Ah 102

_ .. / r , .... ~~.::. < '. _ 1.'-;.-.. - .. .,.:.
- .. «: .. ~ .~.

y" .

. ":'-'

. ... ~ .

.

l e , .. ,'··.··,.·· ' .'

.: -}. : - .~

- ,~ .-' - .

. .. .

.. ".~ ..... ~:: -'

...... : .. ~ .~ ... -

.>.

:. . .. ,

.. c-.'

: .. ~ .

.. - - .. .: .>,.' - :.

."' -

_. .: :.0;;_ .'

"\

.;::,.. . .. .;,..: _ ...

.. _ ..

.... : ' .. >-.~'.' ..

~ ~:~~}}j ..... --

., ..... ,-

'-i~};-, : ':"*fJy_'-~;' .:' .... "

~w~":::-, .. ;._>, .. :_,~ .: ,, .• -.,:-.

~4-~~ ~ _- . ~.;.~.;~:~~:~-'_~ ... ~ ...

.... .' .... -- .. .,

ACKNOWLEDGMENTS

The authors gratefully acknowledge the assistance of Ruth Bowman, Valerie Novick. and Colette O'Donnel1, of the Consumer and Food Economics Institute, in compiling and summarizing the data for this handbook. They also express their gratitude to the many individuals in various government agencies and in private industry for their valuable information and advice.

The original 1956 handbook, "Food Yields Summarized by Different Stages of Preparation." by Rebecca K. Pecot and Bernice K. Watt contained 1,301 items.

This new publication provides data on food yields for approximately 2,900 items and reflects technological advances in food processing and preparation in homes and in institutions during the past 20 years.

CONTENTS

Page

Sources of data

...... ill • ~ II • ill .. It • oil! oil .. ill II • ill '" II- • oil! ,. • ,. l1li oil! • l1li .. ,. II .

2

Explanation and use of table 1 2

Appendix

•• '" II- 't '" .. ill .. oil ill It l1li to ill .. ,. •••• 't ill .. ,. • ,. 't • ,. '" l1li ..

132

Tables

1. Yields and losses or gains in preparation of foods 6

2. Sample computations for yields of mashed potatoes from

raw whole potatoes ......•.......................••.............. 132

3. Sample computations for yields of broiler-fryer chickens 134

4. Sample computations for yields of striped bass 135

5 Glossary ~ iIII 'III iIII III " •••• ,. •• _ 136

Washington, D.C.

Revised September 1975

FOOD YIELDS SUMMARIZED BY DIFFERENT STAGES OF PREPARATION

By Ruth H. Matthews and Young J. Garrison,l/ Consumer and Food Economics Institute, Northeastern Region, Agricultural Research Service

Since publication of the first edition of this handbook in 1956, many technological developments have occurred in the production, processing, and preparation of food. As a result, the amount of a product obtained may have changed at any of the stages from its origin in nature to its preparation in the ready-to-eat form. For some fruits and vegetables, new cultivars have been developed to meet the needs of mechanical harvesting or to improve economic benefits through greater crop yields or increased resistance to disease. Leaner type hogs have been developed in response to the demand for leaner meat. Numerous freeze-dried foods, meat analogs, imitation products, new forms of pasta, precooked cereals, and various other kinds of manufactured convenience foods are now marketed that were

no more than ideas a few years ago.

Developments in equipment and cooking procedures also have had an effect on food yields. The use of the microwave oven has increased, and data are needed that apply to foods cooked or reheated in this type of equipment. The internal temperature recommended for cooking pork (770 C, 1700 F) is lower than recommended formerly. To attain the lower temperature, the cooking time could be shortened and, as a result, the yield of cooked pork increased.

This handbook updates the data in the previous publication. The number of items is increased more than twofold to account for as many as possible of the developments that may affect yields of present-day foods. The new data are considered applicable when values for general use are needed.

They are intended for reference purposes or to be applied to various practical problems, such as developing food plans, estimating food costs, requisitioning food supplies, establishing food allotments for needy families, and preparing food-buying guides for such groups as schools, camps, and nursing homes. Computerizing some of these functions requires having data on food yield built into the operations. In addition, the revised data and additional information in this publication are to serve

as the principal basis for values on refuse in the next edition of

Agri cu 1 tu re Handbook No.8. "Compos it i on of Foods ... Raw. Processed, Prepared. II

l! Resigned January 1974.

I

SOURCES OF DATA

To obtain new data for this edition, the literature was reviewed from the early 1950ls to 1974. The subjects pertaining to phases of food technology were researched in approximately 20 technical journals for this 20-year period. Attempts were made to include all foods that were tabulated in Handbook 8 (1963) and those most likely to be included in its next revision.

Data on yields of prepared foods were obtained from many sources, including laboratory work conducted by government and private agencies and the Consumer and Food Economics Institute staff assigned to this research. Several agencies allowed access to their record files. Studies sponsored by this Institute to supply nutritive values have also provided valuable data on yields for legumes, chicken, turkey, and selected fruits and vegetables. Unpublished data were made available for many fruits, vegetables, and cereal products used extensively in Hawaii. Laboratory work by the authors provided data on fish and Shellfish, selected poultry items, potatoes baked from different cu1tivars under various conditions. selected raw, canned, and frozen fruits and vegetables, mixes for baked products, potato and main dish items. frozen and refrigerated main dish and baked products, precooked cereal products, and a variety of pasta products varying in shape. size, and cereal components.

Inadequate and insufficient data were most apparent for convenience food items and cooked foods, especially meats. Many studies provided data on change in weight between the raw and the cooked product, but few provided data on the percentage of edible cooked food, such as sliced meat from a cooked roast, flesh of baked potato, or deboned cooked poultry.

EXPLANATION AND USE OF TABLE 1

The data collected on yields and losses in food preparation were studied, recalculated to a common basis when necessary, and summarized in table 1. The following discussion is intended to simplify the use of this table.

Column 1. Item. This is given for easy reference to the various foods listed.

Column 2. Descrietion of food before preparation. The state of the food listed ;s descrlbed in detail, i.e., potato and potato products, raw, unpared. whole.

2

Columns 3, 4, and 5. Yield after preparation. In colu~n 3 is a description of the preparation steps for the specific food in column 2, i.e., for potatoes ... , unpared, whole; in column 3, pared, raw is given. For canned fruits, vegetables, poultry, or fish, the description is drained solids. In columns 4 and 5 are the average and range in percent values, respectively.

Columns 6, 7, and 8. Loss or gain in preparation. In column 6 under description is listed the discard in the form of parings and trimmings for raw potatoes or boning and slicing losses for cooked meats, poultry. or fish. In columns 7 and 8 are the average and range in percent values for the losses described. Some of the terms used in column 6 to describe loss or gain in preparation are as follows:

Net change--the range in values includes both gains and losses during preparation of the samples, whereas the average value reflects either a gain or a loss.

Net losses--the value reflects several types of losses with preparation of the sample, i.e., net losses for meat cookery data include drippings and volatiles.

Evaporation--loss of water vapor primarily.

Volatiles--loss of water vapor, aromatic materials, decomposed fats, and other gases.

Net gain--the value reflects absorption of fat or water during cooking. Some foods that show net gain include doughnuts, rice, legumes, and pastas.

A glossary of terms used in this handbook is at the end of the Appendix. Dashes (---) indicate that data on range of values are not available.

Underlined entries in columns 3 and 6 indicate they are components of the above; likew;se,double-underlined entries indicate they are components of single-underlined entries.

For most foods, the values for yield were based on many samples from research at various locations. For some foods, values were based on entirely new data obtained since the first edition of this handbook was prepared.

If no new data were available, the previously published values have been entered if the item is still being produced and used.

Percentages in table 1 may be used to calculate yield if preparation consists of a single step. For example, the average yield of raw pared apples from 10 pounds of whole unpared Delicious apples may be calculated

3

by multiplying the percentage in column 4 by the weight of whole unpared apples (0.81 X 10 = 8.1 lb). Values for percent yield of striped bass fillet from dressed fish may be read directly as can percent yield of broiled fillet as percentage of raw fillet. However, if the yield of product is wanted after two or more steps in preparation, the data in table 1 can be used to calculate the single overall yield value needed. The procedure for these calculations is in the Appendix.

The values for yield and loss in table 1 for each of the food items are reasonably representative for the products at the specified preparation steps. Yield values may vary from the average yield shown depending on different conditions applicable to the particular products, such as storage5 kind of trimming, rate of heating, length of draining, size of sample, and temperature of food. Considerable variation from the values tabulated

here for yield and loss can be expected for any specific sample. However, table 1 should provide information that may be used to estimate the average amount of food that should be bought to yield a specified quantity of product.

Various canned fruits and vegetables are listed in table 1. Included are different styles, such as cut, whole, and french cut snap beans and halves and slices for peaches; different sizes of cans, as one or two consumer Sizes and one institutional size; different types of pack, as wet and vacuum for corn; different media for fruits, as sirups of different strengths, juice, and water pack; and solid or regular pack. The description of the selected can sizes used in this handbook is as follows:

Can size Net contents (approx.) Diameter Height

Ml Fluid oz Inches Inches
No. l--Picnic ----- 285 9 1/2 2 11 /16 X 4
No. l--Ta11 ------- 450 15 3 1/16 X 4 11/16
No. 1 1/4 --------- 375 12 1/2 4 1/16 X 2 15/32
No. 300 ----------- 405 13 1/2 3 X 4 7/16
No. 303 ----------- 450 15 3 3/16 X 4 3/8
No. 2 ------------- 540 18 3 7/16 X 4 9/16
No. 2--Vacuum ----- 390 13 3 7/16 X 3 3/8
No. 2 1/2 --------- 780 26 4 1/16 X 4 11 /16
No. 3--Cylinder ---1,380 46 4 1/4 X 7
No. 3--Vacuum ----- 630 21 4 1/4 X 3 7/16
No. 3--Squat ------ 720 24 4 1/4 X 4 7/8
No. 5--Squat ------1,920 64 6 3/16 X 4 9/16
No. 10 ------------2,880 96 6 3/16 X 7 4

I

Expression of percent drained so]ids of canned foods posed problems.

For most canned foods, data on net weights and drained weights were available from a number of sources, including cooperating agencies and our own Nutrient Data Research Center. For these foods, the percent drained solids were determined as follows:

Drained weirht of solids as determined X 100 - t d ' d 1 'd

Net we ght as determined - percen ralne so 1 s

Foods for which no data were available included a few selected forms or styles of canned vegetables and styles and sirup strengths of some canned fruits. For these foods, the percent drained solids in table 1 were estimated. Entering estimated values in table 1 and designating them as such in footnotes was considered preferable to omitting them from the table, The weight of solids plus liquid for these estimates was the net weight recommended by the National Canners Association in its publication, "Net Quantity Statements for Canned Food Labels," 5th edition, 1968. The recommended minimum drained weights specified in the USDA Standards for Grades, issued by the Agricultural Marketing Service, were used for the average weights of drained solids in the calculations. Range in values was estimated from the lower limit for the individual container and the specified maximum for the range stated in these standards.

For each kind of fruit, the percent drained solids would be expected

to increase with decreases in degrees Brix or weight of sirup. This trend may be observed in table 1 for most fruits canned in sirups of different strengths. There are exceptions. In addition to difference in sirup strength, fill weight of raw fruit, ripeness of fruit. and processing and storage conditions could affect the percent drained weight. The difference between percent drained weights in table 1 for a fruit packed with sirup

of different degrees Brix should therefore not be attributed entirely to differences in sirup. Likewise. for canned vegetables, percent drained solids would be expected to vary according to fill weight or maturity of raw vegetable, as well as processing and storage conditions.

5

I

1

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS I Per rent by wei gh I)

LOSS OR GAIN IN PREPARATION
YIELD AFTER PREPARATION {t;.Hr".~ ,'11.ti(Lft,'.II'l' II f!/u.I ~+~ .lllti, '()~~I'.I 1k'1~i'(!liI.l .~jXld
ITEM DESCRIPTION OF FOOD - O"O""~'~G "~G'
BEFORE PREPARATION
OEsC ".PTION .... VG. ~ANGE;
, % %
-III 121 13 I 14)- I----- ts 16J 11I--ISI--
MALONE:
1 -- Raw, -whole ~ ~ ••• r ~ •••• ~ .. Fle,h, raw •• ~ ••••••••• + 42 39 to 45 'I i s cera dnd S 58 55 to 61
I VI scera .•. 31 30 to 32
S"heTl.. . .. 27 25 to 29
2 Canned, contents Drained SOlids ••• + ••••• 47 44 to 50 L'iqu i d ..........••...... 53 SO to ~6
of can. I I
3 .ACEROLA, raw , whole ..... Fle,h with skin + + ~ ••• + + *80 - -- Seed and stem end ······1 2°1 ---
Seed · ~ . ~ .......... ~ .. I 18 ---
S'tem end ............. 2 ---
4 00 r ••••• ~ ~ ••• + + ••••••• Juice ~ •• ~. + ••• ~~+' ••• ~' *68 --- Seed, ski n', and residue 32. ---
5 ALEWIfE , round .......... Flesh. raw, yneut • + • ~ •• 49 48 to 50 Head, tail, fins, I 51 I 50 to 52
entrdi 1 s , sea 1 es •
bones, and skin.
6 00 ........••.....•.... Fi 11 et • + ••••• + •••• ~ •••• 43 37 to 48 . .... do ............... \ 57 52 to 63
!ALMoNDS:
7 -"""1ii"S1le II .......... .... Unblanched kernels ~ .... 49 21 to 74 She 11 S • •• ~ •••••••• + • ~ •• 51 26 to 79
8 Shelled ............... Blanched kernels ••• + ••• *96 --- Skin + ••••• + ••• r • ~ ••• r •• 4 ---
AMARANTH:
9 ----uritrTrrnn e d • ++ •••• ++ •••• Tr inened + ••••• ~ ~ •••••••• 94 75 to 100 Tough stems •••• ~ ~ ••••• r 6 0 to 25
10 Trirrmed, cut into Steamed . ~ ~ ............. 99 98 to 100 Net losses •• ~ ••• ~ + •••• ~ 1 0 to 2
piece, 2.5 to 3.8 em !
(1 to 1 1/2 in).
II ANCHOVY, canned in oil .. Drained ,olids • ~ ~ ••• + ~ • 73 61 to 80 Liquid • ~ ••• ~ • + ••• ~ ~ •••• 27 20 to 39
ANTELOPE: \
12 - ~::: s~~ . ~~ .; ~ . : : : : : : : I Dressed carcass + + ••• ~ • + 51 I 49 to 53 Dres,ing and chi 11 i ng 49 47 to 51
Ios se s •
13 Retail cuts. skinned, 57 57 to 58 Net los,es + •••• ~ •••• ~ •• 43 42 to 43
raw. Head ~ ••••• ~ ••• + • ~ •••• 8 8 to 9
Skin • + ••• ~ •••••• ~ ~ ••• 1~1 7 to 8
Aging ................ 9 to 10
Trimming ............. 17 16 to 18
14 ~etai 1 cuts. skinned, Lean meat, raw + + ~ ••• ~ ~ • 78 74 to 80 Net losse, ........ ~ ..... 22 20 to 26
raw. Bone5 • •••• + + + ••• ~ ~ + •• 20 19 to 25
EXcess fat ••••••• ~ • r • 2 I to 5
15 Steaks (inc·l uding Broiled to 70"C (l58QF) 80 76 to 86 Net losses ~ r •••• + + ~ ••• ~ 20 14 to 24
loin, top round. internal temp. in
and bottom round), 153°C (325°F) oven.
16 Do r~~:.~~~~~~: ....... I Broiled spec t f t ed time 65 61 to 67 + •••• do • ••••••• ~ ••••• + 35 33 to 39
in iee-e (355°F) oven.
APPLES:
PARING DATA
Raw, Whole:
17 All cultivars • ~ ~ + ••• Flesh, raw . .. ~ ~ ........ 78 60 to 87 Skin, core, stem, and 22 13 to 40
defects.
Skin + • ~ ••• ~ ~ •••••• ~ •• 7 2 to 20
Core and stem .... ~ ~ ~ . 8 2 to IS
Defects ~ ••••• ~ + + •••• ~ 7 0 to 29
Individual cul t i vars :
18 Cortland • + • ~ ••• + + ~ · . ~ .. do • • + + •••• ~ + ••••• 83 81 to 86 Skin, core , stem, and 17 14 to 19
defects.
19 Delicious ••••• + ••• • •• + ~ do + •••• ~ • + •••• ~ •• 81 67 to 85 ~ .... do • • + • ~ ••• ~ ~ •••• ~ 19 15 to 33
20 Golden Delieio~s .. ~ ~ ... do ~ •• + •••••••• + r • 77 68 to 87 • ~ r •• do · .... ~ ... ~ ..... 23 13 to 32
21 Gravenstein •••• + + ~ · ~ ... do • • + ~ ~ ••• ~ + ••• ~ • 85 --- · .. ~ ~ do • •••• + ••••• ~ ~ •• 15 ---
22 Jonathan •••• + ••• r. • ~ + r • do · .... ~ ... ~ . ~ ... 79 50 to 87 ~ ... ~ do · . ~ ......... ~ . ~ 21 13 to 40
23 Mclnto5h ~ ~ ... ~ ... ~ ~ ... ~ do •••• +++ •••• ++ •• 80 71 to 86 . .... do • •••••••• + • ~ ••• 20 14 to 29
24 Northern Spy . . . ~ .. r ••• ~ do • ~ ~ + •• r •••••• ~ • 77 68 to 84 • ~ • r • do • •••• ~ ••• + ••••• 23 16 to 32
25 Rome Beauty r •••• ~ + · . ~ .. do • • ~ + + •••• ~ + •••• 77 65 to 86 ..... do • •••••• + ~ •••••• 23 14 to 35
26 StaYIll~n Winesap ... ..... do • ~ ••• ~ + ••• ~ •••• 78 70 to 86 ..... do • •• + ••••• ~ •••• r 22 14 to 30 * Limited data available.

6

TABLE 1 - YIELDS AND LOSSES DR GAINS IN PREPARATION OF FOODS -- Continued l Per cent by wei ght)

ITEM

27

DESCRIPTION OF FOOD I3EFORE PREPARATION

YIELD AFTER PREPARATION


AVO. nlANGE OE:SCRIPl'lON AVO. RANGE

% % % %

-I1I-+~---- <21------+----- [3) -----+,. r+---- '51 ------1-----161-----+ I" -r----- IS 1--

APPLES--Conti~ued

Raw, whole--Continued 11 Individual cul t ivar sContinued

Wi nesep •..........

28 Yellow Newtown ...•

29 York Imperial .....

30 All cul t ivar s ......•

31

Raw:

Cored .

DEseR I P'''I' JON

i

PAR ING DA TA .. Continued

I

I
I
Skin, core, stem, and I 24 14 to 35
defects.
· . ~ . ~ do • •••• r+ ••••• + •• 27 21 to 35
.+<+" do · ...... ~ ....... 26 ' 22 to 30
! Core ••••••••• ~ + ••• + + ••• 10 6 to 16 Liquid

Net losses due to added ingredients and evapcra tion.

...•• do .............•.

13 to 33

frozen, s l ices, slOeetened.

32

33 I

Cored. Pared, and quartered.

Cored. pared, and sliced.

Cored, pared, sliced, and whole.

Do .

flesh, ralO ~ •••• r ~ ••• + + ~ 76 65 to 86
. ~ ... do •••• +++ •••••••• 73 65 to 79
"++ •• do ............... ' 74 70 to 78
Cored. raw ............. 1 90 84 to 94 Net gain due to added lOater and sugar.

..... do •..............

Net c han ge "

23

34 35 36

51 ices i

Wedges .......•...

Regular moisture: .

All samples .

THAWIIliG DATA

Dra i ned so 1 ids I 77 \ 67 to 87

COOKING DATA

Baked 1 93 86 to 99

i

Fried

85

80 to 86

Net gain with added water and heating.

do ........•....•. · .... do .•.............

7 1 to 14
15 14 to 20
+261 +11 to +43
+10 I +2 to +28
+6 +21 to 4 Dried:

Low moisture:

All samo 1 es

37 38 39

40

41 Ring, ......•....

42 Slices .

Frozen:

43 Escalloped .......•••

44 Fritters ...••.......

45 Do ............•.•.

46 Slices .

Stewed .......••........ 126 111 to 143

Applesauce, sweetened. 110 102 to 128

unsieved.

Applesauce. unsweetened, 106 96 to 121 unsieved.

Solids and liquid, cooked, unsweetened.

do •.............• do ..•...•........

578 548 to 606 I

582 570 to 606

573 548 to 597

do + •••• ~ ~ •••••••• 405 335 to 443 Net gain witM added +305 +235 to +343
water and cooking.
do • ••• + ~ ••• ~ ••••• 391 335 to 443 ! . do + • ~ •• ~ ~ •••• ~ ••• +291 +235 to +343
do • ••• ~ ••• + + •••• ~ '*420 • + • ~ • do .~.~.+~ .... ~~ .. +320 +47J +448 to +506

+482 +470 to +506 +473 +448 to +497

Heated ••••• ~ ••• + + •••• ~ ~ *90 Evaporati on ... ~ ........ 10
Heated in oven ....... .. 96 94 to 100 •• • + • do • ••••••••• + + + ~ • 4 0 to 6
Heated in ski llet ...... 85 81 to 87 • .+ •• do • •••••••• r ~ ~ ••• 15 13 to 19
Solids and liquid. 106 105 to 110 Net gain from added +6 +5 to +10
cooked. sweetened. ingredients and cook-
ing losses. POSTCOOKING DATA
Canned, cOntents
of can:
47 Baked • • • ~ •••• + + •••• ~ Drained solids ... ~ ..... 69 60 to 78 liquid ••• ~ •••• r •••• ~ ~ ~ , 31 22 to 40
48 Fried ....... ~ ..... ~ . do • •••••••• + ••• ~ ~ 97 96 to 97 do + + + • + ••• ~ •••••• 3 3 to 4
Rings, spiced:
49 All samples + ••• ~ •• do • • + •••••••••• ~ • 71 61 to 81 do •••••• ++ ••• ++ •• 29 19 to 39
50 No. 303 ~ ..... ~ .. do • ••••• + • + •••• ~ ~ 77 75 to 81 do • ••••••••• r ~ ••• 23 19 to 25
51 No. 10 • + •••• ~ ~ •• do • • ~ •••• ~ •••••• + 65 61 to 68 do • ••• + + •••• ~ •••• 35 32 to 39
52 Sliced, unspecified do ~ ~ ~ ............ 87 77 to 99 do ••• 1 •• + •••••••• 13 1 to 23
Cooked from low-moi stur
dried fruit:
53 All samples • • • ~ + •••• do + ••• ~ ~ •••• ~ ~ ••• 77 69 to 86 do • •• + ••• ~ • ~ ••• ~ • 23 14 to 31
54 Slices •••••••••• ++ do • ••• + ••• + ~ ••••• 75 69 to 86 do • ~ ~ •••••••••• + • 25 14 to 31
55 Wedges ~ ~ - . ~ ...... ~ do • •••••••• + ~ •••• 79 72 to 84 do • + + ••• + ~ ••••••• 21 16 to 28
Cooked frOlll regular-
moisture dried
fruit :
56 All samples + ~ ••••• ~ • do • ••••• + + ••• ~ • ~ • 60 50 to 66 do ~ ... ~~ .... ~.~.+ 40 34 to 50
57 Rings ............. do ~ ~ •••• ~ ~ ••• + ••• 55 50 to 66 do • •• + • ~ •••••• ~ •• 45 34 to 50
58 Slices • • • ~ •• + + + ••• do ~ + •• ~ • ~ ••• ~ •••• *66 do ... _-+ .• ++ ••••• 34
* l imi ted data available. 7

I

LOSS DR GAIN IN PREPARATION
YIELD AFTER PREPARATION (GLfjll~ jlljfrClHt'~' b.y a rllti ( .... j sign; tU5St'.~ witholn ...t ~·I1in)
ITEM DESCRIPTION OF FOO~
8EFORE PREPARA TlON
DESCRIPTIO,.. "vG. RANGE; DESC.Rl ~"'IO"'" AVG. ~ANG~
% % % %
-1'1 121 III IH- ~151 181 111- l----181--
APPLES--Continued
POSTCOOKING OIl,TA .. eominuO<i
Cooked from frozen with
added suqar .
59 Stewed ~ ..... ~ ... ~ . ~ . Drained solid, • • + •••• I ~ 58 57 to 59 Liquid ••••• + ••• ~~~~ ••• ~ 42 41 to 43
60 Frozen, baked, whole .. ..... do ~ • + ••••• + r _ ••• ~ 84 74 to 96 · .. ~ . do · .... ~ .. ~ .. ~ .. ~ 16 4 to 26
61 APPLESAUCE, unsieved .... Applesauce. sieved • •• ++ 97 94 to 98 Sieving losses ~ r • ~ 4 •••• 3 2 to 6
APR I COTS:
62 Raw, Whole ~ • I ••• + •• r _ • Flesh and ski n • ••••••• r 93 82 to 97 Pits • ~ ••••• + + •••• + + ~ •• ~ 7 3 to 18
Canned. contents
of can:
"hole, peeled or
unpeeled:
63 I All samples in Drained solids ........ ~ *55 *46 to 69 liquid ~ •••• + ••••••••••• *45 *31 to 54
Sirup or water.
Extra heavy sirup:
64 No. 2 1/2 · .. ~ . ..... do • + • ~ ••••• ~ ••••• *51 *46 to 63 · .. ~ . do ~ •• + ~ ~ •••••••• ~ *49 *37 to 54
65 No. 10 • •• ~ ~ •• r • • + ~ • do ~ ••• + + •••• + + ••• *55 *52 to 60 ~ ... ~ do • • 4 ••••• 4 •• ~ ~ •• *45 *40 to 48
Heavy sirup:
66 No. 2 1/2 • •• ~ + • ~ + + • do · ... ~ .... ~ ~ .... *51 *46 to 63 .+ ••• do • ~ • + + ••• ~ + + ••• ~ *49 *37 to 54
67 No. 10 · . ~ ~ ~ ... .... . do · ~ ............. *56 *53 to 61 •••• + do ++~ •• ~~ •••• ~+~~ *44 *39 to 47
I Light sirup:
68 No. 2 1/2 • • ~ • + •• + •• do ~ ••• + ••• ~ ~ + •••• *54 *49 to 67 · ... ~ do · ..... ~ .... ~ .. ~ *46 *33 to 51
69 No. 10 ~~~~~~~d ..... do ~ ~ ••• r ••••••• ~ • *58 *56 to 64 · .. ~ . do ~~+ ••• ~+4 ••• ~+~ *42 *36 to 44
70 Sli9htly • + ••• do • • ~ + •••• ~ •••••• *56 *50 to 69 r •••• do • •••• ~ •• + • ~ ••• + *44 *31 to 50
water, No. 21/2.
Water:
71 No. 2 1/2 • • r • ~ · ~ ... do •• + ••••••••••• + *56 *50 to 69 · ~ ~ ~ . do • •• ~ ••••• ~ •••• + *44 *31 to 50
72 No. 10 .++ •••• + • • ~ + • do + ••• ~ ~ + •••• + ••• *60 *57 to 65 ••• r. do • ••••• ~ ••• + + ••• *40 *35 to 43
73 Solid pack · ... ~ ... ~ .... do ~ r ~ •• + r r •• ~ + • r • *87 *84 to 90 + ••• ~ do • • ~ ••••• ~ •••• ~ + *13 *10 to 16
Halves:
74 All sample, in ••• r. do • ••• + • ~ ••• ~ ~ ••• *59 *54 to 72 ~ ••• + do · . ~ ... ~ ...... ~ . *41 *28 to 46
sirup or water.
Extra heavy sirup:
75 No. 2 1/2 + •••• · ... ~ do ~ ••• r ••••• ~ • ~ •• 58 57 to 60 ~ .... do • 4 ~ ••• ~ •••• ~ •• ~ 42 40 to 43
76 No. 10 •........ ..... do .~~ .... ~ .. ~ .. ~~ *56 *54 to 60 · ~ ... do · .... ~ ......... *44 *40 to 46
Heavy sirup: I
77 No. 2 1/2 .•... 'rr •• do ~ ~ • + • r ••• + r •••• 58 55 to 64 ~ ••• + do +~+ ••• ~+~' •• ~~4 42 36 to 45
78 No. 10 ........ •••• + do ~ + + ••• + + + ••• + + + 57 57 to 57 • .+'. do · ......... ~ .... 43 43 to 43
Light sirup:
79 No. 2 1/2 ~ ~ ... ..... do r •••• ~ ~ ~ ••• ~ ••• 59 57 to 60 · .. ~ ~ do • •• ~ •• ~ ~ • 4 • r ••• 41 40 to 43
80 No. 10 + ~ ••• do • • + ~ ••• ~ ••••••• *60 *58 to 65 ~ . ~ .. do • • r r ~ ••• ~ • ~ ••• + *40 *35 to 42
Slightly sweetened
water:
81 No. 2 1/2 • + ~ •• · ~ ... do • ~ + + ••• ~ ~ + •••• + *61 *57 to 72 · . ~ ~ . do .~ ••• ~.+~ •••• ~~ *39 *28 to 43
82 No. 10 • ~ + •••• + · . ~ ~ . do ~ ..... ~ .. ~ . ~ ... 54 54 to 54 • • ~ ~ + do + ••••• ~ ••• ~ • ~ •• 46 46 to 46
83 Juice, No. 303 .. ~ • + r • do • •••••• ~ • + • + ••• 65 62 to 67 + •••• do · . ~ ~ ..... ~ .... ~ 35 33 to 38
"ater:
84 No. 2 1/2 · .. ~ . · . ~ ~ . do ~ •• r~~' +' •• ~'~' *61 *57 to 72 ..+'+ do ~ .... ~ ~ ..... ~ .. *39 *28 to 43
85 No. 10 • •• ~ ••• r • • ~ r • do • •••• + •••• + • ~ •• *62 *60 to 67 .+ ••• do · . ~ ~ ..... ~ ..... *38 *33 to 40
86 Solid pad ...•.... + ••• ~ do ~+~ ••• ~~~ ••• ~++ *87 *84 to 90 ..... do · ........ ~ . ~ .. ~ *13 *10 to 16
87 "hole. drained fruit Flesll ~ ~ .... ~ ..... ~ ..... 90 86 to 93 Pits . ... ~ ...... ~ ... ~ . ~ . 10 7 to 14
with pi ts ,
Dried:
88 Low moi st ure (4 to Cooked 5 min in water, 442 439 to 446 Net gain due to added +342 +339 to +346
5%) . 1:3.75 by weight. water and eva para t ion.
89 Do ••• r • ~ ••••• ~ • + •• Cooked, drained • •• + •••• 285 285 to 286 Net gain due to water +185 +185 to +186
absorption.
90 Regular moisture Cooked 30 min in water, 290 287 to 294 Net gain due to added +190 +187 to +194
(25 to 26%) . 1 :3 by weigllt. water and cookin9
losses.
91 Do .... ~ .... ~ ~ ... ~ . Cooked, drai ned ..+ ••••• 179 171 to 186 Net gain due to water +79 +71 to +86
absorption.
92 Cooked fruit with Drained so l ids ......... 64 63 to 65 Liqui d .~~~ ••• ++~ •••• ~., 36 35 to 37
juice. TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .. Continued (Percent bV we ightJ

* Average values estimated from minimum drained weigllt reported in USDA Standards for Grades and net weights given in the NeA Net Quantity Statements for Canned Food Labels; range in values estimated from lower limit for the individual container and the specified maximum range given in the USOA Standards for Grades.

8

TABLE 1 - YIELDS AND LOSSES DR GAINS IN PREPARATION DF FOODS _. Continued I Perce n t by weight)

ITEM

Hass .

DESCRIPTION OF FOOD BEFORE PREPARATION



o ESCR IP-rIOI"ll

A'I,I'G_ R '" NG E DE:SC !i=t"IPTION AVG. A A NGE

% % % %

-111-+----- 121------i-----131-----------;I--I. r -151----1-----161-----+-17I-~ 181--

APRICOTS--Continued Frozen, contents of

package:

93 Added sugar or Sirup

94 Thawed, solids and

liquid.

95 Cooked, solids and

liquid.

ARROWHEAD, raw, corms;

96 Untrll1111ed .

97 Trimmed and pared .

ARTICHOKES, GLOBE or FRENCH, raw;

98 Wh~ .....••...••...

99 Edible part of leaves

and base, frozen.

100

ARTICHOKES, JERUSALEM.

See! J ERUSALEMARTT CHO KE S .

ASPARAGUS:

Raw:

Whole! shoots, all samples including undescribed.

Tips and tender portions of shoots.

Do .

Canned. contents of can:

All samples, cut spears. spea rs , or ti ps , a 11 can sizes.

Cut spears:

All samples .....

No.1 Picnic ..

No. 300 .

No. 10 .

Spears or tips:

All samples, all

can sizes.

No.1 Picnic .. No. 300 ..•.... No. 5 Squat •..

Frozen, contents of package:

Cuts and tips •••..•. Spears .•••...•......

101

102

103

104 105 106 107

108 109 110 111

112 113

114

AVOCADOS, whole:

California:

Bacon •••..••........

115

Fuerte

116

Thawed solids. drained 65 62 to 69 Liquid •••• + ••• ~ ~ ~ ••• - •• 35 31 to 38
Cooked, solids and 94 93 to 96 Cooking losses ..... ~ ~ .. 6 4 to 7
liquid.
Drained solids •• + ~ ~ •••• 67 62 to 72 Liquid • + ~ ••• ~ • ~ •••• r ~ •• 33 28 to 38
Tril1ll1ed, pared ... ~ . ~ ~ .. 75 63 to 79 Skin and sprout . . ~ ..... 25 21 to 37
Steamed •• ~ ~ •••••••• + • + • 99 99 to 100 Net change • ••••• + ~ ••• ~ ~ 1 0 to 1
Edible part of leaves *40 --- Stem and inedible parts 60 ---
and base. of bracts and flower.
Sinrnered •••••• ~ ••• + + ••• 94 93 to 96 Net losses • ••• + ••• + •••• 6 4 to 7 Tips and tender portions of shoots.

