Summarized by Different Stages of Preparation

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FOOD YIELDS

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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^êd 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 publication. 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A wealth of unpublished data was made available for use in this study; the chief contributors are listed in the section on "Sources of Data."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 laboratories. 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 portion 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 commercial 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 preparation 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 percentage 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 research is doubtless needed to supply a more reliable average. When the number of samples Is small, but the range is not wide, the available 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 situations 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 cooking 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 evaporation 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 procedure. 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 investigator'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 calculate 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 underlined 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 necessary, 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 drippings 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 conditions, 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 considerably 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, dehydration, and freezing of foods; development of recipes for institutional, school lunch, and home uses; studies on household utilization in relation 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 broilers 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 available 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 publication, all values were combined to derive the data shown in table 1. They are indicated by a single asterisk (*). All publications 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 available information fully adequate for the interpretation of the results as used in this study. Often, data on losses or yields were determined 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 investigator 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 important 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 results 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 example, 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 differences 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 related 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 publication 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 reported 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 involved 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 published 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 information 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 vegetables 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 required for an institution-size sanrple.

Of still greater importance is the need for more complete descriptions 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 classification^ 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 information 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 required 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 cooking 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 percent added sugar (on basis of jackage contents), 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 commercially 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.


Li}

APRICOTS- -Cont inued Dried: Untrimmed

Ready-to-cook

Do Do

Do

Frozen, contents of package :

I4O percent sirup ..

Added sugar (5+l): Uncooked


Description (2)

Average Maximum Minimum (3) (M , (5)

Trimmed, ready-to-cook ...

Cooked with 90 to 97 percent 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


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)


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







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.


ÜJ


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 heating 1-1/2 hours in oven.

Trimmed, ready-to-cook ... ... do

Cooked, by boiling, steaming or pressure.

Boiled Steamed Pressure cooked

Drained solids

Contents of can after heating.

Drained solids

Cooked, drained

Clean sound beans

Soaked, boiled or pressure- cooked, drained.

Shelled beans, raw .. do

Cooked by boiling, steaming or pressure.


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.


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.


(1)


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.


Contents of can after heating 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


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


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

sinê muscles):

All samples (bone in,

bone out, and

unspecified).

Do

Do

Do

Do

Bone in ,

Do

Do

Do

Do


Description

(a)



(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 unspecified) . 6/

Rare (58° to 66O C. internal temperature). 6/. I/.

Medium (70° to 77° C. internal temperature). 6/

Well-done (80° to 82°C. internal temperature). 6/

Overdone (90° to 98° C internal temperature). 6/

All temperatures (58° to 90° C. and unspecified). 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




Evaporation only





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 dêr of the presence of cystlcercl (the lar^l stage

23

Table 1.-Yields and losses or gains in preparation of foods-Continued


(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 unspecified—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 unspecified). 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











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!/


-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/


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 percent added sugar (on basis of thawed weight), solids and liquid.

Dressed, fins and tail on..

Dressed

BLUEGILI£, whole

BOKITO, ATLAUTIO,»» whole ...


Description ript:

(2)

Drained solids

do do do do do

Contents of can after heating 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 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


LD

Canned; contents of can: All samples

Light sirup (18.70 ' Brix***).

Heavy sirup (l9.1° Brix***).

Extra heavy sirup (28.6° Brix***).


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


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


ing, and other methods.

Trimmed, ready-to-cook ...


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.


ing or pressure.

Boiled

Steamed

Pressure cooked


Trimmed, raw

Flesh and seeds, raw

Flesh, raw


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.

***â. °'' ^^ 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


Description is}


(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.



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



Leaves

Stems


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.


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


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


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 .°^ "^^^ ^^"' "^^ "^^^'^ °^ ^^^^^ ^^^ ^^î^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


(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 percent added sugar (on basis of weight after thawing), solids and liquid.

CHESIHUrS.» fresh

Live basis: All classes

Broilers and fryers . Roasters and stewers.


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 percent 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


_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.


_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.


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 excluding 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, 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


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



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


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


Uâ CHICKEHS--Continued

Fricassee, bone in, including 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.


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


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 ..


-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


Drained liiûid

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


** 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.


ÜJ


Description

(2)


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


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


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


Drained solids

... do


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, 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


(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)


Description

Meat, picked over

Sound berries, stems removed.

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


-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


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.


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.


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.


Description Percentage by weight Average Maximum Minimum

ill Description

(6l


(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

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 including added ingredients

Net gain in cooking

Skins

Trimmings

do

Ends and trimmings


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


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


(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


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«*).


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


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^


* 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!/



-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


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


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.


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


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.


LiL


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


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 evaporation 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


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


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


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:


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


Cooked by all methods (broiled, pan-fried, oven-cooked, braised) to indicated stages of doneness:

All temperatures (65 to 83°C. and unspecified). 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


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 Drippiugs 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


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.


