Dredned liquid
Dressing, drawing, and boning data
Dressed . .. do .. do
90 95 86 89 9^ 86 91 95 87
Blood and feathers do do
1/ Gains are indicated by a plus sign (+); losses are shown without a sign
* Based on data collected prior to and since 19^0. ** Baaed on data collected prior to 19^0. *** Based on °Brix found in samples analyzed.
Percentage by weight Average
_L7l
23
9 27
k9
10 17
+17 10
29
11 9 2
19
^3
41
hk
33
31 31
34
41
35
0
+30
60
19
10 u 9
Maximum
(81
38
30 38
+9 50
18
20
19
42
18 16 4
^3
46
46
42
32 33
51
10
70
28
14 14 13
Number of
Mlnlmuml samples
JlL
6
+3 ó
+4 49
15
3
11
16
^3
36
41
29
30 30
41
21
+9
52
AM.
30 59 28
18
6
93
10
27
146 92 54
28
Table l.--YleldB and losses or gaina in preparation of fooda--C!ontinued
Loss (or gain) In preparationl/" Description of food before
preparation UJ.
Yield after preparation
Description cript: (2)
Percentage by veight Average Majciraum Minimum
(3) \ M I (5) Description
(65 Percentage by veight
Average (7)
Maximum Minimum M
Ifumber of
saoipies Jio)
CHICKENS- -Continued
Live basis—Continued Broilers and fryers (for
commercial processing)
Dressing, drawing, and boning data—Continued
Dressed: All clBisses
Do
Broilers and fryers
Do
Roasters and stewers
Do
Broilers and fryers commercially dressed, chilled in ice slush.
Ready-to-cook, an classes
Ready-to-cook, including neck and giblets:
All classes
Broilers and fryers . Roasters and stewers.
Ready-to-cook excluding neck and giblets:
All classes Broilers and fryers . Roasters and stewers.
Parts, raw: Breast ... Leg
Ready-to-cook, with or without neck and giblets.
Do
Do
Do
Parts, bone in, raw: Leg
Breast ... Drumstick Thigh Wing Back Ribs Neck
Breast ... Drumstick Thigh Wing Back Ribs Neck
Commercially dressed, chilled in ice slush.
Commercially processed, ready-to-cook including neck €uid giblets, ice slush chilling after evisceration.
Ready-to-cook including neck and giblets.
Ready-to-cook excluding neck emd giblets.
Ready-to-cook including neck and giblets.
Ready-to-cook excluding neck and giblets.
Ready-to-cook including neck and giblets.
Ready-to-cook excluding neck and giblets.
Ready-to-cook, including neck and giblets.
Washed and trimmed, bone in,, raw.
Meat with skin, including giblets, raw. ... do ... do
Meat with skin, raw ... do .. do
do do
93 12/94
73 lV75
78 Ok
71 81
77 Oh
71 81
79 83
70 77
76 13/78
96 99
70 1^
66 73
67
71 69 72
77
77
72 75
73 77
l¿/93
l!t/67
65
60
¿5
60
71
60
13/75
89
66
66 73
68
68
71 72
Blood and feathers loss, plus gain in weight from ice slush chilling.
Blood and feathers, head, feet, inedible viscera losses, plus gain in veight from ice slush chilling.
Head, feet, and inedible viscera.
Head, feet, viscera, giblets.
Head, feet, and inedible viscera.
Head, feet, viscera, giblets.
Head, feet, and Inedible viscera.
Head, feet, viscera, giblets.
Head, feet, viscera, slush.
t, inedible neck and
t, inedible neck and
t, inedible neck, and
t, inedible and some ice
Total trimming and washing losses.
Oil sac and fat Lungs Net change in washing ...
do do
do do do
do do
Broiled, bone in
Cooking data, different methods
62 Total cooking losses
Fricassee, bone in
Fried, bone in, entire bird, cut up.
Roasted, bone in
Stewed or braised, bone in.
Fried, bone in
Fricassee, bone in .. do
do do do do do
Stewed, bone in .. do .. do .. do .. do .. do .. do
Ih 82 62
82 82 81
79 83 74
72 83 61
68 77 51
6k 68 61
81 93 73 73 76 68 72 76 68 92 94 84 76 84 68 Qk 85 82 89 92 86
72 74 68 Ik 76 74 67 74 63 87 94 84 64 66 62 72 74 70 87 92 82
Net cooking losses
do
Total cooking losses Drippings Evaporation
Total cooking losses
Net cooking losses
do do do do do do do
Total cooking losses do do do do do do
27
22
29
23
29
21
30
24
5 1
+1
30
34 27
29 31
28 25
26
18
21
28 8
20
32
36
19 27 28 8
24 16 11
28 26 33 13 36 28 13
33
35 16
4o 19
35 16
40 19
29 17
4o 23
25 22
U 1
10 2 2
1 0
+13
34 26
34 27
33 26
32 23
32 23
% 27 23
38 18
19 18
26 17
39 18 27
17 3 9
49 23
39 32
27 32 32 16 32 18 l4
7 24 24 6
16 15 8
32 26 37 16 38 30 18
26 24 26 6
3^ 26 8
104
26
66
7
38
19
6
40
15 5
15
U 1
10
2
2
n4 98 98
44
1/ Gains are indicated by a plus sign (+)j losses are shown without a sign.
—^ ^^ minimum average yields from individual plants, not extreme values as shown for most other foods.
29
Table 1.—Yields and losses or gains in preparation of foods—Continued
Item No.
355
356
357
35Ö
359
360
361
362
363
36i^ 365 366 367 368 369
370
371 372
373 31k
375 376 377 378 379 380 381
382
383
381*
385
386
387
388
389
390
391
392
Description of food before preparation
Uâ CHICKEHS--Continued
Fricassee, bone in, includ- ing neck, excluding giblets.
Roasted, bone in: Excluding neck and
giblets.
Including giblets (Capons).
Stewed or braised, bone in Excluding neck and
giblets.
Including neck and giblets.
Do
Parts: Fricassee : Breast ..•
Drumstick Thigh Wing Back Ribs Neck
Fried-legs
Roasted: Breast Leg (drumstick and
'thigh). Wing Back
Stewed or braised: Breast Drumstick Thigh Wing Back Ribs Neck
CHICKPEAS, canned, contents of can.
CHICORY, curly leafed. See Endive.
CHICORY,** or French endive.
Yield after preparation
Description
(2)
Meat with skin
Meat without skin
Meat with skin
Meat, skin, and giblets
Meat without skin
Meat with skin
Meat and giblets, without skin.
Meat, skin, and giblets ...
Meat with skin
do
do do do do
do
do do
do do
do do do do do do do
leaves. CHRÏSAKTHaiUM»*
CfflJB: Whole
Drawn
CLAMS; Raw,** whole:
Long
Do
Round
Do
Canned, contents of can ..
COCOmg. whole, fresh
Drained solids
Trimmed leaves,
.. do
Fillet, raw
do ...
Drained meat ...
Meat and liq.uor
Drained meat ...
Meat and liquor
Drained solids .
Meat and milk Meat only .. Milk only ..
Percentage by weight Average
-121 Maximum Minimum
Lei
PoStcooking data
66
75
53
69
63
76
79 71 79 50 41 54 k3
66 73
55 31
86 68 79 56 58 hi 59
6k
89
88
33
ki
35
58
17
32
52
73 52 21
69
69
79
63
79
67
78
Ih 86 50 1*2 61 50
75
73
92 Ih 82 71 67 55 73
66
35
hd
39
60
67
81 51* IK)
63
58
70
kk
53
56
71*
70
70 71+ 50 IK) hQ k6
Ih
73
71 58 71+ hh k6 39 kk
61
31
3k
29
55
1*1
63 k5 7
Loss (or gain) in"
Description
(6)
Bone and handling loss
Bone, skin, and handling loss.
Bone .and handling loss. Skin
Bone and handling loss ..•
do
Bone, skin and handling loss.
Bone and handling loss.. Skin
Bone and handling loss ...
Bone, skin, and handling loss.
Bone and handling loss.. Skin
Bone and handling loss ...
do do do do do do
do do
do do
do do do do do do do
Drained lii^uid
Stalks and outer leaves ..
Trimmings
Head, tail, fins,entrails, scales, bones and skin.
Head, fins, skin and bone.
Shell and liquor
Shell
Shell and liquor
Shell
Drained liquid
Shell
preparation!/ Percentage by weight Average l-iaximuml Minim
(1) \ (Q) (9)
3k
38
26 12
26
25
kl
31 16
2k
29 21 50 59 1+6
52
26
3k 27
1*5 69
11
12
67
59
65
1*2
83
68
kQ
27
37
1*2
30 13
30
56
hi 26
1*7
kk
26
19
26
30
30 26 50 60 52 51*
26
27
29 1*2 26 56 52 61 56
39
69
66
71
1*5
59
37
31
31
21 10
37
21 7
21
33
22 12
11
26 ll* 50 58 39 50
27
26 18 29 33 1*5 27
31*
65
52
61
1*0
33
19
1/ Gains are indicated by a plus sign (+); losses are shown without a sign.
** Baaed on data collected prior to 191*0.
30
Table 1.--Yields and loaaes or gains in preparation of foods--Continued
LoBB (or gainj in preparationl/ Item No.
Description of food before preparation
ÜJ
Yield after preparation
Description
(2)
Percentage by weight Average Maximum Minimum
IÜJ ill Description ript:
Percentage by weicht Average Maximum Minimum
(7) I (8) I (Q)
393
39»+
395
396
397
39Ö
399
lUX)
iK)l
koi
kok
ko3
Uo6
1+07
koQ
lK)9
410
Uli
Ul2
^13
klk
hl5
Ul6
hll
klQ
419
420
421
422
423
424
425
426
ä
COD: Wliüle [Fillet, raw
Drawn
Dressed,** raw
Steak,** raw ..
Fillet, frozen
Salt: Dry
Soaked, drained meat .•.
COLLARDS: Raw:
Unt rimmed
Trimmed
Frozen, contents of package.
CORIANDER,** raw
CORK: Raw:
In husk*
On cob,* husk removed.
Do
Cooked, on cob
Canned, whole grain, contents of can:
Wet pack
Do
After heating
Vacuum pack ....
Do
After heating
Frozen, contents of package :
Kernels
On cob
CORKMEAL AND CORN GRITS, raw
CORNSALAD**
COWPEAS: Immature, raw: Young pods**
Shelled seeds (cream crowder).
Canned (blackeyed peas), contents of can.
Do
After heating 10 minutes
Dry: Blackeyed peas: Unsorted
Blackeyed peas and cream crowder:
Clean
Cream crowder: Clean
Frozen
... do ..
Flesh, raw
... do ..
Thawed ....
Soaked, drained meat
Cooked, drained meat
Trimmed leaves
Boiled or steamed
do
Trimmed leaves, raw
Raw kernels, cut off cob..
... do
Cooked on cob .
Cooked kernels
Drained solids
Contents of can, heated
Drained solids
... do
Contents of can, heated
Drained solids
Boiled or steamed ....
Boiled
Cooked in water
Leaves and stems, raw
Trimmed pods, raw
Boiled in salted water with fat.
Drained solids
Contents of can heated 10 minutes at more than 180° F'.
Drained solids
Clean sound cowpeas
Soaked, boiled, drained ..,
Soaked, boiled, mashed and fried.
Boiled or steamed
31
41
69
91
93
119
64
70
116
89
90
36
15/(55)
102
56
67
93
67
91
95
94
97
98
628
96
91
93
75
84
70
97
266
316
111
33
48
73
96
128
74
77
123
97
90
63
107
60
86
99
72
94
106
731
87
290
120
Gains are indicated by a plus sign (+); losses are shown without a sign. Calculated from data for cob and kernels in whole ear with husk. Based on data coUected prior to and since 194o. Based on data collected prior to 1940.
29
35
65
86
114
61
64
no
84
90
99
52
^h
92
64
87
530
58
256
105
Head, tall, fins, entrails, scales, bone, and skin.
Head, tail, fins, bones, and skin.
Bones and skin
Bones
Thawing losses .
Gain in soeüdng
Cooking losses .
Coarse stems and wilted leaves.
Cooking gain ..
Cooking losses
Rootlets
Husk, silk, trimmings and cob.
Husk, silk and trimmings Cob
Cob
Change in cooking
Cobs
Drained liquid
Evaporation ...
Drained liquid
do
Evaporation ...
Drained liquid
Change in cooking ..
Cooking losses
Net gain in cooking
Roots
Ends and strings
Net change from cooking loss and gain from added salt and fat.
Drained liquid
Evaporation ...
Drained liquid
Dirt and peas of different variety.
Net gain from soaking and cooking.
Net gain from soaking, cooking, and frying.
Cooking gain
+19
36
30
+16
11
10
64
35 29
15/(»*5)
+2
44
33
7
33
9
5
6
3
2
+528
4
9
7
25
16
30
3
+166
+216
+11
71
65
35
14
+28
39
36
+23
16
85
59 44
1
48
46
8
36
13
+631
42
+190
+20
67
52
27
+14
26
23
+10
3
37
+7
40
14
1
28
6
+6
+430
13
+156
31
Table 1.—Yields and loases or gains in preparation of foods—Continued
Item No.
1|27
1*28
1+29
1+30
»^31
1+32
1+33
1+3^+ i+35
1+36
1+37
1+38
1+39
i+i+0
1+1+1
1+1+2
i+i+3
Description of food before preparation
(1)
CRAB^ ATLAMTIC,»» whole.
boiled.
CRAB MEAT, cooked
CRANBERRIES; raw
CRAYFISH,** whole, raw
CRESS,** garden
CROAKER, raw:
Vfhole
Fillets:
All Large fish (I-I/2 to
2 pounds whole basis)
Small fish (less than
1 pound whole basis)
Yield after preparation
Description
Meat, picked over
Sound berries, stems re- moved.
Abdomen, raw ....
Leaves and stems
Dressed, raw
Flesh, raw ..
Baked
do
do
CUCUMBERS, raw
CUITOS, PACIFIC,** whole, raw
CURRAOTS,** red
CUSK, ATLANTIC,** drawn
DASaJ!J¿N,** conns and tubers.
1+1+1+ DOCK,** or sorrel
l+i+5
l+i+6
l+i+7
1+1+8
l+i+9
1+50
1+51
1+52
1*53
1+51+
1*55 1+56
1+57
1+58
1+59 1+60
DATES,* fresh (1+1 dates per
pound, range 31 to 61+).
DRUM,** red, whole, raw
DUCKS: Domesticated:
Live basis
Dressed*
Ready-to-cook,* includ-
ing giblets.
Wild, dressed**.
Pared, sliced ..
Unpared, sliced
Flesh, raw
Fruit without stems
Flesh, raw
Pared, raw ..
Pitted flesh
Leaves and stems, raw
Flesh, raw
Ready-to-cook, including giblets.
Meat, skin, fat, and
giblets, raw.
EEL, AMERICAN,** head, skin,
and entrails removed.
EGGPLANT, raw:
Whole
Flesh, skin, giblets
Flesh, raw
do ..
Pared, sliced
Pared, sliced Coated with batter, fried..
Do
EGGS:
Hen:
All sizes:
Whole
White and yolk
Do
Jumbo (weight, not less
than 30 ounces per
dozen):
Whole
White and yolk Do ;...
White and yolk
Whites
Yolks
White and yoUc
Whites
Yolks
Percentage by weight Average
-A2Ï
1+Ö
96
96
12
63
39
31*
85 79
97
73
95
50
97
58
81+
87
70
1+1
88
79
82
58
21+
76
81
100
93
89 66
31*
91 66 3^
Maximum
98
99
71
50
38
97 82
86
98
52
81+
93
1*5
80
85
30
76
93
125
91+
93 71 38
92
69 38
1/ Gains are indicated by a plus sign (+)j losses are shown without a sign
Minimum 151
91*
93
51+
23
31
75 75
58
90
1*9
81+
36
78
71*
20
76
68
75
92
85 62 29
91 62 31
Lass (or gain) in preparation!/
Description cript
Shells
Small pieces of shell ....