Boiled or steamed

Pressure cooked

Drained solidS .•.......

do .

do do do

do .

do ......••...••..

do do

Boiled or steamed .

..... do .

Pu lp , raw

do .

do ..

53

31 to 88

Butt ends .••...•••.....

Net change

Net losses

Liquid ..

do •..........••••

do do do

do .....••........

do .

do do

Net losses •........•••.

...•• do .....•••.......

Seed and sktn .

Seed •..........••.•..

Skin .

Seea-dnd ski n .

Seed ....•.•.•.....•..

Skin ,

Seed and skin ..

Seed ...•...•......••.

Skin .

47

12 to 69

93

83 to 101

7 .' I

+1 to 17

82

70 to 85

20 5

22 to 29 14 to 22 7 to 9 15 to 30 9 to 24 6 to 11

73 to 87

60

52 to 67

18

13 to 27

58 58 59

*58

52 to 67 56 to 59 52 to 67

40

33 to 48

61

60 to 62

42 42 41 42

39

33 to 48 41 to 44 33 to 48

38 to 40

62 to 62

80 95

79 to 85 92 to 97

*38 *40 38

38 to 38

75

71 to 78

15 to 21 3 to 8

25 17 8 24 16

8 32 16 16

* Limited data available.

* Average values estimated from minimum drained weight reported in USDA Standards for Grades and net weights given in the NCA Net Quantity Statements for Canned Food Labels; range in values estimated from lower limit for the individual container and the specified maximum range given in the USDA Standards for Grades.

76

68

9

I

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .. Continued (Per cent by weight)


ITEM

Pulp. raw .•...••....•..


D ESCFt 'POT'ON

117

~ACON. See PORK. cured. BACON, CANADIAN STYLE. --see PORK, cured.

BAGELS:

124 --oough (formed) made from recipe.

125 Boiled dough (formed)

made from recipe.

126 Frozen, baked .......•.

Boiled for 15 min .

63 57 to 67


OESC FtIPTIOi"1

Seed and skin .•....••..

Seed •....••...•.....•

Skin .

Seed and ski n ...••...••

Seed .

s1Til .

Seedand ski n .

Seed ..••....•....••.. Skin ••...•....••....•

Seed and ..•.. do ...•. do

.•... do

" ~ ~. : : : : : : : : : : I

r •••• ~ •••• + r ••• • • ~ •••• ~ ~ ••••• +

AVG. RA ..... GE;

% %

-Ill --+---- 111------+----131 -----+-,. r-r---15. ---!----- ,6, ----_+_ AVOCADOS, whole-Continued California--Continued Rincon ..........••..

Baked at 205"C (400"F) for 35 min.

Heated •.•....•....•....

135 117 to 168 Net gain due to water absorption.

69 56 to 80 Evaporation .....•......

BALALONG. See COWPEAS, lmmature pods~ seeds.

BALSAM-PEAR:

Fruit:

127 Whole, raw •...•.•...

128 Flesh, sliced •....••

Plant:

129 Leafy tips ...•.....•

Flesh, sliced .•....••.. Steamed ...............•

Tender tips and leaves, cut.

Steamed ..........•.....

130 Tender tips and

1 ea ves , cut.

131 132

BAMBOO SHOOTS:

Raw ..••...••....•.....

Canned. contents of

ca n , 240 9 (8 1/2 oz ) size.

Tender inSide ..•...•••.

Drained sol ids .

83 95

33 98

28 to 30 59 to 68

Pulp and seeds .•....... Net losses ....•.....•..

Tough stems and leaves

Net losses ...••....•...

Sheath Liquid

AVG. FfANGE;
% %
171- t------ '" f--
37 33 to 43
24 21 to 32
13 11 to 17
30 24 to 36
191 17 to 22
11 8 to 14
40 25 to 51
28 16 to 39
12 6 to 17
35 ---
24 ---
25 ---
30 --- +35

70 to 72 32 to 41

Florida:
118 Booth 8 . ~ . ~ ......... · .. ~ ~ do • •••• ~ •• ~ • ~ •• ~ + 70 64 to 76
119 Lu1a •• ~ + •••••••• ~ ••• ..... do r •••• ~ •••• r , ••• 60 49 to 75
Hawaii:
120 Beards lee ... ~~~ .. ~.~ ~ + ••• do • ~+~., ~++ •• ~~ ,. 65 ---
121 Hulumanu • r _ ~ •••• ~ ••• · .. ~ ~ do ~ .... • • • ~ + •••• + 76 ---
122 Kaha 1 uu + •••• ~ + •••••• ~ .... do · . ~ ... • ~ •• + ~ ~ •• 75 ---
123 Nabal ••• ~ •••• + r , ••• ~ • + • ~ • do • •• + ••• ~ + I ••• ~ + 70 --- 97 97 to 97 ...•. do ••...••...•••..

80 to 88 95 to 96

24 to 70 98 to 99

29 62

+ 17 to +68

31 3

20 to 44

3 to 3

17 5

62 2

12 to 20 4 to 5

30 to 76

1 to 2

71 38

BANANAS;
---raw:
COnlnon;
All sizes:
133 Optimum ripeness Flesh, raw ~~+ ••• ~+ ••• ~~ 65 57 to 75 Skin • + ••••• ~ ••• ~ + ~ ••• ~ + 35 25 to 43
134 Slightly bruised ~ ~ ... do •••••••••• + •••• 60 53 to 71 Skin and spoil ed portions 40 29 to 47
Dr overripe.
135 Large (more than • + + ~ • do • • ~ + + ••• ~ + ~ •• ~ • 66 58 to 72 Skin ••••••• r ~ ••• + ~ ••• ~ + 34 28 to 42
227 9 ( 1/2 lb)) .
136 MediLr!l (between r •••• do • • ~ •••• + ••• ~ + + • 64 57 to 75 ++ ••• do • • ~ ~ ••• r , •• + ••• 36 25 to 43
150 and 227 9
(113 and 1/2 lb) ).
137 Small (less than ..... do • • + ~ ••• + + ~ •• ~ + • 63 60 to 75 r •••• do • • ~ •••• + ••••• + • 37 25 to 40
150 g (1/3 1 b)).
138 Red •• "~~"""~+.""~~ •• "" •• r do r _ " " • + + ~ " " + + ~ " " 61 60 to 62 • + " " ~ do " ~ + • " " " ~ " •• r ~ ~ " 39 38 to 40
139 Canned, s l ices, Drained solids • + + " " " ~ + + 64 --- Li qui d ~ " •• r " " " •• ~ ~ " " •• ~ 36 ---
contents of No. 10
can. I 10

I

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued (Per rent by wei ght)

ITEM


BANANAS, baking type. ~LANTAINS.

140 141

BARBADOS-CHERRY. See ACEROLA.

BASS:

Atlantic black sea:

Round ••..•.........•

00 .


DESCRI~TlON

DRESSING AND BONING DATA

Drawn, raw Fl esh , raw

95 39

33 to 44

AVG. RANGE DESCRIPTION AVQ, RANGE

% % % %

-111-+----- !21----~-----IJI -----+ 1~r-r-151 ---1'--------161------,1-111 - - L. 1--

89 to 99 34 to 44

142 Drawn ~ ••• ~ •••• r ~ •• r _ Dressed, raw • ~ ••• + ••• ~ • 60 ---
143 Dressed •••••• r ~ ~ •• + + Fill et with skin, raw 72 ---
144 Do + •• + + ~ ••• ~ ••••• ~ Fi 11 et without skin, raw 60 ---
Large mouth black:
145 Round •• + • ~ •• ~ • ~ ••••• Dressed without skin, 52 ---
raw.
146 Dressed without skin Fi llet wi thout skin, raw 59 ---
Striped:
147 Round ~~ ... ~~~ ... ~ ... Drawn, raw • • + + ••• + ~ •••• 94 ---
148 00 + + •••• + + ••••••• ~ Flesh, raw •• ~ •••• r ••• + • 43 39 to 50 149 150 151 152

Drawn •..•..........•

00 .

Dresse~ ••...••......

Do ............••..

153

White:

Round ..........••...

154 155

Atlantic black sea:

Fi llet, with or without skin:

Raw .••...••.......

Raw, with bread stuffing.

Striped:

Dressed, raw .•••....

00 .

00 ....•••.••......

Dressed, raw, stuffed with bread dressin~

Fillet with skin, raw

Do ..••...•...•••..

Fillet without skin, raw.

156 157 158 159

160 161 162

.••.. do

Dressed, raw ...••......

Fillet with skin, raw Fillet without skin, raw

•...• do ....••.........

Baked or broiled ...•... Baked .....•.•..........

. ...• do .•.•••....•....

Broiled .........•...... Pan fried .•..........•• Ba ked .....••...•.......

Baked or broiled .

Pan fried ....•.....•... Broiled ••..........•...

COOKING DATA

*49

66 to 72

70 65 59

63 to 67 57 to 61

Atlantic black sea:

163 Fi llet, baked, stuffed Meat, sk in, and stuffi ng *95


39

82 *75

74 to 83 88 to 89

81 to 82

*62 *84 *89

73

80 B9 76

POSTCOOKING DATA


Entra il s ••• + • + • 4 • + + ~ ••• 5 1 to 11
Head, ta i 1, fins, 61 56 to 66
entrails, scales,
bones, and -sk in.
Head, ta i 1, fins, and 40 ---
scales.
Bones with adhering flesh 28 ---
Bones, skin, and 40 ---
adheri ng fl es h.
Head, tail, fins, 48 ---
entrai 1 s , seal es,
and skin.
Bones with adhering fl esh 41 ---
Entrails • •• + ~ •• ~ ~ •••••• 6 ---
Head, tai 1, fins, 57 50 to 61
entrails, scales,
bones, and skin.
Head, tail, fins, scales 51 ---
bones, and ski n.
Head, ta i 1, fi ns , and 30 28 to 34
seal es.
Bones with adhering fl esh 35 33 to 37
Bones, skin, and 41 39 to 43
adheri ng fl es h.
Head, ta n , fi ns , 61 ~6 to 67
entrails, scales,
bones, and skin with
adher i ng f1 esh. Net losses •..•.•.......

•..•. do .....•••..••...

18 25

18 to 19

. •... do ...•.•.......... . .•.. do ........••...•. ..... do .•••...........

Net losses .....•••..••.

Drippings .........••. Volatiles •...•.......

Net:losses ....•........

....• do •.........••••. •.... do •.•.•..........

38 16 11 27

3 24 20 11 24

17 to 26 11 to 12

Net losses .•.•.........

Bone .........•••...•.

Raiidl i n9 loss .

5 1 4

11

YI ELD AFTER PREPARA TlON ((;.1':1).1 l!jJ1~·JJtl'.f hy J pill, (+} "~Kt', '(h.~r'~ i.l..'rf/'(llli.1 I'I~IIJ
ITEM DESCRIPTION OF FOOD
BEFORE PREPARATION
D E;"SCA I PT ION AVG_ R~I'IIGE O£SC IlIPTION Ave. RANGE
% % % %
-111 121 131 14~ !--------151 181 171- +--1"1--
BASS--Continued
POSTCOOKING DATA .- Continuod
Striped:
164 Dressed, baked •• ++ •• Meat and sk in , cooked , . *90 --- J>let losses ~ • + ••••••••• ~ 10 ---
Meat ...•........••... 77 --- Bones ..........•••... 7 ---
Skin ................. 13 --- Handlin!! loss •• , •• r •• 3 ---
165 Dressed, bro i led .... Meat and skin, cooked .. *88 --- Net losses ~ • ~ ••• r •••• ~ + 12 ---
Meat ....•......••.... 79 --- Bones ................ 7 ---
Skin ................. 9 --- Handlin!! lo,s ~ • + + + ••• 5 ---
166 Dres,ed, pan fried Meat and skin with ~92 --- Bones and fins • ~ r •••• + • 8 ---
with batter and coa ti ng, cooked.
breading.
167 Dressed, stuffed, Meat, skin, and *89 --- Net losses ••• + • + •••• ~ •• 11 ---
baked. stuffing, cooked. Bones .............••. 1 8 ---
Sk~~n~~:~:. :~~~.::::::::_ 3 ---
168 Fillet, baked or Meat, cooked • + + •••• ~ ••• gO 89 to 91 10 9 to 11
broi 1 ed.
169 Fill~t, pan fried • • ~ + • do • • + ••••• ~ ••• + + ~ 87 --- Skin with coating r , •• ~ • 13 ---
with coating.
170 BEAN SALAD, canned, Ora i ned sol ids • r , ••• + • ~ 68 66 to 69 Liquid ~ ••••• ~ ••••••• ~ • + 32 31 to 34
green, waxi and kidney
beans in dressing,
No. 10 Size.
BEAN SPROUTS. See BEANS,
Mung, Or SDYBEANS-. -
8EANS:
Broad. See BROADBEANS.
COJJlllon, mature seeds:
Dry:
171 All samples ... ~ ... Soaked, boiled, dra i ned 238 216 to 262 Net gain due to water I +138 +116 to +162
absorption.
White:
172 Great Northern · . ~ .. do ••• ~~ •• +~~ •• ~~+ 248 232 to 262 • + ~ •• dO • •• r ••••• ++ •••• +148 +132 to +162
173 Navy ~ ... ~ ~ ~ ... · .. ~ . do • ••• + + •••• ~ •••• 229 216 to 252 . .... do + •••• ~~ ••• ~~~ •• +129 +116 to +152
174 Red, kidney .. ... •• • r • do + + •••••••• + • ~ •• 238 227 to 250 • •• ~ + do • •••• + ~ ~ ••• ~ ~ + • +138 +127 to +150
175 Pinto ••• + ~ ••• ~ ~ • · .... do • r ~ •••• + ••••••• 235 219 to 246 do • • + + ••••• ~ •••• ~ +135 +119 to +146
176 Canned, kidney ••• ~ • + Drained solids • • + ~ •••• ~ *68 --- Liquid • ~ ••• + + ~ •••• ~ •••• 32 ---
Goa. See GOA 8EANS.
Hyacinth. See
HYACINTH-BEANS.
Lima:
IJJIIlature seeds:
Whole in pods:
177 All samples, Shell ed beans, raw r ~ ••• 44 19 to 6'1 Pods and imperfect beans 56 31 to 81
including
unspecified.
178 Baby ~ ~ •••• r ••• ~ ~ • r ••• do • •• ~ ~ ••• ~ • + • + + • 41 30 to 50 ..... do • •••• ~ ••• + + + ••• 59 50 to 70
179 FordMook • • ~ ~ + ••• · .. ~ . do · .. ~ . ~ ... ~ ~ .... 42 38 to 55 · .. ~ . do ~~~ ... ~~~ .. ~~ .. 58 45 to 62
180 Shell ed • • ~ •••• + ••• Cooked by boil i ng, stean> 101 95 to 109 Net change + •••• ~ ~ •••• ~ • +1 +9 to 5
ing, or pressure.
181 DO • + + ~ ••••• ~ • + • ~ Boiled ............... 104 99 to 109 • • ~ + • do • ~ ••• + ••••••••• +4 +9 to 1
182 DO • • • ~ ~ ••• ~ + + •• r Steamed ••• + + ~ •••• ~ ••• gil 95 to 108 ..... do ~~+ ••• ~~ •••• ~~+ 2 +8 to 5
183 Do ~ ••• ~ + + •• r ~ ••• Pressure cooked •• +". 100 98 to 100 · .... do • •• ~ ••• ~ • ~ ••• + + 0 0 to 2
Canned, contents
of can:
184 All ,amples r···· Drained sol i,dS ~ ... ~ .... 68 62 to 72 Liquid ••• ~~.·'r~~ ••• ~~' 32 28 to 38
185 No. 303 . . . ~ ~ .. ..... do + ~ ••• r ••••• + + •• 68 62 to 72 ++ ••• do • •• + ~ •••• ~ ~ •• + ~ 32 28 to 38
186 No. 10 • ~ ••• + + + ~ r ••• do • r ••••• ~ • ~ • ~ • ~ • 69 69 to 69 ..... do + • r r ••••• ~ + + •• r 31 31 to 31 TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .- Continued I Per ce nt by weight)


12

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .. Continued (Percent by weight)

LOSS OR GAl N IN PREPARATION
YIELD AFTER PREPARATION {(;lllll~ 11I.ii(.!r!",/ I!}'...r f'lrLI ~+I.~ir.jl. 1(J.\~o!'"'~ ~irh(Jil!.1 .\I~n)
ITEM DESCRIPTION OF FOOO
BEFORE PREPARATION
oEscRIPTION AVG. A .... NGE DESC R I PTlON AVG. RANGE
% % % %
-111 121 I~I 14 r- -1"1 I "I 171- -Ial~-
BEANS--Continued
--cTma--Continued
Inmature seeds--
Continued
Frozen, contents
of package;
187 All samples ..... Boiled . ~ . ~ ............. 105 98 to 115 Net change • • ~ ••• + ••••• ~ +5 +15 to 2
188 8aby •••• ~ + ••• ~ ~ .... do • • ~ ••• ~ ••• + • + •• 105 99 to 109 .+ ••• do • • ~ ~ ••••••• r • r • +5 +9 to 1
189 Fordhook r ~ ••• ~ • • ~ + + do ~ ••••• ~ ••• r •••• 103 99 to 108 ..... do • •••• +.+ ••••••• +3 +8 to 1
190 Unspecified ... · .. ~ . do ~ ... ~~~ ..... ~ .. 106 98 to 115 · .. ~ . do • ••••• r •• ~ • + + ~ • +6 +15 to 2
Mature seeds, dry:
191 All samples r ••• r •• Soaked and boil ed , 243 223 to 282 Net gain • ~ ••• + + ~ •• ~ • ~ •• +143 +123 to +182
drained.
192 Baby t ••• ~ + ••• ~ • ~ ..... do ~ ••• + ••••• ~ ••• ~ 235 223 to 257 · . ~ ~ . do • •••••••••• ++ •• +135 +123 to +157
193 Large or Fordhook · ~ ~ ~ . do ~ •••••••• + ~ ••• + 250 223 to 2B2 · .. ~ ~ do + •••• + ~ ~ ••••••• +150 +123 to +182
Mun9:
194 Mature seeds, dry ... SilTlflered • •••••••••••• +. *244 --- Net gain due to water +144 ---
absorption.
Sprouted seeds:
195 Raw • + + ••• + ~ ~ •••••• Steamed •••••••• + ~ ••• ~ •• 85 84 to 86 Net losses • •• ~ ••• + ••• + + 15 14 to 16
Canned. contents
of can: I
196 All samples . ~ ~ .. Drained solids + + ••• ~ ~ ~ • 52 44 to 64 Liquid L 48 36 to 56
• ••• r r ••• ~ r ~ ••• + + ~
197 No. 303 •• + + ~ •• ..... do r r ~ ••• + + ••• + + + ~ 50 44 to 54 + ••• + do ~ ~ •••• ~ ••••• r r • 50 46 to 56
198 No. 10 ••• r •••• ••• ++ do ~ •••••••••• ~ + •• 54 48 to 64 ..... do • ~.+ ••• ~.~. ~~ •• 46 36 to 52
199 Scarlet runner. raw ... TrilTlfled, ready to cook *92 --- Ends and strings ++ ••• ++ 8 ---
Snap, green, and wax:
Whole:
200 All samples ~ ~ ..... · .. ~ . do · ~ . ~ . ~ ... ~ ..... 88 62 to 97 ••• rr do • • ~ •• + + ••• + • ~ •• 12 3 to 38
201 Ready to cook ~ + ••• + ~ Cooked by various methods 95 82 to 108 Net change • •• ~ r ~ ••• + + •• 5 +8 to 18
202 Do • • + + + ••• ~ ~ •••• ~ ~ Boiled or steamed . ~ .. 98 82 to 108 · ~ . ~ . do • •••• ~ •••• + ~ ••• 2 +8 to 18
203 00 · . ~ ....... ~ ..... Fri~d--simm~r!:ld • + ~ •• + 87 85 to 8B Net losses • •• + ~ •••• ~ •• r I 13 12 to 15
204 Do • • + ~ ••• ~ + + ••• ~ •• Microwaves in water .. 99 96 to 102 Net change ..'+"'+++' •• 1 +2 to 4
205 Do • •• ~ ••• + + •••• ~ •• Pressure cook~d • • ~ •• r 94 87 to 100 Net losses .rr+.,,+++, •• 6 0 to 13
Canned, contents
of can;
206 All samples. Orai ned solids .+ ••• ++ •• 58 52 to 65 Li quid • ~ ••••••••••• + • + • 42 35 to 48
inCluding I
unspecified.
Whole:
207 No. 303 .r."++ · . ~ ~ . do ••••••••• +++ ••• 57 54 to 65 + ••• + do ~ ••••••• r ••• + + + 43 35 to ·16
208 No. 10 . ~ ...... · ~ ~ .. do + •• ~ ~ ••••• ~ •••• *57 --- • ••• r do • + ••••• ~ ••••• ~ • '1'43 ---
Cut:
209 No. 303 • • • • r ~ • • ~ + •• do • • ~ ••••• r • ~ •••• 57 52 to 62 • •• ~ + do + •••• ~ ~ ~ ••• r ••• 43 38 to 48
210 No. 10 ~ ....... .r •• ' do • • ~ + •••• ~ •••• r • 61 56 to 65 . .... do + ••• + • ~ ••• ~ •••• 39 35 to 44
French cut:
211 No. 303 ••• ++ •• ~ ~ ... do • ~ • ~ ••• + + + •••• ~ *56 --- •• ++. do • ••••••••• ~ + ••• *44 ---
212 No. 10 .... ~ ... 4 ••• ~ do ~ ••••••• ~ ••• ~ + + *58 --- • ~ + •• do • •• ~ ••••• ~ • ~ •• + ;1;.42 - --
Frozen, contents
of package;
213 Cut • •••••••• ~ ~ ••• + Thawed, solids, dra i ned 98 96 to 99 ++ ••• do •• rr ••• +.+",++ 2 1 to 4
214 Whole, cut. or Boil ed, steamed, or 90 79 to 101 Net change • ••• r • r ~ •• r • ~ 10 +1 to 21
French cut. cooked in water with
microwaves.
215 Do ~ ~ •••• ~ •••• ~ • + Cooked by microwaves 79 76 to 82 ••• ++ do ~ • ~ ••• ~ ••••• + + • 21 18 to 24
wi thout water.
216 8EANS AND FRANKS, frozen Baked 25 min in 232°C *95 --- Evaporation ...•••..•••.. 5 ---
(4WF) oven.
217 BEECHNUTS • ••• + ~ ••• ~ + •••• Kernels • • r ••• + • + ••• ~ + ~ • 61 59 to 63 Shells · ...... ~ ~ ........ 39 37 to 41
* Limited data aVdllable.

* Average values estimated from minimum drained weight reported in USDA Standards for Grades and net weights given in the NCA Net Quantity Statements for Canned Food LabelS; range in values estimated from lower limit for the individual container and the specified maximum range given in the USDA Standards for Grades.

13

ITEM

-111

220 221 222 223 224 225 226 227

228 229

230 231 232 233

234 235 236 237 238 239

240 241

248 r 249 250

252

14

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .- Continued

218 219


ill! "---f

Ra~; ve _ \

Carcass or sides,

chi 11 ed imd dressed.

Wholesale cuts:

Chuck •.....• - ..... Flank ..•.......... ,

Loin .

Neck .

Plate and brisket

Rib ...•...........

Round ........•....

Rump .

Shank:

Fore _ .

Hind .

Retail cuts:

Ar~ rOlsts .

Chuck ribs:

1-2 ......•......

3-4 .

5 .

Ribs:

6 or blade ... _ ..

7-8 ........•.... 9-10 ...•........

10-11 ........•..

]]-12 .

Neck _ .

Round roasts:

Bottom .•........

Top .

St eaks :

Club .

Porterhouse .

Round .

Sirloin (includ-

ing wedge and round bone).

Sirloin (including hip bone, short hip, shor-t 10i n , and double bone).

T -bcne .

242 243 244 245

246

Retai 1 cuts, frozen:

Ground or diced ... Roasts, all types Steaks ..........•.

247

Retail cuts:

Corned ...•........ Ground:

Patties:

A 11 s arnp l es

251


I Perce nt by we ;ght I
LOSS OR GAl N IN PREPARA TlON
YIELD AFTER PREPARATION r (j.ll))1 r!J'/ll"Lf!,·,f i)y ,j '.'I'II~ (+} Ilg". '(!~.~r'\ il-'I!~I(/~II' .! \·j\·I,"'
o ESCR IPTFON "f""C' OESC IlIPTION Ave. i=lAI"IrGE::
1% % % %
131 14 151 181 I" ia>--
SLAUGHTER AND BONING OATA
, 60 I
Chilled, dressed carcass 53 to 64 Dressing and chi 11 ing 40 36 to 47
losses.
Lean ~nd f~t meat, raw 86 81 to 88 Bones •• + ••• r ~ •••• + + ••• ~ 14 12 to 19
do • • + ~ •••••••• ~ • ~ 85 81 to 87 do • • ~ •••• ~ r •••• + + 15 13 to 19
do · ........ ~ .... ~ 99 99 to 99 dO ••• r ••••• + ••••• 1 1 to 1
do • ••• ~ + •••• r •• , • 88 . B4 to 90 do + •••• ~ ~ •• + ~ •••• 12 \ 10 to 16
do • + •••• ~ •••• + • , • 75 73 to 76 do • ~ •••• ~ ••••• + •• 25 24 to 27
do • • ~ •••• + ••••• , • 86 78 to 89 do · . ~ .... ~ ~ .... ~ . 14 11 to 22
do · .. ~ ~ .......... 83 75 to 85 do • ••• r •••• + + ••• ~ 17. 14 to 25
do • • + ••••••• ~ ••• ~ 90 88 to 91 do • ••• ~ • + •••••••• 10 9 to 12
dO .+ ••• r ••••• + ••• 79 73 to 81 do ........ ·······1 21 19 to 27
do • • ~ ~ ~ •••••••• + • 61 59 to 62 do • • ~ ••••• + ~ ••••• 39 38 to 41
do • •••• ~ ••••••• + • 43 41 to 45 do • ••• ~ ~ •••• r ~ • • • , 57 55 to 59
do ~ ~ ~ ••• ~ + ••••••• 90 88 to 92 do + • + ~ •••• ~ ••••• ~ 10 13 to 12
do + ••• ~ ••• ~ + ••• ~ • 86 83 to 88 do • ••• + ~ •••• ~ ~ + •• 14 12 to 17
do • ••• ~ + ••••••••• 85 82 to 88 do + ••••••••••• ~ •• 15 12 to 18
do ~ + •••• ~ •••• ~ ••• 83 80 to 87 do • r ~ ••• + + ~ ••• ~ ~ • 17 13 to 20
do • •• ~ + ••••••••• + 84 80 to 87 do •••• r ••••• + •••• 16 13 to 20
do • •••• ~ ••••• + ••• 82 78 to 87 do ~ ..... ~ ........ , 18 13 to 22
do + ~ ••• ~ ~ •••• + ••• 83 78 to 87 do ~~~ ••• ++ •••• ~~~ 17 13 to 22
do · .......... ~ ~ .. 83 78 to 85 do • • + ••••••• ~ •• ~ ~ 17 15 to 22
do • •• + ••• r ~ ••• ~ •• 82 78 to 86 do • •• r ••• ~ ~ + ••••• 18 14 to 22
do •••••••• + •••••• 81 77 to 85 do • •••• + •••• ~ •••• 19 15 to 23
do • + ~ ••••••••• ~ •• 97 96 to 98 do · ..... ~ ........ 3 2 to 4
do • ••••••• ~ •••• r • *93 r do · . ~ ...... ~ ... ~ ~ 7
do + ••• ~ ~ ••••• + ••• 83 79 to 88 do ~ ... ~~ .... ~~ ... 17 12 to 21
do ...... ..... .... 91 88 to 92 do ~ ~ •••• + + •••• ~ ~ • 9 3 to 12
do • ~ + •••••••• ~ + •• 96 95 to 96 do .~~~ ... ~~ .... ~~ 4 4 to 5
do • + + ••••• ~ •••• ~ • 92 ; 90 to 94 do ••••••••• + ••••• 8 6 to 10
do ~ + ••• r ~ •••• + •• , 83 30 to 87 do ~~~ ••• ~~ •••• r •• 17 13 to 20
. ~ .. ~ do . ~ ... ~.~ ... ~~., I 88 33 to 91 . ~ ... do • • ~ ~ ••• + + •••••• 12 9 to 17
THAWING DATA
Thawed meat, raw 96 94 to 97 Thawing losses ..... ~ ... 4 3 to 6
do • ~ • + • + ~ •••• ~ ~ + • 99 93 to 100 do • + • + ••••••••• ~ + 1 a to 7
rr •• • do • • r ~ •••• + •••••• 99 98 to 99 . , ... do •••••••• ++' •• r • 1 1 to 2 Net losses

CODK.ING DATA

581 56 to 60

42

34 to 40

Simmered

All internal temp. , 60° 75 62 to 85 Net losses •• +++ •• r ••••• 2~ 15 to 38
to 80°C (140° to Dri~~in9s .. ~ ~ ..... ~ ~ . 11 3 to 24
180°F) and Volatiles + ••• ~ ••••••• 14 6 to 25
uns~ecified--baked,
broil ed , and grill ec. I

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .. Continued (Percent by W1!ight)

YIELD AFTER PREPARATION r (;,P·II~ 1·1.'.11~·u.'l·j /'y.1 f"I1~ [+) ~r~j/: III~.\·~·\ t:.:r,.I.IOlt(.1 .'"I,'i.!",/J
BEFORE PREPARATION
o E:SCR I PT I ON AVG. RANGE o E5C R IPT ION Ava. RANG£:
% % % %
-111 121~· III 14,.... t---ISl rs f 171- ~I"I--
BEEF --Cont in ued I
COOKING OA TA .. Continued
Raw--Continued
Retai 1 cuts--
Cont inued
Ground--Continued
Patties--
Continued
253 Regul ar or Baked to rare doneness, 79 78 to 80 Net losses · .. ~ . ~ ..... ~ . 21 20 to 22
hamburger 60" C (l4ii"t) i nterna 1 Dri~ll:in9s · ~ ....... ~ .. 12 11 to 13
(29% fat). temp. Vol atil es · . ~ .... ~ .... 9 8 to 11
254 Do • •• ~ ••• + + ~ Baked to medium done- I 72 67 to 80 Net losses • ••••••• ~ + ••• 28 20 to 33
ness, 7PTTf60°F) ; Drill:~in9s ~ • ~ •• r ~ + •••• 13 8 to 16
internal temp. Volatiles + ~ ••• ~ • ~ ••• + 15 12 to 17
255 Do • + + + •• + ~ •• Gri 11 ed to medium 75 70 to 80 Net losses .r .... ++ ••••• 25 20 to 30
doneness, ~ Drill:~in!l5 •••••••••• ++ B 8 to 8
( 160°F) internal Volat iles • •• ~ ~ ~ ••• r • • 1 17 12 to 22
t~p. to I I
256 Do · ........ ~ Baked to well done, 63 62 to 64 Net losses ••••••• +++ ••• 37 36 to 38
77° to 82"C (170" I Ori~ll:ings • ~ • ~ •• r ~ •••• 15 12 to 18
180°F) internal temp. Volatiles • •• + • + ~ ~ •••• 22 20 to 25
257 Lean or chuck Baked to rare doneness, 80 79 to 80 Net losses •• ++ ••••••••• 20 20 to 21
(25% fe t ) . 60aC (140""""i') internal Q.r~ ••........•. 12 11 to 13
temp. Volatiles ....••...... 8 7 to 9
258 Do ~ ~ ••• r , + • + Baked to medium done- 76 70 to 78 Net losses • •••• + ••• ~ ••• 24 22 to 30
ness, 7T"ClTWFJ Orie~ings · ... ~ ..... ~ . 11 8 to 15
I internal temp. Vol atiles · ... ~ ....... 13 12 to 15
259 Do · ... ~ .... ~ Grilled to medium don~ ~78 78 to 78 Net losses • •• + + + •• ~ •••• 22 22 to 22
nes s , 7 pfT[60o F) Orill:ll:ings ~ • + ••••••••• 7 7 to 7
internal temp. Vol ad 1 es r , ~ + • ~ + • ~ ••• 15 15 to 15
260 Do · ...... ~ ~ . Baked to well done. 68 67 to 70 Net losses • • + ••• ~ ~ ••••• 32 30 to 33
7JO to 82°C (170" to Dri~ll:in9s • •••• ~ ••• + ~ • 14 11 to 15
180°F) internal temp. Vo1at i1 es + ••• ~ •••• r ~ • 18 17 to 19
261 Extra lean or Ba ked to ra re dcneness , 81 81 to 81 Net losses ••••• OO··.r •• 19 19 to 19
round { 19- 60°C (140°F] internal Dri~~in!ls ~ ••• r , •• + + • , 9 9 to 10
20% fat). temp. Volatiles ..>, .....•.. 10 9 to 10
262 Do • ••••••• + ~ Baked to medium done- 80 78 to 83 Net losses • •• + + ~ ••••••• 20 17 to 22
ness. 7l"CTf60°F) Dr~t'i ngs + ~ •••• r , + ••• 9 3 to 11
internal temp. Volatiles ~ + + •• ~ ~ ••••• 11 10 to 12
263 00 · ~ .... ~ ~ .. Gri 11 ed to medium done *85 85 to 85 Net losses • + • + •• ~ •••• + • 15 15 to 15
nes s, 7l°c~F) DriQll:ings r , ••• + ~ ~ •••• 3 3 to 3
internal temp. Volatiles • •••••••• +++ 12 12 to 12
264 Do • • " " r ~ " " • + Baked to well done, 67 65 to 69 Net losses • ~ " " • + + ~ " " •• " 33 31 to 35
77° to 82"C ( 1700 to Dri~ll:in9s " " " •• " " " + + ~ " 10 9 to 11
180°F) internal temp. Volat·iles • ~ " • ~ • " r •••• 23 22 to 25
265 Unspecified Baked, broiled, and 73 64 to 85 Net losses • ~ " ~ " " " " r + • 4 • 27 15 to 36
fa t con tent. grilled to OriQQings r ~ + •• " " • ~ " " " 14 5 to 24
unspecified internal Vol atil es + ~ ~ " " • " r ~ •• ~ 13 6 to 20
temp.
266 Patties, frozen Grill ed to unspec if i ed 62 47 to 75 Net losses " " •• ~ • + " " " " r " 38 25 to 53
i rrterna 1 temp. Dri~~in9s " " " • ~ ~ •• + ~ ~ " 11 8 to 13
Volatiles " " ~ • ~ " " • + + " " 27 20 to 30
Ground mixtures:
267 Patties: 70% COOked to uns pee if i ed 82 77 to 90 Net losses .•••......... 18 10 to 23
beef and 30% donenas s , Dri Il:t'i 'l91. ..•...•..... 10 4 to 12
soy protei n. Vo 1 at i1 es •.....•...•• 8 6 to 11
268 Meat loaf: Blend Baked to 85"C (185°F) 77 76 to 78 Net losses + ~ ~ " " " " " ••• + • 23 22 to 24
of 64% beef i nterna 1 temp. in Dri~~in!ls + " " " ~ ~ ~ " " • + + 9 9 to 9
with 36% conventional oven. Volatiles "" •• +""" ••• " 14 14 to 15
bread, eggs.
and season-
ings.
269 Do " " " r ~ ~ • + + ~ " " Baked to 85"C (185°F) 73 72 to 74 Net losses " ••• " •• + • ~ " ~ " 27 26 to 28
internal temp. in Drit'll:in9s " • " " " •• + • ~ • ~ 9 8 to 10
microwave oven. Volatiles .+.+"."""r.+ 18 17 to 19

15

TABLE 1 - YIELDS AND lOSSES OR GAINS IN PREPARATION OF FOODS .. Continued (Par"" n t lJy weight!