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


Yield after prejâratH

Description (2)


Loss (or gain) in preparatlonl/

Description

(6) Average m

Cooking data, different methods--Continued

Roasted by dry heat to indicated stage of doneness;


Rare (67°C.). 6/

Medium (75° to 79-5°C.). 6/.

Well-done (82° to 83°C.). 6/


Rare (67°C.). §/

Do

Bone out

Do ....

Do

Stewing lamb, raw, bone in and bone out (including 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 unspecified). 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»^








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





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)


Description (2^


(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


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


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 including added flour.

Net change in cooking .-.

do

Net change in cooking Drippings Evaporation


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


■** 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


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:


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


-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 uncooked oats).

Cooked without added ingredients

1/ GaLns are indicated by a plus sign (+)j losses are shown without a sign

** B^BPfl «^ î^ 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


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 including 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


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:


iil

Trimmed

Trimmed, raw

Boiled or steamed


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


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


Segments including mem- brajQe.


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.


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


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


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)



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


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


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


ing or pressure.

Boiling

Steamed

Pressure cooked

Drained solids


Drained solids

Clean sound peas

Soaked, boiled, drained


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


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 analyîed.

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.


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


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


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


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)


do


Total losses Skin* Calyx* Seeds* Handling loss

Total loBses Skin* Calyx* Handling loss

Seeds and calyx Seeds Calyx


Bone

Head, tail, fins, skin, entrails, and bones.

Bone and gristle

Head, tall, fins, entrails, scales, bones, and skin.



do

do

Drained liquid

Shell


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


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**


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


(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


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


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


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, intermediate 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 ...


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


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


Toteú. bone and skin Bone Skin

Total bone and skin Bone Skin

Skin do



Totíú. bone and skin Bone Skin

Bone


Bone


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"


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 ^". ê 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


Deucriptlon (2)


_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) (including ham, loin, shoulder, and single muscles).

Bone in


Cooked by indicated method;

All cooking methods including 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)(including 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 do

do



do



do







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


Item No

935


(1)

POTK—Continued

Fresh, cooked: Chops

936 Ham baked, bone in, skin on.


Description

(2)


Lean meat with little fat, boned and skinned.


_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


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, rind, and fat Cutting loss



Total losses .. Bones Rind and fat Cutting loss

Total losses .. Bones Rind and fat Cutting loss


Pajrings and trimmings

do do do

Parings and trimminge, removed 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


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 ...


Description (2^

Pared, raw ... do ..

do do do do do

do do do do do

do

Pared raw potatoes treated for commercial distribution.


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.


Boiled, steamed or 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 percent 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 from added fat and cooking loss. ... do


do do do

Net change due to evaporation, added oil on skin.

Evaporation

do do


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


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


*♦ Based on data collected prior to 19l*0.

1*9


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 percent 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, wholesale and retail. Leaves may be partly trimmed or somewhat wilted.


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


-_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


.. 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** coêcted 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


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


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**


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 percent 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.


Leaves and stems, raw ....


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


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 including 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


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


SUGHARAWOT,* fresh

SMEKT, ATIAOTIC,** whole ...

SORREL. See DOCK.

SOÜRSOP»*

SOYBEAHS: Immature : In pods*»

Seeds, raw (Bansei variety).


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 without 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


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 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


preparatlonl/ Percentage by weight

Average

ill

Skin and bone


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


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


ill SOYBEANS--Continued

1101

1102

1103

llOî-

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.


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


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


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


(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


SQPAWFISH, vbole, raw

\^** vfaole

SEESLEEAD TROICT,**- canned

Rav: Sound*

Some soft and spoiled or green.


STDRfflBON,** anterior portion

Yield After preparation

Description (2)

Flesh, cooked

do

do

do

Mashed

Pureed

Cooked by steaming, boiling 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.


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¿


-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


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.


iii


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 ..


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.



Shell


Skins, hard cores, stem, ends, and trimmings.

Core and/or stem end ....

Drained liquid

Evaporation



Skin, cartilage, and fat. One-half inch of gullet

removed. Trimmings


... do

... do

... do

Skin, trimmings, emd evaporation after cooking.

Skin, cartilage, and evaporation after cooking.

Skin and evaporation during 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


(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


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, excluding giblets.

Roasted: Excluding 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


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





... 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,+ â „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


Description

lil Percentage by vreight


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, excluding 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, including giblets.


Pared root, raw

do

Boiled or steamed, drained

Raw: Untrimmed Trimmed sound leaves

Trimmed


Trimmed sound leaves, midribs 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


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


(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^^


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 unspecified). 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 unspecified). 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


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


Net losses in defrosting and cooking, including added fat.




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. êd on data collected prior to 194o.

58

Table 1.--Yields and loeaea or gains in preparation of foods—Continued


(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, cutting loss.

Skin and cavity contents..


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 percent 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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U. S. GOVERNMENT PRINTING OFFICE : 1956 O - 389395