Stems and poor berries ...
Shell
Stalks and outer leaves •.
Head, fins, entrails, and scales.
Head, tall, skin, entrails, and bones.
Total cooking losses do
Percentage by weight Average
do
Parings
Ends and bruised spots ..
Head, tall, fins, skin, and bones.
Head, tail, fins, skin, and bones.
Skins
Pits .
Head, tail, fins, skin, bones, and entrails.
Blood and feathers
Head, feet, inedible viscera, lungs and kidneys.
Bone
Head, feet, inedible viscera and bones.
Seeds and skin
Bones
Ends, parings, trimmings..
Net change from added ingredients and cooking loss.
Total cooking losses
52
1+
1+
88
37
61
66
15 21
27
5
50
3
1+2
16
13
30
59
12
21
18
1+2
76
21+
19
0
Maximum
6
7
h6
11
69
25 25
1+2
10
51
16
18
61+
26
80
21+
32
25
Minimum saoqples (9)
2
1
29
50
62
3 18
11+
2
1+8
16
7
55
Nximber of
iioL
15
70
21+
7
+25
16
8
3
1
1
2
37
1
2
1
2
11+
6
171 81+ 81+
* Based on data collected prior to and since 19I+O. ** Based on data collected prior to 19I+O.
389395 0-56-5
Table l.--Yleldß and IOBBCB or gains in preparation of foods--Continued
LDSB (or gain) in préparât1onV Item No.
Description of food before preparation
ill EGGS--Continued
Hen--Continued Extra large (weight, not
less than 27 ounces per dozen):
Whole Wliite and yolk
Do
Large (weight, not less than 2k ounces per dozen):
Whole White and yolk
Do
Medium (weight, not less than 21 ounces per dozen) :
Whole White and yolk
Do
Small (weight, not less thein 18 ounces per dozen):
Whole
Duck,** whole
ENDIVE: Broadleaf, often called
"Escarole" in market, whole head, raw.
Curly leaf, often called "Chicory" in the market, whole head, raw.
ESCABOLE. See ENDIVE, Broadleaf.
Yield after preparation
Description Percentage by weight Average Maximum Minimum
ill Description
(6l
Percentage by weight Average
(7) Maximum Minimum i
461 462 463
U64 4o5 1+06
467 466 469
470
471
472
^73
474
475
476
477
478
479 UBO
4Ô1
I4Ô2
kQ3
FARINA
Do
Do
FEUOA,** raw
FENNEL,** raw
FIGS: Canned, contents of can:
All SEuziples Medium sirup (21-5°
Brix***).
Heavy sirup (26° to 28.9° Brix***).
Extra heavy sirup (30° to 30.2° Brix***).
Dried
FILBERTS. See HAZEIUUTS.
FLOUNDER,** raw: 484
485
hô6
UQl
kOQ
489
490
491
Southern, whole
Summer and winter, whole..
Summer, drawn
FRANKFURTERS. See SAUSAGE.
FROG LEGS**
FRUIT COCKTAIL: Canned, contents of cein: All samples including
unspecified. Water pack
White and yolk Whites Yolks
White and yolk Whites Yolks
White and yolk Whites Yolks
White and yolk
do
Trimmed leaves
do
Cooked in water, with and without added ingredients.
Cooked in water without added ingredients.
Cooked with water, 30 percent sugar and 2 percent salt (on basis of uncooked farina).
Flesh with seed ....
Trimmed leaves, raw
Drained solids ... do
do
do
do
do
do
Drained solids
.. do
.. do
.. do
Heavy sirup (18.5° to 21.5° Brix**«).
Extra heavy sirup (22.0° to 27.90 Brix***).
Gains are indicated by a plus sign (+); losses are shown By difference.
90 66 3h
86 66 3^
66 66 34
87
66
73
76
683
855
911
87
93
60 54
63
62
99
54
39
41
65
63
71
66
67
91 70 37
92 71 3Ö
93 70
87
90
90
90
911
90
66 55
68
62
kS
65
71
71
71
without a sign.
87 63 30
86 62 29
85 63 30
87
87
60
56
855
84
54 54
60
61
32
64
55
59
61
Shell
Ends, outer leaves, and trimmings.
Ends only Outer leaves and
trimmings.
Net gain in cooking in- cluding added ingredients
Net gain in cooking
Skins
Trimmings
do
Ends and trimmings
Net gain in cooking in- cluding added ingredients
Drained liquid .. do
do
do
Head, tail, fins, skin, entrails, and bones. ... do
Bones, skin
Bones and handling losses..
Drained liquid
.. do
.. do
.. do
27
24
12 2/(12)
+783
+755
+811
13
7
40 46
37
38
46
61
59
35
37
29
3U
33
13
i4
15
13
13
40
44
29
4611
16
46 46
40
39
68
36
45
41
39
13
10
10
3
+755
32
32
38
52
35
29
29
29
Based on data collected prior to 1940. Based on ^Brix found in samples analyzed.
33
Table 1.—Yields and losses or gains in preparation of foods--Continued
Item
1*92
ksh
i*95
1*96
1*97
1*90
1+99
500
501
502
503
50l*
505
506
507
508
509
510
511
512
513
51»^
515
516
517
51fl
519
520
5a
FWJir SALAD; 'pAnnedj contents of can:
All samples Including unsjÄCified.
Water pack
Description of food before preparation
(1)
Heavy sirup (iB.O to 22.8° Brix**»),
Extra heavy sirup (22.0° to 26.20 Brix*»*).
GABLIC,** bulbs
GINKSO SEEDS»* •
GOAT: Live basis
Dressed carcass
Wholesale cuts, raw: Breast
Leg
Loin
Rack
Shoulder
GOSLIHG; Domesticated, 5 to 19
veeks: Live basis
Dressed
Ready-to-cook including neck and giblets.
Roasted, including neck and giblets, bone in.
SRAHADILLA,*» purple
Do
glAPEFRürr:
522
523
Rav, yhole
Do
All camples (for Juicing). Fruit produced in: Arizona
California
Florida ...
Canned, contents of can: AH samples including
unspecified. Slightly sweetened water (12.U° to 16.7° Brix»»*).
Light sirup (16.0° to 18.1*0 Brix»*»).
Heavy sirup (Í7-5° to 18.7° Brix<H«*).
Yield after preparation
Description (2)
Average m
American type (slip skin).
»iropean type (adherent
skin):
Seeded varieties
Drained solids
... do
... do
... do
Peeled bulb, raw
Dried kernel
Dressed carcass
Lean and fat meat, raw
do
do
do
do
do
Dressed
Ready-to-cook including
neck and giblets.
Roasted, including neck
and giblets, bone in.
Edible meat, cooked with
neck, giblets, and skin.
Pulp and seeds
Juice
Percentage by welRht
Maximum Minimum
Half grapefruit with peel,
ready-to-serve.
Segments without outside
membrane, prepared for
salad.
Juice
do
do
Juice, average specific
gravity I.O367, 100 grems
equivalent to 96.U6 miUl-
liters.
Drained solids
do
do
do
Pulp and Juice
Sound fruit, seeds removed
61
65
62
60
88
59
53
81
76
87
87
76
80
88
78
66
73
1*9
29
92
1^7
i*i*
1*5
1*2
1*6
63
65
61*
60
57
89
71
68
71
70
92
55
83
80
88
90
82
81
91
79
72
76
55
95
71
88
52
51
53
76
69
76
62
62
92
Seedless varieties Sound fruit 9^ 9^
1/ Gains are indicated by a plus sign (+); losses are shown without a sign.
* Based on data coUected prior to and since 19^. ** Based on data collected prior to 19^*0. **» Based on **Brlx found in samples analyzed.
55-
63
55
56
84
50
78
73
85
85
71
79
86
71*
61
70
1*2
30
22
31
35
38
55
60
56
57
49
86
90
LasB (or gain) in
Description
(6)
Drained liquid
.. do
.. do
.. do
Skins
Shell
Dressing losses
Bone
do
do
do
do
do
Blood and feathers
Entrails, head, and feet.
Evaporation and dripping
losses.
Evaporation
Drippings
Bones and cutting losses.
Rind
Rind and seeds .
Seeds, some rag
Rind, seeds, rag, membrane
around section.
Rind, seeds, rag, membrane
do
do
do
Drained liquid
do
do
do
Total losses
Stems Skins without adhering
pulp.
Seeds*
Spoilage
Handling loss
Stems,' seeds, euad dried
grapes.
Stems and dried grapes .
preparation!/
Percentage by weight
Average Maximum Minimum
-ill Í8J Í21
39
35
38
1*0
12
1*1
47
19
21*
13
13
21*
20
12
22
34
15
19
27
51
71
8
53
56
55
58
54
37
35
36
1*0
43 3
28
6
3
11
6
45
37
1*5
i*i*
16
50
22
27
15
15
29
21
ll*
26
39
21
22
58
11
70
78
69
65
62
45
1*0
1*1*
43
51 1*
31
10
1* 7
ll*
10
29
32
29
30
45
17
20
12
10
18
19
9
21
28
12
15
21*
45
5
29
12
h8
49
47
21*
31
21*
38
38
3 25
1*
2
2
31^
Table 1.--Yields and IOBBCB or gains in preparation of foods--Continued
Item
No.
521+
525
526
527
528
529
530
531
532
533
53^
535
536
537
538
539
5U0
Description of food before
preparation
ill
GROUNDCHERRY**
Whole,* raw
Drawn** ....
51^1
5J+2
5i^3
5Mf
5^5
546
547
5W
549
550 551 552
553
554
555 556
GUAVA:**
Common
Strawberry .
GUINEA HEN:**
Live basis ...
Dressed
Reewiy-to-cook
HADDOCK: Whole**
Drawn»*
Fillets :
Frozen
Thawed, skin on
Filxets or steaks, raw ..
HAKES (including Boston and
squirrel hakes, whiting,
and king whiting):
Whole**
Drawn*
Fillets:
Frozen
Thawed
HALIBUT:
Whole, raw
Steaks** ..
HAWS, SGARLEI**
HAWTHORN, CHINESB**
HA7.Ki.NUTy ( including
filberts), dry.
HEART:
Raw, untrimmed:
Beef
Lamb
Pork
Raw, ready-to-cook: Beef
Do
Do
Pork
Veal
Do
Yield after preparation
Description
liai Pulp
Fillets, skinned, raw
Flesh, raw
Pulp
Pulp and seeds
Dressed
Keady-to-cook including giblets.
Meat, skin, and giblets
Flesh, raw
do ..
Thawed
Skinned fillets, raw .
Baked or radar cooked
Flesh, raw ..
Fillet, raw .
Thawed, raw .
Trimmed, raw
Fillet, raw .
Flesh, raw ..
Flesh and skin
do
Kernel
Trimmed, ready-to-cook, raw
do
do
Percentage by weight Average
92
^+3
kk
82
86
83
72
Qk
k&
48
91
88
90
43
k6
90
83
59
81
80
85
39
Maximum
95
45
85
Minimum
85
52
50
97
91
96
46
51
97
94
92
40
44
80
90
62
83
43
46
73
83
81
42
42
83
79
51
76
80
16
Trinrmiog data
72
78
83
63
81
82
64
73
80
Loss (or gainj in preparation!/
Description
ill Husks and stems
Head, fins, tail, bones,
skin, and entrails.
Bones, skin, head, and tail.
Seeds and skin
Seeds
Skin
Skin
Blood and feathers
Head, feet, and inedible
viscera.
Bone
Head, tail, bones, skin,
and entrails.
Bones, skin, head, and tail.
Thawing losses
Skin
Cooking losses
Head, tail, fins, skin,
entrails, and bones.
Head, tail, fins, skin,
emd bones.
Thawing losses
TjrimmingB
Head, tail, fins, entrails,
scales, bones, and skin.
Bone, skin
Shell, blank, and Inedible nuts.
Blood vessels, blood, fat,
cartilage, veins,
cutting loss.
Trimmings
Total losses
Fat, rind, tendons, and
other trimmings.
Cutting loss
Fat and connective tissue.
Cooking data, different methods
Boiled heart ..
Braised heart .
Simmered heart
Simmered 45 minutes
Braised, pressure cooked or simmered.
Braised .
Simmered
58 62 56 54 63 48 62 65 59
65 67 59
54 59 33
55 69 48 63 64 62
Total cooking losses
do
do
do
do
do
do
Gains are indicated by a plus sign (+); losses are shown without a sign
Percentage by wel^t Average
(7)
57
56
18 9
13
14
17
28
16
52
52
9
12
10
57
54
10
17
41
19
20
15
61
28
17 16
2
37
42 46 38
35
46
^3 37
Maxlxaum
L§1
60
56
20
17
17
57
54
27
17
19
58
58
17
21
49
24
20
84
36
27
20 18
44 52 41
41
67
52 38
Minimum
Í21
55
56
15
9
15
ka
50
3
9
4
54
49
3
6
32
12
19
18
38 37 35
33
41
31 36
Number of
samples (10),
k
4
7
4
9
3
1
2
37
5 6
10
6
9
* Based on data collected prior
** Based on data collected prior to and since 194o. to 1940.
35
Table 1.--Yields and losses or gains in preparation of foods—Continued
Loss (or gßLJn) in preparation!/
Item No.
Description of food before preparation
LiL
Yield after preparation
Description (2)
Average Percentage by veight
Maximum Minimum Deecripti (6)
Number Percentage by weight of
Average Maximum Mlnimim samples (7) (8) I (9) (10)
HEART- -Ctontinued
557
558
559
560
561 562 563
561.
565
566
Cooked : Beef .
Lsmb
Pork
HERRING: Raw:
Atlantic, ** whole
Lake: Whole .. Drawn .. Dressed
HICKORY NUTS**
HOMINY, canned, contents of can.
HONEÏDEW MELON, whole, raw..
567
568
569
570
571
572
573
57^
575 576
577
578
579
580
581
582
583
581*
585
586
HORSERADISH,-** roots
JAKFRUTP**
JERUSALai-ARTICHOKES,** raw.
KALE; Raw:
Untrlmmed
Trimmed
Do Do
Frozen, contents of package.
Raw: Beef
Veal
Soaked : Beef
KING WHITING. See Hakes.
KOHUIABI**
KUMSIJATS**
LAKE TROICT ( Crist ivomer namaycush namaycush):
Whole«*
Drawn
LAKE TROUT (Cristivomer namaycush siscowet, commonly called "Fats" ) :
Whole
Trimmed, ready-to-eat
do
do
Flesh, raw
Drawn, raw .. Dressed, raw Fillets, raw
Kernel
Drained solids
Flesh, cubed
Flesh, served as wedges.
Pared root, raw
Pulp
Pared tubers, raw
Flesh and skin, raw ....
Trimmed and cut
Trimmed leaves prepared for dehydration.
Cooked by boiling or steaming■
Boiled Steamed
Boiled or steamed
Trimmed, ready-to-cook,raw
do
do
Simmered kidneys
Pared stem (bulb-like), raw
Pulp and rind, raw
Flesh, raw
Fillet, raw
do
Postcooking data
71 87 57
81+
89
51
88 82 72
35
58
60
1+1
73
28
69
93
69
26
110
105 115
77
87
97
88
^5
93
h3
59
37
89
93
51
92 82
38
60
73
hi
32
96
36
138
138 135
92
63
96
6k
ho
1/ Gains are indicated by a plus sign ( + ); losses are shown without a sign.