ITEM




~~G, R"";GE DE:SCRIF'"'rION A~G_ RA~CE

-111-+----- 121--~--1__---- III -----+ 141-+--15J _----JI-- 161-----1-- P I-I-- ,81--

270

271

272
273
274
275
276 I
277
278
279
280
281
282
283
284
285
286
287
288 289

290

16

8EEF --Cant i nued

Raw-- Cont i nued

Reta i 1 cuts-Continued Ground mixtures-Continued

Meat loaf: Blend of beef, pork, and veal.

Meat loaf: Blend of 45t; beef

.. itM 19% soy protein, plus other added ingredients.

All:

Bone in .....•... Boneless ••......

DEsCFt I p:lTION

COOKING 0.0, TA .. Conlinuod

Baked to 85"C ( 185°F) 67 64 to 72 Net losses ~ ••• + + •••• ~ ~ • 33 28 to 36
internal temp. in Dri£~ings ~ ~ ••• ~ •••• + ~ 23 20 to 26
conventional oven. Volatiles ........... 'j 10 8 to 12
Baked to unspecified B7 B6 to 88 I~et losses ............. 13 12 to 14
internal temp. Dri ppi ngs ....•......• 3 1 to 4
Volatiles ............ \ 10 8 to 12
Bra i sed u nt i 1 tender .•.

. .... do ..••........•..

MOl n-H EA T M ETH ODS

50 to 77 37 to 84

68 65

38 to 75 72 to 77

Chuck, bone in "++. · ~ ... do •• + ~ ••• ~ + ••••• ~ 73 71 to 77
Specific, boneless:
Arm ••• ~ ••• ~ ~ ••• + · . ~ .. do • •• + ~ •••• + •••• ~ 69 69 to 69
Chuck • r ~ •••••••• ..... do + •••• ~ + ••• r •••• 68 49 to 80 Do ......•....•

knuckl e .

Round ...•......•

Do .

Do .....•......

Rump •.....••.... Short ribs .•.... Shoulder clod Steaks , usually

round.

Cubes, from all cuts.

Rib, frOlen .....

All samples, bone in and boneless.

Do ......••...••.

Do ••....•.......

Pressure COOked .

Bra i sed u nt i 1 tender .

Braised until tender

in covered pan.

Braised, wrapped in foil or plastic.

Braised, in microwave oven in plastic wrap.

Braised until tender .••

..... do •....••........ · ...• do .••.....•...... .••.. do .......•.....••

Simmered or pressure cooked.

Braised in film to 60°C (140 oF) i nterna 1 temp.

65 63 64

70

54 to 76 63 to 63 37 to 84

63 to 75

70

66 68 70 61

55 to B4

66 to 78 53 to 68

61

74

DRVoMEI>.T METHODS

Seared in 218°C (425°F) 89 88 to 89

oven.

Roasted in conventional oven to indicated

i nterna 1 temp.; All temperatures,

57° to 85"C (135° to 185°F).

Rare, 57° to 63°C (135° to 145°F).

Net losses •.....••....• Net losses ...•......•..

Drippings .

Volatiles .....•...•.• Net losses ..••....••... 1

Dr; ppings .

Volatiles ...••......•

Net losses ...•.....••.. Net losses •............

OriPflillgs ...........• VOlati 1es ........•...

Net 1 asses •....•.......

••... do .......••.....• ••... do ..............•

Net losses .....••...... \

Dripp; ngs .

Volatiles ........•...

Net losses .....•......• Drippings .....••..... VOlati les .••.....•..•

Net losses .

•.... do •.•.....•......

•.... do .

Net losses ...••.....•..

Dri ppi ngs .

Vol atil es .....••.....

Net losses .

..... do .••.....••.....

Jui ces ....•••....•.....

78 58 to 91 Net losses ~ .. ~ ..... ~ ... 22
Dri~pings • ••• ~ ~ ••• + r • 8
Volatiles · ~ .... ~ ..... 14
83 70 to 91 Net losses • •••••• + • ~ ••• 17
Drippings • • + ••••• ~ ~ + • 6
Volatiles + •••• ~ ~ •••• ~ 11 32 35 20 15 27 17 10

31 32 18 14 35 37 36

30 22

8 30 15 15 34 32 30 39

8 31 39

31 to 31 20 to 51 17 to 18 14 to 15 24 to 40 37 to 37 16 to 63

zs to 37 13 to 27

3 to 15

23 to 50 16 to 63 13 to 27

4 to 16 23 to 29 13 to 20 8 to 15

16 to 45

26

22 to 34 32 to 47

7 to 11 28 to 39 25 to 62

23 to 28

11

11 to 12

9 to 42 2 to 23 2 to 29 9 to 30 2 to 18 2 to 20

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued (Percent by weight)

YIELD AFTER PREPARATION ((;,llll~ ,'1,'.tr(".I"l\/ I!)" d !l/tt~ {+) ~j~j/: ll'~.I·I'\ t.:.·III.I~'llt ,) .\i~II'j
BEFORE PREPARATION
[J EsCR IPTION A\fG. ~ANGE o ESCR I F'T I ON AVG. ~ANGE
% % % %
-01 121 1'1 "0- -1.1 '61 111- -181--
~E_l~--Conti nued COOKING DATA -- Con,inuod
Dry.H •• t Method, -- Continued
Raw--Continued i I
I
Retai 1 cuts--
Continued
All samples, bone
in and bone-
less--Continued
291 Do ••••• r ••• +++ •• Medi um, 65° to 74°C 77 58 to 88 Net losse, + + + ••• ~ ~ ••• r ~ 23 12 to 42
(150" to 165"F) . ori~~ings • ~ ••• + ••• + ~ ~ 9 3 to 23
i Volatiles • ••• r ~ ••• + + + 14 4 to 35
292 00 • • • r + ~ ••• ~ + ••• Well dane, 750 to 72 S9 to 84 Net lasses ~ .... ~~ ... ~~ . 28 16 to 41
8SoC ( 1670 to ori~~ings • •• + ~ • • • • • • • ~ 8 2 to 19
, 18S0F) • Volatiles • • r • ~ ••• ~ • ~ • 20 12 to 29
293 Bone in • • ~ + ••••• All tempera ture s , sr 78 58 to 91 Net losses ..... ~ ....... 22 9 to 42
to 85"C (135° to Dri 1l:E1i ngs + + + ~ • " ~ ~ " " " " 71 2 to 19
185" F). Vol e t i Ies ~ + ••• " ~ ~ " " " " lSi 6 to 29
294 Do ~~""~--""~-~ Rare, 57° to 63"C 86 80 to 91 Net losses " " " " " " " ~ ~ .... 14 s to 20
(1350 to 145" F). Dri~~in9s ~ " " " " ~ ~ " " " + • 4 2 to-8
Volatiles ~ •• ~ • + " " " - - " 10 6 to 14
295 Do • • + ~ " " " ~ " " - " Medi~m, 65" to 74°C 76 58 to 88 Net losses ~ " " " __ r " • " + + • 24 12 to 42
(lS0" to 16~OF). ~__!E ....•....... 8 3 to 13
V es ............ 16 12 to 22
296 I Do + + ~ " " " _ ~ " " " r Well done. 75" to 70 60 to 81 Net losses " " ~ " _ " " " " r ~ • " 30 19 to 40
85°C (167" to Dri ~I::dngs · ~ ~ " " " " " - " " " 10 4 to 19
18S~F). Volatlles " ~ " ~ " " " - " ~ " " 20 12 to 29
297 Boneless - ~ ~ " " • + ~ All temperatures, 57" 77 59 to 89 Net lasses ...•...•..... 23 I 11 to 41
to 85°C ( 135" to Dri~__!E ......•••.•. g. 2 to 23
185°F). Vol at i es ............ 14 2 to 27
298 Do " " " " " " " " ~ ~ " " Rare, 57" to 53"C 81 70 to 89 Net losses .....••....•. 19 11 to 30
(135° to 145°F) . D~f1* ............ 4 2 to 18
Volatl es ....•....••. 15 2 to 20
299 Do " " ~ " " " r _ " " •• Medium, 65" to 74·C 77i 59 to 85 Net los,es- •..••........ 23 15 to 41
(150° to 165°F) . I ~im " " • + •• + • ~ " " " 11 2 to 23
Volatl es " " ~ ~ ••• + ~ • " " 121 4 to 35
300 Do ~ " " " " " r " " • + ~ Well done, 75° to 74 59 to 84 NeITos5eS • + • ~ " " " r r ~ " •• 26 16 to 41
85"C (1670 to I Drippings .....•••.... 7 2 to 13
18S°F) • Volatiles ............ 1 19 13 to 27
Roasted in mi crowave
oven to indicated I
1 nternal tem~. : ,
301 Do All tempe re tures , 65~ 69 60 to 73 Net losses I 31 27 to 40
r + + •• + + ••• " ~ " " " " " + + •••• ~ "
to 85"C (150" to or~ ............ 14 10 to 20
185°F) . Vo at 1 es ..••........ 17 14 to 21
302 Do + ~ " " ~ " ~ " " " ~ - Medium, 65" to 74DC 72 68 to 73 Net losses " r " + " •• + ~ ~ " " " 28 27 to 32
(150" to 165"F) . Dr;~pings "r""".+++"." 13 10 to 16
Volatlles ~ ~ ~ " " " " - " " • + 15 14 to 18
303 Do " " " ~ ~ " " - - - " " Well done, 75" to 61 60 to 63 Net losses ~ + ••• ~ ~ ~ " " " " " 39 37 to 40
85"C (167° to ~~ " " " " + + •••• ~ ~ l~ 17 to 20
18S¢F) . at i es " " " " - ~ . " .... 20 19 to 21
8roiled, ~an fried,
deee- at fried to
indlcateQ internal
~:
304 Steaks, bone in Al pIes, includin9 76 58 to 91 Net losses ~ ~ ~ ~ " " _ r " " " • + 24 9 to 42
and boneless. unspec i fi ed done- Dri~l!ings + + •• " + " ~ " " " - 7 1 to 21
ness. Vol at i1 es " - ~ " •• + + • ~ ~ + 17 6 to 31
305 Do • ~ •• + + ~ " " ~ - ~ " " Rare, 60" to 65"C 80 74 to 90 Net losses + + • " " ~ ~ ~ " " " r " 20 10 to 26
(140° to 150"F). Dri~~ing, + " " " ~ _ " " " " r ~ 5 1 to 14
Vol~ti 1 es " " " • + + ~ •• ~ " " 15 10 to 22
306 Do " " - - " " " " ~ ~ ••• + Medium, 680 to 74"C 74 55 to 91 Net losses " " " - " - " " • ~ + ~ " 26 9 to 35
( 155" to 165°F) . Drippings " " - - ~ " " • + + ~ " 8 2 to 17
Vol atiles • • + ~ " " " " " ~ " " 18 11 to 26
307 Do ~ " " " " - ~ " •• + • ~ " Well done, 75° to 68 58 to 81 Net ] osses " r ~ + ••• ~ ~ _ " " " 32 19 to 42
85°C (167" to Drippings " _ " " " + + 4 •• " ~ 10 2 to 21
185°F) . Volatiles + • ~ " ~ " - " " " ~ - 22 17 to 31 17

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS·· Continued (Percent by weight)

ITEM

n E;SCRIPTION




AVid. RANGE DE;SCRrPTION AVO, !=lANG£:

% % % %

-111-+----- 121----___j1------ 131 -----+_ I<r-l--- 151 ----11------ 161 -----1-- I' )-t--- I. t--

BEEF--Continued

COOKING VA TA .. Continued OrY-lleat M •• OOd •.. COft'inued

Roasted to 60'C (140°F) 74 73 to 77 Net losses r ••••• + ~ ••• ~ ~ 26 23 to 27
internal temp. Dri~~ings .+~ ... ~~~~ .. 9 8 to 10
Volatiles ~ ~ •• r •••• ~ + • 17 12 to 18
Heated to 56°C (150°F) 68 66 to 70 Net losses •• ~ + •••• ~ + + •• 32 30 to 34
interna 1 temp.
POSTCOOKING DATA
Lean meat • + ~ ~ •• ~ ~ •••••• 70 I 58 to 73 Fat and cutting loss . .. 30 27 to 32 310

309 Steaks, boneless,

prebrowned.

Raw--Continued

Retail cuts, frozen:

308 Roa s ts , boneless,

rib.

Corned, boneless, s inmer ed.

Roasts, oven:

Bone in:

Loin (rare):

51 iced Lean and fat meat, sliced 84 81 to 86

irrmediately

after roasting.

Partly boned:
315 Loin (medium) .. ~ .. Lean and fat meat, sliced 74 70 to 77
316 Rump (~nspecified ) Lean meat, sliced .. ~ ~ .. 68 64 to 73
Boneless:
317 Chuck (medium) '+.r Lean and fat meat, sliced 82 75 to 87 311

312

313

314

318

319

18

51 iced after do 76 67 to 83

standing 30 min

and holding

90 min over dry heat.

Sl iced after ...•• do 67 66 to 68

refrigeration

at 5QC (40°F)

for 24 hand

reheating.

Rib (medium) Lean meat, sliced 59 53 to 71

Knuckle (medium) •. Lean meat, s l iced...... 74 64 to 80

Rib (medium) ...... . ..•. do ...•.•.......•• 54 47 to 62

Net losses •.....••.....

Bone and handling loss Sliclng scraps and

~.

Net Tosses .

Bone •••........•.....

STTCing scraps and jui~e.

DrfilP1I1Q duri nQ ho 1 di n <;

Net losses .

Bone •••.....•........

STTCing scraps and

vo~~s ......•••...

Net losses .

Bone ........•••......

EXCess fat •.......••• Slicing scraps and

juice.

Handl ing loss ..

Bone and handling loss

Net losses .

Bone .•.•.........••..

EXCess fat .

sli ci n9 scraps and I

Net ~::::~ ..

Excess fat .•.•......• Shrinkage during cool-

~.

Sllclng scra~s and J Ul ce.

Handling loss ...••...

Net losses .......••....

Excess fat ..

Shrinkage during cool-

~.

S11cing scraps and

~.

Hand1 i n9 loss .

Net losses .

Excess fat .


it!9_ .

Slicing scraps and

Hai&g'

:.:o:;nc=Cll-,-,-,- i n,,-_ ---,l,-"o",-s,,-s .

16 14 to 19
11 10 to 14
2: I 3 to 6
17 to 33
16 10 to 22
2 1 to 4
6 1 to 10
33 32 to 34
18 17 to 20
14 13 to 15
1 o to 1
41 29 to 47
16 12 to 23
20 14 to 24
2 1 to 3
3 1 to 3
26 23 to 30
32 27 to 36
4 2 to 6
22 20 to 24
6 5 to 6
lB 13 to 25
4 2 to 7
8 6 to 11
5 2 to 8
1 0 to 3
26 20 to 36
13 10 to 16
7 1 to 12
5 2 to 9
1 o to 3
46 38 to 53
32 24 to 39
7 5 to 11
6 3 to 8
1 0 to 1 I

TA8LE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS •. Continued (Percent by we i gh t)

ITEM




AVG. RANQE; OE5CFtIPTION "'VG. RANGE

% % % %

-1'1--+----- 121 -----11-----131 -----j-. 1.r--1---151--1----- 161 -----If-I' 1-1---,81--

320

321

322

323

324

325

326 327

328

BEE F - - Con t i nued

Roasts, oven-Continued Boneless--Continued Round:

Gooseneck ~dium)

Inside (medium)

Top (rare) ..•.•.

Top (medium) ....

Rump (medium) .....

DESCFt I PTIO,...

POSTCOOKING OA TA ._ Continued

Lean meat, sliced •...•.

..... do .

do ..

do ..

•.... do .

Lean and fat meat, ~iced

do .

do •...•.•.•••...•

Lean meat, sliced .

83

83 to 92

Shoulder clod (rnedi um).

76 to 89

80

76 to 85

Sirloin butt (medium). 5i r l o tn , top (medium).

Sirloin tip (medi um).

90

88 to 93

77

76 to 79

90

85 to 93

75

69 to 79

70 77

69 to 72 71 to 84

86

329

Roasts, braised:

Chuck, bone in Lean meat, boned, sliced 63 56 to 71

(medium).

330

Round, boneless Lean meat, 51 iced...... 88 84 to 94

(medi um).

331 332

Steaks, bone in, broiled:

Loin, thin (well done) Lean and fat meat, boned 75 57 to 89

Rib (rare to well do 82 72 to 86

done) •

Net losses .

Excess fat .•..•...... Shrinkage during co01-

rna .

Slicing scraps and juice.

Net losses •••••••.•....

Excess fat ..


i.!!l.

511cln9 scraps and juice.

Net losses ..

I Excess fat .

Juices ..

I -1--

I Net osses .

Exterior fat and connective tissue.

! Slicing scraps and

. j Ul ce .

Net losses ..

Excess fat .

511cln9 scraps and

Ha~9 loss .

Net losses .

i Excess fat .

I Shrinkage during cool-

i ~.

I, 51icing scraps and jui'i'e.

Handl1 n9 loss •.•.....

Net losses ..

Net losses ..

Excess fat ••..••..•••


.!t!9_ •

Slicing scraps and jui'i'e.

Hand11 ng loss ..•...•• Net losses •••...•......

Excess fat ..

Slicing scraps and' juice.

Handling loss .•••...•

Net losses ..

Bones ..............••

EX'C'eSs fat .

Slicing scraps and

~.

Handl i ng loss ........

Net losses •• , ...•.•.•••

Excess fat .

511cln9 scraps and juice.

Handling loss .

Bone .................•.

..... do ',"

17 6 9

2

20 7 8

5

10 6 4 23 14

11 to 24 4 to 8 7 to 13

1 to 2

15 to 24 5 to 10 5 to 11

2 to 8

7 to 12 5 to 7

1 to 7

21 to 24 14 to 14

9

7 to 10

101 5 2

3

25 12 B

4 1

30

23 10

7

7 to 15 3 to 10 1 to 3

2 to 3 21 to 31 7 to 17 6 to 11

2 to 7 o to 2 28 to 31

16 to 29 4 to 14

3 to 11

5

2 to 9

1 to 4 B to 17 5 to 13 1 to 2

1 14 10 1

3 37

10 23

1

2 to 6

29 to 44 8 to 12 14 to 31 1 to 1

3 12 7 2

2 to 4 6 to 16 1 to 12 1 to 4

3

2 to 4

11 to 43 14 to 28

25 18

19

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued (Percent by weigl'll)

YIELD AFTER PREPARATION «(~,rill~ ill,lt~~fl'd i!~:...r p'll~ (+) H,I<II: IIJI·'~'~ 1:."Jti!llItJ.1 \I~?JJ
BEFORE PREPARATION
DESCRlrsTjON AVG. ~AI"rtG£ OEseR IPTION A'VG. RANGE
% % % %
-1,1 121 131 .4r +------ 151 161 171- 1----181--
BEET GREENS, raw:
Untrlllllled:
333 Mature leaves • ~ ~ • + • ~ Tr imned 1 eaves •••••• ~ ~ + 56 53 to 59 Stems, bruised and old 44 41 to 47
leaves.
334 Young leaves with ~ .. ~ ~ do · ... ~ ~ ~ ........ 71 51 to 90 Stems, leaves, and beets 29 10 to 49
beets. Stems and 1 eaves • ~ + •• 9 0 to 19
Beets .......•••...... 20 10 to 30
335 Trillllled •••• ~ •••••••• + + Steamed 10 min ......... 95 94 to 96 NetlO'Sses · ~ ~ ... ~ ..... ~ 5 4 to 6
336 O<J .. ~.~., ... ~ .. ~.~ .. 8oi1ed, unspecified time 78 77 to 78 · .. ~ . do + ••• r ••••• ~ + ••• 22 22 to 23
BEETS;
~, whole:
337 l<Iith full tops + + ~ ••• Pared roots, raw . . ~ .... 40 19 to 78 Tops and parings . . ~ .... 60 22 to 81
Tops •.••........•.... 43 27 to 61
Parings ~ ~ ••• + ~ •••• ~ + • 17 ---
338 lrjith part tops ~ .... ~ ~ ~ 4 •• do • ~ + ••••• ~ ••• + • + 67 59 to 73 Parings and part tops .. 33 27 to 41
339 00 .... ~ ~ ..... ~ .... Boi led ~ •••• r ••••• ~ ••• ~ r *96 --- Net losses · .. ~ .. ~ ~ ..... 4 ---
340 No tops ••••••• r •••• ~ Pared roots, raw .. ~ .... 70 53 to B6 Parin9s . ~ ~ ... ~ . ~ ....... 30 14 to 47
341 00 ~ ~ 4 ••• r ••••••••• Diced, cooked . . ~ ....... 76 67 to 83 Evaporation, stem ends, 24 17 to 33
peel ings, cutting loss.
342 Cooked, whole with Peeled and diced ~ .... ~ . 91 8B to 98 Top, root, skin . .. ~ .... 9 2 to 12
part tops.
Canned, contents of can:
343 All samples r ~ •• ~ ~ ~ •• Drained solids ~ •••• r ••• *66 *56 to 76 Liquid • •• r ••• ~ ~ ••••• r •• *34 *24 to 44
Whole:
344 No. 303 · .. ~ .... ~ ..... do ... ~~ ... ~~ .... ~ 66 66 to 66 · . ~ .. do ~ ••• ~ ••• ~ • ~ ••• r 34 34 to 34
345 No. 10 ~ .... ~~.~~ r •• ~ • do • •••• ~ •••• ~ ••• r 71 67 to 73 · .. ~ . do .~ ... ~~ .. ~.~ ... 29 27 to 33
Diced:
346 No. 303 •••• r •••• ..... do ~ •••• ~ r ••• ~ • ~ •• 64 61 to 72 .> .. r do ~~~ ••• ~r •••• ~ •• 36 28 to 39
347 No. 10 ... ~ ...... · . ~ .. do ~ •• ~ ~ •••••••• + 4 72 70 to 74 • ' •• r do • ••• ~ • r •••••••• 28 26 to 30
Julienne:
348 No. 303 · . ~ ~ ..... • ~ ~ 4 • do · ........ ~ ..... *56 --- ..... do · .. ~ ~ .......... *44 ---
349 No. 10 ~ ........ ~ · ... ~ do ~~4 •••• ~·~~.~ •• '1-65 --- ~ ... ~ do ~~~ ... ~~~ .. ~.~. *35 ---
Sliced:
350 No. 303 ~ ~ ....... ~ . ~ .. do ..~.~ ... ~ .. ~~ .. 67 56 to 76 . .... do · . ~ . ~ ........ ~ . 33 24 to 44
351 No 10 . ~ .... ~ ... ~ · . ~ .. do · .. ~ . ~ ...... ~ . ~ 67 64 to 72 ..< •. do · .. ~ ~ ~ ... ~ ..... 33 is to 36
352 BENISHOGA, pickled •• 4 ~ •• · .. ~ ~ do r •••• ~ •••• r r ••• 57 57 to 58 ~ .... do • r • ~ ••• ~ ~ •••• ~ • 43 42 to 43
BISCUITS1 BAKING POWDER:
353 Dough ro 11 ed) made Baked until light brown 88 87 to 89 Net losses • • r • ~ ••• ~ ~ ~ •• 12 11 to 13
from reci pe with
all-purpose or
self-rising flour,
or from a mix with
added ingredients.
354 Refrigerated dough ~ ~ .. ..... do • 4 ••••••••• ~ 4 •• 95 93 to 97 ~ .... do • r ••••• ~ ~ •••••• 5 3 to 7
355 Frozen, baked · ~ .... ~ ~ . Heated in o~en . ~ ... ~ . ~ . 88 86 to 90 Evaporation . ... ~ ..... ~ . 12 10 to 14
BITTERMELON LEAFY TIPS.
See B1ILSi!Jl-~E~R, plant,
leafy tips.
BLAe KBERRI ES:
356 Raw •••• ~ •••••• ~ ~ 4 ••••• Sound berries ~ •• ~ ••• r r • 96 92 to 100 Caps and spoiled berries 4 0 to 8
357 All samples 4 •••••• •• Orai ned sol ids ~ ~ ...... ~ 58 50 to 63 Liquid •• ~ •• ~ ••••••••• 4 • 42 37 to 50
Heavy sirup:
358 No. 303 · . ~ .... ~ ~ ..... do · ...... ~ ~ ... ~ .. 53 50 to 58 · ~ ... do • ••• ~ ~ •• r ••••• ~ 47 42 to 50
359 No. 10 4 ~ •• 4 4 ••• ~ ~ ••• 4 do • ••• ~ •••• ~ ~ •• r • *58 --- · .. ~ ~ do ~~ ... ~~~ .. ~~~ .. *42 ---
Light Sirup:
360 No. 303 ~ 4 • ~ ~ •••• ..... do · ........... ~ .. 58 --- ..... do • •• ~ ••••• ~ •• r • ~ 42 ---
361 No. 10 ~~~ ... ~.~. · ... ~ do ~.~ .. ~~~ ....... 63 --- · ~ ... do · .... ~ ... ~ ..... 37 --- * Limited data available.

* A~erage values estimated from minimum drained weight reported in USDA Standards for Grades and net weights given in the NCA Net Quantity Statements for Canned Food Labels; range in values estimated fram lower limit for the individual container and the specified maximum range given in the USOA Standards for Grades.

20

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .. Continued (Percent by we ightJ

YIELD AFTER PREPARATION «(;~ill~ ijldinHt'J bv rJ pilts (+) ~/RII; 'j~.~.\.t'~ u;iri!PIIJ .1 .\"1j('1!
BEFORE PREPARATION
o ESC" IPOTION AVG_ RA .... GE DESCRIPT.O .... AVG_ R ........ CE
% % % %
-111 121 131 101- 1---151 161 11[- r--IHI--
BLACKBERRIES--Continued
Frozen, contents of
package;
362 All sampll:'s ....... ~ ~ ThaVH!d sol ids, drained 63 50 to 71 Liquid · .. ~ ............. 37 29 to 50
363 With sugar .++4 •••• ..... do ..~ .. ~ .. ~~ .... ~ 66 61 to 71 · .. ~ . do . .... ~~ ... ~~~ .. 34 29 to 39
364 In sirup ~ ......... .. _-- do . ... ~.~~ .. ~~ ... 60 50 to 67 .. _-- do ............... 40 33 to 50
365 Thawed, solids and Boil ed •• ~ 4 ••••••••••••• 90 81 to 95 Net losses . ............ 10 5 to 19
1 iquid.
366 Cooked, from thawed Orai ned sol ids + 4 •• ~ •••• 28 24 to 32 Liquid .. +.~ ... ~~~ ..• ~~. 72 68 to 76
solids and 1 iquid.
BLACKEYE PEAS. See
COWPEAS.
BLACKFISH. See TAUTOG.
BLUE8ERRIES:
367 Raw ~ ••••• ~ ••••• + + 4 •• + + Sound berries .......... 98 87 to 100 Stems and spoiled 2 0 to 13
berries.
Canned, contents of
can:
368 All samples ......... Orai ned solids •••• + •••• 54 52 to 56 Liquid • + + •••• ~ + ~ ••• ~ ••• 46 44 to 48
369 Heavy sirup. ..... do · ........ ~ ~ ~ ... 55 54 to 56 4 •• ~ • do ............... 45 44 to 46
No. 300.
370 Light sirup, . . . ~ . do ~~~ .. ~~~.~.+.4. 52 52 to 52 · ... ~ do ~ • ~ • ~ •• ~ 4 •• + 4 4 • 48 48 to 48
No. 300 or
No. 10.
371 Water, No. 10 ••• + ~ ~ ... ~ do • • 4 •••• ~ ••••• ~ • *54 --- ~ .... do • ~ • ~ • + • + • + •••• ~ *-46 ---
Frozen:
372 Contents of package Thawed solids, drained 80 63 to 93 + ~ ~ •• do .. ~~~ ... ~~~ .... 20 7 to 37
373 Thawed solids and Boiled 1 min ••• ~ • ~ • ~ ~ + • 94 91 to 98 Net losses . . ~ .. ~ ...... ~ 6 2 to 9
liquid (88%) mixed
with added sugar
(12%) .
374 Cooked from thawed Ora ined solids ......... 52 51 to 53 liquid • 4 4 •••• ~ 4 •••• ~ ••• 48 47 to 49
solids and liquid
with added sugar.
BLUEFISH:
375 Round ~ ... ~ ............ Flesh, raw •• ~ 4 ••••••••• 51 49 to 54 Head, tail , fins, 49 46 to 51
entrail s , bones, skin,
and handling loss.
376 Drawn + ~ ••• ~ •••• r • ~ •••• Dressed, raw ~ 4 ~ 4 •• + 4 4 •• 70 70 to 71 Head, tail , and fins . .. 30 29 to 30
377 Ores sed with fins and . . . ~ ~ do · ~ ............. *88 --- Fins and tail ~ •••••• ~ + • 12 ---
tai 1-
378 Dressed ............... Fill et with SKi n, raw *72 --- Bones with adhering flesh 28 ---
379 Fillet with skin .. ~ ... Fi 11 et wi t.hout skin, raw *93 --- Net losses +~4 •• ~~~ •• ~~. 7 ---
Skin ................. 5 ---
Handling loss ~ ..... ~ . 2 ---
COOKING DATA
380 Dressed, raw • ~ ~ ••• ~ ~ • r Baked or broi 1 ed . . . ~ ~ ~ . 69 61 to 87 Net losses .r ........... 31 13 to 39
381 Dressed, raw, stuffed Baked 4 ••••••••••••••••• *87 --- Net losses ~~~.~ ... ~ ... ~ 13 ---
Drj~2ings ~ ....... ~ ... 6 ---
Volatil es ............ 7 ---
382 Fi 11 et wi til skin, raw r •••• do · ........ ~ .. ~ ~ ~ 75 70 to 79 Net , asses ............. 25 21 to 30
Dri2~jn!ls • + + ~ ••• 4 ~ 4 •• 10 ---
Volatiles ... ~ ... ~ .... 15 ---
383 Do · ....... ~ ...... ~ . ~ Broiled 4 • ~ • + 4 4 ••• ~ ••••• 71 60 to 81 Net losses •• ~ ~ •••• + ~ ~ •• 29 19 to 40
384 Do • ••• ~ ~ ••• ~ + 4 ••• 4 + ~ Deep-fat fried •••• ~ r •• ~ 73 --- · . ~ . ~ do ~"4' +~~ ••• +~~. 27 ---
385 Do • •••• ~ ••• r ~ ••••••• Pan fried ..~~ ... ~~~.~ .. *82 --- ... .. do . ~ ..... ~ ....... 18 ---
386 Fi 11 et without skin, Broiled ...... ~ .. ~~~.~.~ *63 --- · .. ~ ~ do ~ .............. 37 ---
raw. * Llmlted data avallab1e.

* Average values estimated from minimum drained weight reported in USDA Standards for Grades and net weights given in the NCA Net Quantity Statements for Canned Food Labels; range in values estimated from lower limit for the individual container and the specified maximum range given in the USOA Standards for Grades.

21

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS __ Continved (Percent by weightl

ITEM

Dressed, baked ..•.....


BLUEFISH--Continued

387

388

Fillet with skin, broiled.

Dressed, broiled ....••

389

Dressed, stuffed, baked

390

391

Fillet without skin, broiled.



Hand] i ng 1 ass .

Head, fins, entrails, and scales.

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

A~G, RA~G+-=OE:SCRI"TION j\~G. FlA~GE

-111-+----- 121 ----------1----- 13 I -------t- 14 r---~ rs I 161 -----r--I' I-'______ 181 -_

F'OSTCOOKING DATA

Meat and ski n, cooked .. ' *90 . Net losses .

Light meat •.......... 78 Bones ..

Dark meat _. . . . . . . . 5 Handli ng loss_ .

Skin............ .•... 7 •......•.........•....

Meatand skin, cooked .. *91 Net losses .........•...

Li ght meat.... . . . .. • . 77 Bones .

Dark meat 5 HaiiaTi n9 loss ••...... ,I

Skin............ . 9 ..•................••.

Meat, skin, and stuffingJ *90 Net losses .......•••...

coo ked. . Bones ............•...

ifarHffing loss •....... Skin and handling loss

392 BLUEGlL LS, round Dressed, raw •.......... *50

393 BON ITO, round Fl e s h , raw . . . *58

DESCFt IPTjOt4

Mea t, cooked ..........•

Liqht meat .

Dark meat ..•..••.....

Mea t, cooked .•......... I

Light meat '

Dark meat ........•••.