** Based on data collected prior to I9I4O.
80
86
50
83 81 50
30
5^
51
3^^
25
87
53
18
81
81 88
61+
kS
55
3^
Fat, skin, and evaporation after cooking.
Trimming loss
Trimming loss and evapora- tion after cooking.
Bones, skin, entrails, head, and tail.
Entrail losses Scales, head, and fins Bones
Shell
Drained liquid
Total losses Rind Cavity contents Juice from cutting . Cutting loss
Total losses Rind Cavity contents .... Cutting loss
Parings
Seeds and skin
Parings
Seeds
Coarse stems and leaves, trimmings.
Stems, midribs, coarse outer leaves and under- developed leaves.
Changes in cooking
do do
Cooking losses
Fat and connective tissue
do
do
Total cooking losses
Tops and parings
Seeds
Head, tail, bone, skin, and entrails.
Head, fins and bones
Head, tail, fins, entrails, scales, bones, and skin.
29
16
11
h9
12 18
65
k2
1|0 32
5 k 1
59 55
1+ 0
27
72
31
7
31
7^^
+10
+5 +15
23
13
'3
12
55
1+6
7
57
1+1
63
^3
20
14
50
17 19 50
70
k6
k9 h3
7 Ik k
66 62
k 0
75
13
1+7
82
19
19 12
36
5k
12
k3
13
11
7
^9
18 12
62
1+0
27 25
3 0 0
53 1+8
1+ 0
68
18
6k
+38
+38 +35
37
1+
36
66 60
36
Table 1 Yields and loßses or gains in preparation of foods—Continued
Item No
Description of food before preparation
U]
5Ö7
588 589 590 591
592 593 59^ 595
596 597 598 599
600 601 602 603
60k 605 606 607
608 609 610 611
612 613 61k 615
616 617 618 619
620
621
622
623
62k
625
Yield after preparation
Deecriptlon rlpt Percentage by weight
Average Maximum Minimum (3) I (M I (5)
Live basis, all grades, raw.
Carcass or sides, chilled and dressed:
Prime ( 10 animaJ-s ) Choice (13 animals) Good (11 animals) Utility (11 animals) ...
Wholesale cuts, bone in: Breast and flank: Prime (10 animals) ... Choice (13 animals) .. Good (11 animals) Utility (n animals)..
Foreleg: Prime (10 animals) ... Choice (13 animals) .. Good (11 animals) .... utility (11 animals)..
Leg: Prime (10 animals) ... Choice (13 etnimals) .. Good (11 animals) utility (11 animals)..
Loin: Prime (10 animals) ... Choice (13 animals) .. Good (11 animals) .... Utility (11 BJiimals)..
Neck: Prime ( 10 euiimals ) ... Choice (13 animals) .. Good (11 animals) Utility (11 animals)..
Rib: Prime (10 animals) ... Choice (13 animals)... Good (11 animals) Utility (n animals)..
Shoulder : Prime (lO animals) ... Choice (13 animals) .. Good ( 11 animals ) utility (11 animals)..
Retail cuts, grades:
Chops and steaks, bone in, bone out, and unspecified, raw (including loin, rib shoulder, arm-bone).
Do
Do
Do
Ground, ^-ounce patties, raw.
Slaughter and boning data
Chilled, dressed carcass«. kS 55 ^3
Lean and fat meat, : do do do
.. do
.. do
.. do
.. do
.... do
.... do do do
do do do do
do do do do
do do do do
do do do do
do do do do
86 Qk 82 78
92
89 89 86
73 70 69 67
87 85 84 82
90 89 86 82
80 78 77 71
87 81 80 75
86 Ok 82
Loss Cor gain) in préparâtionl/
Description ript:
Dressing and chilling losses.
do do do
do do do do
do do do do
do do do do
do do do do
do do do do
, do do
. do , do
, do . do , do . do
Cooking data, different methods
Cooked by all methods (broiled, pan-fried, oven-cooked, braised) to indicated stages of doneness:
All temperatures (65 to 83°C. and un- specified). 6/
Rare (65° to 67°C.). 6/
Medium (75° to 77^ C). 6/
Well-done (83°C.). 6/.
Pan or oven-broiled
Do Dielectric cooked
76 9k
85 94
76 89
69 70
68 Ik
63 68
i.6
70
66
68
62
59
Percentage by weight Average
LA Maximum
L§1
51
Ik 16 18 22
8 11 11 Ik
27 30 31 33
13 15 16 18
10 11 Ik 18
20 22 23 29
13 19 20 25
12 Ik 16 18
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippiugs Evaporation
Total cooking losses Drippings Evaporation
2k 8 16
15 8 13 2k 8 16 31 11 21
32 20 12 37 20 17
Minimum E
57
kk 17 27
30 13 16 3k 15 25 32 u 21
k3
6 k
10 U 2 9
30 10 20
38 26 29 12 21 6 kl 32 2k 16 20 Ik
1/ Gains are indicated by a plus sign (+); losses are shown without a sign.
6/ The temperatures shown were the ranges of temperatures used in the studies included here and do not represent the entire ranges of tençieratures for the stages of doneness indicated.
37
Item Ho.
Description of food before preparation
M U^MB--Continued
Retail cuts, raw, all grades—Continued
626
627
628
629
630
631
632
633
631*
635
636
637
638
Roasts, raw: All samples (bone in
and bone out) (including leg, loin, ribs, shoulder).
Do
Bone in
Table 1.--Yields and losses or gains in preparation of foods--Continued
Yield after prej^aratH
Description (2)
Percentage by weight Average Maximum Minimum
Loss (or gain) in preparatlonl/
Description
(6) Average m
Cooking data, different methods--Continued
Roasted by dry heat to indicated stage of doneness;
All temperatures (67 to 83°C. and un- specified). 6/
Rare (67°C.). 6/
Medium (75° to 79-5°C.). 6/.
Well-done (82° to 83°C.). 6/
All temperatures (67 to 83°C. and un- specified). 6/
Rare (67°C.). §/
Do
Bone out
Do ....
Do
Stewing lamb, raw, bone in and bone out (in- cluding shoulder, shank, breast, flank, neck).
Leg, roasted by dry heat: Bone in
Bone out
Shoulder: Roasted by dry heat,
bone in.
Pot-roasted, simmered, boiled, pressure cooked.
LEEKS**
LÍMOHS, whole
Do
Do
LERriI£, dry, raw
LEinJCE; Headed, whole head
Medium (75° to 79.5°C.). 6/
Well-done (82° to 83°C.). 6/
All temperatures (67° to 83°C. and un- specified). 6/
Rare (67°C.). 6/ .
Medium (75° to 79.5°C.). 6/
Well-done (82 to 83°C.). 6/
Cooked by moist heat methods (pot-roasted, simmered, stewed).
Lean and fat meat, boned..
Skin, fat and cutting loss
Bone, fat, and cutting loss.
Bone Fat Cutting loss
Bone and cutting loss Bone Cutting loss
639
6k)
6m
61+2
6i^3
6M1
61*5
61*6
61*7
1/ Gains are indicated by a plus sign (+); losses are shown without a sign. , , ^ ^ ^ ^« „«+ rPT^resent §/ The temperatures shown were the ranges of temperatures used in the studies included here and do not represent
temperatures for the stage of doneness indicated. 16/ Average of 11 samples was 0.1* percent.
* Based on data collected prior to and since 19^- ** Based on data collected prior to 19l*0.
Lower leaf and bulb, raw.
Juice
Segments*
Wedges* (with rind)
Boiled, drained ....
Trimmed head
70
80
70
67
72
81*
71
62
68
76
69
68
60
8Ô
88
80
77
88
88
80
66
8i*
81*
80
77
72
53
69
53
56
55
77
55
56
53
69
53
60
5»^
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Postcooklng data
72
93
75
76
52
1*4
61*
100
267
1^
72
96
77
83
60
54
80
93
71
91
73
65
M*
32
1*7
Total cooking losses
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Toteil cooking losses
do
Bone, skin, fat and cutting loss.
Bone Skin and fat Cutting loss
Tops and rootlets
Rind, membrane, seeds ...
53
Rind, seed and rag Rind Seeds
Seeds
Net gain from cooking
Outer leaves and core Outer leaves Core
Percentage by weight Maximum
30 8 20
20 6
11* 30 7
20
33
28 7
18 16 5
11 29 7
17
38
32 8 22 21* 8 16 31 7
22
32
1*0
28
22 6 3
25
20 6 1
2k 22 2
1*6
56
36 37
16/ 0
16/ 0
+167
26 21 5
Minimum
47 17 34
31 10 22 1*7 10 25
kk
45 12 30 23 7
15 ^^5
1*1*
1^7 17 34 31 10 22 47 10 25
1*0
k6
29
28 8 10
27
25 7 3
35 32
1*
56
68
53 50 2
1+7 36 8
12 2 10
12 2
10 20 5
15
23
12 2
10 12 2
10 20 5
15
34
16 1+
12 16 1* 12 20 5
18
23
28
15 5 0
23
18 1* 0
17 17 0
1*0
1*6
20 17 0
the entire ranges of
Number of
samples
38
Table 1.--Yields and loBsee or gains in preparation of foods—Continued
LOBS (or gain) in preparation!/ Item No.
Description of food before preparation (1)
Yield after preparation
Description (2^
Percentage by weight Average Maximum Minimum
(3) I (U) I (3) Description
Té) Percentage by veljj^t
Average JâL
Mini]
649
650
651
652
653
65U
655
656
657
658
659
660
661
662
663
664
665
666
667
668
669
670
671
672
673
674
675
676
677
678
679
680
LETTUCE--Continued Leaf, whole plant
Romaine or Cos ...
LIMES, whole
Do
Do
Do
LIVER;
Hitrimmed, raw: Beef
Ready-to-cook, raw: Beef
Do
Pork
Veal
Whole: Live basis
Tails, in shell: Frozen
Thawed
Frozen
Do
Thawed
Canned, contents of can ..
LOGAHBERRIES, canned: All sasrples
Heavy sirup (22.7 Brix***).
Extra heavy sirup (33-0° and 33-7* Brix^HHt).
LONGAN:** Raw ...
Dried .
LOQUAT**
LOTUS:*» Root (rhizome)
Seeds, dried
Trimmed leaves
do
Juice extracted by hand or electric reamer.
Juice extracted by hand reamer.
Juice extracted by electric reamer.
Sections, pulp only
Flesh, raw
67
6k
35
27
43
57
77
73
78
U6
30
46
80
Trimming data
Trimmed, sliced, ready-to- cook.
93
91
91
93
98
92
93
9»*
60
51
25
25
40
71
89
90
90
91
Roots and withered leaves..
Outer leaves, core, trlnm- ing and cutting loss.
Outer leaves and trimmings Core Cutting loss
Rind, seeds, and membrane.
do
do
do
Rind and seeds
Total losses Skin and muscle Hfiindling and slicing loss
Total losses Cartilage, fat, skin, and
blood. Cutting loss
Total losses Cartilage, fat, and blood Cutting loss
Total losses Skin, cartilage, blood,
and excess fat. Slicing loss
Cooking data, different methods
Fried, broiled, or braised liver.
Dipped in flour and oven- fried or braised.
Scalded, and fried 10 minutes each side.
Fried or oven-cooked 3 to 10 minutes each side.
Fried or braised ,
Cooked in shell
Meat
Thawed, in shell
Meat, cooked ....
Meat, raw
Meat, cooked ....
Broiled in shell
Drained solids ..
do
do
do
Flesh
do
do
Peeled rhizome, raw
Seed
74 81 64
96 105 84
61 63 60
66 82 52
62 67 55
93 104 78
26 32 18
84 86 83
55 58 52
73 82 42
53 62 41
56 77 38
70 72 68
49 k9 47
49 ... — 48 h9 47
53 58 47
36 40 34
62 70 56
79 80 78
96 98 93
Net change in cooking
Net change in cooking in- cluding added flour.
Net change in cooking .-.
do
Net change in cooking Drippings Evaporation
Net change in cooking
Shell
Thawing losses
Cooking losses and shell
Thawing losses and shell
Cooking losses and shell
Cooking losses
Drained liquid
do
do
do
Shell and seeds
do
Skin and seeds .
Skin
do
1/ Gains are indicated by a plus sign (+)j losses are shown without a sign.
■** Based on data collected prior to 194o. *** Based on Brix found in sanrples aneilyzed.
33
36
20 14 2
65
73
57
^3
23
26
4
39
5h
38 7
26
7
74
16
^5
27
^7
44
30
51
51
52
^1
64
38
21
4
40
30 17 8
75
75
60
29
11 8 4
10 8
10 8 3
9 5
36
16
40
kd
45 12 30
22
82
17
48
58
59
62
32
53
53
53
66
44
22
7
27
22
4 n 2
54
70
54
19
+5
37
IB
33 3
22
66
14
42
18
38
23
28
51
51
42
60
30
20
2
39
Table 1. -Yields and losses or gains in preparation of foods-Continued
Item No.
681
682
683
6dk
685
686
687
688
690
691
692
693
691^
695
696
697
698 699
701
702
703
70»!
705
706
707
708
709
710
711
Description of food before preparation
Ui
LYCHEE;** Fresh ..
Dried
MACADAMIA NUT,** dried
MACAROHI
MACKEREL: Atlantic:*
Whole ..
Drawn
Pacific,** dressed
Unspecified kind, dressed.
Horse mackerel, canned, contents of can.
MAMEY**
MANGO* .
MANGOSTEEN**
MATAI**
MULLET,** whole
MUNG BEAN SPROOTS, canned, contents of can.
MUSHROOMS:
Yield after preparation
Description ript:
Í2L
do
Pulp
Kernel
Boiled
Flesh, raw
do
do
Broiled, bone in
Drained solids ..
Flesh, raw
do ..
Peeled tuber, raw
Flesh, raw
Drained solids
Whole, raw
Do
Whole or sliced Do
Canned, contents of can: All saznpleB including
unspecified. Whole and button style
Pieces and stems, and sliced buttons.
M05KELLUNQE,** whole
712
713
nk
715
716
MUSKMELONS, SPANISH**
MUSSELS,** whole, raw
Do
Whole, trimmed but not peeled.
Peeled, trimmed, sliced
Cooked, all methods Cooked by broiling, frying or sauteing.
Cooked by boiling or simmering, with or without a small amount of added fat.
Drained solids
do
do
MUSTARD GREENS, raw: Untrimmed
Trljiimed, ready-to-cook ...
NATALPLDM,** carissa
NECTARINES;*
Frozen in sirup
NOODLES
OATS, rolled
1
Do
Do
... do
Drained solids ...
Solids and liquor
Leaves, trimmed, ready-to- cook.
Boiled 55 minutes
Flesh, raw
do
Drained solids
Boiled
Percentage by weight Average
-A2Ï
60
k6
31
311
54
57
72
80
81
62
67
29
77
53
5^^
97
81
69 65
73
62
60
63
k9
70
29
51
70
ok
82
86
55
291
723
894
610
Maximum
65
58
36
Un
65
80
89
71
89
31
84
58
64
100
85
88 80
88
75
Ik
77
33
56
78
86
86
67
352
937 Cooked in water, with and without added ingredients.
Cooked with 30 percent sugar and 2 percent salt (on basis of un- cooked oats).
Cooked without added ingredients
1/ GaLns are indicated by a plus sign (+)j losses are shown without a sign
** B^BPfl «^ ^i^ collected prior to and since 19^0. iJased on data collected prior to I9Í4O.
937
636
Minimum
51
3k
2k
208
k6
6k
71
52
kQ
28
72
kl
kk
87
75
kl kl
6k
52
3k
52
63
25
k3
60
78
86
50
235
583
850
loBB Cor gain) in
Description
(6)
Thin shell and seeds
do
Shell
Net gain in cooking .