93 79 14

*98 87 11

10 6 4

9 6 3

2

10 7 3 7

50

42 j

BDY.SENBERR I ES:
Canned. contents
of can:
394 1111 samples • r ~ ••••• Drained 501 ids + + •••••• ~ 64 57 to 68 Li quid • ••• ~ ••• + • + •••••• 36 32 to 43
395 Extra heavy sirup, do •• + ~ •••••••• ~ •• 62 57 to 68 do • • + + + ••• ~ •••• ~ + 38 i 32 to 43
No. 303.
396 Heav'y sirup, No. 10 . . ~ .. do ~ ••• + ~ ••••••••• *63 do • •••• + ••• r ••••• 37
397 Water, No. 10 ..... . . . . ~ do + •••••••••• ~ ••• 68 do • •••• +++ ••••••• 32
398 Frozen in sirup. Thawed solids. drained 56 52 to 61 do • •••• ~ ~ ~ ••• + + + • 44 39 to 48
contents of package.
399 !l_!!_A] I LNUTS • r , ~ ••• + + ••• r , Kernel s ••• r , ~ ••••••• + • + 48 41 to 53 She 11 s • ••••• + ••••• ~ •••• 52 47 to 59
BREAD, LOAF:
Unbaked:
400 Dough, made from Fi rs t fe rmenta t ion, 1 to 98 97 to 99 Net losses •••• + ~ •••• r I • 2 to 3
recipe. 2 h.
401 Dough, made from Second fermentation or 99 99 to 99 do ••••••• r •••••• + to
reci pe , mOlded. proofing, 1/2 to 1 h.
402 Molded, proofed dough Baked and COOled to room 92 86 to 96 do • •••• ~ ••• + ~ + ••• 8 4 to 14
ready for bak i ng. temperature.
403 Brown and serve, Baked unti 1 light brown 93 89 to 96 do • ~ ••••• + ••• + + ~ • 4 to 11
commercial type.
404 Baked •••• + •••• ++ •••••• Toasted • ••• ~ ••• + ••••••• 91 85 to 97 do • •• + ••• ~ ••••• + + 9 3 to 15
BREADFRUIT:
405 Whole •• ~ •• ~ • + •• r + •••• ~ Pared, cored halves .... 78 77 to 81 Core and skin . .... ~ .... 22 19 to 23
Core • + • + •••• ~ ••• ~ • + •• 9 7 to 12
Skln ..............•.. 13 11 to 15
406 Pared. cored, h~lves .. Baked ~ + • + ••• r r _ ••• ~ ~ + I • 99 99 to 100 NetlOsses + ••• ~ ~ ~ •••••• 1 0 to 1
407 BROIIDBEANS. raw + ~ •••• ~ ~ • Shelled beans ..++ •••••• 34 31 to 36 Pods + + + + •••••••• ~ •••• + + 66 64 to 69 * Limited data available.

22

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS·· Continued (Percent by weight)

YIELD AFTER PREPARATION ((;,~iJ!\· ,JJ,III"ll.l,':{ hy .1,()I!j~ (+f .~;XH. J'II~~(·.\ ;:....·/!fl,.'.'I .. ,l ~1~l::lIj
BEFORE PREPARATION I
OESCFt I PT JO,... AVO, RANGE I o ["SCR .PY I ON AVQ, RANGE
% % % %
-111 I,. 131 IH- -1"1 161 111- r---ISI--
I!1.ROCCOLI ;
Raw:
, Spears:
408 UntrillJ11ed . . . . ~ .... Flower stalk, tr imned .. 61 45 to 77 Leaves and tough stalks 39 23 to 55
with t r inmi nqs ,
409 Tr tmnsd T • • • • • • • • • • ... ~ . do . .............. *78 --- Tough sta as and trim- 22 ---
mings. ;
i
410 Do • ••• + ~ ••• T + ••• Cooked by boiling, lOU 86 to 117 Net change . .... ~ .... ~ .. 0 +17 to 14
steaming, or I
pressure. I
411 Do + •••• T + •••• ~ •• Boiled ............... I 100 86 to 117 ..... do . .............. 0 +17 to 14
412 Do · .......... ~ .. Steamed .............. 95 87 to 107 + • + • ~ do .++ •••• ++ ••• ++T 5 +7 to 13
413 Do Pressure ~ooke<!. 104 92 to 114 do - +4 +14 to 8
+.+ ••• + ••• +++. • ••• T. o.~ ••• • • ~ T •••• ~ •••• ~ •
Frozen, contents of
package:
414 Spears ~~ •••• ~~+ •• ~~. Thawed sol ids, dr a i ned 96 96 to 97 Liquid +.-.<++ •• +.+ ••• +. 4. 3 to 4
415 Chopped + + •••• ~ •••• ~ + .++ •• do • •• + •••• + ••• + •• 97 97 to 98 . ~ ~ .. do • •• ~ ~ ••••••••• r 3' 2 to 3
416 Spears • • + ~ ••• ~ + •••• ~ Cooked by bo i 1 ing, 89 73 to 102 Net change . . . . . . . . . . . . . 11. +2 to 27
steaming, or mi cro-
waves.
417 Do ~ ••• r _ ••• r ~ •••• ~ Boiled ... ~~ ... ~.~ ... ~ B6 78 to 102 ..... do •...•.......... j 14 +2 to 22
418 Do ~ ••• ~~~ •• ~~~ ••• + Steamed ••• + ••• ~ •••••• 94 89 to 100 Net losses ...•...•.•.... 6 0 to 11
419 Do + •••• ~~ ••• ~~.~ •• Ml crowaves in water .. 87 80 to 92 •• ++ • do + ••• ++ •••• +++ •• 13 8 to 20
420 Do ~ ~ ••• ~ •••• r ~ •••• Microwaves without 82 73 to 87 ..... do • •••• r ••••••••• 18 13 to 27
water.
421 Chopped •• + ~ ••• + + ••• + Boi ledOr steamed .+ .•• + 94 83 to 100 ••• ++ do • • ~ • + • + ••• + • ~ + • ! 6 0 to 17
422 Au gratin Baked *95 --- do 5 ---
. . . . . . . . . . . .. ~ .... ~ ~ ....... ~ . ~ .... · ~ ..... ~ .... ~ ~ . .,
BROl LER- FRYER. See
~_IQ_CKEN .
BROWN1E2_. See COOKIES.
IBRUSSELS SPROUT~ :
Raw:
UntrillJ11ed:
423 Good quality . . ~ ... Trinuned, ready to cook 90 88 to 92 Outer leaves ......... ~ . 10 8 to 12
424 Fai r quality <+++ •• + ••• + do + ••• + + + ••• + ~ ~ •• 70 66 to 77 + ~ ••• do • + + ~ ••• ~ + ~ ••• + • 30 23 to 34
425 Trimmed, ready to Cooked by boiling, 106 93 to 122 Net change r ~ ••• r ~ •••• r • I +6 +22 to 7
cook. steaming, or
pressure.
426 Do • r ••••••••• ~ •••• Boi led . ~ .......... ~ .. 109 93 to 122 . ~ ... do • • ~ r ~ ••• ~ •••••• +9 +22 to 7
427 Do · . ~ ... ~ ~ .... ~ ... Steamed ~+ ••• ~~ ••• ~.~. 105 98 to 111 ~ ... ~ do · . ~ ...... ~ ~ .... +5 +11 to 2
428 Do • ~~ •• ~~~ ••• ~~+ •• Pressure cooked •• ~ ~ + • 96 93 to 101 ~ .... do . .. ~ ... ~.~ ... ~~ 4 +1 to 7
429 Frozen • + •••• +++ •• +.+ •• Boiled ••• ++ •••• + ••• +.+. 96 88 to 101 .+ .... do • ••• + + ••• ~ + •• -+ , 4 +1 to 12
430 BUFFALOF I SH, round •• ~ + •• Fi l Iet with skin, raw .. 32 24 to 39 Head, tai 1, fins, 68 61 to 76
entra i 1 s , scales, and
bones with adhering
flesh.
431 BULLHEAD, round • ~ •••• r • ~ Dressed, raw ~ ••• r ••• ~ ~ ~ *41 --- Head, fins, ta i 1, 59 ---
entrail s , and skin.
432 Do • ++ ••• ++ •••• ++ ••• +.+ Fi 11 e t with skin, raw .. 19 12 to 24 Head, fins, ta i 1, 81 76 to 83
entrails, and bones
with adhering flesh.
BULLOCKSHEART. See
C.\LSTARD-Al'!'li·
433 BURBOT, round , •• +.+"+++" Fi 11et without skin, raw 15 --- Head, tail , 'fins, scales 85 ---
entrails, bones, and
ski n with adhering
flesh.
I * Limited data available.

23

TABLE 1 - YIELDS AND LOSSES DR GAINS IN PREPARATION OF FOODS·· Continued {PerCflnt by weight)

ITEM

All samples, made from recipe or from mix with added in9redi· ents.




AVO. RANGE OESCAIII'TION ",VG. RANGE

% % % %

-111-+---- (2)-----+---- I~I ----_I_ (4)'"'+-- 151--1----- 101-----+ (7 )-1--- 181--

439 BUTTERNUTS....... . . . . . . . Kernels. . . . .. . . . . . . . . . . *14 CSM. See CORN·SOY·MILK.

CABBAGE:

RaW:

Whole head. green, red, or white.

00 ••••.•••..•••...

BURDOCK, raw:

434 ~ root .

435

Pieces, peeled

BUTTERFISH:

436 Round ,

437 Do ••••.•••••..•••.••

438 Drawn .

440

441

442 443 444

Ready to cook .

00 .

Salted (Kim chee), contents of container

445 446 447

CABBAGE. CHINESE:

Raw:

Institutional pack .,

Retail pack

448

Trimmed and cut into sections.

Salted (Kim chee), contents of container

CABBAGE. GREEN MUSTARD.

See MUSTARD GREENS.

CABBAGE, SPOON:

Raw:

449 Untrimmed .

450 Trimmed, cut into

pieces.

Refrigerated, salt pickled:

451 With stale bread ..

452 Wi th bran .

CABBAGE, SWAMP. See SWAMP CABBAGE.

CABBAGE, WHITE MUSTARD.

See CABBAGE. SPOON.

453 CACTUS FRUIT CAKES:

454


24

DI£SC ... IPTjON

Washed, peeled. and cut 75

into uniform len9ths.

Steamed 30 min ......... *93

Drawn. raw Flesh, raw

Dressed. raw .

Ready to cook. without core.

Trimmed. rea~ to cook, without core.

Boiled or steamed .

Pressure COOked .

Ora ined sol ids ..

Trimmed and cut to reta il pack.

Trimmed and cut for use

Steamed

Drained solids .

Trimmed Steamed

Drained solids .

..... do .

Flesh, raw

72 to BO

93 51

91 to 96 44 to 56

79

77 to BO

93

91 to 96 5B to 92

BO

96 86 74

77 to 121 82 to 96 71 to 76

59

52 to 64

88 to 95 95 to 101

93 98 84

,81 to 88

88 93

80 to 95 92 to 93

97 93

*95

MIXING DATA

Mixed ba t'ter in pans 97 93 to 98

ready for baking.

Skin and root tops ..... Net losses

Entrai 1 s ........••••..• Head, tail, fi ns , entrails, bones, and skin.

Head. tail, and fj ns •..

Shells .

Core .

Outer leaves and core ..

Outer leaves .

Core .

Net change .

.. do .

Liquid .

Outer leaves and rootstock.

Outer leaves and root base.

Net change .

Liquid .

Buses and damaged leaves

Net losses .

Liquid ..

.. do ..

Skin, stem, and bud ends

Handling loss .

25

20 to 28

7

7 49

4 to 9 44 to 56

21

20 to 23

86

7

4 to 9

20 14 6 4 14

26

8 to 42 12 to 16 4 to 9 +21 to 23 4 to 18 24 to 29

41 7 2

36 to 48

5 to 12

+1 to 5

16

12 to 19

12 7

5 to 20 7 to 8

3 7

5

2 to 7

3

TABLE 1 - YIELDS AND LOSSES DR GAINS IN PREPARATION OF FOODS .. Continued (Percent by we ight I

YIELD AFTER PREPARATION ( (j.'Tin~ ilj4hnH('4/ b ..... · ~ plus. (+) ~rlUJ; Jo~.~!·~ untbout L1 ~ixi"d
BEFORE PREPARATION
o E;SCA IPTION AVG. R .... NGE DESeR. P'''rION A~G_ IilANGIL
% % % %
-111 121 III I ...... ~151 161 111- r--181--
CAKES--Continued
BAKING DATA
455 Air-leavened batters Baked cake, cooled ..... 86 81 to 92 Net losses . .. ~.~ .... ~~~ 14 8 to 19
from reci pe or from
mix with added ingre-
dients.
456 Chemically 1 eavened ..... do . .... ~ .. ~ ... ~~~ 88 81 to 94 • ~ r _ • do · .... ~ ... ~ ~ ~ ... 12 6 to 19
batters from reci pe
or from mix with
added ingredients.
Batters from recipe or
from mix and
ingredients;
457 Angel food + + ••• + ~ ••• ~ ... ~ do • •••• ~ ••• ~ • + • ~ • 87 81 to 92 · ... ~ do .~~ ••• ++~ •• ~.~. 13 8 to 19
458 Applesauce or apple ..... do ~~+. ~.+~+. ++~ •• 90 88 to 92 · ~ ... do • + 4 ~ • + • + •••• ~ ~ • 10 8 to 12
rai sin.
459 Chocolate ... ~ ~ ...... · ... ~ do ~ ~ + ••• + + •••• + + ~ 91 90 to 91 ~ ... ~ do ~ • + ••• + + ~ ••• ~ + ~ 9 9 to 10
460 Coffee, including ~ ~ ... do • + • ~ ••• ~ • ~ • r _ ~ • *87 --- .+ ••• do • •• ~ •• r ~ ••••• ~ ~ 13 ---
crumb or fruit
types.
461 Cupcake, all types .. ..... do .~~+ ••• ~.~ ••• ~. *81 --- ~ ~ ~ . ~ do • •• +~~ ••• ~~~ ••• 19 ---
462 Devils' food ~ ..... ~ ~ ~ + ~ •• do ~ ••• ~ •••• ~ ••• r ~ 91 90 to 91 ~ • + •• do · ... ~ ..... ~ .... 9 9 to 10
463 Gingerbread r •• ~ ••••• ..... do • • ~ + ••• ~ + 4 4 ~ •• + 89 86 to 91 · ~ ... do • • ~ ~ ~ ••• + + + ••• + 11 9 to 14
464 Pl ai n, includes · ~ ~ ~ . do • •• + + ••••• ~ •••• 89 85 to 93 ~ ~ . ~ . do • 4 • + ~ •••• ~ ••••• 11 7 to 15
caramel, cherry,
lemon, spice, etc.
465 Pound ......... ~~~.~~ • ~ ~ 4 • do • •• + • ~ ••• ~ ••••• 93 93 to 94 . .... do • •• + ~ + • 4 • ~ • ~ ••• 7 6 to 7
466 Sponge • ~ •• ~ •••• + ••• ~ •• ++. do 4 ••• ~ ~ ••• r ••••• 84 --- · . ~ . ~ do + ••• + + ~ ••••• ~ •• 6 ---
467 IrIhite 4 4 ••• + •••• ~ ••• r ..... do · .. ~ ..... ~ . ~ ... 84 81 to 89 . .... do · ......... ~ .... 16 11 to 19
468 Yellow •• r r ~ ••••••••• · . ~ ~ ~ do ~ ••• + ~ 4 •• + + + ••• 87 86 to 88 · .. ~ . do ~ ~ ~ • + ••••••• 4 •• 13 12 to 14
POSTBAKING DATA
469 Cakes, baked, all types Baked cake, cooled. 96 93 to 99 Crumbs left in pan and 4 1 to 7
ready for frosting. broken off in handl i ng.
470 CALABASH. raw . . . . . . . . . . ~ Flesh and seeds + •••• ~ 4 • 80 77 to 83 Parings ............ ~ ~ . ~ 20 17 to 23
CANTALOUP. See
MUS KMELONS.
CAPE-GOOSEBERRIES. See
GROUNOCHERRIES.
CAPON. See CHICKEN.
CARABASA. See PUMPKIN
LEAFY TIPS. ---
471 CARAMBOLA, pulp, raw .. ~ . Flesh • • ~ r •• ~ ~ ••••• ~ •••• 95 --- Seeds ~ ~ ~ 4 ••••• 4 •••• ~ 4 •• 5 ---
CAROlS. See PIGEONPEAS.
---
CARIBOU. See REINDEER.
472 CARISSA, ra .. ~ ••• ~ + ~ ••••• • ++4. do • •••• ~ ••• r •••• r *86 --- Seeds and skin ~ .. ~~.~~ . 14 ---
SeedS ~ • ~ •••••••• r •• ~ • 7 ---
Skln ..........•...... 7 ---
CARP;
473 """""""Golden, round .. ~ . ~ ... ~ Fill et without skin, raw 39 37 to 41 Head, tail. fins, 61 59 to 63
entra il s , scales,
bones, and ski n.
474 Sucker. round ••• ~ ••• r • • r ••• do ~ .. ~ . ~ ......... 39 34 to 44 + ••• ~ do · ..... ~ . ~ ..... ~ 61 56 to 66 * Limited data available.

25

TABLE 1 -- YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued (Percell t by we i9 ht I

YIELD AFTER PREPARATION r (i.11I1S IJj,(lt"IHL'll by ,l F"IIS l+] .118fI, '()~\·r" il'1.'il(!ld .j ~i~l,'i
8EFORE PREPARATION
D ESC'lIPTION AVid. RA.NGE D'ESCR I F'T I ON Ave.1 RANGE
% % % %
-111 121 III 1.,- 1---151 I~I i711(:I3I--
~_~R£,_--Cont i nued
SlJIIIITIer or German: I
475 Round . r .. ··r ........ Drawn, raw ••• ~ ~ ~ ••• + + •• 87 86 to 88 Entrd i 1 s .~ .... ~ ... ~~~ .. 13 12 to 14
476 Do .~~ ..... ~ ... ~~~. Fillet wit~out skin, rdW 28 20 to 35 Head, tail, fins, 72 6~ to 3D
entra i 1 s , scales,
bones, and skin.
477 Drawn ............... i Dressed, rdW ... rr······ 62 61 to 62 Head, tai 1, fins, and 33 38 to 39
; scales.
478 ., Dressed ~ ••••• ~ •••• + • Fillet with skin, raw 68 48 to 72 80nes with adhering 32 23 to 52
flesh.
ICARROTS:
Raw:
479 I With full tops + ~ ••• r Hdnd-scraped root ~ ..... 59 I --- Tops dnd scrapings r •••• 41 ---
Tops •• + + ••• ~ + + ••• + + + • 28 13 to 48
Scrd~in~s ••• r + ••• r ~ ~ • 13 ---
480 With part tops .+++.+ • •• + ~ do ~ ~ ......... ~ ... 78 73 to 84 Part tops and scrapings I 22 16 to 27
Pdrt to~s ~ ........ ~ ~ . 8 7 to 42
Scraein~s + ~ •• + •••••• + 14 ---
481 Without tops ~ ... ~ .. ~ •••• + do + • + ••• + ~ ••• ~ ~ •• 82 58 to 93 Scrapings • •• ~ • ~ • ~ ••••• + 18 7 to 42
482 Do r r ~ ~ •• r ~ ••••• ~ •• Machine-scraped root ,.. 83 68 to 89 +++ •• do • • r ~ ~ ••• r • ~ •••• 17 11 to 32
483 Scraped .... ~ ... ~ ~ ... Cooked by boil ing, 92 86 to 102 Net chanqe · ...... ~ ~ ... ~ 8 +2 to 14
st~~ming, or pres-
sure. I
484 Do •• + + ••• + + •••• + ~ • Boiled ............... 92 88 to 97 Net losses • ~ + + ••• + + ••• + l! I 3 to 12
485 Do ••• + •••• ~ ~ •••• + • Stedmed . . . . . . ~ ~ ..... ~ 93 86 to 102 Net change • • ~ + ••• + + + 4 •• +2 to 14
486 00 ... ~ ..... ~ ... ~~~ Pressure cooked +"'++ 90 86 to 91 Net losses • •• ~ ••• r ••••• 9 to 14
Canned, contents
of can:
Wet pack; i
487 All samples ....... Drained solids • '.+".+' 66 54 to 75 Liquid • + ~ + ••••••• r • ~ ••• 34 25 to 46
Whole:
488 No. 303 ....... ..... do · ........ ~ ..... 62 54 to 66 ~ .... do +++ •••• + ••••••• 38 34 to 46
489 NO. 10 · ...... ~ · . ~ .. do ~ .... ~~ ... ~~ ... 67 67 to 67 ••• +. do · .... ~ . ~ ... ~ ~ .. 33 33 to 33
Diced:
490 No. 303 rrr ••• r •• r •• do · ..... ~ .... ~ ... 67 62 to 75 + ••• + do .++ ••• +.+ ••• + •• 33 25 to 38
491 No. 10 · . ~ ~ .... · . ~ ~ . do ~+ ••• ~~ ••• ~~ ••• *69 --- ~ .... do • • ~ + ••••••••• r ~ 31 ---
Sliced:
492 No. 303 ....... 1 ~ ... ~ do • r ••••• ~ •• r •••• 64 58 to 73 . .... do ... ~ ... ~.~ ... ~~ 36 27 to 42
493 No. do 65 62 to 69 do 1 35 31 to 38
10 ........ ~ •• ~ + + ~ ~ ••• + ~ ••• + • + • + •••• • •• ~ •••• + • ~ • r • + i
494 Vacuum pack, 340 g · .. ~ ~ do • + ••••• ~ ••• + + + • 89 --- .... ~ do • • + + + •••• ~ ••••• 11 ---
(12 oz ) . ,
495 Frozen, sliced · .... ~ .. Boiled .......... ~ .... ~ ~ 98 97 to 99 Net losses .++ •••• ++ ••• + 2 1 to 3
CASABA MELON. See
MUSKME LONS.
496 CASSAV~, cORlllon. bitter. Pared root ++ ••• ++ •••• ++ *74 --- Brown ski n and thin 26 ---
raw. inner layer.
ICATFISH. See BULLHEAD.
)---
iCAULIFLOWER:
Raw:
Whole head:
497 Including some full Flowerbud, rdW •• + • ~ ••• + 39 13 to 64 Leaves, 'l aa fs ta l ks , 61 36 tD 87
1 edves, raw. cores, and triRlllings.
498 Including base of · ~ . ~ . do • •• + • + • + ~ + ••• ~ • 55 45 to 63 Cores and base of 45 37 to 55
1 eaf's ta 1 ks only, leafstdlk.
raw.
499 Fully triRllled, Head or flowerbud, raw 92 83 to 100 Outer leaf stems and 8 0 to 17
raw. core. * Limited data available.

26


ITEM

Do .

Do .

Do ......••...•....

Leaves ....••........

Stems .

Frozen, contents of package.

YI ELD AFTER PREPARATION

97

90 to 95


{(i_',"I/O· ,'il,li(".I,"/",I i!\' .r ,ilil(l" ~+~ \jSII. 1(!.\.'4'~ l.:_"J,'/'I·iff.1 .11.\',)


500

CAULlfLOWER--Continued Raw- - Cant i nued

Ready to cook .

AVG. RANGri: OESCFtlPTION AVG, RANGE"

% % % %

-1'1-+----- 121-----1------- <31 -----1- (4)- ... 1-- '51 ----1'------ I" .-----1- 111-1--- 18) --

501 502 503 504 505 506

507

CELER rAC, raw

DESCR I PT ION

Cooked by boiling, steaming, or pressure.

Boi led .

Steamed •...••...••.•.

PreSSUre cooked ., .

Boiled or steamed .

. ...• do ••.....•....••.

..... do .

Parad root .

Trimmed bunch (retail

pack). I

Stalks, trimmed ..•••... !

..... do !

I

80 il I'd or steamed .••... 'I

Sauteed .

Drained solids ....•••.. I

I

I

I

I

I

Trimmed leaves and stalks.

..... do .

Boi led .

Steamed .

Boiled .

Steamed .

Boiled .

Steamed .

Boi led •................ Heated without added

water.

CHAYOTE :

524 ----wFiOTe................. Oi ced f1 es n , raw *99

525 Di ced fl esh , raw Steamed 30 min 91

508 509 510 511 512 513

CELERY, green, or white:

Raw:

Untrimmed (institutiona 1 pack).

Trimmed bunch (retail pack) .

Hearts (retail pack)

Stalks, cut .

00 .

Canned, contents of can, No. 10 size.

527 CHEESE SOUFFLE, frozen .. Baked at 177"C {350"F} for 55 min.

8roi 1 I'd unt i I cheese was melted.

514 , 515

CHARD, SWISS: ~~-

Untrimmed:

Good quality

Fair quality

Trimmed ~

Leaves and stalks

00 .

Leaves only .

00 ..•...•.•....

Stalks only .

00 .

Frozen, cooked .

Do •••••.••••..••...

516 517 518 ! 519 520 i 521 522 523

526 CHEESE SANDWICH, openfaced.

528 CHSRIMOYA, raw .••...••..

CHERRIES:

Raw:

Sour, red:

Wi th stems

529

Without ,terns .....

Sweet:

With stems .

Without stems .

530

531 532


Fle,h

Pitted flesh for canning

Pitted fl esh

do ....•...•...•..

..... do .

97 97 92

*121 *92 93

91 73

106 51 89 83

*117 90

87 to 115

87 to 105 88 to 115 91 to 95

79 to 93

89

90 to 91

Net change

. do , .

..... do ............•..

Net losses •........•...

Net ga in .

Net losses .

••... do ...•...•••.....

Parings ..•.....•.•...••

Trimming including 1 eaves.

Leaf ends, root end, and trilll11ing .

Leaves, stems, and

discolored parts.

Net change .

Net 'l os ses •............

Liquid .

87 to 91

73

68 to 81

I Tough stem ends and damaged 1 ea ve s , Tough stem ends and wi 1 ted 1 eaves.

Net change .

Net tosses ..••......... Net gain ...•.......•...

Net I asses .

..... do .

..... do !

Net gain ••....••...•••. ;

Net losses .

77

71 to 83 80 to 108 54 to 75 59 to 67

96 95 to 97 . . . .. do .

Stem and seed .

Net losses .

91 63 63

92 77

70 to 103 62 to 94

104 to 109 50 to 51 86 to 92 82 to 85

3D to 97

*96

!

62

53 to 65

*31

36 to 88 79 to 87 88 to 91

87 84 90

Evaporat ion ,

i

Seeds and skin

Pits, pitting lass, stems, and defects.

Pits ....•...•....••...•

Pits and stems .

Pits ...•....•••..•••...

3

+ 15 to 13

+5 to 13 + 15 to 12 5 to 9

3 3 8

+21 3 7

5 to 10

14

7 to 21

11

+8 to 20 25 to 46 33 to 41

9 to 13

27

19 to 32

17 to 29

23 9 37 37

8.

I

23

9 27 ' +6 : 49 11 17

+17 10

+3 La 30 6 to 38 +4 to +9 49 to 50 8 to 14 15 to 18

1 9

4

3 to 5

3 to 20

9 to 10

4

I

35 to 42

38

19 13

12 to 14

13 to 21 9 to 12

.16 10

27

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .. Continued (Per cent by we ight I

ITEM



69 *69

72 to 89


31 31

21 to 51

AVG. A A ..... GE DESC RIPTION AVG. J;!' A NG E"

% % % %

- 111-+----- 121-----1----- Il] -----l- 14)"-1--- 15] ---11----- <61 -----1- 171-1--- (81 --

533 534

CH[RRIES--Continued Canned. contents of can Sour, red pitted:

All samples ....•..

Extra heavy sirup No. 10.

Water:

No. 303 ••...•.

No. 10 .

Sweet:

All semp l es ••••••• Extra heavy sirup No. 10.

Heavy sirup:

No. 303 .

No. 10 .

Li ght sirup:

No. 303 .

No. 10 ....•... flater:

No. 303 .

No. 10 .

Juice:

No. 303 .

No.2 ..••..••.

All samp l es , drained solids.

Frozen. sour red pitted;

Contents of package:

Packed in sugar or sirup.

Packed in juice ...

Contents of package. thawed.

Contents of package, boil ed.

535 536

537 538

539 540

541 542

543 544

545 546 547

548 549 550

Live:

All cl asses .

Broiler-fryers .

Roasters and stewers.

Broiler-fryers (for corrrnerci al process i ng).

551

552

CHERRIES. MARASCHINO, bottled.

553

CHERRY COBBLER, made from Baked recipe.

554 CljESTN~~. fresh ••...•.• CHICKEN:

555 556 557

558

559

D ESCFt IPTION

Drained solids •...•••..

....• do .

..... do do

.•••. do

do

do ...•.....••....

do

do .

do

do .

do

. do .

••..• do •••....•....•..

Pi tted fl esh .

Thawed solids, drained

I

. do .

Boiled on range or in steam-jacketed kettle.

Drained solids .

do •....••...•••..

Kernel s

65 to 75

67 72

65 to 69 71 to 75

53 to 66 56 to 60

62 56

58 63

53 to 64 61 to 64

Liquid .........•...•.•. • ...• do ..•............

•...• do

do

••..• do

do

..... do do

. ..•• do

do

....• do

do

••... do .•••....•......

..... do .

Pits .

Li qu i d •.•..••....•....•

63 *67

59 to 65

..... do .

I Net losses ...•.•..••... I

I Liquid _ .

•.... do .•••...••...••.

Net losses

She l l s .....•.•.•••.•.•.

Blood and feathers ••...

..... do .

..... do .....•.........

25 to 35

33 28

38 44

31 to 35 25 to 29

34 to 47 40 to 44

*62 63 88

60 to 66 86 to 90

70 55 90

49 to 79 49 to 70 82 to 95

93 93 to 94 Blood and feather loss, plus gain in weight from ice-slush chilling.

Blood and feathers. head

feet. inedible viscera losses. plus gain in weight from ice-slush chi 11 i ng.

38

34 to 45

36 to 47 36 to 39

61

5:J to 53

*91

81

DRESSING AND DRAWI".G DATA

37 *33

35 to 41

00 Ready to cook including 73 67 to 75

neck and giblets.

commercially processed

ice-slush chilling

after evisceration.

Dressed ....••...•......

.••.. do .

.•••. do ...••.....•....

Commercially dressed, chilled in ice slUSh.

90 89 91

86 to 95 86 to 94 87 to 95

38 37 12

34 to 40 10 to 14

30

39

25 to 33

45 10

62

30 to 51 5 to 18

55 to 66

37 to 40

9

19

11 to 28

10 11 9

7

5 to 14 6 to 14 5 to 13

6 to 7

27


* Average values estimated from minimum drained weight reported in USDA Standards for Grades and net weights given in the NeA Net Quantity Statements for Canned Food Labels; range in values estimated from lower limit for the individual container and the specified maximum range given in the USDA Standards for Grades.

28

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .. Continued (Percent by Wtli gh I)

ITEM



LOSS OR GAIN IN PREPARA nON

AVG. rtANCE CESCRIPTION AVa, R'ANGE

% % % %

-111-+----- 121------1-----131 ----- ... 1.01"--151 --+----- 101 -----+ 11 1-r------18 1--

I'CHICKEN--Continued

Dressed:

I All classes .

! Do .

568

COOKING DATA

Ready to cook with- Roasted to 88°C (190°F) 76· 69 to 80

out neck and ; nterna 1 t emp., bone ill. i

giblets, raw. ! I

Ready to cook wit h- I Oven fr; ed to 9 l ? C 65, 64 to 67

out neck and I (195"F) internal temp.,

giblets, cut up, I', bone in.

raw.

Neck and giblets:

Neck ....•.....••..

Gizzard .

Heart '

Liver ..•••.....•..

560 561

562 563

raw.

Broiler-fryers .

Do .

564 565

Roasters and stewers

Do .

567

I

Rock Corn ish game hen: 1 Ready to cOOK with neck and giblets,

566

Ready to cook, all classes.

569

570 571 572 573

574

Whole, roasted, bone in.

DRESSING AND DRAWING DATA .. Cont;"uod
Ready to cook including 78 65 to 84 Head, feet, and 22 16 to 35
neck and giblets. inedible viscera.
Ready to cook excluding 71 60 to 81 Head, feet, inedible 29 19 to 40
neck and giblets. viscera, neck,and
giblets.
neck and giblets. inedible viscera.
neck and giblets. viscera, neck, and
giblets.
neck and giblets. inedible viscera,
neck and giblets. I viscera, neck, and
giblets.
Washed and trimmed, raw 961 89 to 99 Trimming and washing 4 1 to 11
losses.
! DESCFtl PT.O .....

Neck and giblets, raw ..

Neck •...•.. " ...• " .•

GlbT ets , ,.

Gizzard .

Heart"': .

L:(v:e:i' .

Net los s es , ..

Drippings .

Volatiles .

Net losses .

Drippings .

Volatiles , .

Net losses ...••........

. do , .

..•.. do ,., .•. , ....•...

. do .

9 to 9 5 to 5 4 to 4 2 to 3 1 to 1 1 to 2

ANATOMICAL PARTS DATA. RAW

Ready to cook without neck and giblets, raw.

91 91 to 91

ANATOMICAL PAR 1S .. PROPORTION OF TOTA l CARCASS. COOKED

Breast, cooked " I 30 26 to 32 I .

Leg s , coo ked "I 34 33 to 35 .•.... ,., ...••...........

Back, cooked 21 19 to 22 .