Head, tail, bones, skin, and entrails.
Bones, skin, head, tall, euid fins.
Bones and skin
Cooking losses
Drained liquid
Skin and seeds
Skin and seeds Skin Seeds
Skin and seeds
Skin
Head, tail, bones, skin, and entrails.
Drained liquid
Trimmings mainly stem tips
Peelings and trimming and slicing losses.
Cooking losses do
Drained liquid
do
do
Head, tail, fins, bones, skin, entrails, and preparation loss.
Rind and cavity contents..
Shell, "beard," liquor ...
Shell and "beard"
Coarse leaves, stems
Cooking losses
Skin and seeds Skin Seeds
Pits and skins Pits Skins
Drained liquid
Net gain in cooking
Net gain in cooking includ- ing added ingredients.
preparation!/ Percentage by weijsgit
Average
-111
ko
5^
69
+211
k6
k3
28
20
19
38
33 16 Ik
71
23
kl
k6
3
19
31 35
27
38
ko
37
51
+79^
583 Net gain in cooking | +510
Maximum
k9
66
76
+311
5k
56
29
k8
52 37 30
72
28
59
56
13
25
53 53
36
kS
k6
k3
30 37
71 75
k9 57
30 ko
16 — 18 6
22
7 — Ik 8 6
Ik 9 6
45 50
+191 +252
+623 -^^37
+837
+536
Minimum
35
k2
6k
+108
35
20
11
29
11 3 5
69
16
k2
36
0
15
12 20
25
25
26
23
67
kk
Ik
Ik 1 5
33
+135
+I483
+750
+1*83
Number of
samples
(10)
65 kl kl
3
3
k
10
k
15 8
7
28
7
17
389395 0-56-6
ko
Table 1.—Yields and losses or gains in preparation of foods—Continued
Loss Cor gain) in preparationl/
Item No.
717
718
719
720
721 722
723
72J+ 725
726
727
728
729
730 731
732
733
13k
735
736
737
738 739 7U0
7U1
7I4.2
7^3
Ihk
7U5
OKRA: Raw:
Untrimmed
Cut
OLIVES:
Description of food before preparation
iil
Trimmed
Trimmed, raw
Boiled or steamed
Frozen, contents of package :
Whole
Pickled, canned: Green, contents of can:
Plain: Unpitted* Pitted*
Stuffed*
Ripe, contents of can: Dark:
Unpitted* Pitted*
Green,* unpitted
Ripe, unpitted, drained solids :
Dark**
Greek process**
ONIONS, raw: Mature :
Whole: All samples
Sound condition .... Sprouted
Peeled
Dried, sliced
ONIONS, WEI£H**
7Í+6
7U7
ikQ
749
750
Young green,* whole
Do
Whole: All samples (for Juicing
Fruits produced in: Arizona California Florida
Navels
Do ..
Other varieties
Yield after preparation
Description (25
Cooked by boiling or ing, drained. ... do
Drained solids ... do
do do
Pitted flesh
... do ....
Peeled onions
do do
Cooked by baking, boiling or steaming.
Cleaned and topped
Cleaned, partly topped ...
Soaked, boiled, drained ..
Tender part, raw
do do
Juice, average specific gravity 1.04l (lOO Juice = 96.06 mllli- liters).
Segments including mem^ brane.
Segments excluding mem brane.
Segments including 1 brane.
Do Segments excluding 1 brane.
ORANGES, SEVILLE** or Sour.
Whole in shell, raw
Do
Shucked, raw
Do
Canned, contents of can ..
Segments including mem- brajQe.
Percentage by weight Average
ill
78
123
101
82
63 53
6k
53 ^7
57
Qk
80
89
91 82
85
37
60
1*42
65
50
48 kl 5k
65
51
70
56
63
Maximum Minimum
83
139
103
86
76 56
73
65 52
63
87
83
99
99 9k
103
50
67
66
77
58 68 63
67
59
79
66
80
Solids 10
Solids and liquor 18
Drained solids Ö0
Cooked, drained 37
Drained solids 62
1/) Gains are indicated by a plus sign ( + ); losses are shown without a sign.
* Based on data collected prior to and since IQUO * Based on data collected prior to l^So! ^^'
13
25
93
k2
67
71
111
98
76
52 50
56
41 k2
3k
81
76
50
63 50
67
22
53
65
2k
ko 30 Uo
62
kl
59
k3
53
5
11
62
35
57
Stem ends, tips, and culls
Net gain in cooking
Net changes in cooking ...
Cooking losses
Drained liquid ... do
Description w
do do
Skin, ends, sprouts, and defects.
Skin and ends Skin, ends, sprouts, and
defects. Net change in cooking
All leaves, skins, and rootlets.
Top half of leaves, skinfl, and rootlets.
Net gain from soaking and cooking.
Roots and tops of leaves..
Rind, axis, seed, and membrane.
do do do
Rind
Rind and membrane Rind Membrane
Rind and seeds Rind Seeds
Rind, seeds, manbrane, and axis.
Rind Seeds Membrane and axis
Rind and seeds
Shell and liquor
Shell
Drained liquid
Cooking and draining losses
Drained liquid
Percentage by weight Average
ill
22
+23
+1
18
37 kl
36
kl 53
1^3
16
20
9 18
15
63
ko
+3k2
35
50
52 53 k6
35
k9 35 Ik
30 29 1
kh
29 1
12
37
90
82
20
63
38
Maximum J[8L
29
+39
2
2k
kS 50
kk
59 58
k6
19
2k
50
37 50
33
78
kl
35
76
60 70 60
38
59 38
kl k3
1
57
k5 1
16
kl
95
89
38
65
k3
-íiL
17
+11
+3
Ik
2k kk
27
35 ko
37
13
17
- 1 6
+3
50
33
3^
23
k2 32 37
33
kl 33
21 Ik 0
3k
Ik 0 8
87
75
7
58
33
1*1
Table 1.-Yields and losaee or gains in preparation of foods-Continued
Item Ho.
751
752
753
755
756
757 758 759
760
761
762
.763
76if
765
766 767
768
769
770
771
772
773
775 776 777
778 779 780
Description of food before prepeuration
(1)
PAPAW. HAIIVE»»*
PAPAIA** .
PARSNIPS; Whole, raw
Pared and trimmed, raw
Do
Yield after prei>aration
Description
Flesh, raw
do
Pared and cored root
Boiled
Steamed
Pared and trimmed, boiled or steamed.
Raw, whole: All samples Good and better Fair and poor ..
Unknown quality»
Canned, contents of can: All samples, including
slices, halves, and unspecified.
Halves: Slightly sweetened water (9^° Brix***).
Ught sirup {ik.k to 19.8° Brix*iHe).
Heavy sirup (l9.1° to 22° Brix***).
Extra heavy sirup (25.3° to 26.0° Brix»*»).
Slices : Water pack Slightly sweetened
water (l0.2° Brix»H»*).
Light sir^p (13.8° to 19 A Brix**»).
Heavy sirup (19.3° to 23.0° Brix***).
Extra heavy sirup (27.1° BrixtHHt).
Fried after boiling or steaming.
Peeled flesh do .... do
Unpeeled, pits removed
Drained solids
do
do do
Chopped, cling
Whole, spiced, in heavy sirup (20.8° to 23.1° Brix»*»).
Dried Do .
781
782
783
784
Frozen: Sliced in sirup:
Contents of package Do
Ck)oked, solids and liquid.
Halves: Ciontents of package
Do Cooked, solids and liquid.
Drained solids, including seed.
Peaches, cooked in water until tenderj drained:
Hot Chilled
PEANUTS; Virginia: Raw* ...
Roasted** ...
Spanish,** raw
Thawed solids, drained ... Cooked, solids and liquid. Drained solids
Thawed solids, drained ... Cooked, solids and liquid. Drained solids
do
do
Raw, whole fruit: All sazttples .... Pared, sound flesh
Percentage by weitet Average -ill
75
67
70
IC^
99
82
76 77 66
92
65
62
68
61
62
84 71
66
6k
59
9Ö
63
178 187
64 95 50
54 95 52
71
68
75
78
Maximum
71
84
83
126
108
92
94 94 94
84
75
67
71
84
76
79
67
181 199
82 98 62
60 97 56
74
69
80
94
1/ Gains are indicated by a plus sign (+)j losses are shown without a sign.
Minimum
70
4o
62
91
72
32 50 46
51
58
57
54
83
51
60
60
172 181
47 92 38
49 93 48
loss (or gain) in
Description
(6)
Rind and seeds Rind Seeds
Rind and seeds Rind Seeds
preparation!/ Percentapre by welpfrt
Average m
Parings and pithy core
Net change in cooking ..
.. do
.. do
Pits and skins I7/. do do
Pits
Drained liquid
do
do
do
do do
do
do
do
do
do
Net gain in weight .. do
67
67
67
40
Drained liquid Cooking losses Drained liquid
do Cooking losses Drained liquid
Shell
Shell and skin
Shell
Cores, skins and stems, and bruised areas.
Cores and stems Skin
25 7
18
33 30 11
30
+5
1
18
24 23 32
38
32
39
38
16 29
+78 ^1
36 5
50
46 5
48
29
32
25
9 19
Maximum
30 12 23
60 44 17
38
12
9
28
68
^? 54
49
42
43
46
17
34 49
36 4o
4i —
2 --_
37 40
+81 +99
53 8 62
51 7
52
33
33
33
60
11 28
Number of
Minimum saniples (9)
23 4
15
16 15 7
17
+26
+8
8
16
25
33
29
16
24
21
33
+72 +61
18 2
38
40 3
44
26
31
20
12
(10)
10 10 10
17 4 4
15
27
6
20
254 181 16
24
8
11
3
30
14
1
1
k
75 8 8
8
2
58
469
7 7
w. ..^«.a.s.^wcu. ujr a, pj.uB Hj.gn V + y, xoBses are BûOWH wn,aouT. 0 1 _ il/ " iB assumed that these losses include skin removed by knife with some adhering flesh. For thinnest possible skin, peeled off, one study Uot included in these summaries) gave following results: Average 5 percent, maximimi 7 percent, minimum 3 percent, 13 samples. Total refuse wen skin is removed in this manner would average 13 percent.
* Based on data collected prior to and since 1940. *» Based on data coUected prior to 194o.
**» Based on °Brlx found in sanrples analyzed.
k2
Table 1.--Yields and IOBBCB or gains in preparation of foods—Continued
LOBS (or gain) in preparation^ Item No
785
786
787
788
789 790
791
792
793
79^ 795
796 797
798
799
800 801 802
803
801^
805
806
807
808
809 810
811
812
813
81Í+
815
816
817
818
819
820
PEARS --Continued
Raw, whole fruit--Continued
All samples—Continued
Good and better
821 822 823
Description of food before preparation
ÜJ
Fair and poor
Excellent
Canned, contents of can:
All samples including unspecified.
Halves :
Water pack
Light sirup (15.0° to 17.5° Brix->HHt).^
Heavy sirup (l7-5 25.6° Brix***).
Extra heavy sirup
(22.5° Brix***) Mixed pieces:
Water pack
to
Dried
Do .
PEAS:
Raw:
In pods:
All samples
Excellent and good
quality.
Fair and poor quality
Shelled
Do Do Do
Camied:
Contents of can
Contents of can^ after
heating.
Dry:
Split, raw
Split and whole, raw
Frozen, contents of
package.
Do
Do
Do
PEAS AUD CARROTS:
Canned, contents of can .•.
Frozen, contents of
package.
PECAMS* (52 to 117 per pound
in shell).
PEPPEF^ ; GREEIN : Whole, raw
Do
Ready-to-cook, raw
Stuffed with meat, rice,
and tomato puree.
Dried, raw
PERCH:
Ocean perch or Rosefish:
Whole
Fillets :
Frozen
Thawed
Thawed and trimmed
Yield after preparation
Description
lil
Pared, sound flesh
do
Flesh and skin ....
Drained solids
do
do
do
do
Pears, cooked until tenderj
Hot
Chilled
Shelled peas
do
do
Cooked by boiling, steam-
ing or pressure.
Boiling
Steamed
Pressure cooked
Drained solids
Contents of can, heated
Drained solids
Clean sound peas
Soaked, boiled, drained
Cooked by boiling, steam-
ing or pressure.
Boiled Steamed
Pressure cooked
Drained solids
Cooked by boiling or
steaming.
Flesh and skin
Peeled flesh prepared for
canning.
Steamed peppers
Baked peppers ,
SoEiked, boiled, drained ...
Fillet, raw
Thawed
Trimmed, raw
Cooked
Percentage by weight
Average Maximum Mlnirnum
78
91
61
62 62
60
62
62
165 199
37
36
96
97 99
6k
89
66
97
251
90
96 81
69
98
53
82
81
92
97
631
31
91 89 78
9i+
88
95
70
62
69
70
64
174 21I+
80 80
Ik
108
103 108
100
71
97
68
98
262
103
103 100 81
70
101
6k
89
83
Gains are indicated by a plus sign (+); losses are shown without a
75 percent of values fell between 55 percent and 70 percent losses,
Based on data collected prior to and since I9U0. Based on °Brix found in samples analy^ied.
38
95
91
79
sign.
k2
ko
50
62 56
50
61
156 184
20 20
22
86
86 90 97
84
64
96
24l
79
79 93 81
67
95
44
67
79
84
25
82 87 75
Description
III
Cores, skins and stems, and
bruised areas.
do
Stems and cores
Drained liquid
do
do
do
do
Percentage by wel^t Average Maximum
Gain in cooking ....
Gain in cooking and
standing.
Pods and Immature peas ....
... do
Net changes in cooking
... do
... do
Cooking losses
Drained liquid
Evaporation ...
Drained liquid
Dirt and peas of different
varieties.
Net gain from soaking and
cooking.
Net changes in cooking ....
... do
Cooking losses
... do
Drained liquid
Net changes in cooking ...
Shell
Stem ends, seeds, and core.
Stem ends, seeds, core,
and skin.
Cooking losses
Evaporation
Net gain from soaking and
cooking.
Head, tail, fins, entrails,
scales and bones.
Thawing losses .
Trimming losses
Cooking losses .
22
26
9
39
38
38
40
38
38
+65
+99
18/62
■"^63
64
4
5
3 1
36
11
34
3
+151
10
11
4
19
31
2
47
18
19
+531
69
9 11
22
(8)
58
60
11
50
38 44
50
39
+74 +ll4
80
80
78
14
14
10
3
56
16
36
4
+162
21
21
7
19
33
5
56
33
21
16
75
18
13 25
Minimum 1
6
12
5
30
38
31
30
36
+56
+84
20
20
26
+8
+3 +8
0
29
3
32
2
+l4l
+3
+3 0
19
30
+1
36
11
17
2
62
5 9
21
^3
Table 1.—Yields and loases or gains in preparation of foods—Continued
Item No.
821*
825
Description of food "before preparation
(1)
PERCH- -Continued White,«* whole
Yellow: Whole
Dressed**
PERSBMOHS:
Native** •
PHIASAHT;*»
827
828
829
830
831
832
833
83U
835
836
837
838
839
8J40
81fl
842
843
m 845
846
847
848
849
Japanese or kaM: Kinds with seeds
Seedless kinds
Dressed
Ready-to-cook, including giblets.
PICKEREL, COMMON EASTERN,** whole.
PIGS' FEET,*» pickled
PIKE; Blue, whole
pagElfPOS, canned, contents
Connnon,** drawn
Northern, whole
Sauger,** whole
Wall-eyed,** whole
Yellow, lAole
of can.
PINE NDTS,* all varieties
PINEAPPLES; Raw:
Whole: All saisples
Yield after preparation
Description
iil Average
iii
Excellent or good quality.
Fair or poor quality
Without crowns
Canned, contents of can: Slices, chunks, and
tidbits: All ssmples including
unspecified. Ught sirup (15.5° to 17.8° Brix***).
Heavy sirup (l8.4° to 21.7° Brix***).
Extra heavy sirup (21.4° to 27.60 Brix***).
Flesh, raw
Fillets, raw
Flesh, raw
Flesh without skin, raw
Flesh with skin, raw
Ready-to-cook, including .giblets.
Meat, skin, and giblets..
Flesh, raw
Meat
Fillet, raw
Flesh, raw .
Fillet, raw
Flesh, raw .
do ...
Fillet, raw
Drained solids
do
do
Drained solids
do
do
do
Percentage by weight Maximum
36
39
61
79
81
82
76
87
51
56
kk
56
39
35
41
57
81
57
52
52
43
65
Minimum
36
43
86
88
53
73
47
45
62
85
72
80
80
56
76
62 75
66 66
60 69
64 75
1/ Gains are Indicerted by a plus sign (+); losses are shown without a sign.
* Baaed on data collected prior to and since 19^*0. ** Based on data collected prior to 1940. *** Based on °Brix found in samples analyzed.
35
36
75
85
48
38
41
35
52
77
23
17
21
17
53
55
65
55
56
LOBS (or gain) In preparationi/
Description
ÍÉi Average Maximum Minimum
L2} (8) t9)
Head, tail, bones, skin, and entrails.
do
Head, tail, fins, bones, and skin.
Total losses Skin* Calyx* Seeds* Handling loss
Total loBses Skin* Calyx* Handling loss
Seeds and calyx Seeds Calyx
Head, feet, and inedible viscera.
Bone
Head, tail, fins, skin, entrails, and bones.
Bone and gristle
Head, tall, fins, entrails, scales, bones, and skin.
Head, tail, fins, bones, and skin.
Head, tail, fins, entrails, scales, bones, and skin.
do
do
Drained liquid
Shell
Percentage by weight
Total refuse Crown Core Parings ... Spoilage ..
Crown, core, parings, and spoilage.
Core and parings
Drained liquid
do
do
do
64
61
39
(21) 14 2 2 3
(19) 14 2 3
18 17 2
24
13
49
56
44
61
65
59
^3
19
43
48 10 5
28 4
4Ô
57
35
38
34
40
36
65
64
35 5 3 6
35 5 6
25 23 2
15
52
62
59
65
4Ô
23
77
83 20 10 34 9
79
83
47
45
35
45
kk
64
57
3 1 0
12 11 1
12
47
27
53
55
38
15
28
20 5 1
16 1
44
24
25
34
31
25
kh
Table 1—Yields and losses or galnfl In preparation of foods—Continued
LOBS (or gain) In preparatlonl/
Item No.
PINEAPPLES- -Continued
850 851
852
853
85U
855
856
857
858
859
860
861
862
863
86J+
865 866
867
868 869 870
871
872
873
87U
875
876
877
878
879
880
881
882
Description of food before preparation
ill
Canned, contents of can-- Continued
Crushed : All samples,
Light eirup (l6.0° to 17.6° Brix^H^*).
Extra heavy sirup (25.6° to 26.8° Brix***).
Drained solids .. do
PITAKGA**
PLANTAIN^** or baking banana.
PLUMS; Raw: All samples
Damson type
Prune type*
Intermediate type*
Soft-flesh type*
Canned, pitted and unpitted, contents of can:
All types, all sirup strengths.
Purple plum groups: All sirup strengths
including • unspecified. ^
Light sirup (17.0 to 18.7° Brix***),
Heavy sirup (21° to 2k.^° Brix***).
Extra heavy sirup (26.1^° Brix***).
Green gage plum groups: All sirup strengths.
Heavy sirup (22.5° to 25.9° Brix***)
Extra heavy sirup (20° to 30.0° Brix***).
Type not specified: All sirup strengths.
Water pack Light sirup (15.3°
to 18.0° Brix***) Heavy sirup (25.4°
to 26.3° Brix***) Extra heavy sirup
(27.2° to 28.6° Brix***).
Prune plums,** water pack
POLLOCK: Drawn ....
Dressed**
Yield after preparation
Description
Flesh, raw
... do ..
Peeled flesh
Flesh with skin
Peeled flesh ...
Drained solids
do
do
do
ao do
do do do
do
do
Fillets, frozen
Do
Fillets, thawed
POMEGRANATES **
Do
POMPANO, COMMON.** whole
PORGY, ATLANTIC.*» whole ...
Fruit flesh and sirup
Fillet, skin on, raw .
Flesh, raw
Thawed
Cooked
do
Pulp with seeds
Pulp
Flesh, raw
do
Percentage by weight Average Maximum Minimum
(3) I ih) I (5)
80 83
81
72
85
91
ok
86
86
54
54
56
55
60
52 54
51
55 52 57
53
55
96
k5
70
95
57
6k
6k
56
56
50
87 87
85
90
78
92
92
8i+
89
92
63
63
60
63
57 57
53
62
62
55
62
55
97
70
72
70
62
1/ Gains are indicated by a plus sign (+); losses are shown without a sign.
63 77
63
Ik
66
77
90
83
77
83
30
30
51
50
kQ 52
kQ
kQ
53
51
kQ
32
91
57
56
^+7
50
Description (65
Drained liquid .. do
do
Stem, blossom end, and seed
Skins
Pits and clinging pulp, skin, spoiled parts.
Pits, clinging pulp, spoiled parts.
Skin
Pits and clinging pulp
Pits and skin Pits Skin
Pits and skin Pits Skin
Pits, stems, clinging pulp, spoiled parts and skin.
Stems, pits and clinging pulp and spoiled parts.
Skin
Drained liquid
do
do
do
do do
do do do
do
do
Pits
Head, tail, fins, and bones
Bones
Thawing losses
Cooking losses
do
Skin
Skin and seeds
Percentage by weight Average
m Maximum
LÊ1
Head, tail, bones, skin, and entrails. do
20 17
26
19
28
15
6
9
9
16 6
11
16 5 9
Ik
5
10
k6
k6
kk
k5
ko
UQ k6
k9
k5 kQ k3
kl
k5
55
30
5
^3
36
36
kk
kk
50
Minimun
Î2Ï
37 23
37
26
34
23
11
Ik
10
17 n n
23 8
li*
17
10
11
70
70
50
52 kQ
52
52
"kl
k9
52
68
^3
kk
53
50
13 13
15
10
22
2
5
8
16 2
11
11 k 6
8
2
5
37
37
ko
37
k3 k3
kl
38
'38
k^
38
k3
30
28
30
3ff
* Based on data collected prior to and since I9I+0. ** Based on data collected prior to 194o.
*** Based on °Brlx found in samples analyzed.
i*5
Table 1.—Yields and loßses or gainß in preparation of foods—Continued
Item No
883
Description of food before preparation
Live basis, intermediate type hogs.
Do
885
887 888 889
890
891
892
893
89»*
895
896
897
898
899
900
901
902
903
90J*
905 906
907
908
909
Carcass or sides, chilled and dressed, inter- mediate type hog:
Packers' style 12/
Shippers' style
Wholesale cuts, fresh, raw, intermediate type ho^:
Backfat Bacon Feet
Chilled carcass, dressed packer style.
Chilled carcass, dressed shipper style.
Lean emd fat meat, raw
lead, full cut
Loin
Shoulder, 3-rib
Butt ..
Picnic
Plate
Shoulder ribs
Spareribs ....
TriimingB ....
Retail cuts, fresh, raw: Hsm, bone in, skin on ..
Loin, bone in
Shoulder, bone in, skin
Retail cuts, cured: Bacon slab with rind,
raw. Ham:
Bone in, rind on, raw.
Precooked: Slice ... Whole ...
Yield after preparation
Description Percentage by weight
Average (3)
Maximum Minimum
ill
Loss (or gain) In preparation!/
Description cript:
Slaughter, boning, and trimming data
Fat meat, raw Lean and fat meat, raw
... do
do
do
do
do
Fat 1 raw
Lean and fat meat, raw
do
do
do
Picnic shoulder, bone in, rind on.
Do
Salt pork,** Inrlnding belly, clear plate, and fatback.
Lean meat with some fat, raw.
Lean and fat meat, sliced, raw.
Lean and fat meat, raw ...
Lean meat, trinmed do
Lean and fat meat, bone in, raw.
Soaked I8 hours
Fat meat, raw ..
72
79
80
79
89 93 9
85
kQ
78
dh
97
81
89
ko
58
87
69
65
78
82
70
75 59
91
103
9k
78
Ok
85
Qk
9k 96 15
88
66
86
88
98
Qk
92
6k.
71
100
Ik
81
87
84
78
82
103
97
67
Ik
76
73
79 Qk 3
82
31
69
81
95
77
81
25
k3
77
62
51
73
80
60
66
103
91
Dressing and chilling losses.
Toteú. bone and skin Bone Skin
Total bone and skin Bone Skin
Skin do
Total bone and skin Bone Skin
Total bone and skin Bone Skin
Totíú. bone and skin Bone Skin
Bone
Total bone and skin Bone Skin
Bone
Total bone and skin Bone Skin
Skin
Bone
Total losses Bone Skin Fat
Total losses Bone Fat
Total losses Bone Skin Fat
Rind, some fat, and slicing loss.
Total losses .. Bone Rind Fat Cutting loss
Bone and separable fat Bones and trimaed fat .
Rind
Water gain
Rind
Average Maximum Minimum (7) I (8) I C"
Percentage by weight
20 Ik 6
21 Ik 7
U 7
91 75 16
15 10 5
52 35 17
16 11 5
IÎ 5
11
60
k2
13
31 11 8
13 35 20 10
22 8 5 10
18
30 9 5
15 1
25 1*1
+3
6
33
26
2k 17 7
27 18 9
21 16 97 79 20
18 13 7
69 k9 23
31
19 13 8
23 17 6
19
75
57
23
38 13 11 20 k9 23 2k
27 10 6
20
20
1+0 12 8
2k 2
3^
+3
9
22
16
15 10 5
16 11
k
6 k
85 67 12
12 8 3
3h 23 n Ik
12 9 3
16 12
k
36
29
0
26 9 6 6
19 16 1
13 5 1+ 3
16
22 7 k 5 0
18
+3
3
Number of
sanóles
(10)
y Gains are indicated by a plus sign (+); losses are shown without a sig^. Packers' carcass customarily includes Jowl and 12/ These samples exclude full cut head, leaf fat, and kidneys, and include ^ ^^^^^-^'_^f ^". ^e the followini losses: bone 13 percent;
excludes ham facings. It is estimated that the inclusion of the Jowl in the packers' carcass would give the loxiowing o ^
Bkin 6 percent; total 19 percent.
** Based on data coUected prior to 19U0.
he
Table 1—Yields emd loseeB or gains In preparation of foods--Continued
Loss (or gain) In preparatloiJ/ Description of food before
preparation
ill
Yield after preparation
Deucriptlon (2)
Percentage by weight Average Maximum Minimum
_üi íhi ill Description
M. Percentage by weight
Average
-All Maximum
JSL Minimum i
_Í2L PORK--Continued
Fresh, raw:
Chops or slices, raw (including loin, rib, ham).
Do
Do
Do
Do
Ground, loaves or patties, raw.
Roasts : All samples (bone in,
bone out, and unspecified) (in- cluding ham, loin, shoulder, and single muscles).
Bone in
Cooking data, different methods
Cooked by indicated method;
All cooking methods in- cluding undescrlbed.
Braised or roasted in covered pan.
Broiled ..
Oven-beüced
Pan-fried
Dielectric or oven-cooked, or pan-broiled.
Roasted by dry heat method.
Bone out
Cuts ready for moist heat methods :
Bone in: Ham hock, fresh . Spareribs
Bone out : Ham, loin, or
shoulder.
Cured: Raw:
Bacon, sliced ..
Bacon, Canadian, sliced
Ham: Slice
Ground, patties
Cuts ready for noist heat methods:
Bone in: Ham, ham hock, and
shoulder. Picnic shoulder,
rind on.
Roasts: All samples (bone in,
bone out)(in- cluding ham and shoulder).
Bone in
Bone out
Pre-cooked ham: All samples (bone
in, bone out).
Bone in
Bone out
Canned: Picnic shoulder, bone
out.
Cooked by indicated moist heat methods:
Simmered Steamed or boiled
Braised, boiled, simmered or pressure cooked.
Cooked by Indicated method; Pan-broiled or fried, or
oven-broiled.
Pan-broiled
Oven-cooked, 30 minutes at 55 1*00° F.
Cooked by indicated moist
heat methods; Boiled, braised, or
simmered. Parboiled one hour
Roasted by dry heat method.
do
do
85
65
58
75
58
68
72
65
80 66
64
32
63
63
86
99
75
7h
16
86
87
80
80
91 50
91 75
72 51
62 50
84 53
72 42
81 49
81 50
78 49
80 72
73
^3
65
59
93
99
84
83
84
90
90
80
84
79 63
51
24
60
50
74
99
65
65
67
80
84
80
78
Total cooking losses Drlpplngfl Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses do
do
Total cooking losses Drippings Evaporation
Total cooking losses
do
Total cooking losses Drippings Evaporation
Total cooking losses
do
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses
26 10 14 15 13 1
35
42 12 30 25 8
13
42 18 33
32 10 16
9 17 35 14 24
20 3h
36
68 ^3 22 37
37
h3 9
37
14
1
25 12 13
26 12 13
24
14 5 7
7
20
50 18 38 25 16 2
49
50 13 38 ^1 11 20
58 19 39
51 16 26
50 16 22 51 15 26
21 37
49
76 64 ^3
40
50 9
42
26
1
35 17 23
35 17 23
33
20 5 8 16
5 8
20
22
9 5 1 9 8 1
28
38 11 27 16 6
10
28 12
29
19 6 8
19 6
13 22 14 22
20
27
57
35
41 8
32
16 5 8
17 5 8
16
10 4
5 10 4 5
16
1/ Gains are indicated by a plus sign (+); losses are shown without a sign.
^1
Table 1.—Yields and losses or gains in preparation of foods--Continued
Item No
935
Description of food before preparation
(1)
POTK—Continued
Fresh, cooked: Chops
936 Ham baked, bone in, skin on.
Yield after preparation
Description
(2)
Lean meat with little fat, boned.
Lean meat with little fat, boned and skinned.
Percentage by weight Average Maximum Minimum
_ÜJ ihl L5L_
937
938
939
91*0
ski
Shoulder, baked: Whole:
Bone in, skin on âo
Bone out, skin on ..
Butt: Bone in, skin off
Cured, cooked: QBm, baked: Bone in, rind on
Postcooking data
51
61
Losa (or gain) In
Description
III
preparation!/ Percentage by weight
Average I Maximum iMinimum (7) (6) (9)
51
Lean meat with little fat, boned.
Bone out, rind on .•.
91^2 Bone in, rind off.
9^*3
9kh
9I15
91^6
91*7
9tô
9^
950 951 952
953
95'*
9$6 957 C98
Whole, slmnered, bone in, rind on.
Shank end, boiled, bone in, rind on.
Hock end, boiled, bone in, rind on.
Shoulder: Picnic:
Beúced, bone in, rind on.
Boiled or simmered, bone in,'rind on.
Simmered, rind off, bone in.