Wi nqs , cooked I 15 15 to 16 .

g 5 4 2 1 1

24 20 to 31
7 Ii to 10
17 13 to 25
34 33 to 36
~ 3 to 8
29 25 to 32
I
341 31 to 36
4b I 43 to 50
42 : 40 to 46
43; 33 to 50 Simered ..... do

. , do

, do

•• < •••• ++ •••••• 66 64 to 69
• ~ ••••• ~ r •••• r • 54 50 to 57
••••••• ++ •••• ++ 58 54 to 60
•• ~ •••• ~ + •••• + • 57 50 to 67 575

POSTCOOKING DATA
Do . . . . . . ~ ~ .... ~ ~ .. Meat with skin, cooked 65 61 to 71 Net losses •• ~ ~ + ••• ~ ~ ••• 35 29 to 39
Meat ................. 52 51 to 57 Bone ................. 29 25 to 31
Skin ................. 13 11 to 16 Handling loss ........ 6 2 to 3
Cut up, oven fried, Meat with skin, cooked 67 66 to 68 Bone ................... 33 32 to 34
ent ire bird, bone I~eat • ••• + ••••• ~ •••••• 54 53 to 55 ................. ~ ....
in. Skin ................. 13 12 to 13 ••••••••• +++ ••• +++ ••• +
Parts, roasted, bone
in:
Breast ............ Meat with ski n , COOked 85 85 to B5 Bone • , •• " • " " " ~ ~ " " " + • " " " 15 15 to 15
Meat " " " " " " " " " " " ~ + •• " , 70 66 to 75 " " " . " " " " " " " " " " " " . ~ ~ " " " "'i
Si<Til · " " " " " " " " " " " " " " " " 15 10 to 19 " r " " " " " •• " " " " • ~ + ~ " • + + +
Leg " " " ~ . " " " " " ~ ~ " " . Meat with ski n , cooked 77 73 to 79 Net losses " " " " . " " " ~ " " " " 23 21 to 27
Meat • + ••• + + • , • + + ~ , , , • 64 61 to 67 Bone ................. 22 21 to 25
Skin " . " " " " ~ " " " " . " " " " . 13 10 to 15 Handlin9 loss '"+,+"'" 1 0 to 2 576

577

578

29

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .. Continued (Percent by we ight I

ITEM




Olo.':sCAIPYION A,Vo. I F"ANGE

% % % +-%

-11 J -+-~--- 121-----1------- 131 -----+ 14 rt--- I" 1----11------ '61 ------1- "1 18 I --

!

579

580

581

582

583

584

585

586

587

588

589

590

30

Clil C ~.EN- - Con t i nued

Rock Cornish game hen-Continued

Parts, roasted, bone i n--Cont; n ued

Back .

Wing

Broi 1 er-fryer:

Ready to cook with neck and giblets, raw.

Ready to cook without neck and

gi bl ets, raw.


Parts, raw:

Breast ., .

Drumstick .....•...

Thigh ...•...••...•

Back:

Full

Rib ...•..•....

Tail ....••....

Wing .

OEsC FtIPTION

.VG.

FlANGE

POSTCOOKING OA TA .. Continuod

Meat with skin, cooked 53 50 to 55 Net losses ....•....•...

Mea t 39 36 to 41 Bone ............•....

Skin................. 14 14 to 14 Hdiidl ing loss .

Meat with skin, cooked 65 64 to 66 Bone .

Meat .•••........•.... 41 36 to 45 .......•......••... "'1

Sk in .. ·~~~;N·~ ~~.~ ~~~ ~OMI2C:L ~~:T:::: A. RAW' ••••••••••••••••.•••• ,

Ready to cook without I 86 78 to 90 Neck and giblets

neck and giblets, raw. I Neck .

I Giblets .•••...•••..••

I Gizzard •...........

Heart .

L ner .

Net ros-s-es .••....••....

Bone ••....•.....••...

Hdiidl i n9 loss ...•....

Total meat, skin,and separable fat, raw.

Meat with skin, raw 58

Meat .. raw ...... :... 47 ~~rE.~m:e.a_t.., _ _r_a~ •.• 23

skE-~i:~:~-~-.~~-~.:: I f~

Separilblefat, raw... 7

65

50 to 62 40 to 53 19 to 25 22 to 28

7 to 16 3 to 15

ANATOMICAL PARTS -- PROPORTION OF TOTAL CARCASS. RAW

Breast .•.........•..... 27 22 to 31 1 •••••• •••• •• •••• •••• • •••

Drumsticks ...••...•...• 17 14 to 20 i .

Thighs...... 19 15 to 23 .

Back, full ..•••...•••.. 23 20 to 28 .........•••...•••.•..••

Ri b 10 7 to 12 ....•. ' .....••..........

TaTI ............•.... 1 3 9 to 14 ...............•........

I II/ings.................. 14 12 to 16 •...•..•..•.•.•.•••••...

Meat and skin, raw ..•..

Meat .

Skin .

Meat and skin, raw .•...

~~ea t .

Skin •.•...••....•....

Meat and skin, raw •....

Meat ..•....•.........

Skin .

Meat and skin, raw .....

~~!~ :::::::::::::::::

Meat and skin, raw •.•..

Meat .

SkTn .

Meat and skin, raw .

Meat .....••...••....•

Skin .

Meat and skin, raw .

Meat _ .....•...••.•..• Ski n .........•••...••

74 65 9

40 to 65 30 to 54 4 to 20 42 to 65 34 to 59 o to 13

40 to 67 24 to 52

7 to 23 41 to 60 13 to 42 12 to 28

59 to 84 50 to 77 6 to 15

63 55

8

70 59 11

50 to 75 44 to 69 5 to 14

63 to 81 48 to 68 6 to 21

52 43 9 51 45

6 54 42 12 50 31 19

Net losses ••....•••.•..

Bone ....•............

separable fat .•...... Handlln,! loss •...••..

Net losses .

Bone •.......•.•...•..

separable fat .•..••..

~and1in9 loss .

Net losses •....•.......

Bone .•.•...•.........

Se.e..aNble fat

Handlin!lJ~ .

Net losses ...•.........

Bone .

Haildling loss .

Net losses ...•.•.•••...

Bone '

Ha"iiOl i n9 los s .

Net losses .

Bone ........•..••....

Halid1ing loss ....•...

Net losses ..••.........

Bone ..........••••..•

Handling loss ...•...•

4, to 50 42 to 45 o tD B 34 to 36

47 43

3~ ! .. I

14 7 7 3 1 3

35 33 2

25 to 40 1 to 5

IOta 22 3 to 10 3 to 12 1 to 6 1 to 1

1 to 5

16 to 41 20 to 24 1 to 12 1 to 5 25 to 50

21 to 49

o to 4

o to 6 19 to 37 13 to 29 2 to 13

o to 4

26 20 5 1 37

34 1 2 30

22 6 2

48

45 3 49 46 3

46 43 3 50 47 3

35 to 60 32 to 61

35 to 58 31 to 56

o to 6 33 to 60 33 to 56 o to 6 40 to 59 35 to 54 o to 6

I

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued (Per cent by wei gh t)

ITEM

DESCRIPTION OF FOOD 8EFORE PREPARATION



D ESC R IPTrON

lAve;

,% -111-+----- 121-----+-' ,- ---- 131 -----jiH

591

592

593

594 595

596

597 I 59!l 599

600 601

602

603

604 605 606

607 608

609

610 611 612 613

f_H}.C_I(_E.N--Cont i nued

Broiler-fryer-Continued Parts, raw-Continued

Neck .

8roiler-fryer, raw, frozen:

Ready to cook with neck and giblets.

Ready to cook without neck and giblets, cut up.

Half .

Breast .

Broiler-frye~ raw:

Rea dy to cook;

Whole .

00 .

00 .

00

00 , ....•

00

Do

Do ...... _ .... _

00 ..• , ....• , _

Whole, cut up ,

00 .

Do flalf

Do .

H~lf, cut up .

Do .............•

* Limited data aval1able.

o ESCR tF'"T I ON

44 42 2

6 to 6 10 to 10

%

BOIllING ANO ANATOMICAL PARTS OATA, RAW

Thawed, raw

do , ,.

do i

do !

All cooking methods ....

Bra i sec _ .

Broiled, barbecued .

Microwave, cooked to

91"C (19S"F) internal temp.

Pressure cooked .

Roasted, specified tilile.

Roasted to 38°C (190"F) i nt erna 1 temp.

Rotisserie cooked in oven.

Stewed .

Broi led .

Deep-fat fried, uncoated Or coated with flour.

Deep-fat fried, baked Broiled, specified time

COOKING DATA

AVQ, RANGE

% %

- .. -_ 15) -._-- 'r'·----- 161 -----+ 171- -I" 1--

32 to 74 13 to 41 14 to 49

Do I Bro i led to 94° to 95'C

(200" to 203"F) internal temp. in breast.

00 ; Sa rbec ued 0 rena rcoa 1

broiled.

Simmered 20 min .

Roasted .

Simmered .

Meat with skin, raw 56

Meat i 26

S1Tn I 30 I

THAWING DATA

94 to 94 90 to 90

97

% to 99

90

87 to 92

94 *90

74 67 to 37

77 67 to 84 *681

75, 73 to 80

76 '

78; 68 to 34

71 ! 69 to 73 I

7~ 74 to 76

75 69 to 87 62 62 to 63 64 61 to 69

*34

74 73 to 76

66 60 to 70

74 71 to 76

35 83 to 89

69 58 to 78

75 67 to 83

Net losses .

80ne .

Handling loss "._

Thawi ng losses .

do .....• , ...•• ,.,

do " .

do

Net losses ,._ ..•...

Drippings .

Volatiles .

Net losses .

. .. ,. do ., .

Net losses .

~n_g_s_ .

Volatiles. _ .

Net losses .

Net losses .

Drippings .

Volatiles ..

Net losses .

Q!jp£i.r1~.s_ .

Volatiles ....••... , ..

Net losses ......•.. _.,'

D.r_ipJl_i!'.9.i .

Volatiles ...•. , _ .

Net losses ...........•.

do .............•. do ..• , ....•...... '

do .

Net losses .

Dri ppings .

Volatiles .

NeT lDss·es .

Qr~~ .

Volati les .........•••

Net losses .

do .............•.

do do

26 to 63 2~ to 63 o to 7

3 io

to 5

8 to 13

6 10,

26,

6, 20 :

231 32 I

24

" 19

24 22

4 18 2~ 8 21 25

5 20 25 38 36 i

:

13 to 33 1 to 11 17 to 25 16 to 33

20 to 27 2 to 11 18 to 20

16 to 32 1 to u 18 to 20 27 to 31 3 to 10 17 to 25 24 to 26

3 to 6 18 to 23 13 to 31 37 to 38 31 to 39

,

16 i 26 I

61 20 '

3~ I

32

26 15 31 25

24 to n 2 to 10 19 to 25 30 to 40 2 to 4 26 to 38

24 to 29

11 to 17 22 to 42 17 to 31

31


ITEM




o ESCR IPTION

31 29

35 to 38

AVG. RANGE DESCRIPTION ... vo , RANGE

% % % %

-111 -+----- "I-----I----~ 13, -----+_ 14rl------ [5) -----11------ 161 -----+ 1'1-1--- 101--

614 615

616

617 618 619 620 621 622 623

624 625 626

627 628 629 630

631

632 633

634 635 636 637 638

639

640 641 642

643

644 645

646 647 64B 649

32

CHICkEN--Continued

Broiler-fryer, raw-Continued

Parts:

Breast •...........

Do .

Do .

Do .

Do Do Do Do

00 ......••..•...

Breast quarter ....

j

Leg quarter .••.....

Leg ....••.........

Do .............•

Do .

Do .•............

DrumsticK .

Do .

Do .

Do .

Do

Do .........•..

Do .

Do .

Do 00

Do .

Do .

Thigh .

Do .

Do .

Do .

00

Do .

Do ...•........

Do .

Do .


COOKI NG DA TA -. Continued

All cooking methods ....

Braised to 88°C (190"F) i nterna 1 temp.

Broiled .

Deep-fat fried ,

Oven fri ed .

Pan fri ed .

Pressure cooked ., .

Roasted .

Simmered .....•...•••.

Braised to 88"C (190"F) i nterna 1 temp.

... .. do .

All cooking methods .

Broiled .

Broiled, barbecued .

Pressure cooked .

All cookin~ methods Braised to 8BOC (190°F) i nterna 1 temp.

Broi led .

Broiled, barbecued ... Deep-fat fried with and without flour

coati ng. •

Deep-fat fried 77

(breaded) .

Deep-fat fried 70

(pressure cooked).

Oven fried •...•••.... 66

Pan fri ed 69

Roasted, unspecified 76

temperature.

Roasted to 32°C (180"F~ 74 i nterna 1 temp. in

microwave oven.

Sirrruered .


Brai sed to 88°C (190"F) i n ter-na 1 temp.

Broiled .

Broiled, barbecued ... Deep-fat fried with

or without flour.

Deep- fa t fri ed (breaded) .

Deep-filt fried (pressure cooked).

Oven fried, flour coating.

Pan fried •...•••...••

69 71

61 to B2 70 to 88 72 to 81

74 to 83 63 to 78 63 to 67

50 to 88 68 to 72

63

62 to 64

*58 64 68 76 72 77

78 I

79 72 65

50 to 70 64 to 72

75 76 72 81

66 to 71

73 to 78

65 to 87 80 to 84

69

78 67 73

67 to 76 65 to 66

67 to 73

56 to 73 63 to 76 63 to 87

73 to 74

72 to 85 58 to 82 71 to 76

61

46 to 76

5B to 71 58 to 60

64 59

80 67 66 66

66 to 68

57 to 72

61 to 74

Net losses ..

..... do .•...•••..•••..

Net losses .

DIiE.P_i.n~ '

Volatiles .

Net losses .

do ••.............

do .

do ............••.

do .......•.....•.

do do

do ....•.......... do ••.............

Net l o s ses ..

D!~ .

Voliltiles .

; Net los ses ..

. do .

do _

..... do ;

Net l05ses .

Dri ppi ngs_ .

VOlatiles .

Net losses .

do .•..........•••

do .

do ,

do ............•..

do do

do .

do .. , .

do do

Net losses .

Drippings .

Volatiles .

Net losses ..

do .

do ..

do .

do .

do ........•......

12 to 50 28 to 32

37

7 30 42 36 32 24 28 23 22

30 to 50 28 to 36

18 to 39 12 to 30 19 to 28

21 I 28 35

4 31 25 24 28 19

17 to 26 22 to 37 JJ to 37

22 to 27

13 to 35 16 to 20

29 to 34

2 to 4 25 to 3D 24 to 33 34 to 35

31

3 28 28 : 34 ;

23

30

27 to 33

27 to 44 24 to 37 13 to 37

34 31 24

26

26 to 27

22 33 27

15 to 28 18 to 42 24 to 29

24 to 54

39

6 33 36 41

20 33 34 34

29 to 42 40 to 42

32 to 34 28 to 43 26 to 39

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS _. Continued (Perce nt by we ;ght I

ITEM

DESCRIPTION OF FOOD BEfORE PREPARATION



31 32

18 to 33 21 to 51

A.VG. ~ANGE DEsCRIPTION AVG. ~ANGE

% % % %

-111--+----- 111-------1----- fll -----1"- 141"- - 151 ---+----- 1"' -------t- 17 '-1--- 181--