Meat, lean and fat
Bav: IMpared, whole: All ssoiples
Samples sorted by: Grade:
U.S. Grade I .. U.S. Grade II . Commercial and
culls. Paring method:
Hand
do
do
Pared, raw
Machine
Size of potato: Small Medium Large Jumble (mixed
sizes).
do do do
do
do
do do do do
5U
62 62
71
63
86
72
60
15
57
50
50
3k
80
78
88
84
61
65
57
62
k9
62
67
3h
83
58
59
hQ
1+0
39
Paring data
81 91. kl
80 78 75
88 82 86
61 71 67
80 88 67
76 89 53
79 82
77
78 83 ß5 83
70 76 79 6k
Total losses Bones Fat and cutting loss
Total losses .. Bones Skin Fat Cutting loss
Total losses .. Bones Skin Fat Cutting loss
Total losses .. Skin Fat Cutting loss
Total losses .. Bones Fat Cutting loss
Totea losses .. Bones Rind Fat Cutting loss
Total rind, fat, and cutting loss.
Total losses .. Bones Fat Cutting loss
Total losses Bones, rind, and fat Cutting loss
Total losses Bones, rind, and fat Cutting loss
Total losses Bones, rind, and fat Cutting loss
Total losses .. Bones Rind and fat Cutting loss
Total losses .. Bones Rind and fat Cutting loss
Total losses .. Bones Fat Cutting loss
Pajrings and trimmings
do do do
Parings and trimminge, re- moved by hand.
Parings removed mechani- cally, trimmed by hand.
Parings and trimmings ... do
do do
k9 17 33
39 16
17 1
k9 16 6
22 1+
38 8
25 5
29 i+
18 7
37 Ik
k 18 1
Ik
16 12 1
ko 37 3
85 Qk
2
kZ k3 1
50 17 27 7
50 18 28 k
k6 21 20 6
19
20 22 25
20
2k
26 21 18 23
51 16 7
2k k
38 8 26 5
33 5
23 9
k6 21 5
29 8
17
k2 21 29 1
kl 38 3
52 52
60 20 36 9
61 20 39 6
53
39 29 33
33
kl
30 2k 21 36
Number of
samples
(10)
k6 16 6
20 1+
38 7
2k 5
20 2 11 5
22 11 2 2 0
16 12 2 0
39 37 2
35 3^
k3 13 18 5
38 16 20 1
12 18 Ik
12
11
22 17 15 17
6 6 6 6
Ik 3 3
10
1 1 1 1
306
51 7
13
30
130
1/ Gains are Indicated by a plus sign (+); losses are shown without a sign.
hQ
Table 1.—Yields and loßses or galna In preparation of foods—Continued
Item No.
PQflATOBS- -Continued
Description of food before preparation
ill
959 960 961 962 9Ó3 96I* 965 966
967 968 969 970 971
972
973
91^
975 976
977
978
979
980
9ÖI
9Ö2
963 981*
985
986
9Ö7
988
9Ö9 990
991
992
993
99^ 995 996
997
998
999 ICXX)
PRICKLEÏPEARiHt
FROHES, fresh. See PLUMS.
PRONES, dried:
Raw—(Continued Unpared, whole--Continued All samples--Continued
Samples sorted by-- Continued
Variety: Chippewa Earlaine Green Mountain .. Irish Cobbler ..• Katahdin Menominee Netted Gem--Idaho Pontiac Russet: Burbank Rural
Sebago Triumph White Rose
New potatoes
Obtained for commercial Ijaring.
Pared: For cooking in water
or steam. Do Do Do
For cooking with added fat. Do
Unpared
Do ...
Do ...
Yield after preparation
Description (2^
Pared, raw ... do ..
do do do do do
do do do do do
do
Pared raw potatoes treated for commercial distri- bution.
Percentage by weight Average Maximum Minimum
LSI
Paring data--Continued
80 90 1^ 73 82 81* 78 76
78 83 85 76 77
90
93 92 90 87 88 86 86
90 86
89 85 86
9^
88
67 89 53 5^ 70 80 61*
70 80 78 61* 72
81*
57
loBB (or gain) in preparation!/
Description (61
Average
Parings and trimmings ... do
do do do do do do
do do do do do
Parings removed by abrasive or chemical methods.
Cooking data, different methods
Boiled, steamed or pressure cooked.
Boiled Steamed Pressure cooked
Pem-fried (small amount of fat).
Deep-fat fried
Do Do
Baked, Jackets oiled ....
Baked, jackets not oiled
Boiled or steamed in Jacket.
Boiled in Jacket .. Steamed in Jacket .
Dried, diced Soaked, boiled, drained
Cooked: Pared:
Boiled or steamed
Boiled
Mashed
Hash browned
Unpared: Boiled or steamed in
Jacket. Boiled in Jacket .. Steamed in Jacket .
Frozen, baked, stuffed.
Canned, white, contents of can.
tfticooked:** All
Large (20-1*0 per pound) Medium (1*0-90 per
pound). Small (90-110 per pound).
Ready-to-cook
Do Do
Peeled
do do
Heated
Drained solids
Pulp, raw
Flesh, raw, uncooked ... do ... do
do
Cooked whole, unsweetened, xindrained solids and liquid.
Cooked whole, unsweetened solids :
Drained while hot Drained after standing ..
Cooked with 13 to 27 per- cent added sugar (on basis of weight of dried fruit), undrained.
103 100 95
52
68
91
81
96
91* 98
123
123 109 103
56
86
106
106 103
U51
Postcooklng data
80
80 91 91
hi
82
66
86
86 91*
119
60
91
91 92
91*
67
1*1*
86 88
85
82
255
ll*0
15^
180
ll*2
62
99
99 97
100
69
63
91 91 90
83
301
1I+7 173
21I*
106
58
85
85 87
87
6k
79 85 81
79
191
131^ li*if
152
Net change in cooking
Net change from added fat and cooking loss. ... do
Net change in cooking
do do do
Net change due to evapora- tion, added oil on skin.
Evaporation
do do
Net gain from soaking and cooking.
Gain from added fat, milk and salt.
Net change from added fat emd cooking loss.
Cooked peelings and eyes..
do do
Cooking losses
Drained liquid
Rind and seeds
do do
... do
Gain in cooking
Percentage by weight Maximum
do do
20 10 26 27 18 16 22 21*
22 17 15 21* 23
26
+3 0 5
h8
32
9
19
1*
6 2
+351
+19
1*0
9 8
6
33
56
ll* 12 15
18
+155
+1*0
+51*
+80
33 11 1*7 k6 30 20 36
30 20 22 36 28
16
^3
20 9 9
53
18
Zh
Ik
Ik 6
+1*2
1*2
15
15 13
13
36
78
21 15 19
21
+201
+47
+73
+lll*
Min I2L
7 8 10 13 12 11* 11*
10 11* u 15 11*
12
+23
+23 +9 +3
kk
2
11*
+6
+6 +3
+6
38
1 3
0
31
37
9 9 10
17
-»91
+34 ■tkk
+52
1/ Gains are indicated by a plus sign (+); losses are shown without a sign.
*♦ Based on data collected prior to 19l*0.
1*9
Table 1.-Yields and losses or gains in preparation of foods-Continued
Item No
1002
1003
1004
1005
1006
1007
1008
1009
1010
ion
1012
1013
lOll*
1015
1016
1017
lOlß
1019
1020
1022 1023
1021*
102^
1026
1027
1028
1029
1030
1031
1032
Description of food before preparation {1}
PRUNES; dried—Continued Readyrto-cook
Cooked with 13 to 27 per- cent Guided sugar (solids and liquid).
Cooked, unsweetened, drained solids.
Canned in extra heavy sirup (36.8° to 30.0° Brix***), contents of
PUMMgr/)»»
PUMPKIN; Whole,* raw
Skin and seeds removed, raw.
POMPKIN SSED6**
QUAIL;*» Live basis
Ready-to-cook including giblets.
RABBIT, DOMESnCATSD; Live basis
Ready-to-cook, frozen ..
Ready-to-cook including heart, liver, and kidney.
Do
Do
Do
Cooked, bone in
RADISHES, tops ...
Raw
Canned, red and black, contents of can:
All samples including unspecified.
Water pack Light sirup (19.2° to 21.5 Brlx***).
Heavy sirup (22.6^ to 28.0° Brix*»*).
Extra heavy sirup (29.7° to 32.0° Brix**»).
Frozen, red, contents of package.
RED GROUPER. See Groupers.
RED SNAPPTO,** whole
Right Bide .
Forequarter
Hindquarter
Raw: Freshly harvested with
full leaves.
Market sanipleB, whole- sale and retail. Leaves may be partly trimmed or somewhat wilted.
Yield after preparation
Description icript
Drained after cooking with 13 to 27 percent added sugar.
Drained solids
Flesh
Dredned solids
Pulp
Boiled until tender
Ready-to-cook including giblets.
Meat, skin, and giblets ...
Ready-to-cook, including heart, liver, and kidney. 20/
Thawed
Meat, raw
Boiled or stewed
Fried, bone in
Pressure cooked, bone in
Meat, cooked, bone out ..
Trimmed roots
Percentage by weight Average
-_L2i
Sound, trimmed berries ..
Drained solids
do do
do
do
Drained thawed solids
Flesh, raw
Lean and fat
.. do ....
.. do ....
Stalks, raw
do
144
82
85
91
62
70
90
74
75
90
55
96
79
68
71
66
77
63
97
55
63 56
55
52
50
52
80
74
86
45
75
Maximum
ihï
158
97
86
91
65
77
Minimum
90
58
99
84
79
70
83
80
99
64
64 62
59
63
58
60
81
77
86
52
126
60
82
90
61
62
89
51
91
75
58
63
68
54
92
44
63 52
49
44
44
47
79
72
86
40
53
I^SB Cor gain) in preparation!/
Description (6)
Gain in cooking
Drained liquid .
Pits and cutting loss
Drained liquid
Seeds and skin
Rind and seeds Rind Seeds and stringy matter
Cooking losses
Blood, feathers, head, feet, and inedible viscera.
Bone
Head, skin, feet, and evisceration losses.
Thawing losses
Bone
Total cooking losses
.. do
.. do
Bones and cutting loss ...
Tops, rootlets, and trimmings.
Stem, cap, spoiled berries and handling loss.
Drained liquid
do do
do
do
do
Head, tail, fins, bones, skin, entrails, and preparation loss.
Bone
do
do
BnrJB and leaves
Total refuse .. Tops Ends Cutting loss
Percentage by wel^frt Average
Hi
18
15
9
38
30 17 8
26
25
10
45
4
21
32
29
34
23
37
Maximum
37 41*
37 ka
45 51
48 56
50
irô
20
26
14
55
25 20 6 2
+58
40
18
10
39
38
11
Minimum
49
9
25
42
37
32
46
56
56
53
21
28
14
60
47 39 8 3
+26
3
14
9
35
23
4
42
1
16
21
30
17
20
36
36 38
41
37
42
40
19
23
14
46
11 6 3
Number of
samples
(10)
1/ Gains are Indicated by a plus sign (+); losses are shown without a sign. 20/ One study reported9.2 percent skin and 7.6 percent head in terms of the Uve weight. Applying these percentages to the average values Bhown here, the average yield of drawn rabbit in percent of the live is 72 percent (28 percent loss); dressed, ready-to-cook rabbit in percent of the drawn yields 77 percent (23 percent loss).
* Based on data collected prior to and since 194o. «*» S !? °^ S** co^ected prior to 194o.
Based on °Brlx found In samples analyzed.
50
Table 1.--Yields and losaea or gains in preparation of foods—Continued
Loss Cor gain) In parparatlonl/
Item No.
1033
103^ 1035
1036
1037 1038
1039
10!+0
I04l
Description of food before preparation
ÜJ RHUBARB--Continued Raw--Continued
Without leaves
Stalks only Do
Do
Do Do
Canned, contents of can..
Frozen: Contents of package ...
Do
101^2
10^3
lOhk
10^5
10^6
104T
lOhQ
10^9
1050
1051
1052
1053
1054
1055
1056
1057
1058 1059
1060 1061 1062 1063 1064 1065
Cooked, solids and liquid.
RICE (including converted and regular wbite).
ROCKFISH, frozen
Do
ROSE APPLB»*
See PERCH. ROSEFISH.
RUTABAGAS: Raw:
Without tops
Pared
Cooked
Dried, diced
SALADROCKET** .
SALAMI. See SAUSAGE.
Atlantic, raw: Whole**
Drawn**
Pacific : Raw, steak: Frozen Thawed: Bone in* Bone out
Canned, contents of can: Kind unknown Chinook** Chum** Coho** Pink** Sockeye**
Yield after preparation
Description
M.
Stalks, raw
Boiled or steamed with added sugar, with or without water:
Undrained: Hot Chilled
Drained solids
Baked with sugar and lemon with or without water:
Undrained Drained solids
Drained solids
Thawed solids, drained ....
Cooked with lU percent added sugar (on basis of weight after thawing), solids emd liquid.
Cooked with ik percent added sugar (on basis of weight after thawing), di*ained solids.
Cooked in water with and without adjied ingredients.
Cooked with 3 to 6 per- cent added fat and 2 percent salt (on basis of uncooked rice)
Cooked without added ingredients.
Baked Thawed before cooking:
Baked at 350° - 23 minutes.
Thawed during cooking: Baked at 350° - 33 minutes.
Pulp, raw
Pared roots, raw
Boiled or steamed
Mashed without added ingredients.
Soaked, boiled, drained ..
Leaves and stems, raw ....
Percentage by weight Average Maximum Minimum
L2I ihl iii
Flesh, raw
do ..
Thawed, raw
Meat, bone out, raw Baked
Drained solids Flesh do do do do
86
123 120
80
llK) 63
1^
6k
106
5^
327
3hQ
320
80
77
83
67
85
93
98
586
92
65
76
86
88 85
85 99 98 98 98 98
90
130 126
81
65
78
70
113
65
37^
37^
358
89
81
89
78
9^^
101
99
69
88
89 100 100 99 98 98
1/ Gains are indicated by a plus sign (+); losses are shown without a sign.
83
109 106
79
138 61
69
57
9^
289
322
289
75
75
80
60
67
88
97
60
87 80
81 96 97 97 97 97
Description (6)
finds and trimmings
Gain in cooking Gain in cooking and
evaporation in cooling. Loss in cooking and
draining.
Gain in cooking .... Loss in cooking and
draining.
Drained liquid
do
Net change during cooking from added ingredients and losses in cooking.
Drained liquid
Net gain in cooking includ- ing added ingredients.
Net gain in cooking
Thawing and cooking losses
Thawing and cooking losses Cooking losses Thawing losses
Cooking losses
Seeds and skin
Parings
Net change in cooking ....
losses in mashing
Net gain from soaking and cooking.
Tough stems
Bones, skin, entrails
Bones and skin
Thawing losses
Bone Total cooking losses
Drippings Evaporation loss ..
Drained liquid Bones do do do do
Percentage by veipjht Average
m
Ik
+23 +20
20
+40 37
26
36
+6
46
+227
+248
+220
20
23 21 2
17
33
15
7
2
-^kQ6
8
35
2k
Ik
12
15 1 14
15 1 2 2 2 2
Maximum
Í8Í
17
+30 +26
^3 39
31
6
58
+274
+274
+258
25
25 23 3
20
40
33
12
3
40
13 20 1
19
19 4
3 3 3 3
Minimum
+9 +6
19
+38 35
30
+13
35
+189
+189
19 18 1
6
+1
1
31
11 12 1
11
11 0 0 1 2 2
* Based on data collected prior ** Based on data collected prior
to and since 194o. to 1940.
51
Table l.-Yleldß and loaeea or galnfl In preparation of foods-Continued
Item lio
1066
1067
1066
1069
1070
1071
1072
1073
107^^
1075
1076
1077
1078
1079
1080
1081
1082
1083
1081*
1085
1086
1087
1088
1089
1090
1091
1092
1093
1094
1095
1096
1097
1098
1099
uoo
Deacrlptlon of food before preparation
Lll
SAPODILIA«*
sAPorg**
Canned, contents of can: Atlantic,** In oil ...