650 651

652 653 654 655

656 I 657 658

659 660 661

662 663 664

665

666 667 668

669 670 671

672 673 674 675

676 677

678 679 680 681 682 683

684 685 686 687

~~~--Cootinued

Broiler-fryer, raw-Continued P,rts--Continued Thigh--Continued

Do .

Do .

Do .

Back, full .

Do .

00 .

00 .

Rib ..

00 .

Do .

Tail Do

. . . . . . . . . . . ,

;

Do .

~ing .

00 .

Do .

DO ••••••••••••••

00 Do

Do ileck Do

Do .

Do

Do .

00 .•.....•.•...•

Giblets, raw:

Gi z zar d .

00 .

00 ...........•..

00 Do 00

Heart .

Do .

Do .

Do Do Do

D ESCR I PT ION

I

COOI(ING DATA - Continued

Roasted, unspecified temperature.

Roasted to 82"C (130°F) i nterna 1 temp. in microwave oven.

SiJllllered ...•...... _

All coo~ing methods .

Pressure cooked .

Roasted, unspecified temperature.

SiJllllered .


Deep-fat fried or oven fried with

flour coating. i

Pan fried .•.... 68

All cooking methods .... 62

Deep-fat fried or 59

oven fried with

flour coating.

Pan fried .

All cooking met~ods .

Bra 1 sed to 88 C (190"F) internal temp.

Deep-fat fried or oven fried with fl our coa ti ng.

Pan fried : 70

Pressure cooked I 83

Roasted, un5pecified 74

i nterna 1 temp.

S inmered .

All cooking methods Deep-fat fried

(floured) .

Oven fri ed .

Pan fri ed ••.•..•.....

Pres5ure cooked .

Simmered .•...........


(fl oured).

Oven fried .

Pan fried .........•..

Pressure cooked .

Simmered .....•.......

All cooking methods Deep-fat fri ed

(floured) .

Oven fried .

Pan fried .

Pressure COOked .

Simmered .

69

58 to 79

64 to 71

74 68 76 61

59 to 77 48 to 74 48 to 70

67 to 82 49 to 79

67 64 60

49 to 71 58 to 79 I 59 to 77 !

66 I 60 to 74 76: 53 to 96

77

76 to 79

74 to 96 45 to 81

66

53 to 78

62 to 80 83 to 84 64 to 83

86 67 67

,

62 i 65 73 70

45 to 72 59 to 70

62 to 81

56 34 to 67

52

54 34 to 67 56 46 to 63 57 56 to 59 59 50 to 67 53 22 to 75 52

4S 27 to 60

46 38 to 60

68 67 to 69

54 22 to 75

! Net los. ses .. ~ . ~ .... ~ ... ;

..... 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 do do

do .. ' _ '"

do do do

21 to 42

29 to 36

26 32 i 24 39

33 36 : 40;

!

29 to 51

21 to 42 23 to 41

32 i 38 41

23 to 41 26 to 52 30 to 52

34 24 23

26 to 40 4 to 47 21 to 24

34

22 to 47

30 17 26 I

I 14 : 33 33

38 35 27 30

44 48

20 to 38 16 to 17 17 to 30

4 to 26 19 to 55

28 to 55 30 to 41

19 to 38

40 44 43 41 47 48

40 to 73 40 to 62 31 to 33 2S to 78

33 to 66

33 to 66 37 to 54 41 to 44 33 to 50 25 to 78

S5 54 32 46

33

TABLE 1 - YIELDS AND lOSSES OR GAINS IN PREPARATION OF FOODS -- Continued (Percent by weightl

ITEM




33. to 35

AVe.. RANGE o I:::,SCRIPTrON AVG. RANGE

% % % %

-111-+----- 121 ---------11----- 131 -----1-- .. r+--151 --1----- 161-----1-- i' I -I--- 18)--

688 689

690 691 692 693

694

695 696

697 698 699

700

701 i 702 703 704 705 706

707

708

709

710

711

712

713

34

CH1CK(N--Continued

Broiler-fryer, raw-Continued

Gi b l ets, raw-Continued

Liver .

Do •.............

00 •••..•........

00 Do Do

Parts, frozen, raw:

Drumstick •...•....

Do ..........•...

Do

Thigh ...•...•.....

Do .............•

Do

Parts, frozen, COOked:

Breast with back

Breast with rib ... Breast ...........• Drumstick ....••... Thigh with back •.. Thigh ••...........

Wing .....•••...••.

Home or i~stitutionally prepared, whole or cut up, bone in:

Braised .

Broiled, barbecued

Deep-fat fried, uncoated.

Deep-fat fried, floured.

Fried, battered, fall owed by braising or

baki ng, wi th or without giblets.

Oven fried

Pressure COOked ••.

D'E:SCR I PT ION

COOKI NG OAT A -- Con!;nuod

I


(floured).

Oven fried .......•••. Pan fried •..••....... Pressure cooked ....•. Simmered ......•...••.

Deep-fat fried (no coating).

Deep-fat fried (breaded) Deep-fat fried (no coating, cooked under pressure) •

Deep-fat fried (no

coati ng).

Deep-fat fried (breaded) Deep-fat fried (no coating, cooked under pressure) .

60 77 66

65 to 57

Net losses .....••...•..

do ...••..........

do .....•.•.......

do do do

41 50

40 43 34 36

40 23 34

25 to 62

27 to 62 30 to 51 33 to 3~ 25 to 45

54 do •• r ~ •• ~ •••••• ~ + 46
78 do ~ • ~ • + ~ ••• r _ •••• 22
59 59 to 59 do ~ ••• + r ~ •••••••• 41 41 to 41 59 38 to 75 50

60 38 to 73 57 49 to 70 66 65 to 67 64 55 to 75

do .

do ••...•......... ,

do

Heated in oven for 30 86 84 to 89 do •• ~+~ ••• ~~~ •• r. 14 11 to 16
to 40 min.
do + ••••••• ~ ••••• ~ 87 82 to 90 do + ••• r , •••••••• ~ 13 10 to 18
do • ~ •• + • + ••• + ••• r 93 89 to 94 do ~ ••• + ~ + ••••••• r 7 6 to 11
do + + •• + + + ••• ~ •••• 77 73 to 83 do + • ~ •• r _ ••••• ~ •• 23 17 to 27
do +++ ••• + •••••••• 83 80 to 87 do ~ ............ ~ . 17 13 to 20
do •••••• ~ • ~ ••• + + • 881 87 to 90 do • ••••• ~~+ ••• ~~~ 12 10 to 13
do •• + ••••••••• __ • 78 74 to 81 do +.+.+ •••••••••• 22 19 to 26
POSTCOOKING OATA Meat and skin .

Meat ........••...•••. Skin ...•••...........

Meat and ski n ...••..•.•

Meat .....•........... Skln .••..•.•.........

Meat and skin .

Meat .

Skin ...•...••...••...

Mea t and ski n .

Meat ..............••. Skin ..............•••

Me~skin, and giblets

Meat ..........••.....

GTIiTets ........••....

~at, and coating

Meat and skin .......•..

Meat ...••..••••.•••.. Skln ..•••............

Meat and skin .......••.

61 50 11

67 to 72
56 to 63
10 to 11
70 to 73
43 to 46
3 to 4
23 to 27
70 to 73
56 to 59
13 to 14 58 to 63 46 to 53 9 to 12

62 51 11 71 60 11 74 59 15 72 44

3 25

70 57 13 68

Net losses •..•.........

Bone ........••...•••.

EXCess fat ...•.•.....

Handling 10s5 .

Net losses ............•

Booe ......••..•••.•••

HaiiOl i n9 loss ..•.•.•.

Net losses .

Bone .••..............

HaiiOl i ng 1055 .

Bone .....•...•••...•••.

Net losses •••..•••.....

Bone •.•..•...........

Handling loss .

Bone ....••...••..•••...

Bone .•...•••...••..... '

39 37 to 42
34 30 to 37
2 2 to 3
3 1 to 4
38
34
4
29 28 to 33
26 25 to 27
3 1 to 6
26
28 27 to 30
24 23 to 26
4 4 to 4
30 27 to 30
32 I

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOOOS __ Continued (Per cent by weight)

ITEM

DESCRIPTION OF FOOD BEFORE PREPAR A TlON



A 'VG. Ft AttCE D E:SCR I PT ICN AVO.. RANGE

% % % %

-111--+----- 121-------11------- 131 -----j_ I. t- I-- 15> --1------- l61 -----1- IJI-f--- IS 1--

714

715

716

717

718

719

720

721

722

723

724

725 726

727

728

729

730

CH1CKEN--Continued Broi ler-fryer-Continued

Home or institution~

a l1y prepared, whole or cut up, bone i n- -Cont i nued

Roasted •..........

SiJllllered .

COJllllercially frozen, fri ed and reheated.

Ha 1 f. cooked:

Broil"d or barbecued.

Roasted, cut up

Simmered, cut up

Breast, cooked:

Braised ••..•••..

Broiled .

Deep-fat fried

Oven fried

Pan fried .....••

Pressure cooked

Roasted .

Simmered •.......

Breast quarter, braised.

Leg quarter, braised.

Leg, cooked:

Broiled ...•....•

D ESCR IPTION

POSTCOO KING OAT A _. Co"' in" 0<1

Meat and skin .

Dark meat ...........•

L 1 ~ht meat .

Sk i n ...•.............

Meat and sk i n ..••......

Meat ••..•............

Ski n ....•.....•.•...•

Me~skin. and coating

Meat •...•............ Sl(fj] •..••............

Coating ..•...•...•••.

Meat and ski n .

Dark meat .....•.•.•..

Li ght meat .

Skin ...•...•••.......

Mea t and s kin .••....••.

Meat .

Skln ..••.............

Meat and sk in .....••.•.

Meat .

Skin .

Meat and skin .

Meat ..•.•............

Skin .......••....•...

Meat and skin .

Meat ..........•••...• Skln •••.............•

Meat and skin .

Meat .•...•.•.•....... Skin •..........•...••

Meat and skin .

Meat ......•.•••...••.

Skln ••....•..........

Meat and skin .

Meat .•..•............ Skin ..........•...•••

Meat and ski n .

Meat and skin .

Meat ........•••...•.• Skin ...............•.

Meat and ski n •.•.......

Meat ........••••.•...

Skin .

Meat and skin .

Meat ..•••............ Skin ...•...•••.•.•...

Meat and ski n .

Meat ....•.•••........ Skin .............••..

Meat and skin .

Meat •.•.............. Sk,n .•...•••.........

65 25 29 11 65 50 \5 73 39 11 23

62 to 68 24 to 27 27 to 28 11 to 15 59 to 74 48 to 61

8 to \6 61 to 69 45 to 58 10 to 20

59 to 68 45 to 58 10 to 20

66 26 28 12 65 53 12 65 51 14

80 i 68 I

121

771 68

9 84 71 \ 3 83 73 10 84 70 14 83 79 70

9 80 69 11 66 53 13

62 51 \l

78 to 83 66 to 70 \0 to 13

75 to 78 63 to 72

6 to 12

69 61 8

67 to 70 59 to 62 7 to 9

70 to 91 65 to 80

5 to 15 80 to 88 63 to 75 10 to 19

70 to 87 61 to 80

4 to 15 72 to 87 61 to 80

5 to 17 65 to 67 51 to 55 12 to 14

59 to 65 48 to 53 \ 1 to 13

Net losses .

Bone .....•.•.•••...••

Hafid) i n9 loss ..

Net losses . _ .

Bone ..............•••

Handl i ng 1211- .

Net losses .

Bone ...............••

Hand1 i ng 10s, .

Net losses .....•....••.

Bone ....•............

Hafidling loss •....•..

Net losses .

Bone .......•••.......

Hafid1ing los, .

Net losses .

Bone ...•.......•.....

Hafidl i ng 1055 •••••...

Net losses .••..........

Bone .......•.•...•... 1

Excess fat .

Handling loss ..•..... ·1

Net losses ...•...•••...

Bone .••••.............

Baiidl i ng loss .•.......

Bone and handllng loss

Net losses ..•.... ; •....

Bone .•...........••...

Hdridl i ng loss .

Net , osses .

Bone ......••..•••. : ..

HaIldl i ng los s ..

Bone and handling los, Net losses •...•.••.....

Bone •.......... , •.••.

Hdridl i ng loss ..

Net losse, .....••...•..

Bone .........••...••.

Hdrid1 i ng loss .

Net losses •..•.........

Bone ....•...•••......

EXCess fat ..•••...... Handli~ .....•..

Net losses •............

Bone ....•.•.•...•....

EXCess fa t .

Handling loss .

Net \ os ses ........•••..

Bone •.•...........•..

Haridl i ng loss .

35 29 6

35 27 8

27 23 4

32 to 41 26 to 28 6 to 13

32 to 38 28 to 33 1 to 5

34 32

"! 35 34

1

35 34 1

26 to 41 25 to 40 1 to 1 31 to 39 30 to 38 1 to 1

20 18 1 .1 23 19

4 16

17 to 22 14 to 20 1 to 2 o to 1 22 to 25

\8 to 22 2 to 4

17 15 2 16 13

3 17 21 20

\ 20 19 1 34 32 1

1 38 33 2

3

31 '28 3

9 to 30 12 to 28 1 to 4 12 to 20 11 to 16 1 to 4

13 to 30 12 to 30 o to 1 13 to 28 13 to 28 o to 1

33 to 35 30 to 33 1 to 2

1 to 1 35 to 41

28 to 36 1 to 3

1 to 4

30 to 33 26 to 31 2 to 4

35

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued (Percent by weightl

BEFORE PREPARATION
-[11 12>
CH1CKEN-- Continued
Broiler-fryer--
Continued
Home or institution-
a lly prepared,
whole or cut up,
bone in - -Con t i nuec
Leg,cooked--
Continued
731 Broil ed,
barbecued.
732 Pres,ure cooked
Drum,tick, cooked:
733 Braised + + ••• r ~ ••
734 Broiled,
barbecued.
735 Deep-fat fried
736 Oven fried
737 Pan fried
738 Roasted .........
739 Sirrmered
Thi gh, cooked:
740 Braised • r ••••• ~ •
741 Bro i 1 ed,
barbecued.
742 Deep-fat fried
743 Oven fried
744 Pan fried
745 Roasted · .. ~ .... ~
746 Silllllered ... ~ ....
Back, full, cooked:
747 Pressure cooked
748 Roasted • • + ~ ••• ~ ~ YIELD AFTER PREPARATION


r (;,~Ij!.\ JIII{1j:.&.ltf'l( hr.1 fd,ll~ (+J ~1KJI, '()~I·f'\ L.L.'tfi.',I/li :~ .~jJ.;"lli

A VG. R", ..... GE DESC FUPTION AVG_ Fl A NG E

% % % %

-------jf------ [3) ----- .... 14)-+--151 --f----- I". ----_+_ In -I-- 1"'--

36

c ESCR IPTION'

POSTCOOKING DATA _. Continued

Meat and ,kin ...•......

Meat ......•....•..... Skin ••...............

Meat and skin •.........

Meat and ski n ..

Meat .

Skin .

Meat and ski n .........•

Meat .

Skin .


Meat ..•..............

Skin .

Meat and ski n .

Meat ............•...• Skln ......••..•.•....

Meat and skin .

Meat ..•...........•.. Skln .............•...

Meat and ski n .

Meat .

Skin ...........•..•.•

Meat and skin .

Meat .

Skln ..•.........•.••.

Meat and skin ........•.

Meat .....•.....•.....

Skin .

Meat and ski n .

Meat ........••.......

Skin .

Meat and ski n .

Meat ......•...••..... Skin •.•.............•

Meat and skin .

Meat ..............••. Skin ........••.......

Meat and ski n .........•

Meat ..

Skin .

Meat and skin .....•...•

Meat .

Skin ..•...•••........

Meat and skin .

Meat .

Skin .

Mea t and ski n .........•

Meat and skin .

Meat ••....•..........

Skln .

67 56 11 53

63 55

8 66 58

8 68 58 10 66 56 10 69 57 12 67 57 10 64 53 11

27 to 52 29 to 65 19 to 51

5 to 29

65 to 67 53 to 59 9 to 12 48 to 59

51 to 65 50 to 58 7 to 11 60 to 69 56 to 63 5 to 10

57 to 72 44 to 61 7 to 13 63 to 73 51 to 62 9 to 14

59 to 76 48 to 66 5 to 16 55 to 73 42 to 64 6 to 18

71 to 74 56 to 58 14 to 16

72 57 15

74 56

8 80 69 11 78 68 10 80 68 12 75 64 1] 74 60 14

42 49 33 16

61 to 82 54 to 74 5 to 16

71 to 84 64 to 75

6 to 12 77 to 84 64 to 72 10 to 15 66 to 85 56 to 73

5 to 16 69 to 81 51 to 72 8 to 23

Net losses ..•.........•

Bone .•..........••...

Haildling loss .

Bone •..•••.............

Net losses ••....•......

Bone ••....•..........

Haiidl i ng loss .

Net losses .

Bone ..•••.•••.•......

Haiidl i ng loss .


Net losses .....•.•••...

Bone ......••.........

Haiidlinq 10ss .

Net Ios ses .......•..••.

Bone .

Haiidl i n9 loss ..

Net losses •••..........

Bone ............••...

Handl i nq loss ........

Netlosses ............•

Bone ..........•.....• '

Haiidl i n9 loss ..

Net losses .

Bone ....•.•••••..•...

EXCess fat .

Handl1ng loss ......••

Net losses ..

Bone .•..••••...•.•...

HMidl i nq loss .


Net tosses ...........•.

Bone ...............••

HMidl i ng loss •.•••..•

Net losses .

Bone .......•.....•...

HMidling los, .

Net losses .

Bone .•••••...........

Haiidl i 0'11 oss ..

Net losses •••..•••.....

Bone •...•••..........

Haiidling 10ss .

Bone ...•••..••••....•..

Net 10s,es ...........•.

Bone ....••..••••.••••

Hiiilifl i n9 loss .......•

33 30

3 47

37 36

1 34 32 2 32

33 to 35 29 to 32

3 to 4 41 to 52

35 to 39 34 to 38

1 to 2 31 to 40 28 to 38 o to 6

34 32 2 31 29 2

33 32 1 36 3S I

48 to 73 35 to 71 36 to 67

28 to 43 27 to 41 o to 5 27 to 37 25 to 34

o to 6 24 to 41 22 to 38

27 to 45 24 to 42

28 24 2 2 26

22 4 20

26 to 29 22 to 25 I to 3

1 to 3 18 to 39

13 to 36 1 to 5

16 to 29 15 to 26 o to 4 16 to 23 17 to 22 o to 3

15 to 34 14 to 34

22 20 2 20 19 1

25 24 1 26 25

1

58 51 bO

1

19 to 31 16 to 30

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued IPercent by weightl

ITEM




50 48 2

30

37 to 67 3S t() 66

OEsCRl:PTIOtt

A~G. Fi!A~GE DESCRIPTION A~G. RA~GE

---- <31 -----+ 14r-r--l51 ----f----- 161 ------__+_ P 1- - I. 1--

-111 -+----- 121----__+_

749

750

751

752

753 I

l I

754 i

755

756

757

758

759

760 761

762

763

764

765

~_~ICKEN--Continued

Broiler-fryer-Continued

Home or institution-

a lly prepared, whole or cut up, bone in-~ntinued

Back,full, cooked-Continued

Simmered .

Rib back, cooked:

Deep-f'at fri ed

Oven fried

Pan fried .

Tail back, cooked:

Deep-fat fried

Oven fried

Pan fried .

Nee k , cooked:

Deep-fat fried

Oven fri ed

Pan fried .

POS TCOOK I NG DA TA .• Conti nued

Meat and skin .

Meat ..........•.•....

Skin .

Meat and ski n .

Meat .

Skin .•.•.............

Meat and ski n ...•...•.•

Meat .•............... Skin ........•••......

Meat and sk in ..•.......

Meat ................•

sffi .

l<Iin9, cooked:

Brai,ed ...••...• Meat and skin .

Meat ••....•.......... Ski n ...............••

Deep-fat fried Meat and skin .

Meat •...•••.......... Skin .............•••.

Oven fried Mea"t~nd skin .

Meat ..•••............ Skin .......•.•...•...

Pan fried ...•... Meat and skin .

Meat .......•.....•... Skin ............•....

Pressure cooked Meatand ski n .

Roasted Meat and skin .

Meat ......••....•.... Ski n •................

Simmered Meat and skin .

Meat .........••.....•

s"kTil .

Meat and ski n .

Meat •..•...•......... Skln ....•....•.......

Mea t and ski n .

Meat ..•...••......... Skin .......••........

Meat and skin .....••...

Meat .•...............

Skln .

Meat and ski n ..••......

Meat .

Skln .............•...


Meat .............•.•.

S1Til .

Meat and ski n .

Meat ......•...••.....

Ski n .

50 33 17

70 63

7 67 60 7 69 62 7

58 to 77 52 to 68 2 to 13 52 t() 73 55 to 65 5 t() 10

33 to 63 23 to 48 9 to 35

69
50
lq
67 I 56 to 77
50 39 t() 57
17 8 to 29
70 62 to 81
54 45 to 60
16 12 to 29 56 35 21 61 32 29 60 33 27 62 33 29 53 52 35 17 51 33 18

69 44 25 71 44 27 74 46 28

55 to 58
34 to 37
20 to 22
49 to 82
26 to 37
20 t() 33
56 to 66
30 to 41
24 to 34
48 to 59
42 t() 67
27 to 46
11 to 28
41 to 58
22 t() 39
11 to 25 70 to 73 32 to 53 12 to 45 71 to 80 41 to 57 19 to 36

Net losses .

Bone •................

H.a_n_dl i ng loss .

B()ne and handling loss

Net l()sses ....•.•......

Bone ................•

RMid1 i ng loss .

Net losses ~-- .. -- .

Bone .........••.••...

Handling 10,5 .

Bone and handl i ng loss

Net l os ses ..•••...•....

Bone I

Handling l(),s ...•....

Net losses .

Bone ..•...•..........

Handling l()ss .

Net losses ..•.......... 44

Bone 431

Haiidl i ng loss I I

Bone and handling loss 39

Net losses •...•........ 40

Bone ........•••...... 37

Handlinq loss ... n... 3

Net losses •...•........ 38

Bone 35

Haiidl i n9 loss 3

Bone ........••......... 1 47

Net Ios s es ..•...•••.... 4!l

Bone 47

Handling loss .. 1

Net losses. .•.... 49

Bone 48

Handl ing loss 1

Bone ~nd handling loss

Net Tosses ..••••..•••..

Bone .............•...

Haridling loss .

Net l os ses ....•........

Bone ...........•...•.

Hand1.i n9 loss .••.....

23 to 42 23 to 40 o .to 6 27 to 48 22 to 34 1 to 6

33 30 3 31 27 4

31

33 31 2 30 27 3

42 to 45 41 to 44 I to 1

23 to 44 22 to 44 o to 6 19 to 38 16 to 36 2 to 5

31

27 to 30 20 to 34 o to 8 20 to 29 18 to 26 1 to 6

18 to 51 32 to 51 1 to 7 34 to 44 30 to 40

2 to 4 41 to 52 33 to 58 31 to 54

1 to 1 42 to 59 42 to 59 1 to 1

29 25 4 26 22

""

37

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOOOS -- Continued (Percent by Wl)ight)

ITEM

766

Wing •............ ,



f l,'.il!I.1 11!,i,'j":.Itl',f hr·1 ri,ll~ (+l.II.~ti, J()~.~r" L.:.'llil('il{.j ~j~~·II;·

DESCRIPTION OF FOOD f--,.-.---------.~-_.__----_+_-----------~--~----BEFORE PREPARATION

CHICKEN--Continued

Bro i I er- fryer-Continued

Home or institutiona 11 y prepa red, wMole or cut up, bone i n=-Cont i nuad

Neck, cooked-Continued

Simmered .

767

Commercially prepared parts, coo ked, frozen, and heated.

Breast with back .,

AVO.. RANGE D:E:SC R I PTlON A YC_ R A NGoE

% % % %

-111-+----- 121-----+'---- 131 -,-----+ 14r ---151 --f----- <61 -----+ <7I-'___ I" 1--

768

Breast with rib •. ,

D ESCR IPi.ON

POSTe 00 KIN G DA TA .. Conhnued

I

I

I i

Meat and skin 68

Meat 33

Sk in .......•......... 35

Meat. skin, and breading,

Meat .....• " •.........

Sk1n .

llIeadi ng .

Meat, skin, and breading

Meat •.•..............

SkTn and breading .•..


Meat ...............•.

srrn and breadin_a .••.

Meat. skin. and breading,

Meat •................•

Skin " ..

s;::ead i ng .


Meat ...........•.•...

Sk:Til and breadi n9 ....


Meat ..............•..

Ski n andl>read i ng ....

59 to 75 24 to 39 24 to 47

Bone

25 to 41

769

Drumstick .

68 to 78 44 to 46

4 to 9 i 17 to 29 77 to 78 50 to 50 27 to 28 64 to 70 41 to 56 13 to 32 71 to 75 26 to 32 16 to 20 ~ 23 to 30 81 to 83 49 to 53 27 to 34 67 to 72 26 to 38 33 to 46

Net losses ............•

Bone ..•...••.........

Handling loss .

Ne t' i os ses . '. ". ~ ~ ~ '. '. : ~ : ~ '. '.

Bone .•...............

Handling loss ..

Net losses .•.....•.....

Bone •................

Handl i ng loss .

Net losses .

Bone •................

HMidl i n9 loss ..

32

25 21 4

I

22 to 32 18 to 26 2 to 7

22" to' 23' 18 to 20 2 to 5

30 to 36 24 to 32 2 to 7 25 to 29 22 to 27 2 to 3

770

Thigh with back .. ,

75 45

7 23 77 50 I 27 :

68 47 21 74 29 18 27 82 51 31 70' 30 i

40 I

Net losses .

Bone ...•.......•.•...

Handling 105j_ •...•••.

Net losses •............

Bone I

Handl i n9 loss .....••• j'

23 19 4 32 2B 4

26 24 21

18' 15 3

30 25 5

17 to 19 14 to 16 3 to 3 28 to 33 23 to 30 3 to 8

771

Thigh

ANA TOMICAl PARTS OATA. RAW
Roaster:
773 Ready to cook with Ready to cook carcass, 90 88 to 94 , Neck, giblets, and 10 6 to 12
neck and giblets, raw. cutting loss.
whole. raw. Breasts and leJl..5 with 57 56 to 58 Neck, raw . ~ ..... ~ ~ ~ .. 4 3 to 6
skin. Giblets. raw • + ••••• ~ • 5 3 to 6
Bre-asts without skin 22 19 to 25 CuttJ.11_£_ loss ~ • + •••• ~ • , 1 0 to 2
[egi._wif~ou=r_~('-ri·.=: 28 25 to 31 •• ~ ~ + + •••• + ••••• r ••••• .. ".++++ ••
Skin-from breast-and 7 7 to 8 ••••• ~ • ~ • ~ ~ + ••• + • + • + •• .. j . .......
"le·g·s.- " .. ~ .. ~~~"
Back·:: ............... 21 17 to 25 •••• ~~~ ••• ~~~ •• , +++ ••• .. ~ ... ~ ~ ~ .
Wings ~ .... ~ .......... 12 10 to 16 ~~ ••• ++~ ••• ~+~ ••• r •••• .. + •••• r r ~
,
I
COOKING OATA
774 Do + + •• ~ • + ~ ••••••• Bra i sed ~ ••••• + ••• + • ~ ••• 661 --- Net losses . ........ ~ ... 34 ---
775 Do ~ + + •• + • ~ ••• ~ ~ •• Stewed •• ~ ••• + + ••• ~ ~ ~ ••• 63 61 to 65 ~ .... do . ..... ~ ~ ....... 37 35 to 39
776 Ready to cook with • • • ~ r do • ~ ••• ~ ~ •••• + + •• 58 --- ... ~ . do • + + ~ " •• ~ " " " •• ~ " . 42 ---
neck and giblets,
cut up, raw.
777 Ready to cook, whole. Braised to Moe ( 190°F) 75 74 to 76 """"+ do " " " " " " " " ~ ~ " " " " " 25 24 to 26
raw. internal temp.
778 Do " • + ••• " r ~ ~ " " " r " • Roasted •• " ~ •••• + " • " " " " " 74 67 to 81 Net losses ~"" """~~~""~~ 26 19 to 33
Dri~~in9s + • + ••• ~ ~ • " " " 8 7 to 12
Vo 1 a til es 18 11 to 25
779 Ready to cook, cut Oven fried to 91°C 64 64 to 65 Net 10sseS-.:::::::: :::: 36 35 to 36
up, raw. (195°F) internal temp. I Dri~~in9s ::::::::: ::: I 7 7 to 7
Y2.La_tile.1_ 29 28 to 29 38

772

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .. Continued (Percent by wei!lht)

ITEM




29 12 17 31 12 19

27 to 32 9 to 20 12 to 18 22 to 40 7 to 23 16 to 26

AVG_ RANGE oeac R IPTION AVG. RAN c;e:

% % % %

-11I-+~~~~- 121------1----- 131 ------;f-I.,. ... -151 ----ir----- I" 1-----+-171-- '.1--

780

781

782 783

7B4 785 786

787

788

789

790

791

792

793

794

795 796

797

798

CHICKEN ...... Continued Roaster ...... Continued

Half, raw ..••••.•••..

Do .•••....•.•.••..

Parts, raw:

With skin:

Back •........... Wing .•.•.•...•••

Without skin:

Breast .

Leg ••.....•...••

Giblets, raw

Whole, bone in, with neck and giblets, stewed.

Cut up, bone in, with neck and giblets, stewed.

Whole, bone in, braised.

Whole, bone in. roasted.

Cut up, bone in. bra i sed.

Half, bone in, stewed.

Parts, bone in, pressure COOked:

Back, lOith skin

Wing, with skin

Breas t, wi thou t skin.

Leg, without skin

Capon:

Ready to cook lOith neck and giblets, raw.

Ready to cook with neck and giblets, frozen.

D ESCR I PTION

Broiled

COOKING DATA _. Continuod

68 to 73

Roasted to 88"C (190"F) internal temp.

Pressure cooked .

do •.•••...••.....

do .

do do

71

60 to 78

69

75 75

65 60 54

PDSTCOOKING DATA

Meat and ski n ...•......

Meat .

Skin •.•.••...........

Meat and ski n •.•.....•.

Meat .

Skin ••••••....••.....

Meat and skin •....•.•..

Meat .

Skln .•...•.•....••...

Total meat and skin .•..

Total meat .

Dark meat •.........

ITg'ilf meat .

Skln .•................

Meat and skin ••........

Meat .

Skin •.•..............

Meat and skin •....••...

Meat and skin •...•••...

Meat .

Skln ...•.•••...•••...

Meat and skin .

Meat .•.•............. Skln ••••.............

Meat"":"" .•••..••••..•.•.•.

....• do

77 65 12 75 56 19 63 52 11

61 to 67 50 to 57 10 to 11

Net losses .

Drippings .

Volatiles .

Net losses .

Drippings .....••..... Volatiles ......•.•...

Net losses .•......•...•

do .

do .....•••.•••.•.

do do

25 2~

35 40 46

Net losses · ........ ~ ... 23 22 to 24
Bone •••...•••..••••.. 21 20 to 22
Handling loss .. ~ ..... 2 2 to 2
Bone . ~ ................. 25
• +. +~ •• +~+~+.~. ~~~~ •• ~
• •• ~ ••••• ~ ••••• ~ + + ••• +
Net losses • •• r ~ ~ • ~ r _ ••• 37 33 to 39
Bone •. .~. +" ~~ •• ~. ~ ••• 32 28 to 35
Excess fat ~ + •••• ~ + ~ •• 2 2 to 3
Handl i ng loss .... . ~ .. 3 2 to 4
Net losses · ~ . ~ . ~ ... ~ ... 32 27 to 35
Bone ........••... • ++< 31 27 to 35
Excess fat • + + + •• ~ + + • ~ 1 0 to 3
• ~ r ~ •••• + + ••• + + + ••• ~ • ~
•• ~"" ++~~ •• ~.~ ••••••
Bone ~ ••• ~~ •••• ++~ ••• +~. 28 27 to 28
~ ~ ••••••••••• r _ ~ ••• r r •
•• +, •• +~~~ ••• ~~~~~ •• ~.
Bone ++ ••• +~+~~ ••• ~.~ ••• 25 ..... do .

Hone ..................•.

~one ...••...•••.•......

do ............••.

76 to 78 64 to 67 11 to 12

68 65 to 73

56 52 to 60 26 25 to 27

30 29 to 31

12 11 to 13 72 72 to 73

60 60 to 61

12 11 to 13 75

75 36 39 76 41 35 87

79

ANATOMICAL PARTS AND THAWING DATA. RAW

Ready to cook carcass,

raw.

Breast .........•••...

L ga :::::::::::::::::

Wlngs .

Thawed ••.•.•.•.. ." •.....

88 28 33 17 10

97 to 100

85 to 89

98

Neck. giblets, and

separable fat.

Neck ......•..•••...•.

Giblets .

~rd .

Reart~ .

Llver .

Se~le fat .......•

Thawl ng los ses .

25

24

13 21

12 5 5 2 1 2 2 2

11 to 15

5 to 5 4 to 5 1 to 2 1 to 1 2 to 2 2 to 3 o to 3

39

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued I Per rent !:ty weight)

ITEM




AVG. RANGE OEscRIPTroN .vG. RANGE

% % % %

-111-+----- 12) ----___,----- 131 -----+ 14.+--------151 -41------ 161-----1- iJ 1- f--- I" 1--

799

800 801

802 803

804 805 806

807

808

809

810

811

812

813

CHICKEN--Continued

Capon--Continued

Ready to cook. whole, raw.

Do ............•..•

Ready to cook, who 1 e , stuffed, raw.

Neck and giblets, raw Neck, raw .......•... Giblets, raw:

Gizzard ..••....... Heart •............

l.i ver .

Whole, roasted, bone in.

Whole, roasted on rotisserie, bone in.

Whole, roasted with stuffing, bone in, stuffing remo~ed.

Parts, roasted, bone in:

Breast and back

Leg .....•••.•••••.

Wing .....•••..•••.

NeCk, simmered .....•

DESCRIPTION

Roasted to 85°C (ISSOF) internal temp. in thigh.

Roasted on rotisserie ..

Roasted .......•.•••...•

Meat. bone, and skin Stuffing •.••.........

Roasted, foil wrapped .. S irrrnered ...........••..

do .•••...........

do do

COOKING DATA

69

77 to 86 60 to 68 12 to 20 61 to 81 58 to 67

61 to 64 50 to 54 61 to 63

66 to 72

74 79 63 16 69 62

63 52 62

POSTCOOKING DATA

73 29 35

9 75 31 36

8 69 26 31 12

65 to 69 6 to 7 48 to 52 8 to 12 75 to 81 66 to 73

8 to 9 58 to 62 36 to 41 20 to 25 68 to 73 34 to 38 35 to 35

Meat and skin ••.•••....

Dark meat .

Light meat .

Skin ., .


Dark meat ..

Li~ht meat .

Sk n ..

Meat and skin ..•••.....

Dark meat •...........

Li~ht meat .

Skln •...............•

Meat and skin .......•.•

Dark meat .

Ll,ht meat .

Skn ...............•.

Meat and skin •.•.•.•••.

Meat •..•.•...........

Skln .

Meat and skin .•.•...•..

Meat ••..••••.........

S'l(Ti'i .

Meat and ski n .

Meat ......••...••....

Skin .

71 to 75 28 to 31 32 to 37

7 to 11

66 to 75

11 to 16

67

6 51 10 78 70

8 60 38 22 71 36 35

Hen, stewi ng chicken.
or fowl:
814 Ready to cook with Ready to cool< carcass, 85 ---
neck and giblets, raw.
raw. Breast .......••....•• 24 19 to 27
Back ...•••....•...... 22 17 to 31
Drumsticks ~.~~~.~.+.+ 13 10 to 14
Thighs with o.lster 16 14 to 17
meat.
flings •........•...... 10 8 to 13
Parts, raw:
815 Half ~ 4 ••• ~ ••• ~ • r •• Meat and skin, raw + + ~ •• 63 ---
Meat ~ . ~ ..... ~ ........ 49 ---
Skln ••••• rr •••••••••• 14 ---
-- 40

Net losses .

Drippings ...........• Volatiles ..........•..

Net losses ..

Net losses .

Orippings ...........• volatiles ...•.•......

Net losses .

..... do .

do .

do do

Net losses .

Bone ...•...•••.......

Handl ing loss .

Net losses •...••...•.••

Bone ..•.••...•.•.....

Handling 10s5 .

Net losses .

Bone ........•...••.•.

Handli~ ..•.•...

Net losses .

Bone .

Haildl i n9 loss ..

Net losses .

Bone ......•....•....•

Raii(fling loss ..

Net losses .

Bone .

Haildl ing loss .

Net losses .•...•••.•.•.

Bone .•.•.....•.......

Handling loss .

ANATONUCAL PARTS AND ElONI NG DATA. RAW

Neck. giblets, separable fat, and handling 1055.

Neck ..•...••...•••... tilETets ...•••...••...

GizzatQ_ ..•.•...••.. iTeart •.•...•.•.•...

-Ll~er ...•••........

Separable fat .

Handling loss •.....••

Net losses .

Bone ............•....

EXC""es s fat .

Handling loss .•.•....

31 10 21 26 21

7 14 31 38

28 to 34 9 to 11 17 to 24

14 to 23

3 to 8 10 to 16 19 to 39 33 to 42

37 48 38

36 to 39 46 to 50 37 to 39

27 21 6

25 to 29 1 B to 24 5 to 7

25 18 7

31 27 4

25 to 34

31 to 35 31 to 33 1 to 2

ig' to' 25

18 to 22 1 to 2 38 to 42 35 to 40 2 to 3

27 to 32 26 to 27 2 to 4

33 32 1

22 20 2 40 37 3

29 26 3

15

3 5 2 1 2 6 1

37 20 12

5

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .. Continued I Perce nt by waight)

ITEM


~G. RA~GE DE5CFt.PTIO..... A~G. AA~C;E

-111-+----- 121-------11----- 131 -----t- 141""- f--- 15 J --+----- I" 1 -----+ 171-1--- lB 1--

CHICKE~--Continued ~stewing chicken, or fowl--Continued Parts, raw--Continued

816 Breast with rib ...

817 Thigh with oyster

meat.



o ESCR IPTION

ANATOMICAL PARTS AND BONING DATA. RAW .. Continuod

Meat and skin, raw ~ ... 69 66 to 71 Bone + ••• ~ + ~ ••• . ..... ~ .. 31 29 to 34
Meat ................. 53 52 to 53 . r_~ ... r.~ ......... ~~~4~
Skin ................. 16 14 to 18 ~++~ •• +~.~44.' .+~ ... r •• ~
Meat and skin, raw ,,+++ 82 80 to 84 Bone • + • ~ • r •••••• r _ ••• ~ • 18 16 to 20
Meat .~~ .... ~~ .... ~~~. 64 63 to 65 • •• ~~ •• ~~~~~ •• ~~+44' ••• +
Skin • ~ •• + ••• ~ + ~ •• + + + • 18 16 to 21 • •• +.+ I.' .~~~ ..• ~.~ .. r •• 41

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .. Continued (Per cent by weight)

ITEM

845

do ............•..

do



DE::SCRIF'" .... ION

CHICKEN--Continued

POSTCOOKING 0.11. TA - Continued

I

Hen, stewing chicken, or fowl--Continued Parts, pressure cooked, bone in-Continued

Win9 ••...•••...••

OESf:RIPTION OF FOOD BEFORE PREPARATION

A'VG. RANG E DE5C I1"IPTIO..... AVG_ RANG E:

% % % %

-111--+----- <21-----1----- 131 -----t- 141"-1--- 15 I ----11----- 161 -----1- In-I---- 181 --

846

Neck

Meat. and skin •• r •••••• r 66 61 to 72 Bone • ~ •••• ~.~~ ••• +~~ •• ~ 34 23 to 39
Meat ..... . ~ .......... 43 42 to 45 •••• +" .+~~ ..•• ~~ ..• ~~ .. .. ~ ~ ......
Skin ..... • ~ ••• ~ ~ ~ • + •• 23 21 to 27 • •••••• r r ~ ••••••••• ~ •• ~ • .. ~ .......
Meat and skin ~ ... ...... 66 63 to 73 Bone ••••••••• r ~ ~ ••• + ~ + ~ 34 27 to 37 Parts, press ure cooked, Skinless, bone in:

Breast .••..•••....

Leg ...••.•.•••...•

86 73

84 to 89 71 to 76

Meat .

..••. do •...•••..••....

847 848

14 27

11 to 16 24 to 29

CHICKEN, canned:
849 Whole, with neck, Drai ned carcass with 46 41 to 52 Broth ~ ........ ~ .... ~ ~ .. 54 48 to 59
in broth, bone in. neck, bone in.
Drained carcass ••• +++ 44 --- ~ •• ~ •• ~~ ••• ~~~~~. +4~~" + .. • r r •• ~ ~ •
Neck •...••...•••....• 2 --- • •••••• ~ •••••••••• r ••••• .. . . ~ ~ . ~ . ~
850 Whole carcasS with Meat and skin r • ~ • r • r ••• 73 70 to 76 Net losses • •••• r ••••••• 27 24 to 30
necK, drained. Meat .. ~~~ ... ~~ .. ~~ ... 57 51 to 62 Bone ..•.•...•••...•.• 23 21 to 25
Skln ...••..•.•..••... 16 12 to 20 Handling loss ~ • ~ • r •• ~ 4 3 to 5
851 Whole carcass without MEat and ski n ..... ~ ~ ~ .. 71 70 to 71 Net losses . ..... ~ ~ ..... 29 29 to 30
neck, drained. Meat ........•........ 53 52 to 53 Bone ................. 24 24 to 25
Skin •..••.•.•....••.. 18 17 to 19 Handling loss .. ~ ~ ... ~ 5 5 to 5
852 Neck, drained ...... ~ ~ . Meat and ski n . ~ ~ ~ ... ~ .. 72 71 to 74 Net losses . ~ ........... 28 26 to 29
Meat ................. 41 36 to 44 Bone ................. 26 23 to 28
Skin ..•••...•••...•.• 31 25 to 39 Handling loss .. ~ ..... 2 0 to 3
853 Boned, sol id pack ... ~ . Orai ned meat ..r •••• r ••• 93 --- Broth . ......... ~ ~ .... ~ . 7 ---
854 Boned, with broth ..... . ~ ... do • ~ r ~ •••••••••• ~ 88 86 to 91 ..... do . ~ ....... ~ ..... 12 9 to 14
855 CHICKEN ROLL, frozen .... Roasted to 82"C (180"F) 69 66 to 72 Net losses . ............ 31 28 to 34
i nterna I temp.
856 CHICKEN AND NOODLES, Heated until hot and sz 90 to 94 Evaporation ~ ••••• r •••• r 8 6 to 10
frozen. bubbly.
857 CHICKEN TETRAZZINI, made I ngred i en ts i ncl ud lng *97 --- · ... ~ do . ~ ............. 3 ---
from reci pe. cooked spaghetti
mixed and heated
together.
CHICKPEAS:
858 Canned, contents of Drained solids .... ~ .... 64 61 to 66 liquid • ~ • 4 4 ••••• 4 ••• 4 ~ • 36 34 to 39
No. 303 can.
859 Dry .... ~ .. ~ ........ ~ ~ . Soaked, boiled, drained 207 205 to 209 Net gain due to water +107 +105 to +109
absorption. 42

CHICORY, curly leafed.

See ENDIVE.

860 CHICORY, WITLOOF, head ..

Trinmed .

89

Core and root base •.•..

Core ..............•..

RoOf base .

Stems ....•••...••...•••

861

CHICORY GREENS

..... do .

82

CHINESE DATE. See JUJUBE.

CHINESE PRESERVING MELON. See WAXGOURD.

CHINESE SPINACH. See AMARANTH.

CHISA.

See WATERCRESS.


11 8 3 18

TABLE 1- YIE LOS AND LO~S[S OR GAINS IN PRErAfl/\ TlO~1 C'I· uloas .. r •• "'t;"", d {Percent hy we;nht)

-·---T----- LOSS 0: GAIN IN PREPARATION

YIELD AFTER PREPARATION (," , "", \<' .. , '. _", _ 'I , "'.''''

----r--- -1 1-

I)f SCRIFTION ('oF rQ'.:'D ~j-l="r·~·1 ~ ~~R r rl\~-) ", I Ir-,r~

- .- I • f ~-

_._-_._--- - .. ,.:

I

961 94 tu 98 100 100 to 100

41 34 to 48

863

Frozen

":" i-:' 1,1 -, -~ -. ~ ·;".1,·: ..
I ~ , . :. '
'.1 l i
.,11 i r
I
I
Simmered about 30 to 84 80 to 88 Net losses • + • ~ ••• ~ ~ •••• 16 12 to 20
40 min unt i 1 done.
Heated in sauceDan or 96 95 to 96 . . . . ~ do + ••• r • ~ ••• ~ •••• 4 4 to 5
I ~ iiI p-!-, 'Jf'! ~'o t.. Trirnmed and cut .

Ste~med .

Fillet with skin, raw ..

fill et withQut ski n , raw:

Edible portion .

do .......•...•.•.

do .

do _., ..•..•

do .

do .•• , _ ..•.• _.

do .

d" .

do .

do .••............

do .

Edible port:on consists of 43~ tonque (range 40 to 47~) and 57: other parts (range

53 t.o IiD%).

Drained ~Dlid~ ., .....•.

Baked

do •.•.....•....•.

do do

33 31 to 35

::;tr.111 end No cnanqe

59

55 to 69

862 Made from recipe •....•

1364 865

I

i (;!iR l_S['iir!i_~I'~~~'

.' l_I~tf1lTllled .•........... , Trimmed, cut ..... , .... i

I

I lll.lIll. , round ..•..........

I

I Do - .

I

11eat .' .

Cream


*25

Head, tail, fins, scales; entre i 1 s , "and bones with adhering flesh.

Head, tai 1, fins, sca l es ,' entrails, bones, and . skin with adhering flesh.

52 to 66

67

866

867

81513 869 870 8i'1 872 873 R74

15 6 to 28 Shell and liquor + ••• ~ • + 85 72 to 94
15 14 to 20 do • A • • • • , • • • • • • • • 83 80 to 86
10 7 to 10 do · . ~ ......... - .. 90 90 to 93
14 10 to 14 d(1 <+- •••• _ •• _._ •• flo 86 to 90
10 6 to 10 do " ........... 90 90 to 94
25 24 tu ,8 do • A A A ••• A A •••• , ~ }5 72 to 76
35 do GS
22 13 t~ 33 do 7,~ &7 Lo 87
23 23 to 33 ,10 •. _+._ .. 'A_ rt 1>7 to 77
13 13 to 19 do . ... - .... , 8~ 81 to 137
30 ~' .1 to 32 do 7:1 68 to 73
20 flO ____ "_o ••••••• :!. ~~I ~s 41 to 67

99 98 89 92

411

i

98 to 100 I Net 1 os s r-s .

I do -, - ..

fl3 to 95 .' ..... rio .. __ _ . _ .

84 to 9fi I..... do .

1

43 to 5/, I She 11 .-'on water ...• _ .

i St)en· .

. '~ater .......•...•.•..

Sh~water, and residu

88l Round •• + ••••• + ••••• + ~ • Dressed, raw . .......... 55
888 00 •••••••• r ~ •••• ~ ~ •• Flesh, raw ~ machine 38
separated.
889 Do ••• + •••• + ••••• ++ •• Fi l Iet , raw ~ •••• A •••••• 30 15 to 36 ~ SCO. See ~AKLH.ERRING.

CLAMS:

R~w:

Hard, in shell:

All samples .

New Englond .

Ch~sape~tp .

Mlddl~ Mlantic South A~l"ntic ,.

Pdcific , .

R~ZClr, in shell .

'loft. in shell:

All senm Ies , ..•.. _

New [~gland .

C~p"area~~ .

Mi'Jdle Atl~ntic

Surf. in Shell .

875 fli6 R7l 878 e79

c~ nne+, mi need 0 r chOPI!ed, con ten t s of can.

Frozen:

Cake; .

Deviled .........•...

Fried , ..••. _1

Stu ffed _ .

BSO

fl81 882 883 884

885

I

I

I_C.95Q!lUI' who le .

I

I Do .

I

!COD: 1- ~.

886

• Limited data av~ilable.

Liquid .

Hea d , t a i l , fins, entrails, and scales.

Head, t a 11, fi ns , bones, entrails~ and scales.

Head, tail, fins, entrails, scales, bones, and skin with adher i ng fl es h.

55

33 t o 59

1 0 to ?
?
Ii 5 to 17
8 4 to Hi
52 46 to 57
b 19 to 37
27 7 tD 40
75
45
62 !
70 I 64 to 85 43

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS _. Continued (Per cent by wei ghtJ

ITEM




31

U to 20

AVG. A A NO E: OESC FtiPTION r A VG.

% % , i % %

-I' ,--+----- 121 -------1----- 13) ------+ (4)-1--- l51 -----11------ '" I -----+ I In-+--- 181--

I I

892

893

894 895 896

897 898 899 900 901

902 903 904

905

906 907 908 909

910 911

~no--C()nt i nued

~90 891

Ro 11, f roz.en wi th spinach.

Dry, sa [ted , raw .

D ESCR I F'T ION

COOKING DATA

76 83 77

69 72 81

*88 83

114 to 128 61 to 74

THAWING DATA I

Fi 11 e t , frozen Thawed, raw 1 93! 80 to 100

Thawing losses .

Net losses .

..... do ,

..... do .......•.•.....

74 to 77 83 to 84 77 to 78

61 to 72 61 to 84 79 to 82

72 to 93

81 to 97

90 119 64

, Cooked, dralned meat ...

POSTCDOKIN DATA Drained 501ids .•...•... *77

..... do .

..... do .

..... do .

i .•••. do .

. Net losses .

Drippings .

i Volatl1es .

Net losses .

Net gain due to water absorption.

Net losses

Drawn ..............•..

vo .

Steak .....•...........

Fillet:

Frozen. rdW •....•...

Thawec. raw .

00 .

00 ........•.......

Du .

00 ..............•.

00 .

Tr.awed, bread~d, raw

Dry, salted, soaked, row.

DR ESSINO ANO BONI NO DA TA .. Con,;no.d

Flesh, raw............. 69 65 to 73 Head, tail, fins, scales bones, and s k in.

F i 11 et, raw 40 35 to 48 Head, ta i 1, fin s , sea 1 es

bones, and skin with adher i ng fl e sh ,

Steak, raw, boneless... 38 77 to 91 Bones .

Baked, uncovered .

8aked, covered .

Baked, covered part Df

time.

Baked, uncovered i

Broil ed :

Pan fried .

Poached .

Baked .................•

do .....•.........

Soaked, drained meat ...

57 74

116 61

98 89

84 to 90

Liquid .

Stems

52 to 68

72 to 77 Tough stems .

110 to 123 Net 9ain .

59 to 63 Liquid ..

97 to 98 Thawing losses .

84 to 97 Net losses .

94 86 90

93 to 96 84 to 88 87 to 95

Canned, contents of can,

COLLARDS:

Raw:

UntrilTllled

00 .

913 914 915

Trimmed .

Canned, contents of can , all s ernp 1 e s , Frozen, contents of package.

Do .

Trimmed leaves, without stems.

Trimmed leaves with stems.

Boiled or steamed .

Drained solids .

Thawed

Boiled or steamed .

912 COLTSFOOTS, canned Ora i ned sol ids.... .. 68 67 to 69 L i gui d .

COOKlES (unbaked dough ----made from recipe, from mix,or from

refrigerated dough):

Bar (including brownies

Drop .......•...•....••

Pressed, cut, or rolled

916 CORIANDER, raw .

917

44

husk .


Baked

do .........•.....

do .

Leaves and stems, trimmed.

Husked co~n .

87

70

Net losses ,.

. do .

..... do ., , •..•.•.

Rootlets

Husks and silk .

RANGIi::

27 to 3~

50

52 to 65

12

9 to 23

7 I

23 to 26 16 to 17 22 to 23

24 17 23

31 28, 19 12 17

1 16 10

2b to 39 16 to 39 18 to 21

+19

26 to 39

7 to 28 o to 1 7 to 27 3 to 19

+14 to +28

36

23 to 28

23

32 to 48

43 26 +16 i 39

2 11 32

+ 10 to +23 37 to 41

2 to 3

3 to 16

31 to 33

6 14 10

13

10 to 16

4 to 7 12 to 16 5 to 13

30

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .. Continued (Percent by wei gh t)

ITEM


930 CORN FRITTERS, frozen •••

931

CORN GRITS;

Regular .

932

Quick .

933

Precooked (instant) .•.

CORN MUFFINS.

MUFFINS.

934 CORNSALAO. raw

See

CORN- SOY -MI L K;

935 Uncooked ...•..........

936 Cooked '" .



Husks, s i1 k , trilll11ings, 64 37 to 85
and cob.
Husks, silk, and 35 12 to 59
trimlill ngs.
Cob .................. 29 13 to 44
Cob-;-trilll11ings, and 45 ---
juice.
Net change + + + ••• ~ •••••• +1 +7 to 7
Cobs ············ .. · .. ··1 46 40 to 64 Drained solidS ~ . ~ .... ~ . 68 62 to 75 Liquid •••••••• r , • ~ •• + •• 32 25 to 38
..... do • + • + •• + + ••• ~ ~ ~ • 68 62 to 72 ... +. do • ~ ••••• r , •••• ~ • 32 28 to 38
+ ••• ~ do ............... 69 65 to 75 ..... do + + ~ •••••••• ~ ••• 31 25 to 35
···rr do • + ••• + + + •• ~ + ~ •• 90 84 to 95 .. , .. do ~ ••••••••• r , ••• 10 5 to 16
. . . ~ ~ do • ••••• ~ ••• + •••• 90 87 to 94 ..... do + ••• + + ~ •• ~ • ~ ••• 10 6-to 13
..... do + ••• ~ ~ ••••••••• 89 84 to 95 .... . do ••• r ••••••••• • • 11 5 to 16
Boiled or steamed · ... r. 96 89 to 106 Net change • + + ••• + ••••• ~ 4 +6 to 11
Boiled ••••• + + ••••• ~ •••• 99 98 to 99 I Net losses . ........... ~ 1 1 to 2
Heated in oven or in 91 79 to 105 Net change due to fat 9 +5 to 21
fryi ng pan with fat absorption and
or oil. eva porat ion. Leaves and stems • •• r ••• *96 --- Roots ••••••••••••• + + ~ •• 4 ---
2 parts cerea 1 blended 382 375 to 392 Net gain due to added +282 +275 to +292
with 3 parts hot water water.
1 part cereal blended 668 606 to 722 Net gain due to added +568 +506 to +622
with 3 parts water water and evaporation.
(by volume) and boiled
1 min. o ESCFt I PTION

657 604 to 698 Net gain due to added water and evaporation.

Cooked, 1 part cereal

in 5 or 6 parts water (by vol ume) for 25 mi n,

Cooked, 1 part cereal in 4 parts water

(by volume) for 3 1/2 min.

Prepared, by mixin9 19 9 (2/3 ozl cereal with 150 ml (5/8 cup) hot water.

603 590 to 620 do .

758 747 to 774 Net gain due to added water.

AVG_ R,III, ..... GE DESCRIPTION AVG. ~ANGE

% % % %

-111--+-----121---------+-----131 -----+ 14'_ - '51 ----1----- 101-----+ I' .-1-------181--

CORN--Continued

~w--Continued

918 In husk Raw kernel s cut off cob 36 15 to 63

9 19 On cob t husk removed .. + •• do ..... ~ ... ~ ... ~ , 5 5 ~ --

920 Do Cooked on cob 101 93 to 1071

921 Cooked, on cob Cooked kernels 54 36 to 60 , Canned, whole grain,

con tents of can:

Wet pack;

922 All samples .

923 No. 303 •........

9:4 No. 10 ..

Vacuum pack.:

925 All samples ..••...

926 No. 2 vacuum .

927 No. 10 vacuum .

Frozen, contents of package;

928 Kernels ............•

929 On cob ..•••.........

COWPEAS:

Common (including blackeye peas, southern peas, and cream crowder 1 ;

Irrma ture seeds; Raw:

937 I n pods She 11 ed seeds 51 26 to 90 Pods .

938 Shelled .••..... Boiled •...••.........•. *93 --- Net losses .•...•.......


+557 +504 to +598

+503 +490 to +520

+658 +647 to +674

49 7

10 to 74

45


ITEM

DES(RIPTION OF FOOD BEFORE PREPARATION



RANG~" -_.- - _ .. '::-'CRleTION ' %

(51 IS"I --_._-_.

i

-", ~----- <21 -----+---

DE:. SCR I PT ION

46

939 940 941

iCOWP[A~--Continued --common (including blackeye peds, southern peas, and cream erowder)-Continued

lcunature seeds-ContinLlcd Canned, contents of can.

Fruz en (b 1 e ckeye peas only).

I"a ture seeds, dry .•.

942 943

Imnature pods with seeds.

Jo ..

Yardlong {asparagus bean) :

L'ntrimmed _

Trimmed, cut into pieces.

944 945

946

CRAB:

------rfiue, whole, live:

Hard .. _ .. _ ,

947

00 .. , , .

'148

King, whole:

Raw .

Cooked, ins he 11 .

Soft, , , .

949

Dungeness, whole:

Live •...............

950 951

Eviscerated _ .

Boi 1 ed .

952 953

95~

Frozen

955 956 957 958 959 960 961 962

Meat, cooked, frozen:

All types, unspec i fi ed

King:

First leg , .

Second leg .

Third leg .,.,.,' Body .•.....•...• I

Shoulder .

Claw .......• , .. ,

Meat, canned :

ed data aVJilable.

AVa. I % I r3l-----t--i4~··

Drained solids .

Soi led or steamed .

Pre50aked and boiled , ..

T~immed pods, rdw

Steamed

Tr inrned , raw , _.,

Ro; 1 ed ., •......... , ....

Boiled, medt, total

pided.

Regul ar .

Lu!"P - .. - ,

C 1 alii , ~ , ,

Steamed, mea t , t o ta 1

pi eked.

~~ular , ,

~ ,

Claw ..............•..

Tr irme d , rilW .

~vjscer~ted .

Boiled , _ .

:~ed t , toto 1 pi eked

Coo ked, ins he 1 1 .

Meat, total picked (hand) .

F_r_o_'!'..f_i!:?__!;~ , __ From second and third

~.

~_~~~. _~§;J d~~' ;~d' b~dy I

From tail .

i1edt, totaT pi eked, raw From fir5t 3 ,ection,

-oTTCg.-

Frern fourth and fi fth --'~:e~:fCons of I sa-

From [1 aws ..

F ro~h9.u_l_d!L_~j_ body

Thawed .

db .

do .. " •... , .

do .

do ,

do _ .

do , .

LJra i ned sol i ds .,

75

58 to 87

Liquid

:Iet cnan~e

260 to 288 Net gain due to water absorption_

Ends and strings .

106 i 278

93 to 120

*91

10]

1:)1 to 101

95 96

95 to % 95 to 96

14 to 18

9 I 4

4

15

8 4

3 I

95

8 to l S 3 to 6 ? to 5

11 to 17

6 to 9 3 to 5 2 to 3

27

80 to 101 23 to 28

93 24

n to 26

% 25

J

8 to 10 4 to 5

2 8 1

51 9

19 7 16

2 to 3 g to 9

48 to 53 9 to 10

18 to 21

6 to 7 14 to 16

84

70 to 93

71 to 90 78 to 85 79 to 90 74 to 87 77 to 89 82 to 91 65 to 80

82 83 85 81 84 88 77

,'let gain

Ends ,_. - .

~et l o s s es ., _ •..

Cooki ng loss, s he l l , and other waste.

Cook; rig . ; us; : . s h~ i i : . a,;d

otner wast~.

Trimming and cleanin~ losses.

Carapace, viscera, dnd abdomen.

Net losses .. , ..... , .... Cook i ng los S, S il€ 1 1 ,

and olher waste.

Net 'l o s ses .

Carapace, vi,~~rd, abdomen, shell, and ~and] i nq loss.

Cdrapace, viscera, ahdomen, shell, and hand l i nq loss.

Thawing losses ,

do ,

do ..••...........

do , .

do .

do - .

. do , .

! Liquid .

AVG. "

,.

'"

" 178

I 9

RANGe

%

25

-r- 160 to + ISil

13 LG 1.2

+G

+20 to

+1

+ 1 to ,1

5 4

4 to ~ 4 to 5

83

82 CO 06

113 to 39

7J 7 76

74 to 70

4; 75

+ 1 to 20 72 La 77

49

4? to 52

16

10 to 29 b to 22 ]0 to 21 i 3 to 26 11 to 23

9 to 18 20 to 35

7 to 30

18 I 17 15 19 16 12 23

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued I Percent by weight)

ITEM

DESCRIPTION OF FOOD BE FOR E PR EPA RA T ION

YIElD AFTER PREPARATION


-1',·-------

12> --------II----

,",VG.

%

-----131-----___+_ "

D Esc R ,PilON

CRAB JISHES:

----r;faJe- ~(roin ree i pe :

963 Imner i d 1 ••.........• :

964 uev i 1 ed .

Frozen, prepared:

965 Au grCl tin ,

966 Devi 1 ed , cake .

967 8eviled, cake,

miniature.

RANG£: A ..... O I RANG-I::

c ESC R IPTION

% % I %

IS 1--+----- <61 -----+ I' I--L-- I" 1--

Baked ~ .......... ~ ...... *94 Net I055es • •••••• ~ + •••• 6
do • • ~ + ••••••••••• *95 do ~ ........ ~ . ~ ... 5
do ............... I *92 do • ••• + •••• ~ ~ ••• ~ sl
do ............... 94 92 to 99 do • ••• + •••• + + ••• ~ 61 1 to 8
do · ......... ~ .... 92 88 to 97 do ~ ... ~ .......... 8. 3 to 12
Sound berrie5 ~ ......... 9J 93 to 99 Stems and s po i led berrie5 5 1 to 7 C~AYFISH:
----
Raw:
969 Whole, in shell . . ~ .. Abdomen, raw • ••••••••• + *12 Shell + ••••••••••••••••• 88
Ta u, in she 11 :
970 Frozen • • + - •••• ~ •• ~ Thawed . ~ ..... - ......... 98 89 to 100 Thawi ny losse5 ....... - 2 0 to 11
971 Do .............. Me~t, raw . .. , ....... ~ .. 73 42 to 82 Thawing and shell losse, 27 IS to 58
972 ~hawed - . . . . . . . . . . . Tail without bottom 86 Bottom ,hell •• ~ ••• + • + •• 14
she 11 , raw.
973 Do •••••••• ~ + + ••• Soi led or broil ed • •• + ~ + 90 87 to 93 Net losses • ••••••• r • ~ •• 10 ' to 13
9,4 Tan, without bottom ~roi 1 ed +- •••••••••••••• ! *92 ..... do • ~ •••••••• + + ••• 8:
shell, thawed.
Cooked:
97S Tail) in shell, Meat, COOked ... , 65 62 to 74 Shell •• ~ + ••• ~ •••••••••• 35: 26 to 38
boi led or broiled.
976 ; Tai t t without bottom do • •••••••••• ~ • + • 72 Upper Shell • ~ ••••••••• r 28
she 11 , broiled. : CREAH P;;FFS,
917 -b-atter,mddR frorr. Baked dt 2l8"C (425°[') 57 55 to 60 Net losses • ~ •••••• ~ • ~ • + 43 4.0 to 45
recipe using fre5h for 30 min.
eggs.
g7l1 Batter, made f ro.n Baked Jt 226Q( (440"F) 49 43 to 55 ~ .... do · .. ~ ......... ~ . i 51 45 to 57
recipe us i ng frozen for 45 min.
or dr i ed egg, .
979 CRESS, GARDEN, raw Leaves ~ ...... - ......... *71 Stems, crowns, Jnd 29
spoiled leaves.
':}_Q_AKER:
980 Round ••••• ••••• ••••• +. Dressed, raw ••• + ••• + • ~ • 39 23 to 50 HeJd, fins, entrails, 61 50 to 77
and sca l es ,
981 De •••••••••• ++ •••••• : Minced flesh, mach ina 40 37 to 60 Head, tai 1, fi ns , 60 40 to 63
separated, raw. entra i Is, and 5cales.
982 Do • • + • • • • • • • • • • • • ~ Fi 11 et without skin, 27 22 to 46 Head, ta i 1, fins, 73 54 to 78
raw. entrails, scales, skin,
Jnd adhering fleSh.
983 Dressed, raw .......... Hi need flesh, machine *70 80ne and skin •••• ~ ••• + + 30
..... .. , ,-, ....... ! separated, raw.
984 Do Baked •• ~ ••• ~ + • - *86 Net losses + • + • ~ •••••••• 14
Qd2.p~ r ••• ~ + ••• + •• 2
Volatiles - .. ~ ...... ~ . 12
F i 11 e t , raw;
985 All Silmples ....... ~ . dO · .. ~ ... ~ ~ . - ... ~ 85 75 to 97 Net losses ~ ... ~ ..... ~ .. IS 3 to 25
986 Small fish, less do · . . . . . . . . . . . . . . 79 75 to 82 do • ••••••••• ~ • + •• 21 18 to 25
than 454 g (1 lb)
987 l.e rqe fish, 680 to do r • r ••• ~ •• _ ••••• *97 do • ~ ••• + ~ •••••••• 3
900 9 (I 1/2 to
2 Ib} .
988 Bdked, whole •• ~ •••• + •• Meat with skin. cooked *83 Net I05Ses • ••• + • ~ ••••• r 17
Bones ..........• , •... 10
HandH us _l.Q12_ 7 Limited data available.

47

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PRE;PARATION OF FOODS .. Continued l Par C8nt by weight I

ITEM


CUCUMBERS:

989 Raw ....•....••........

990 00 ••............•••.

Salted, contents of container:

991 Sliced (Kyuri

Shiozuke) •

992 Quartered (Kim chee)

993 CULTUS, PACIFIC, round, raw.

994 CURRANTS, black (European), red and white.

995 CUSK, ATLANTIC, drawn ••.

996 CUSTARD-APPLE, raw •.....

DAIKON. See RADISHES, orienta 1.

VI ELD AFTER PREPARATION

CESCFfIPTION

84 95

68 to 94 Parings, ends, bruised spots.

90 to 98 EndS and bruised spots !

Pared, s l iced

Unpared, sliced

Drained solids •• ~ ••• + •• 91 91 to 92
•• ++. do • •• ~ •••• ~ + •• ~ + • 60 58 to 61
Flesh. raw • r _ •••• ~ • ~ ••• 50 49 to 52
Fruit without stems .... 98 97 to 98
Flesh, raw • • r _ ~ •• ~ • ~ ••• *58 --- 58

41 to 72


AVG_ RANCE
% %
171- >-,.,--
16 6 to 32
5 2 to 10
9 8 to 9
40 39 to 42
50 48 to 51
2 2 to 3
42 ---
42 28 to 59 OE5C P1IPiION

DANISH PASTRY:
997 [)ough, refrigerated Ba~ed and cooled . . . . ~ .. 88 86 to 89 Net losses ..... ~ ....... 12 11 to 14
in can.
998 i Frozen, baked Heated *98 --- Evaporation 2 ---
I •• + • ~ •••• • •• + + •••••••• ~ •• ~ ••• r ••••••••
IDASHEENS. See TAROS.
999 DATES, moisturized, with Pitted fresn • ~ •• r ••••• r 90 87 to 91 Pits •• ~ • ~ • + + + •••• ~ ••••• 10 9 to 13
----pITs.
DEWBERRIES. See BLACK-
BERRIES. --
1000 DOCK, raw ••• ~ + ~ •• + + ~ •••• Leaves and stems • ~ •• r r _ *70 --- Stalks •••• ~ • ~ •• + + + •••• ~ 30 ---
DOUGHNUTS, cake or raised:
1001 Dough, rolled and cut Fried in oil • + ••• ~ ••••• 102 101 to 103 Net gain dye to fat +2 +1 to +3
absorption and weight
loss. (Fat absorption
10%, raised dougnnuts;
14%, ca ke doug hnuts ) .
1002 Fried • + ~ • r r _ ••• ~ •••• ~ ~ Coated with sugar and 116 113 to 118 Net gain due to added +16 +13 to +18
cinnalTlOn. coating.
DRESSING BREAD:
1003 1n bira ............... Baked . . . . . . . . . . . . . . ~ ~ .. 146 125 to 155 Net gain ~ + ••• + + ~ •••• ~ •• +46 +25 to +55
1004 In casserole ~ • + + •• ~ • ~ • ..... do + ~ 4 4 • + + ~ •••• ~ •• *88 --- Net losses ~ .... ~~ ... ~~. 12 ---
1005 DRUM (red), round ~ ~ •• ~ + + Flesh, raw · ..... ~ ... ~ ~ ~ 41 36 to 45 Head. fins, tail, 59 55 to 64
entra i 1 s , bones, and
skin.
DUCK:
DRESSING AND BDfollfolG DATA
Domesticated:
1006 Live • r _ ••••• ~ ••• ~ ~ ~ • Dressed • • ~ ••• r r _ •••• ~ •• *88 --- Blood and feathers • ~ + + • 12 ---
1007 Dressed ~ ~ •• + + + ••• ~ + • Ready to cook, including 79 78 to 80 Head, feet, inedible 21 20 to 22
giblets. viscera, 1 ungs, and
kidneys.
* Li m i ted data available. AVG. RANGE

% %

-I" --+----- 121------1'------ III -----1- 10 r-+--- 151 --1------- 161 ------1-

48

Flesh •..•••............

Liquid ...•...•.........

..... do ......•••......

Head, ta i 1, fi ns , entrails, bones, and s~in.

Stems

Head, tail, fins, skin, and bones.

SeedS and skin

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOOUS •. Continued

.. (Percent by weight)

ITEM




A v C_ R A I"rtG E DE::SC R' F'Y 1 0..... A V G. \ RANGE

% % %' %

-111-+----- 121------+----- III -----+ I.r-r-----I. I -__,----- 161-----+ " 1 -r-- 181--

1008

1009

1010

1011

1012 1013 1014 1015 [

1016 i

1017 1018 1019 1020 1021

1022

Due K- - Con t i nued Oomesticated--Continued Ready to cook with neck and giblets, raw.

Ready to cook with giblets, raw.

D'E:SCFt I PT ION

I DRESSING AND aONING DATA·· Contil"l<lod


Back, raw .

Breast, raw •...•.....

Legs, raw .

Wings, raw •...••.....

Meat, skin, fat, and giblets, raw.

DR~SSING DATA

88

23 to 24 30 to 30 23 to 24 11 to 11 74 to 85

Neck and giblets, raw ..

Neck .

Heart .

GlZzard .

Liver .

Bones

B5 to 90

23 30 24 11 82

COOKING DATA Ready-to-cook carcass, ROasted to 88° to 91°C i 62 58 to 67

raw. (1900 to 195'F 1 i nterna 1 temp.

Ready-to-cook carcass, Pressure cooked....... . 56 48 to 61

cut up, raw.

Parts, raw:

Back ..••...•....•.

Breast .•...•••....

Legs I

<l1n9s .

Foil wrapped, pressure

cooked.

..... do ...•...••...... ..•.. do ..••....•......

. do .

53 52 55 75

52 to 52 55 to 55 I 74 to 75

Net losses .

oripping5 .

Volatiles .

Net losses I

Fat in drippings •.•..

Broth .

Net losses •...•........

do .....••........

do do

Roasted, whole, bone in

Pressure cooked, bone

in, cut up.

Back ••...•....•... Breast ..•••....•..

Legs .

Wings ...••........

Wild:

52 to 5,

POSTCOOKING DATA

Meat wi th skin, cooked I 50 48 to 52

Meat ...•••..•........ 33 31 to 35

Skin.................. 17 16 to lB

3B 27 I

;! I

Meat with skin, cooked

do .

do do do

Dressed, raw ..••...• Flesh, skin, and gi b 1 e ts

37 to 39 26 to 27 43 to 44 44 to 44 37 to 39

58

68 to 93

Net losses .

Bones •.•.•.•..........

separable fat

Handli~ .

Bones and-nandling 105S

do .

do do do

Head, feet, inedible viscera,and bones.

1023 DURIAN.................. Flesh, raw •............ 24 20 to 30 Seeds and husk ••.......

1024

EEL, AMERICAN, head, skin, do ..

and entra11s removed.

1025 EGG ALBUMEN, dry •....... Reconstituted for use •. *814

1026 1027 1028 1029

1030 1031

EGG ROLLS, frozen:

Regular size, 70 g (2.5 oz }.

Do .

Miniature, 14 g (0.5 oz)

00 ..

EGGPLANT:

Raw: ~hole

Do .


Deep-fat fried .

Pan fried .

Baked until heated

Pan 'fried ...........•.•

Trimmed and Cubed or 51 iced, unpared.

Trimmed, pared, and sliced.

76

76 to 76

87

85 to 90

*91

95 85

92 to 98 B4 to 87

97

93 to 98

81

Bones

Gain in preparation with +714 ad ded water.

Net losses .

. ..•. do ..............•

Evaporati on .

Net losses ......•..••.•

Stems and calyxes .•.•.. Ends, parings, and trimmings.

12 5 1 3 3

15 to 26

10 to 15 5 to 6

1 to 1

3 to 4 3 to 3

18

3s1

13

25 44 21 23:

47

33 to 42

9 to 15 21 to 31 39 to 52 lt: to 27 21 to 25

46 to 4B

48 45 25 '

48 to 48 45 to 45 25 to 26

50 35 7 3 62

73 57 : 56 62

48 to 52 35 to 36 5 to 8 7 to 10 61 to 63

73 to 74 56 to 57 56 to 56 61 to 63

42

7 to 32

76 24

70 to 80

24 to 24

13 9 5 15

10 to 15

2 to 8 13 to 16

2 to 7

3 19

49


'T"M! DE,"~RIPTI"""'OF FOOD

I ~~[.r n~: ~ r~·H-·~A~~!) Tit"'!'..::

I

··(1' - r····· ----.- .- I?l _.

'Il-;'_G.!J£I.!!_ - ~ on t i r: u"d Raw--Continued

1032 I Unpared, sliced, or

_ cubed.

1033 I Pared. sliced

1036

1037 1038 1039

1040 1041 1042

1043

1044 1045

1046 1047 1048

1049 1050 1051

1052 1053 1054

10551

50

EGGS: -Hen:

Raw:

In shell; All sizes:

Whole .

White and yolk

Do .••..••••• I

Jumbo (wt. not 1 es s than

850 9 (30 Ol) per doz ):

Whole ..••.....

,Ih i t~ and yo 1k

,:)0 . + • ~ • + ••• +

Extra large (wt. , not 1 e s s than 765 9 (27 oz ) per doz ) :

W~ole .

Whi t e and yolk I

Lar9~O{~t:'~~t'"

less than . oRO 9 (24 oz ) i per coz ) : !

Whole ...••.... i

White and yolk

Do ••........

Medium (wt. not 1 eSS than

595 9 (21 oz ) per doz ). i

Whole .

White and yolk

Do .

S""lll (wt. not less than

510 g (18 oz ) per doz }:

IoIho1e .

Out of shell:

For cooking in fat.

For cooking in water.

For cooking in a mixture:

Sc remb 1 ed , dry



or-:.c.R"F"IOI<I

-T~-----r--- -._--

f' \ .. c. I nAI",I(~r~

I % I

---- '"' ------------ -I" ", --r--- 101 -- -,--

Net losses j

••... do .••...•...••...

-·--11") _.-

87 to 98

..... do ..••...........

((l,lted wi til' b.l ~_ ~ e, . I

tried. i

Pi~~·led, in bl inu , i Dr·ained sol-ids !

contents of container.j

EGGPLANT PARMESA.~. frozen: Hea tad in oven .

Steamed .

94

93: 92 to 94 1:;1~~ 7:-'~n~;:-:5

62

I
I
IYhite and yolk (66% 39 85 to 9.3 Shell + •••• ~ ••• ~ ••••• ~ •• 11 7 to 15
white, 34% yolk) .
IYhites .......... ~ ... ~ 59 55 to 63 ++ ••• r. _ ... ~~~~ .. +.~ ....
Yol ks • ~ •••• ~ ••• ~ + ~ ••• 30 26 to 34 • ~ • ~ •• + + • + ••• ~ ••••• ~ •••• 6 ~ to 53

L i qu i d •..•• _ .••.•......

95

93 to 97

Evapcrat ion

Wni te and yolk (66% 91 91 to 92 Shell • • ~ ~ ••• ~ + + ~ •••• + + • 9 8 to 9
wMite. 34% yolk).
Whites ............... I 60 56 to 63 + + ••• ~ ••••• r _ ~ ••• + + + ••• +
Yol ks ..........•..•.• I 31 28 to 35 • + ••• + + r ~ •••••••• ~ ••••• + ,
61 2 to 13
r
7 6 to 8
" I?" ~ f.) :.~ r:
,-
3il 37 VJ 39
5 3 to 7 White and yolk (66% 90, 87 to 91 Shell • •• + • + •••• r r ••••• ~ 101 9 to 13
white. 34~:, yol k). i
Whites ~ ~ ~ •••••••• + • + • 59 57 to 63 +~ ••• ~~ ••• r •••••• ·~· ~~+. I
Yolks · .. ~ ............ 31 I 27 to 33 • ••• ~~~ •••• ++ •••• +~ ••• +~ White and yolk (66% 88 86 to 92 Shell • •• + ~ ••••• ~ ~ ••• ~ •• 12 8 to 14
white. 34~ yolk) .
Whites ••• ~ ~ ~ ••• ~ + •••• 58 55 to 62 ~~ ••• ~~ ••••• ~ ••• r'~"'"
1.01 ks ••...••...•....• 30 26 to 33 ~ ~ ••• + + + ••• ~ • ~ •••••••••• White and yolk (66% 88 85 to 93 Shell • r , •• ~ ~ + ••• r r _ •••• 12 7 to 15
white. 34% yo l k).
Whites + + + ••• ~ ~ ••••••• 58 55 to 62 • •• ~ •••• + + + ••• ~ r ~ •••• ~ ••
Yolks- · . ~ . ~ ... ~ .. ~ .... 30 26 to 33 ••••• ~ •• ~. ~ ••• ~++'" .+~. White and yo 1 k . . . . . . ~ .. 87 87 to 87 Shell • •••••• ~ ~ ••• + + ~ ••• 13 13 to 13
Fried ............ ~ ..... 88 87 to 88 Net losses • + + ••• ~ ~ ~ ••• ~ 12 12 to 13
Poached + ••• +++ ••• ++ •••• 98 92 to 102 Net change •• + ••• +++ ••• + 2 +2 to 8
£gg, 91%; fat, 8%; and 92 92 to 93 Net losses •• ~ + •••• + + ••• 8 7 to 8
season; ngs, 1%. TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .. Continued (Percent by weight)

ITEM I LOSS OR GAIN IN PREPARATION
YIELD AFTER PREPARATION r (;'f'II~ 1j.I.I,'~~U":lJ /;1'.1 rl'ln (+l.'I."i[H. I"!~'I \ ~11!1.-,!Jl,1 .r "g'l!
DESCRIPTION OF FOOD DEsC~IPTION I AVG·l "A"G~
BEFORE PREPARATION
[J EsCA IPTION AVG. RANGE
% % I % %
-(II 121 131 " r-- r--151 i I"'-l'''~'''-
EGGS-~Contin~ed I
I
--aen--Continued I
Raw--Cont inued
Out of she l l+-
Continued ! !
i For cooking in a
mixture-- I !
Continued ,
i I
1056 Scrambled, Egg, 76%; milk, 15~; fat, 91 88 to 93 Net lo,ses r ••••• ~ + + ••• ~ 91 7 tu 12 Cooked, 1 part cereal in 6 parts water {by volume} for 15 min.

Cooked, 1 part cereal in; 5 parts water (by volume) for 5 min.

Cooked, 1 part cereal in 4 part, water (by volume) for 30 s.

Prepared, by mixing, 28 9 (1 oz) cereal wi th 150 ml (5/8 cup)

hot water.

1073 FEIJOA, raw............. Flesh with seed........ 87 I 84 to 90

I

1 074! FENNEL , common, raw .•... Trimmed leaves ....•. ,. ~93

1057

Cooked in shell .....

Do ..•.......... , ..

Hard cooked ..•...• ,. I

Do + •••••••••••• ~ •• i

creamy .

French omelet

1058 1059 1060 1061

1062 1063 1064

See

1065 1066

EL[PHAIH' S [AR. 1 PEPE"AO-:---I

1

IENDIVE:

'------rnsti tut i cna 1

pad ....

Retail pad .

1067 1068

ENGLl SH MUFF! N S:

Baked ............• , ...

Frozen, baked ........•

FARINA: 1069 ' Regular