Pacific
Canned: Contents of can
Contents of can, heated 10 minutes at 100 P.
SAUSAGE: Capacola,* raw ...
Cervelat,* dry ..•
Frankfurters, raw
Fork sausage: Ground, rav ....
Links, raw
Salami,* dry
SuBmer savisage,* dry .
SCDP,** or porgy, ^rtiole
Do
SEAKALE**
SHAD,*» whole
SHARK'S FIH**
Whole ..
Drawn**
SHRIMP: Whole, raw
Headless : Frozen, in shell
Thawed, in shell
Cooked in shell
Cooked meat, with veins.
Thawed, in shell
Meat, raw
Canned, contents of can ..
SUGHARAWOT,* fresh
SMEKT, ATIAOTIC,** whole ...
SORREL. See DOCK.
SOÜRSOP»*
SOYBEAHS: Immature : In pods*»
Seeds, raw (Bansei variety).
Yield after preparation
Description crlpt;
Flesh, raw
do ..
Drained solids
do
do
Contents of can, heated 10 minutes at l80° P.
Drained solids
Meat without casing
do
Boiled or broiled ..
Pan-broiled or fried, with or without water.
Pan-broiled with or with- out water, or oven- cooked.
Meat without casing
do
Flesh, raw
Dressed
Shoots, raw
Flesh, raw
Cartilage
Fillets, raw
Flesh, raw
Trimmed leaves, raw
Headless, in shell .
Thawed
Cooked, in shell ..
Meat
Meat without veins
Meat, raw
Meat, cooked
Drained solids ....
Kernel
Flesh, raw
Shelled seeds, raw
Boiled and pressure cooked
Percentage by weight Average
80
76
82
83
82
91
75
91
97
98
k-j
^5
92
93
38
51
77
he
78
31
k2
93
57
89
77
69
91
80
67
6k
k3
55
68
53
101
Maximum
JitL
88
86
95
96
98
101
58
60
95
98
1*2
5^
40
62
94
89
76
96
82
78
75
45
62
75
103
1/ GaluB are indicated by a plus sign (+); losses are shown without a sign.
* Based on data collected prior to and since 1940. ** Based on data collected prior to 194o.
Minimum
ill
71
65
70
55
96
94
38
35
89
89
33
ko
18
50
81
66
55
82
78
62
39
38
48
59
99
Loss (or gain) in
Description (6)
Seeds and skin
do
Drained oil ...
Drained liquid
do ...
Evaporation
Drained liquid
Casing
Casing and string
Net change in cooking
Net cooking losses Drippings Evaporation
Net cooking losses Drippings Evaporation
Casing and string
do
Head, tail, fins, bones, skin, and entrails.
Head, tail, fins, entrails, and skin.
Root and waste leaves
Head, tail, fins, bones, skin, and entrails.
preparatlonl/ Percentage by weight
Average
ill
Skin and bone
Head, tail, fins, entrails, scales, bones, and skin.
Bones, skin, head, tail, »fins.
Trimmings
Heads
Thawing losses ..
Cooking losses ..
Shell
Develning losses
Shelling, develning and washing losses.
Cooking and develning losses.
Drained liquid
Shell
Head, tail, fins, bones, skin, and ehtrails.
Seeds and skin
Shells
Net change in cooking
20
24
18
17
18
9
9
3
2
53 31 20
55 35 22
8
7
62
49
23
52
69
58
7
43
11
23
31
9
20
33
36
57
45
32
47
+1
AQJL Minimum
29
35
30
45
4
6
62 39 24
65 42 26
11
11
67
60
82
50
19
34
45
18
22
38
61
62
52
41
12
14
2
+1
42 27 11
40 28 11
5
2
58
46
60
38
25
Number of
samples
(10)
13
28
1
53
1
1
2
12
15 9 9
10 9 9
3
8
4
1
1
11
64
1
1
6 19
11 33
24 17
4 19
18 7
22 8
25 10
55 4
38 2
52
Item No
Description of food before preparation
ill SOYBEANS--Continued
1101
1102
1103
llO^i-
1105
1106
1107
1108
1109 1110 nil
1113
1114
1115
lll6
1117
1116
1119
1120 1121 1122 1123
1124
1125 1126
1127
1128
1129
1130
1131
1132
Mature, dry: Seedfl (Seneca vartety)..
Sprouts, raw (Seneca variety).
Do
SPAGÏÏgTTI
SPANISH MACKEREL,»» whole
SPANISH MELON. See Musknelon, Spanish.
SPINACH; Rav:
Untrimmed, purchased in buUc.
Partly trimmed, purchased in lÄckage.
Trimmed, ready-to-cook.. Do Do
Canned : Contents of can
Do
Contents of can, after heating.
Frozen, contents of package.
SPOT, whole, raw
SQUAB** (Pigeons): Live basis
Dressed, head removed
SQUASH, CUSHAW»*
SQUASH, SUhttŒR:
Table 1.--Yields and losses or gains in preparation of foods—Continued
Loss (or gain) in préparâtionl/ Yield after preparation
Description
W Average
ii
Sprouted seeds ..
Boiled
Sauteed
Boiled 15 minutes
Flesh, rav
Trimmed leaves ..
Trinmed leaves prepared for dehydration.
Rav: Whole:
All ssmples Zucchini All other varieties.
Zucchini
Ready-to-cook
Do Do
SQUASH, WIHTER: Raw:
Whole: Acorn
Boston marrov
Butternut ....
Hubbard 2l/
Ready-to -cook : All kinds, seeds re-
moved, pared or unpared. Do
Trimmed leaves
Boiled Steamed Pressure cooked
Drained solids Contents of can, heated ...
Drained solids
Boiled until tender
Dressed, rav
Dressed, head removed
Meat, including giblets and skin.
Flesh, rav
Flesh and skin, rav do do Flesh, rav
All saioples including unspecified.
Steamed Boiled
Flesh, rav
Flesh, rav, wastefully pared.
Flesh, rav
Percentage by veight
Boiled or steamed
290
88
85
336
61
71
35
92
78 93 68
69
58
80
60
82
1+5
79
9^ 93 95 82
85
87 81
Ih
52
66
83
(M Minimum
ill
88
66
88
38
104 no 87
90 97
71
94
54
82
98 98 98 90
98
98 9^
81
86
88
92
9U
1/ Gains are indicated by a plus sign (+); losses are ahovn without a sign. 21/ Includes winter squash not otherwise classified.
** Based on data collected prior to 19^0.
88
52
56
32
kQ
55 77 58
90
hi
69
37
76
Ok 86 Oh 74
66
69 66
66
56
77
83
Description (6)
Average
m
Ht&t change in weight ...
Cooking loases
do
Net gain in cooking ....
Head, tail, fina, bones, skin, and entrails.
Stems, wilted leaves, and cutting loss.
Stems Cutting loss
Stems, midribs, wilted, overmature and immature leaves.
Wilted leaves
Net change in cooking .... do Cooking losses
Drained liquid Evaporation
Drained liquid
Cooking losses
Head, fina, and entrails..
Feathers, blood, and head.
Drawing and boning losses.
Rind and contents of cavity.
Contents of cavity Rind
Ends do do Ends and skin .
Cooking losses
do do
Seeds, rind, stem^ and cutting loss.
Seeds Rind Stem and cutting loss.
Seedfi and rind
Seeds and rind vltb. some squash attached to skin.
Seeds, rind, stem, and cutting loss.
Seeds Rind Stem Cutting loss or gains...
Cooking losses
Percentage by veight
+190
12
15
+236
39
29
28 3
65
22
7 32
31 6
k2
ko
18
55
15 9
6 7 5
18
15
13 19
26
12 10 1
12
k&
3k
8 25 1 0
17
12
Maximum
Í8Í Minimum 1
Í2L
12
kd
kk
36 k
68
52
^5 23 k2
52 10
53
31
63
24
16 l4 16 26
31+
31 3h
3h
13
1
44
16
37 2
3
23
17
12
34
17 1
62
+4 +10 13
10 3
29
6
46
18
2 2 2 10
19
10
0
i4
3 16 0
+4
53
Table 1.-Yields and losses or gains in preparation of foods-Continued
Item Ho.
1133
113^+
1135
1x36
1137
1136
n39
ui*i
litó
ll43
nkk
1145
1146
114?
114Ô
1149
1150
1151
1152
1153
1154
1155
1156
1157
1156
1159
1160 U6l
1162
1163 1164 U65
U66
U67
U68 U69 1170
Description of food before preparation
(1)
SQPASH, XirmsK—Continued
Cooked: Acorn: Baked in skin^ seeds
removed. Steamed in skin, seeds removed.
Hubbard: Baked in skin, seeds
removed. Steamed in skin, seeds
removed.
All kinds, baked or steamed, flesh only.
Do
Frozen, contents of package.
SQPAWFISH, vbole, raw
\^** vfaole
SEESLEEAD TROICT,**- canned
Rav: Sound*
Some soft and spoiled or green.
Frozen, contents of package.
STDRfflBON,** anterior portion
Yield After preparation
Description (2)
Flesh, cooked
do
do
do
Mashed
Pureed
Cooked by steaming, boil- ing or in double boiler.
Fillet, rav
do
Flesh ...
Flesh, rav
do ..
SUCCOTASH; Canned, contents of can: Cream style com and HwiA beans.
Whole kernel com and Hwft beans.
Frozen, contents of package.
Whole
Dravn
Dressed
SUCKER, WHETS-NOSE,** drawn.
SÜGARAPPLB*»
SWAMP CABBAGE**
SWEECBREADS, VEAL: Rav
Parboiled
Thaved solids, drained ...
Flesh, rav
Drained solids
do
Boiled or steamed
Dravn^ rav
Dressed, rav
Fillet, rav
Flesh, rav
do
Trlnmed leaves, rav .
Braised or parboiled
Fried
Bav: Whole
Do Do
Do
Pared or unpared Do Do
Cooked: Steamed or boiled, vfaole
or sliced. Baked in skin
■Boiled or steamed in»irin Boiled In skin Steamed in akin
Cream sauce added, cooked 8 minutes.
Hand or machine pared
Hand pared ... Machi ne peured
Baked
Boiled or steamed Boiled Steamed
Maahed
Flesh .
do do do
Percentage by Average
74
71
65
76
9Ô
95
92
31
46
9Ö
96
87
51
85
9^^
65
106
77
70
80
46
45
81
86
304
77
Maximum
67
77
100
98
99
34
54
99
99
92
63
94
65
113
80
70
80
71
86
56
85
81 72
85 76
78 87
99 LOI 98
106 106
105
97 98
78 90
84 84 83
9k 94 93
1/ Gains are indicated by a plus sign (+); losses are ahown vithout a sign.
* Based on data collected prior to and since 194o. *» Based on data collected prior to 194o.
weight Minimum
-_Í5l
63
74
96
87
75
29
44
97
86
81
4i
93
65
74
79
27
76
52
68
78 68
68
87 87 91
96
63
74 76 74
losa (or gain) in préparâtionl/
Description
(6)
Peelings and cutting loss.
... do
Peelings
... do
Mashing loss .
Pureeing loss
Cooking loss .
Head, tail, fins, entrails, scales, bones and akin¿
Percentage by weight Average
-All
Caps and stems
Caps, stems, green and spoiled berries.
Drained liquid
Bones and skin
Drained liquid
do
Net gain in cooking
Entrails
Heads, scales and fins....
Backbone and rib losses...
Head, tail, fins, bone, and skin.
Waste, seed, skin
Inedible stea trimmings.
and
Total cooking losses
Net losses in cooking .. Drippings Evaporation
Net gain Including added cream sauce.
Parings, trimmings and bad spots. do do
Cooking losses
Net changea in cooking ... do do
Mashing loss
Peelings ....
do do do
26
29
35
24
2
5
8
69
52
2
4
13
49
15
6
35
4^
23
30
20
54
55
19
46
14 6 8
+204
23
19
1 +1 2
3
22
16 16
17
Maximum
37
26
h
13
25
71
56
3
i4
19
59
7
35
+13
26
30
21
73
24
32
22 32
32
13 13 9
4
37
26 24 26
Minimum
33
23
0
2
1
66
46
1
1
8
37
6
35
20
30
20
29
14
44
Number of
samples
(10)
15
39
4
90
2
2
2
1
11
2
15 24
4 3
13 31
+6 +6 +5
4i l4 27
2 4
10 6
6 6 7
26 10 16
5h
Table 1.--Yields and loases or gains in preparation of foods—Continued
LOBS (or gain) in prepeurationl/ Item No.
Description of food before preparation
iii
Yield after preparation
Description
JK Percentage by weight
Average Maxi
-Ji] {hi. Minim Description
M. Percentage by weight Average
_Jii Maximum
M Minimum
M
Number
1171
1172 1173
117!^
1175
1176
1177
1178
1179
1180.
1181
1182
1183
II8I1
1185
1186
1187
1188
1189
1190
1191 1192
1193
119^
1195
1196
1197
1198
1199
1200
SWEEITPOTATOES--Continued Canned in sirup, contents
of can: All samples including
unspecified. Water pack Ught sirup (20.5° to
23 BrixíHHt). Heavy sirup (18.5 to
28° Brix***).
SWEETPOEATO TOPSíHt
SWISS CHARD. See Chard.
TAMARIND»*
TANGELOS, whole, raw
TANGERINES, whole, raw
TANGERINES and other MANDARIN ORANGES, whole.
TARO,** corms and tubers .••
TAITTOG:** Whole
Drawn
TERRAPIN,** in shell
TILEFTSH,** whole
Raw, whole
Do
Canned, contents of can
Do
Dried, raw
TCMCOD, ATLANTIC,** whole
Raw: Unt rimmed :
Beef, smoked tongue. Ifimb
Veal
Ready-to-cook, trimmed or untrimmed:
Beef, raw
Beef,smoked
Lamb
Veal
Cooked, untrimmed: Beef, boiled or simmered
Beef, smoked, boiled ...
Lamb, boiled
Veal, simmered ...
Drained solids
do do
Trimmed, raw
Flesh, raw
Juice
Pulp
Juice (presumably strained) (average specific gravity = l.Ok^k) (lOO grams = 95.93 mllli- liters).
Pared, raw
Flesh, raw
do ..
Muscle, raw
Flesh, raw .
Peeled, raw 22/
Unpeeled, cored and/or stem end removed.
Drained solids
Contents of can, heated ..
Soaked, boiled, drained ..
Flesh, raw
Trimmed, raw do ....
do
Boiled or simmered
Boiled
Boiled 1-1/2 hours
Simmered 2 hours ..
Trimmed, ready-to-eat
do
do
66
67 66
67
76
i+9
5^
Qk
37
^3
21
51
91
62
95
1+50
39
71
71
70
52
53
80
62
9^
^3
57
57
60
J+l
39
66
38
70
3^
ki
99
98
83
97
k6
16
^3
92
Before cooking
7^ 68
95
78 70
During cooking
81 71 78
69
72
79
Postcooklng losses
72
60
86
76
1/ Gains are indicated by a plus sign (+); losses are shown without a sign. 22/ Skins removed by scalding in at least 93 percent of the samples.
** Based on data collected prior to I9IK). *** Based on °Brix found in samples analyzed.
68
Drained liquid
do do
Inedible stems and trimmings.
Seed and skin
Total refuse Seeds and waste pulp Rind Rag
Rind and seeds
Rind, axis, seeds and membrane.
Head, tail, fins, bones, skin, and entrails.
Head, tail, fins, bones, and skin.
Shell
Head, tail, fins, bones, skin, and entrails.
Skins, hard cores, stem, ends, and trimmings.
Core and/or stem end ....
Drained liquid
Evaporation
Net gain from soaking and cooking.
Head, tail, fins, bones, skin, and entrails.
Skin, cartilage, and fat. One-half inch of gullet
removed. Trimmings
Total cooking losses
... do
... do
... do
Skin, trimmings, emd evaporation after cook- ing.
Skin, cartilage, and evaporation after cook- ing.
Skin and evaporation dur- ing skinning.
Skin Evaporation during
skinning. Total trimming losses ....
Skin, fat, and cartilage Cutting loss
3^
33 3h
33
2k.
51
3k 8
23 23
26
k6
16
63
57
79
^9
12
9
38
5
+350
61
26 32
22
31
28
21
28
26
IK)
36 k
Ik 11 3
43
'¿3 ko
59
61 10 29 26
3k
62
30
66
59
3k
2k
57
8
30
29
29
29
30
kl 6
16 21
20
38
58
55
1
2
17
3
19
2k
55
Table 1.—Yields and loßses or gains in preparation of foods--Continued
Item No.
1202
1203
1204
1205
Description of food before preparation
(1)
TOWELCWURD**
TREETCMAIO**
TBOITE. BROWN, ^rtiole
TROUT. EASTERM BROOK,*»
vtaole.
TUNA, canned, contents of ^can:
1206 In oil, solid pack
TURKEYS;
1210 1211
1212
1213
12lif
1215
1216
1217
1218
1219
1220
1221
1222 1223 122U 1225 1226 1227
1228
1229
1230
1231
1232
1233
1234
Live basis: All weights
Less than 13 pounds (5.5 to 12.9 pounds)
13 pounds and over (13.2 to 35-1 pounds)
Dressed: 23/ All weights
Yield after preparation
Description rlpt:
ill
Flesh and seeds, raw
Flesh, raw
Dressed, raw
Flesh, raw
Percentage by weigüit Average
Í31
85
73
68
U9
85
83
97
52
Maximum Minimum (5)
90
79
51
95
80
68
hi
79
95
Slaughter, boning, eind thawing data
Dressed . do
Do
Less than 12 pounds (1^.5 to 12.0 pounds) Do
12 pounds and over (12.1 to 29.6 pounds) Do
Ready-to-cook, all weights: Including giblets, exclu-ling neck.
Excluding giblets and neck.
Ready-to-cook bird, and boneless meat, frozen.
Parts, raw: Breast ... Drumstick Thigh Wing Foreback . Rearback .
Ready-to-cook, with or without giblets and neck:
All weights
Less than 5 pounds (3-3 to 4.9 pounds).
5 pounds and over (5.O to 29.0 pounds).
Ready-to-cook: Excluding neck and
giblets. Do
Including neck, exclud- ing giblets.
Roasted: Excluding neck and
giblets.
Ready-to-cook including neck and giblets.
Ready-to-cook without neck and giblets.
Ready-to-cook including neck and giblets.
Ready-to-cook without neck and giblets.
Ready-to-cook including neck and giblets.
Ready-to-cook without neck and giblets.
Meat and giblets, raw ....
Flesh without skin, raw ..
Thawed
Meat and skin, raw do
do do do do
90 89
91
Qk
TJ
83
75
85
78
73
63
97
78 83 65 60 65
93 92
93
88
3k
88
83
88
dk
78
66
91 82 89 70 66 70
87 87
88
77
62
77
62
80
Ih
65
59
95
87 Ik 77 62 55 60
Loss (or gain) in
Description
(6)
Parings
Skin and seeds ...
Head and entrails
Head, tail^ fins, bone, skin, and entrails.
Drained oil ...
Drained liquid
do
Head, tail, fins, bone, skin, and entrails.
Blood and feathers do
Head, feet viscera.
Head, feetj viscera,
Head, feet viscera.
Head, feet; viscera.
Head, feet viscera.
Head, feetj viscera,
and inedible
inedible neck and giblets and inedible
Inedible neck and giblets and inedible
inedible neck and giblets
Bone
Bone and skin .
Thawing losses
preparation!/ Percentage by weight
Average m
Bone, cartilage, and tendon do do do do do
Cooking data, different methods
Roasted, bone in
Boiled or stewed, bone in.
Steamed, bone in
Pressure cooked, bone in..
Cooked meat, including skin.
Ik
79
72
71
69
72
82
82
82
7h
75
7k
Postcooking dafta
71 88
56
73
56
68
65
70
57
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses
... do
... do
Bones, handling loss, and some fat.
Bones Handling
15
27
32
51
15
17
3
46
10 11
16
23
17
25
15
22
27
37
3
n 22 17 35 ko 35
26 3
21
21 1
20
28 6
22
29
31
28
29
23 5
(8) M1 n Irmifn
20
32
53
13 13
12
23
38
23
38
20
26
35
kl
5
13 26 23 38 ^5 ko
kk
13 38
27 k
24
kk
13 38
32
35
30
k3
30 10
10
21
k9
12
16
12
17
12
16
22
3k
0
9 18 n 30 3k 30
12 +k
Number of
samples
(10)
2
2
1
3
21
1
10
1
116 65
51
162
162
93
93
69
69
26
3
10
131 65 65
37 35 35
91^ 30 30
13
2
95
91 69
1/ Gains are indicated by a plus sign (+); losses are shown without a sign. ^ ^ ^ ^ ,^^„v,+ ^a „e*.fl 2/ Where necessary, weights of neck and giblets were imputed. An arbitrary value of 3-6 percent of dressed weight was used for oibletB ranged from 1^.5 to 3.6 percent for birds under 12 pounda, and 3-6 to 3-0 percent for birds over 12 pounds.
^ Reported by the investigator as negligible.
** Based on data collected prior to 19^0.
for neck; values
56
Table 1.--Yields and loseea or gaina in preparation of foods—Ciontlnued
Loss (or gain) in preparation^^ I DV Item
No. Description of food before
preparation
ill
Yield after preparation
Description
lil Percentage by vreight
Average Maximum Minimum
ill Description
(6)
Percentage by vei^t Average Maximum [Minitmnt.
(7) I (8) I (Q)
TURKEYS--Continued
1235
1236
1237 1238 1239 12I+O 12lH
121^2
1243
12M*
121+5
121+6
12I+7
121+6
12I+9
1250
1251
1252
1253
125I+
1255
1256
1257 1258 1259
1260 1261 1262 1263 1261+ 1265
1266
1267
1268
1269
Roasted--Continued Excluding neck and
giblets.
Parts: Breast
Postcooking data--Continued
Drumstick Thigh Wing Foreback . Rearback .
Cooked meat, excluding skin.
Cooked meat; including skin. do do do do do
Steamed, bone in, exclud- ing neck anà giblets.
Boiled or stewed: Bone in, including neck
and giblets.
Bone in, excluding neck and giblets.
Pressure cooked including neck, excluding giblets.
TTJgHIPS; Raw:
With tops
Without tops
Pared
TURHIP GREENS:
Cooked meat, excluding skin.
Cooked meat, excluding skin, including giblets.
Cooked meat, excluding skin.
Pared root, raw
do
Boiled or steamed, drained
Raw: Untrimmed Trimmed sound leaves
Trimmed
Frozen, contents of package.
Trimmed sound leaves, mid- ribs and stalks removed.
Boiled 1-1/1+ hours
Steamed or boiled, drained
TURTLE,** in shell Muscle, raw
59
89
69 81 63 59 6k
57
65
62
55
66
80
93
6k
75
80
21+
77
92
73 81+ 69 67 77
62
72
70
56
69
89
I1I+
77
55
83
Slaughter and bon: jg data
Live basis (ll choice, 6 good, and 1 commercial grade animals).
Carcass or sides chilled Eind dressed, an grades:
Excluding kidney and kidney fat.
Including kidney and kidney fat.
Wholesale cuts,** raw, all grades:
Chuck, including neck .. Flank Loin, excluding kidney
eind kidney fat. Plate Rib Round, with rump Shank, fore Quarter, fore Quarter, hind, excluding
kidney and kidney fat. Quarter, hind, including
kidney and kidney fat.
Retail cuts: Legs
Chilled, dressed ceurcass..
Lean emd fat meat, raw
do
do do do
.. do
.. do
.. do
.. do
.. do
.. do
do
Loin
Underrib
Lean and fat meat, boned and trimmed.
Lean and fat meat, boned..
Lean and fat meat, boned and trimmed.
58
79
80
80 99 83
79 77 77 52 77 81
82
68
80
61
2^81
25/81
25/82 25/99 25/81+
25/81 25/78 25/78 2|/53 25/79 25/83
25/8I+
78
kQ
86
63 76 55 1+8
54
kQ
60
56
54
62
61
73
k6
31
77
^77
25/78
25/78 25/99 25/81
2^77 25/75 25/75 25/51 25/75 25/79
25/81
55
Bones, handling loss, akin and fat.
Bones Handling Skin and fat
Bone, cartilage, and tendon
do do do do do
Skin, bones, fat, euad hRnfil ^ pg loss .
do
Tops and peirtngs
Machine or hand parings .
Net change in cooking ...
Root crown, tough stems, and spoiled leaves.
Midribs, stalks, and coarse outer leaves.
Cooking losses
do
Shell
Dressing and chilling losses.
do do do
do do do do do do
Total fat and bone Fat ■ Bones
Bones
Bones and fat
1/ Gains are indicated by a plus sign (+); losses are shown without a sim. 2/ Calculated by difference. 25/ The ;
1+1
23
2/12
31 19 37 1+1 36
^3
35
38
^5
34
20
7
36
57
25
20
76
1+2
21
20
20 1
17
21 23 23 kQ
23 19
18
32 8 28
20
39
52
30 10
llf
37 21+ 45 52 k6
52
1+0
kk
k6
38
39
27
5h
69
23
23
22
22 1
19
23 25 25 ^9 25 21
19
h5 13 32
23
12 +1+
27 16 31 33 23
38
28
30
1+J+
31
11
+11+
23
k5
17
19
19
18 1 16
19 22 22
^7 21 17
16
22 6
18
not renresent the^tt^^ÍT™Tf"''^? T"^ ^îî" ^^^ ''^'^^^ ^^ wholesale cuts represent the averages for thin to fat groups of animals, and do no-c represent the extreme limits of observations as shown for other foods. =»- x-
** Based on data collected prior to I9I+0.
57
Table l.-YleldB and losses or gains In
Item No.
1270
1271
1272
1273
1274
1275
1276
1277
1278
1279
1280
1281
1282
1283
1284
1285
1286
1287
Description of food before preparation
(1)
VEAL—Contlnued Retail cuts, all grades:
Chops and steaks, raw (including loin, rib, round).
Do
1288
1289
1290
1291
1292
1293
preparation of foods-Continued
Braised in oven 38 to 60 minutes.
Cooking data, different niPt.h^^
Total cooking losses
Ground, patties (all veal).
Ground patties, veal(3/U) and pork (lA), thawed or frozen, raw.
Roasts, raw:
All sasiples (bone in and bone out) (including leg, round, shoulder).
Do
Pan-fried, or braised on top of stove 10 to 26 minutes.
Baked 30 minutes, 1+00°F.
Pan-fried, mtiAii amount of fat added.
Roasted by dry heat to
55
78
Do
Do
Do
Bone out
Do
Do
Do .
Stev neat, cubed, bone out (including flank, flhank, and unspecified cuts).
indicated stages of doneness:
All temperatures (71° to 88 C. and un- specified). 6/
Medium (71°C.). 6/ ....
Well-done (76.5° to 82°C.). 6/
Overdone (85° to 88<^C.). 6/
All temperatures (71° to 88°C.). 6/
Medium (71°C.) 6/ ....
Well-done (76.5° to 82°C.). 6/
Overdone (85 to 88°C.). 6/
All temperatures (71 to 88 C. and un- specified). 6/
Medium (71°C.). ^
Well-done (76.5 to 82°C.). 6/
Overdone (85° to 88°C.). 6/
Simmered in water
Leg, roasted
VEGBEABIg-OffiTER**
VBSBEABLBS, MIXED Canned, contents of can ..
irozen, contents of package.
«AUroiS; Persian or English,» dried.
Black,«* dried
Lean meat with little fat, boned.
Pared roots, raw
mmCBB3mjr. canned, contents of can.
Drained solida ...
Boiled or steamed
Kernel
... do
Drained solids
59
69
69
79
70
65
66
70
67
6k
71
81
72
66
66
63
84
64
70
87
Ö7
79
70
70
70
68
87
87
79
70
69
^7
69
56
68
60
65
61
60
60
63
60
61
65
61
63
Total cooking losses Drippings Evaporation
Net losses in defrosting and cooking, including added fat.
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses , Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses
Total cooking losses Drippings Evaporation
Total cooking losses Drippings , Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings Evaporation
Total cooking losses Drippings , Evaporation ,
64 Total cooking losses
Postcooking data
63
76
68
95
45
22
63
87
73
100
49
64
58
86
27
Total trimming and boning losses.
Bone Skin and fat Cutting loss
Parings
Drained liquid
Cooking losses
Shell
.. do
Drained liquid
45
4l 1
40
31
31 4
27
21 1
13 30 5
23 35 3
32
34 4
31
30
33 6
25 36 4
32
29 4
25
19 1
13 28 5
23 34 3
31
34
37
23 14 1
24
32
5
55
78
37
53
31
44 2
42
32
40 27 36
35 2
13 39 27 30 4o 7
36
40 7
36
37
40 7
36
39 27 36
35 2
13 39 27 30 37 5
36
36
36
42
14
73
^ S^'teS^r^"'*^ ^^ * ^^ ^^^ ^*^' ^"«« ^^ «^«^ ^*^"* * «isa. tOBperaturí.«^«* +í®^ T^^ ^^® *^ ranges of temperatures used in the studies Included here and do not represent the entire
i^ «^.ure8 ror the stage of doneness indicated.
37
16
36 1
35
30
30
32 0
30
13 1
12
13 1
12 21 1
12 30 1
25
31
13
27
0
51
ranges of
39
13 38 0 30
12 30
13 5 1 3
12 3 21 13 1 8
12 8 30 17 0 17
25 17
30 14 0 9
25 9
5 1 1 8 8 8
2k- 21 21
4 3 3 8 7 7 9 9 9
9
9
15
1
1
•* W n« ^Î" «>nected prior to and since 194o. ^ed on data collected prior to 194o.
58
Table 1.--Yields and loeaea or gains in preparation of foods—Continued
Description of food before preparation
(1)
Yield after preparation Loss (or gain^ in preparatloni/ Kumber- Item
Description (2)
Percentage by weight Description
Percentage by weight of No. Average
(3) Maximum Minimum Average
(7) Maximum
(8) Minimum samples
(10)
129^* WATER CRESS, bunched 92
1^6
69
673
608
1^7
ok
86
9»*
60
78
767
55
89
89
29
62
I486
38
78
Stem ends, wilted leaves..
Rind, seeds, Juice, cutt- ing loss.
Skin and cavity contents..
Net gain in cooking in- cluding added ingredients
Net gain in cooking
Head, tail, fine, entrails, scales, bones, and skin.
Leaf sheaths and green skin
Parings
8
3h
31
+573
+508
53
16
Ik
11
71
38
+667
62
22
6
1*0
22
+386
11
4
1295 WATERMELON,» vhole 13
do 1296 3
Cooked with 2k percent added sugar and 2 per- cent salt (on basis of uncooked cereal).
Cooked without added ingredients.
PJ^JJ^g-J; I^W
1297
1298
1299
WHEAT: Whole grain breakfast
cereal.
Do
1
k
WHITEFISH, whole 21
Tender young stem (shoots)
WHITING. See HAKES.
1300 VTT TiRTrE SHDÍTPS** 1
YAM,** tubers 3
1/ Gains are indicated by a plus sign (+)i losses are shown without a sign.
* Based on data collected prior to and since 19^40. ** Based on data collected prior to 19^+0.
59
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