1070 Quick cooking ••....... i

1071 Instant cooking .

1072 Precooked (instant) ...

8t; and seasonings, 1%.

Egg, 69%; milk, 19~; butter, 10%; and ,easonings, 2%.

Hard cooked ..•......... So ft cooked .•.......... Pickled in lOO~ vinegar Pickled in 50% vinegar

and 50% water.

~h i te and yo 1 k .

Cleaned .

Shelled after simmering

................ i

Trimmed

T r i Inrned an d cored .

Toasted ..

Heated and toasted .

FIGS:

1075 -----p:aw Fl asn , raw .

Dried:

1076 All samples Cooked, drained .

1077 Black Mission (11 do .

to 30 per 454 9

(1 1b)).

1078 Ca l imyrria s (9 to .. __ . do ..

14 per 454 9

(lIb)).


693 684 to 705 ~ Net gain due to water absorp t ion.

92

91 to 93

88 to 90 86 to 87 88 to 96 88 to 93

89 87 92 90

88! 87 to 90

*76 76 to 76

*87 87 to 87

78 75 to 80

86 7~ to 93

~87

86! 84 to 88

671 639 to 691

575 537 to 612

do ........•......

Shell and membrane ••...

do .•...• , ..•.•...

Losses ins torage ......

do ....•..........

Shell

Mud .•.•........••...••.

Shell ..... , ... , •.......

Ends, outer leaves, and trimming'>,

I Outer 1 eaves and ,or,;, ..

, Outer 1 eaves .

Core , ..•..... _

Net l cs ses .

do , _ _

do

do ....••.........

Skins

Trifll1lings

99 98 to 100 Stems ....•.............

149 141 to 159 Net gain due to w~ter absorption.

146 141 to 1 53 do .•......••.....

8

7 to 9

10 to 12 13 to ,4 4 to 12 7 to 12

11 13 8 10

12 ' 24 13

10 to 13

24 to 24 13 to 13

22

20 to ?5

14 12 2

I to 21 6 to 20 1 to 6

13 14

12 to 16

+593 +534 to +605

+571 +539 to +591

+475 +437 to +512

+388! +373 to +407

13 7

+50 to +59

488 473 to 507 Net gain due to added water.

1 52 1 50 to 159 . . . .• do ..........••...

16 to 20

o to 2

+49

+41 to +59

+46

+41 to +53

+52.

51

TABLE 1 - YIELDS AND LDSSES OR GAINS IN PREPARATION OF FOODS .. Continued (Percent by weight)

.I LOSS OR GAIN IN PREPARATION
YIELD AFTER PREPARATION (~.'.1IJJ\. 1I~,Ii(,tkL/I.'y If /.'1(11" ~+I.\j)tll, t'JI·~~'~ .~'ir~'/I((!.1 .\I~fJJ
'''M I D"''''',aN a, rooo D ,SCI<, eT 'ON I AVG
BEFORE PREPARATION
RA ..... GE oesc R I F'T ION AVG.j I<ANGE
"'~--rr % % %
~In 12, -151 161 P)---t--- (81--
FIGS--Continued
-----canned, contents of can'
1079 All samples · . ~ ...... Drai ned solid, ......... '1'59 *53 to 76 Liquid • + ••••• ~ ••••• ~ ••• Hl *24 to 47
Extra heavy sirup:
1080 No. 303 • •• + + •• ~ ~ . . ~ .. dD • • ~ ~ ••••• ~ • + • + • *58 *53 to 72 • + •• ~ do • ~ ••• + ~ ~ ••••••• *42 *28 to 47
1081 No. 10 + ••••••••• •• ++. do • ••••••• + ~ •••• ~ 58 57 to 64 r···· do • + ~ ~ •••••••• + •• 42 36 to 43
Heavy sirup:
1082 No. 303 • + ••••• ~ • + •••• do • • ~ •• + + •••••••• 58 56 to 59 .. ... do + •••• ~ ••• ~ ••• + • 42 41 to 44
1083 No. 10 .......... ~ .... do ~ •••••••••••• + • 58 57 to 62 ~ •• + • do • ~ ••• ~ ••• + • ~ ••• 42· 38 to 43
Water:
1084 No. 303 • •• ~ r •••• " .... do ~ ••• + •• " ~ ~ " " " " " *61 *56 to 76 rr""" dO • • + ~ " " " " ~ " " ~ • + " *39 *24 to 44
1085 No. 10 " r " " " " ~ + • + " " " ~ ~ do · .. " " ~ " " " " ~ " ... *59 *57 to 64 "" ... do " " " • " " " + + + • " • ~ ~ *41 *36 to 43
1086 FILBERTS ~ ~ ••• + " " " " " " " " ~ " Kernel s "".+ •• "rr"""" "+. 42 16 to 62 SMell s • + + ~ " " " •• " " •••• " " 58 38 to 84
FIUPINO SPINACH. See \
JUTE. ,
FISH. See individual
-- 1 klnds COD, SALMON, etc.

1087 FISHCAKE, breaded, fried, Heated in oven •........ --frozen.

1088 Do ...••.........•...•.

Evapora t ion .••......... 1

96 94 to 98

Pan fried ~ r ~ " " " ~ ~ " " • + + • *101 100 to 102 , Net gain due to fat
absorption.
Thawed, raw " • + + • " " ~ " " " " 80 75 to 93 Thawing losses + ~ " " • " " " "
Baked • " •• + + " " " " " " " " ~ ••• *58 Net losses ~ " " " " • " " " ~ • + •
Broiled ".++."""."""""+" 61 51 to 61 do " . ~ . " " " . " " " ~ ~ ~ .
Baked ++ •• "".""""" " •• +"+ 90 79 to 95 do • • " " ~ " " " • " •• + • ~ 1093 FISH STICKS, breaded, r.""" do ~ " " " ~ " " " " • + •• " " 91 85 to 98 do " ~ " " " + + ~ •• " ~ ~ " " 9 2 to 15
frozen.
1094 Do ~""++ ••• ~~"""~~"" ••• Broiled + " •• + • " " ~ " " " " " ~ + 87 83 to 91 do " •• + • " " " " • " " " ~ ~ 13 9 to 17
1095 Do +."""~"""~+ ••• ~~~""" Pan fried " " ~ " " " • + + + " " " • 97 94 to 99 do " " " • " ~ " " • + + ~ " " " 3 1 ':0 6 f ISH PORTION:

1089 Frozen, raw ••.........

1090 Thawed, raw ........••.

1091 Do .•••.•••....•...••

1092 Frozen, battered,

breaded, fried.

1096

FLATFISHES. See individual kind,--FLOUNDER, SOLE, etc.

\FLOUNDER:

Arrow-tooth:

I Round .......••......


Fill et without ski n , raw 28 I 22 to 36 i Head, ta i 1, fins, entrails, scales, bones, and skin with adhering fle,h.

Head, tail, fins, entrails, ,cale" bones, and ,kin.

Bl ackback :
1097 Round " ••••• + ~ " " " • ~ " " Dressed, raw ""+ ••• ".r"" *75
1098 Do " " " + + •• " " r " " " " ~ " Fl ssh , raw " ~ " " •• + + " " • " r 39 32 to 48
1099 Do " " ~ " " • + + " " " " ~ " " " Fi 11 et witllout skin, raw 41 15 to 52
Fl ake :
1100 RQund " " " " " ~ " " " " + + •• + Flesh, raw •• +++""" ".""" 39 32 to 48 Head, tail, fins, scale~ and entre il s.

Head, tail, fins. entrails, scales, bones. and ,kin.

Head, te il, fi n s, entrails, scales, bone" and skin with adherin9 fle,h.

4 2 to 6
+1 +2 to 0
20 7 to 25
42
39 39 to 39
10- 5 to 21 52 to 68

72

64 to 78

25 61

52 to 68

59

48 to 85

61

• Limited data available.

* Average values e,timated from minimum drained weight reported in USDA Standards for Grades and net weights given in the NCA Net Quantity Statements for Canned Food Labels; range in values estimated from lower limit for the individual container and the specified maximum range gi~en in the USDA Standards for Grades.

52

TABLE 1 ... YIELDS AND LOSSES DR GAINS IN PREPARATION DF FOODS _. Continued (Percent by wei gilt)

ITEM

FLOUNDER--Continued

C E5CR IPTION




55

o to 5

AVG, Pl A NGE; D ESCR IPTION A. VG. R ANGiE

% % % %

-111-+----- 121----------+-----131 -------11-141'- ~ 151----1----- 161 -----+ 111-f---- IS 1--

1101

DRESSI~G AND BONING DATA .. Continued

flake--Continued

Round .......•..•••.• Fi 11et without ski n, raw 43 34 to 51

1102 Drawn + •• ~ ~ •••• ~ ••• r • Flesh, raw •••••• r + ~ •••• *41 ---
Southern:
1103 Round • • • • • • • • + ~ •• + + ~ . ~ ... do •••• ~ ••• + ••• + + • *54 ---
Starry:
1104 Round .. ~~~.~.~ ...... ~ r ••• do .~~ ........ ~~~. *43 ---
1105 00 •••• ~ ~ •• ~ + 4 • ~ + •• Fi llet wi thout skin. raw 19 15 to 26 1106

1107

1108

Unspecified:

Round ••..••........• F1 esh , raw ........•...• 45 32 to 54

00 Fi llet wi thout ski n, raw 33 15 to 52

Fill et, frozen

Thawed, raw

THAWING DA TA ......... ·.·1 981 95 to 100

COOKING DATA

1109 Dressed, raw •....•.... Baked •.•.•.•........... *75 ---

1110

1111

1112 1113 1114

1115

1116

Dressed, breaded, raw

Pan fried and broiled.. 93 93 to 93

Ores sed, baked •.......

Meat, cooked

POSTCooKING DATA

*89

64 to 65 72 to 75 78 to 79 68 to 75

Dressed, pan fried, and Meat, skin, and breadIng, *89

broiled. cooked.

1117 FLOUNDER ALMaNDINE, frozen.

1118 1119 1120 1121

Baked ..........•••...•• *94

FRANKFURTER. See SAUSAGE.

FROG LEGS:

Raw •........••.•••...•

Do ..

Do .

Broiled .

Flesh, raw ..••....•....

Broiled .

Pan fried .

Meat, cooked ..


65 73 79 71

Head, tail, fi ns , entrails. scales, bones, and skin with adhering flesh.

Head, tat1. fins, scales, bones, and ski n,

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

•.•.• do •........•.•.•.

Head, tail, fins, entrails, scales, bones, and skin with adheri ng fl esh ,

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

Head. tail, fins, entrails, scales, bones, and skin with adheri ng fl esh,

Thawing losses

57

49 to 66

59

46

57 81

74 to 85

46 to 68

67

48 to 85

2

Net losses ~ •••• ~ ~ •• + + + I 25 -~-
Dri~2ings 4 •• ~ • ~ • ~ •••• 6 ---
Volatl1es r , •• ~ • + ~ ~ • ~ • 19 ---
Net losses • •• r ~ •• + + + ••• 7 7 to 7
Dri~2in9s · ~ ..... ~ ~ ~ .. 2 2 to 2
Volatiles • + + ••• ~ • ~ ••• 5 5 to 5
Net losses · ~ ....... ~ ... 28 20 to 37
ori22ings ••........ r. 3 ---
Volat n es • • ~ • + • + ••• ~ • 25 ---
Net losses • ••• r ••• 4 • ~ •• 27 25 to 28
. .... do •• + ~ ••••••• r • ~ • 12 ---
Net gain due to fat +11 ---
absorption.
Net losses • • r ~ ••• + • ~ •• r 11 ---
Bones 4 + ~ •••••••• ~ ••• + 8 ---
Handling loss 3 ---
Net losses incl ud;~g' ... 11 ---
bone and handling loss.
Net losses • 4 •• ~ •••••••• 6 --- Bones and handlin9 loss Net losses •........•••.

..... do .•••.......••.•

Net losses •...•......•.

Bones ......•••.••.•..

HaildT'ing 10ss ..

Fillet, raw • • + + ••• ~ ••• Baked ~ •• + + + •••••••••••• 72 63 to 80
Do •••• 4 ••• ++ •••••••• 8roiled ~ ~ ~ •••••••••••• + 73 72 to 75
Fi 11 et , breaded, raw .. Deep-fat fried . . . ~ ~ .... *88 ---
Do + • 4 ••• ~ ~ ••• ~ ••• r , • Pan fried • ~ •••• r •••• I • ~ *111 --- 35 27 21 29 24

5

35 to 36 25 to 28 21 to 22 25 to 32 21 to 26

5 to 5

53

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATIDN OF FOODS -- Continued

(Per eent by wei gilt)

I YIELD AFTER PREPARATION ii,' i;'.''-'''o"_LE'~S,,sc'i,SR''''IOp'T~''O,GN~':'"~' II~I ~,~"E~.'~,~,A;~:I,~,~, ,'",,"

DESCRIPTION OF FOOD •

BEFORE PREPARATION ~ _~ \

-i1 f--+----- 1"--1=-=~~>I"=----r~~~~>G_+:E 16> __ +~~~~ __ ~A~~_E __

FROG LEGS--Contlnued I

1122 Pan fried , , Meat. cooked........... 76 74 to 77 Ne~o~~!s~~.:::::::::::.. ~i ~5 ~~ ~~

Hand] i ng _!. n.s2_ _ 3 3 to 4

ITEM

FROSTINGS:

1123 ------CO--;)1ea-................ Prepa red for use *84

1124 Uncooked, butte rc ream ' do 98 97 to 98

1125 1126 1127

1128 ! 1129

1130 1131

1132 I 1133

1134 1135

1136

1137 1138

1139 1140 1141 1142

1143 1144 1145

1146 1147 1148

1149 1150 1151

~ FRUIT COCKTAIL:

-Ca nned , con tent s of can:

All samples •........

Extra heavy sirup:

No. 303 .. ,' .•... ,

No. 10 , '

Heavy sirup:

No. 303 ...••....

No. 10 .

Light sirup:

No. 303 ..•. , .

No. 10 .

Water:

No. 303 ., .

No. 10 ..

Juice:

No. 303 ...••....

No. 10 .

Dried (low moisture, 4 to 5%):

Ready to coo k

00 " .

Prepared fruit with jui ceo

Drained SOlids .

do .. , .

do

67, 59 to 77 *64 *61 to 73 *65 *63 to 68

67, 59 to 70 65 64 to 68

Liquid •• ~ •••••••••• + ••• 33\ 23 to 41
do ••• + ••• , ••••• "+ \ *36 *27 to 39
do · . . . . . . . . . . . . . . *35 *32 to 37
I
do , . ~ .... ~ ...... - 33\ 30 to 41
do · .. , ........ ~ ~ . 35 32 tu 36
do • ••• + ••• ~ ••••• ~ <3'1 *23 to 36
do · ~ ........ ~ .... 33 30 to 35
do · . ~ ~ - ... ~ ..... ~ 32 27 to 38
do · ........... ~ .. *32
do · ... ~ ...... ~ ... .. 31 *23 to 36
do ~ + + •••• ~ ••• ~ ••• *32 Lvaporation , .

Hand 1 i ng los s ,

16 2

2 to 3

FRUITS FOR SALAD:

Can~ed, contents Of ca~ All samples .........

Extra heavy sirup:

No. 303 ,

No.2 1/2 .

No. 10 ....•.....

Heavy sirup;

No. 303 •........

No. 21(2 ..

No. 10 ..

Light sirup:

No. 303 ......••• No.2 1(2 •••....

No. 10 .

Wa ter :

No. 303 .....••..

No. 2 1 (2 ..

No. 10 .

FUK1. See COLTSFOOTS.

'FUYU. See ROSE BEAN ------WRD.

GARBANZOS. See CHICKPEAS.

do ....• , .

do

do • • ~ ••• + + ••• . ~ .. *68 *64 to 77
do • •• + •••• ~ •••• + + 67 65 to 70
do ~ ••• + + •••• ..... 68 62 to 73
do .. .... . . . ~ . ~ ... *68
do · .. ~ ... ~ ~ .... ~ . *69 *64 to 77
do · .. ~ . .... • + ••• ~ *68 520

!

520 to 521 I Net ga in water.

due to added

+420 +42U to +421

300 300 to 301

58 57 to 58

26 to 45

*30 to 45 *32 to 44 *38 to 43

38 40 39

*26 to 42 *29 to 42 *35 to 41

Prepared fruit with

jui ce (1 part frui t to ' 4.2 parts boiling water, by wei ght).

Prepared fruit, drained

61 I S5 to 74

t59 t55 to 70 *60 *56 to 68 *59 *57 to 62

*62 I *60

61 55 to 67

*62 ,58 to 74 t62 *58 to 71 i61 ,*59 to 65

, -+200 I +200 to 1201

I 42' 42 to 43

\ 39

*41 \'

*40

*41

Net gain due to w~ter absorption.

Liquid .

33 to 45

*26 to 42 *29 to 42 *34 to 4D

Drained solids ...... ",

do .•....• , ...•...

do .........•.....

do do


* Average values estimated from minimum drained weight reported in USUA Standards for Grades and net ~eights given in the NCA Net Quantity Statements for Canned Foad Labels; range in values estimated from lower lir.1it for the inrlividual container and the specified maximum range given in the USDA StandardS for Grades.

54

do .

do .....•.........

do do

do .

do do

do •..............

do do

do , .

do do

t62 *58 to 74 *62 *58 to 71 *62 *60 to 66

do , .

do do

do ....••.........

do do

do ..•.•..........

do _ .

do


ITEM

1154 1155

1156 1157

1158 1159

1160 1161 1162 1163 1164

1165 1166

1167

1168

1169

1170

1171

1172

1173 1174 1175 1176 1177

1178

DESCRI PTIQN OF FOOD BEFORE PREPARATION

size.

GOA BEANS, raw:

Untrimmed ......•...•.. Trimmed ...........••..

GOAT:

'-TTve .

Dressed carcass .

Wholesale cuts, raw:

Breast _ .

Leg ..•..............

Loin .......• _ .

Rack ...............•

Snoul der .••..........

GO~DUL. See PIGEONPEAS.

Domesticated:

Live ........•.......

Dressed .

I

Do _

Re~dy-to-cook with neck ~nd giblets, raw.

Ready-to-coot carcass"

rJw. i

Ready -to -coo k with neck and giblets, raw.

Ready -to-cook carcass, raN.

Ready-to-cook carcass, cut up, raw.

Parts, wrapped in

foil, raw:

Breast, raw ..... Legs, raw ....•..

Back, rdW .

Wings, raw .

Neck and giblets, raw.

Neck, raw .

*Limited data dvailable.


o ESCR IPTION

raw

reeled root

Dried kernels *59

Drained solids 60

Trimmed Steamed

Dressed carcass .

Lean and fat lIIeat, raw

do .

do do do do

90 I 83 to 94

59 to 60

98 *96

53 81

76 ! 87 87 76 80

DRESSING ANO BONING DATA

Dressed .• ······· 1 8864 82 to 91

Ready-to-cook with neck 78 to 89 and giblets.

Ready -to-cook carcass .. , 73

70 to 7S

Ready-to-cook carcass,

raw.

Breast .•.............

L.lli .

Bac k ..••.....•••••...

Wings ..• , .

Me~t and skin, raw •....

Mea t , raw ......•. , .

Srfn-;-----raw .

87 83 to 89 24 19 to 29 24 21 to 27 22 21 to 22

17 16 to 17

81 81 to 81

47 46 to 48 34 i 33 to 35

I

COOKING OATA Roasted •............... *66 61 to 72

do .••............

Pressure cooked ..•.....

do .

do do do

Simmered

_ .... do

66 56 to 73

65

67 to 69

62 to 57

62 61 66 74 68 ,

70 I


:" (;''-'),'.' !II,,'I~ .J!,':, • .1.-1".1 ,f-','.I'I (+ t .I,~~"·. I'(!.'~(·.\ <,'.'i. o! .. ! .t ,,:::,'~.I

Scrapi ngs

--- 111--··----- I. I-----t 1152 ,GARLIC, bulbs........... Peel~d cloves,

I~-I'NGER' pi ckl ed. See 12_[_N I SHOGA.

1153 : GINGER ROOT, raw .

I G I ~!~:~: ~:~.~~ t~~ t~ . Of' .

can, unspecified

.~: I "'~G' o r.s c .. mO. I. '~G

----131 ----__+_ I. 151 -----t-----161 -----+ " I--r--- I" 1--

87 87 to 88 I Kno band ski n s 13 12 to 13

I

92 to 100 I Ends ••••• ~ ••• + ••••••••• 2 0 to 8
Net losses .. ~ ..... ~ .... 4
50 to 55 Dressing losses . ~ ~ ... ~ . 47 45 to 50
78 to 83 Bones ~ •••••••••• + •••••• 19 . 17 to 22
73 to 80 do • ~ •••••• ~ ••• r •• 24 20 to 27
85 to 88 do •••••• +.+ ••• + •• 13 12 to 1 s
85 to 90 do · ~ ~ ......... ~ - . 13 10 to 15
71 to 82 do ~ ..... ~ ........ 24 18 to 29
79 to 81 do • • ~ ••• + ~ ••• + ~ •• 20 19 to 21 She 11 s Li quid

Blood and feathers ...•.. Head, feet, and inedible' viscera.

Head, feet, inedible viscera, neck, and giblets.'

Neck and giblets .

Neck ...•.............

Giuard ....• " ,

Heart. , .

Liver .•..............

Bones .•............... ,

: Net losses " .

Q_rJp~ .

Vol ati Ies .

Net losses - .

~£.s_ ,., .

Volatiles " •

Net 1 as ses , .

. .... do

do .

do do do

do " .

RANGE

%

10

6 to 17

41 40.

40 to 41

14 16

27 '

9 to 18 11 to 22

25 to 30

13 5 5 1 2

19 to 19

11 to 17 5 to 5 5 to 6 1 to 1 2 to 2

19

I

34

19 15 34 15 19

35

28 to 39 15 to 22 12 to 21 27 to 44 1 D to 23 17 to 21

38 39 34 26 32

30

31 to 33

33 to 38

55

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .- Continued lPercent by weightl

ITEM

DESCRIPTION OF FOOD BEFORE PREPARA TlON



27

44 to 58

AVG. RA~GE DII!;SCRfP'YION AVG. RANGE

% % % %

-111 -+----- 121-----t-------- III -----+ I.r--f------- IS) --1-------- <61 --------+-- <, 1 -I----- IS 1--

1179 1180 1181

1182

1183

1184

1185

1186 1187 1188

1189 1190 1191 1192 1193 1194 1195 1196

1197 1198 1199

56

GOOSE--Continued

Domesticated--Continued Ready-to-cook carcass cut up, raw-Continued

Neck and giblets,

raw--Continued Gizzard, rdW ...• Heart, raw ••....

Liver, raw .

Roasted with neck and giblets, bone in.

Roasted carcass, bone in.

Wi l d ;

Ready-to-cook carcass raw.

Roasted carcass, bone in.

GOURO, DISHCLOTH. See TDWELGOURD.

GRANADILLA, whole, raw; Purple ............•...

Do .

Yellow .

GRAPEfRU IT, raw:

Whole:

Pink, red, and white:

All cul t ivars .....

Do .

00 ..

California and Arizona.

Florida, all cultivars.

Texas, a 11 cul ti var s Pink and red:

Seeded (Foster Pink) .

Seedless (including Pi nk Marsh, Redblush).

White:

Seeded (Duncan, other cultivars).

Seedless (Marsh Seedless).

Half, with peel, ready to serve.

• Limited data aVdilable.

o ES-CR tPTICN

COOKI NG DATA -- Con';nuod

I

Simmered . ..•. do

. .... do

61 50 79

POSTCOOKING DATA

Total edible meat includ ing neck, giblets, and skin.

Meat and skin, cooked

Meat •...•.....•...•.. Skin .....•••.•.......

73 I 70 to 76

72 55

17 I

67 to 76 54 to 57 12 to 19

Roasted

COOKING ANO POSTCOOKING DATA

·71

Meat dod skin, raw ...•.

Meat ,

Skin .....••.•.......•

P~p and seeds .

Juice ..

..... do .

Half, with peel, ready to serve.

Segments without membranes.

Juice •.••..........•••.

do ..••...•.....•.

do ....•..........

do .•••........••.

..... do

do ......••.......

do ...........•...

do .••............

Flesh

·65 58 7

52 *34 *40

34 to 38

42 to 56

92 52

89 to 95 41 to 64

48

33 to 55

35 to 55 45 to 51

43 50 50 48 51

45 to 51

43 to 53 47 to 55

45 48 37

33 to 54

36 to 55

Net losses .

..... do ..............•

..... do .

Bones and cutting loss

Bones ....•.........••..

Net los se s .

Drippi n95 •......•..•. Volatiles ..••........

Net losses •..•......•..

Bones .......•.•..•.•.

cuttTng loss •••.....•

She 11 .•.........•••....

SMell, seed, and pu l p ..

• •.•. do •••....•...••••

Seed s , some rag .

Peel, seeds, and membranes around segments.

Peel, rag. seeds, membranes, handling loss.

..... do ........•••....

..... do

do .•.........•••.

•.•.. do

do .•...•••.......

do .....•....••...

do •••.•..........

Peel, rag, membrane, and adhering pulp with sOl1le juice.

39 50 21

24 to 30

28

24 to 33

29

I 28 35 32

3

48

66\

60

8 48 52 57 50

46 to 67 45 to 64 62 to 66

5 to II 36 to 59 45 to 67 45 to 65 49 to 55

50

49 to 55

47 to 57

52 49

45 to 53

55 52 63

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued I Percent by weight)

ITEM



o EsCR I P'T ~CN

GUAVA, whole, raw:

1215 COITJllon. .• . . • . . . . . .. . . . Fl esh with skin and seed 97

1216 Do ............•..... Flesh with skin 80

1200 1201 1202 1203 1204

GRAPEFRUIT SEGMENTS:

C~ nned , con tents -of CM~

All samples .

Heavy Sirup .

Juice ...........•.

Water .

Chilled, contents of jar.

Frozen in si rup , contents of can.

1205

GRAPEFRUIT AND ORANGE SEGMENTS FOR S1\CA0:

1206 Canned, content, of

1207

can.

Chilled, contents of jar.

GRAPES: -~

1208 American type (,lip

ski n) •

European type (adherent Skin):

1209 Seeded cu1tivar, "

1210 Seedless cultivars

1211 Canned, contents of

can, 011 samp 1 es ,

1212

GRIDDLECAKES. See

PAN_<;_AKES.

I'~_l.!l' See CORN GRITS. GROUNDCHERRIES, raw ...•. iGROUNONUTS. See PEANUTS. I§ROUPER:

, Round .

1213

1214

Drawn ..............••.

Drained sol tds .

do .

do '

..... do .

.•... do .........•.....

Thawed solids, drained

1217 1218

Strawberry (Cattley) " Flesh with skin and seed

Do ...............•.. Flesh with skin

1219 1220

GUINEA HEN:

LIve Dressed................ *83

Dressed Ready to cook with *72

giblets.

Drained solids •........

..... do

Pulp and juice, seeds removed.

53 52 to 65
*56
59 52 to 65
*58
66 65 to 67
*55 67

60 to 70

lOSS OR GAIN IN PREPARATION

Liquid .

do ...........••.. do •.............. do ....•.......... do ....••...•.....

421 3S to 48
44
41 35 to 48
H2
34 34 to 37
45 37. 31 to 41

33

41 to 45 33 to 36 4 to 10

Sound fruit, seeds, and stems removed.

Sound fruit, stems removed.

Drained solids .

63 59 to 69

58

86 to 92

do .

do .•.............

30 to 40

42 34 6 2

,,1 5 6 4

g to 14 4 to 3

311

32 to 43

Pulp .

55 to 59

89

96 62

94 to 98 57 to 68

do _ .

Skin, seeds, and stems

Skin .

Seeds ..............••

Ster']s . _ .

Seeds and stems _

Seed, .••............. Stems ............•...

Stems .- .

2 to 6

Fillet. without skin, raw.

Flesh, raw .

I *94

43

44 to 44

Liquid _

Husks .............• _ ...

Head, t a t l . fins, entrails, scales, bones, and skin with adherin9 flesh.

Head, tail, fins, scales bones, and ski n.

6

56 to 56

40 to 45

44

97

85! 33 to 87 i

Stem and blossom end 3 Seed s , s t em , and b los S 0111 ' 20 end.

Stem and b 1 O,50rn end ... Seeds, stem, and blossom end.

Blood and feathers ..... Head, feet, and inedible viscera.

57

55 to 60

56 '

17 28

13 to 17

3 15


* Average values estimated from minimum drained weight reported in USDA Standards for Grades and net weights given in the NCA Net Quantity Statements for Canned Food Labels; range in values estimated from lower limit for the individual container and the specified maximum range given in the USDA Standard, for Grade,.

57

TABLE 1 - YLELDS AND LOSSES OR GALNS LN PREPARATLON OF FOODS -- Continued (Perce", by weight)

,

i

I YIELD AFTER PREPARATION r (;,(I!.',. JIIII'I~·:jtl·.i "'~y.l "'I'II~ (-+} \',",;':-'1. J,).o,\. LL'lli;,!lj,".l \'_I.i.J/J

ITEM DESCRIPTION OF FOOD .---- ----r------,-----+-------

_c::' BEFORCPREPARAf;ON I ~

o f.:SCf-I"lPTlON A~G. RA~GE" [ oa::scFt.prjo..... A.;)~G Fi'A;GC

-111 - 12>-------r---'3' ------!-14 lSI --~. ~ 16' ----____,~I;I ,;,--

GUINEA HEN--Continued I Y __ L _ I

1221 -Ready to cook wi th Mea t , s.k, in, and g i b 1 e ts ," 84 83 to 85 Bone s .................• 16 15 to 17

giblets, raw. rdW.

Do .........•........ Ii. Re~~~~to-cCJOk carcass, *95 Gi~l~;!~/~~.::::::::::: . ~~ 1

Hearr:--:- l

[Tve'," 1

Net-foss~s , h!

Dri.E£.i~ 1 I

V01~"t5~ 24

•••• ~ + ••••••••••• ~ ••• ~ I

N~~ : ;~; ~~~ :: : : .: : :: :: : :: I

1222

12:'3

1?24

i225

122r,

:2!7

1??8

1229

1130

1232

1233

1234

1235 1236 1237

58

Re~dy-to-CODk ~arca5~,

raw.

Do •• ~ . ~ ... ~ .•.... ,

Part s , ··~Od.S t_'~d· Bre'.l'.)": \~,~ '~rl()....1 b.)ne';

Leg, .

Wings '1

I

Parts, s tFwed:

Bre~st ~ithout rio bone, .

Legs

8ack with rib bo~cs

Wings

Giblets, raw:

G;zl~rd .

Heart I

Liver ......•...... ;

* Limited datJ avaiiab1e.

h0t.i::i t~J + + •• r ~ ••••••••• ~

Br eas t wi t hout ri b ~ne~~---~ --

Legs .. , , ....•..

!:Il!!~,;_ ..

Back with rib bones ..

Stewed ......•••. _-'-~- ...

Breast without rib bOn~·, .

I LegS"--:-:- _

_I:Il!lg2 ..

I Back wi th ri b bones ..

i " T G ta"f'TIed "t----arldSTfii---:- .

I Q~~~i'j_ .

l1Uh! meot .

Skin ..

r 11J

if!:

MeJt and skin .••.......

Me~t .

51-in .

Me~nd skin .

~'edt : - •....

SlTn ..

Me~t and skin .

!~eat , ,

Skin .

Meatiind ski n .

M~Jt .

sk-fil _ .

Si;mnered do •••.. do

*7~ 29

22 10 14,

*81 I

2: 1

2~ , 12 17

'69 2C 17 12

"21 : in I

'J *76 65 11

*26 8 In 8

*59 33 26 *73 61 12

57 to 60 32 to 34 23 to 2e

'92 86

6 72 62 10

*49 36 13 62 37 25

71 to 73 60 to 63 HI to 10

61 to 63 37 to 37 25 to 26

*54 , 46 79

43 t() 50 71 to 86


Net losses ..

nnn(":~1 .. , , ~ . + •

HilnJ~ i :l_g __ :,_p s s c r; d --.'dsTe. -.------

M~.l dnd ~kjn ,.

~~;:t.~:~:_.::::::::: ::

~'ea-r7ill(j ,~ ill ..

Da~k meat _

I Sk i n ----::.".- - , .

Od{>. 'l'Iitr. r ir. .-uni··'. ·"llJ·i:~r mee t and skin., ..

}Jrk me~t .. , , .

~B~(-mea-i ~ , .

Skin ..

Me~tand ski n -.

L_i_ght meat -. ..

Skin .. ~~ ++, •••••••

,~edT----J-~d ski n .

11e<lt , ....•....•.

shil .

Net lOises , _ .

~oneS •........... - .

GJiilIt!!'LJ.9 :!_;_ ••••• ,

I;et I os se s .

Bone> . - , .

I[ani[I~) ~1_ .. - .

;··.~t loo,es .

B(Jne5 ~ ~AA.'_ ••••

fianiiTi':tL loss .

Bones ..............•...

Net losses .......•...•.

Bones .

HanJfing loss and Wa$~.

IJet losses .

Bones ...........•....

Handling loss .

Bones .•................

Net Ios ses ....•........

Bones ...••...........

Ra'iidTi n9 loss .

Net losses ..

Bone, ...........•....

HandLing 10ss .

Net losses .

do .......••......

..•.. do .

19

31 2~ 2

40 to 43

27 25 2

:3 7 1

28

27 to 29

51 43 8 38 37 1

50 to 57 14 to 29

37 to 39 37 to 37 o to 2

4ci 54 21

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOOOS·· Continued ~ Per D3 nt by wo ight I

ITEM




o ESCR IPT ~UN

"~ I ""0'

% %

-111-+----- 121-----1----- 1'1 ----__+_ 14 151--+----- 1~1-----1--

Oil ESSI NG AND BONING DATA

· . . ••• . . . . . . . *90 ---

· . .. . . . . •• . . . 48 43 to 52

HADOOCK:

1238 Round .......•.........

1239 00 .

D EscA IPTION

[lrawn, raw Fl esh , raw

124[l 00 •• ~ ••••• + + ••• r , • ~ • Fi l1et with ski n, raw '. 41 37 to 45
1241 Drawn . . . . . . . . . ~ ~ ~ .... ~ + • ~ •• do ••• ~ •••• + • + •••• 46 45 to 48
1242 Fillet with skin. raw Fillet without 51: in, raw 88 83 to 91
1243 Fill et wi thout skin, Thawed, raw ••• ~ ••• + ~ ••• 97 88 to 100
frozen. Hi\~.E:
New £ngl and spec ies Flesh, raw • ~ • ~ ••• + ~ •••• 43 42 to 46
(includ~~ squi r re l ,
white, and "l1iting)" I
round. I
Do .................. i Fi 11et "ithout skin, raw 36 ---
I
............... / .
Drawn Flesh, raw • •• ~ ••••• + ~ ~ • 48 ---
i
Do ..... ~ ... ~ ~ .... ~ Fill~t without sktn , raw 47 43 to 51 1244
1245
1246
1247
:
,
1246
1249
1250
:
1251
1252
1253 Fillet without skin, raw.

00 .

Fillet without skin. breaded, raw.

Do .

Stcak , rd" 1

Do .

Baked

COOKING DATA .....•........•••. 78 i

76 to 8B 8~ to 86

Broiled .•.....•..•..... 82

Oven fri ed ......•••.... 85

Pan fri ed ••...•••..•... *77

Baked + ~ • " " " r " ••• ~ " " " •• + ~ *81 Microwave cooked .....•. *94

1254 Pacifi c species, round flesh. raw .••.....••. ,. 49 ---

1255 Do Fillet without skin, raw 29 24 to 36

HALIBUT.

1256 Round ••........••.....

1257 1258

Steak:

Frozen Thawed


Entrail S •••...•••.••••• Head, tail, fins. scales entrails, bones. and skin.

Head. tail, fins, scales. entrails, and bones with adhering flesh.

Head, tail, fins, scales and bones wi th

adher i n9 fl esh,

Skin .

Thawi n9 losses - ..•••

Net losses .••......•••.

..••. do •.•.•.....••...

Net losses .•.....•••... I

Orippings ..

Volatiles ..

Net losses-- ••...•.......

Q.r:..:i_pj.lJf!9j ....•••...••.

VoTaTIles ,., •..

Brcadi~~ ..•••.....•..

Net losses .

..... do .•••.......•...

Head, tail, fins, entrails, scales, bones, and ski n,

Head, tail, fins, entrails, ,cales. bones, dnd skin with adhering fleSh •

Head. ta i l , fi n s , scales, bones, and skin.

Head, tail. f~ns. scales, bones, and skin with adhering fleSh.

Head, viscera. bones, skin.

Head and viscera ..... Bones and sk in •.•....

Heaa;-tail, fins, entrails, scales. bones, and skin with a dheri ng fl esh,

DRESSING. BONING. AND THAWING DATA

Fi 11 et without skin, raw 59 51 to 68 Head, tail, fins. entrail scales, bones, and skin with adhering fleSh.

Thawed .....••.....•.... F1 e sh; raw ....•••.....•

92 to 95 76 to 88

94 81

Thaw i ng losses Bones and skin

AVG. RAI .... GE
% %
171- 1----181--
10 ---
52 48 to 57
59 55 to 63
54 52 to 55
12 I 9 to 17
3 o to 12 221

18 15

3 12 23

.'

12 to 24 14 to 15 2 to 5 10 to 13

19 1 l~ 6

~7 54 to ~8
64 ---
I
52 ---
I 52 49 to 57
51 ---
4~ ---
6 ---
71 64 to 76
I
I
I
41 32 to 49 5 to 8 12 to 24

6 19

59

TABLE t - VIELDS AND LOSSES OR GAINS IN PREPARATION OF FOOOS -- Continued

j Per cent by we ight I

YIELD AFTER PR EPAR A TiON (f~,:'J!.\ ,!!,i,'l"d.l,:i :~Y.I !:I'.'/, (+f )i.~I:. ~'(,\,., , ",;._"ril('.'I,' .J ~'.~'II;
DESCRIPTION OF FOOD
I BEFORE PREPARATION ~G.
D~SCA I PT .o ..... A,I,IG. !lANGE DESC R f~TION Iil'ANQE:
% % i I % %
121 ~ i31 14r \--151 r ' 61 1 111- f----Ial--
!IALIBUT--Continued I ITEM

-"1-

1259 1260

COOKING DATA

St~~~~~~o~~: ~~~~ .•. , ... 1 Baked .••.....••.......• 84 81 to 90

Do ........•...••.. Bro i 1 ed 73 68 to 79

1261

Thawed, rolled in flour.

Broi 1 ed .

1262

1263 1264

HAM. See PORK, cured. fl!l_MBURGF.R. See BEEF. HAWS, SCARLET, raw ...•.. IHAWTHORN, CH1NESE, raw .. 'HAZELNUTS. See F1LBERTS. I~EART:

. Raw, untrimmed:

Beef ..........•.....

1265

Lamb •........••.....

Pork

Veal :::::::::::::::: \

~aw. ready to cook: .

Beef ..•.........•...

Do ...••.••••...••• Lamb ..............•• Do •••...•..•••....

Pork ........•......•

1266 1267 1268

1269 1270 1271 1272 1273

1274 1275 1216

Do VNl 00

1277

Cooked:

Beef

laB 1279

, Lamb ..............••

\ Pork •..........•....

-IJERR1NG:

- At 1 ant ie, round

1280

1281 1282

La ke, round .

00 •...............•.

1283

Pacific, round ••......


60

Trimmed, ready to eat .. 75 57 to 87 Fa t , skin, and evapcre-
tion atter cooking.
do • • • • ~ ••• + ~ •••• ~ 84 80 to 89 do + ••• r r ••• ~ • + •••
•• + •• do ~ •••••••• + + •••• 89 86 to 93 do ~ •••• + ~ ••••• ~ •• *85

Pan fried

POSTCQOKING DATA Mea t, cooked ...•.•..... I *82 I

1

Fl e sh and ski n ..••..... *80

do .....•......•.. 85 80 to 90

\

TRIMMING DATA

Tr inmed , ready to cook, II 72 \ 64 to 81

raw.

do ..............• 78 I 73 to 82 do .....•........ '1' 83 80 to 88 do ......•........ *63

COOKII'IIG DATA

Brai sed 54 48 to 63

Simmered ........•...... 61 56 to 65

Bra i sed *53

5 i mrnered 64 59 to 67

Braised or pressure 54 50 to 57

COOked.

54 to 60 48 to 69 62 to 64

S illJllered , 57

Braised .•........•..... \ 55 5i nmered ......••....... 63

POSTCDOKING DATA.

Flesh, raw .•...........

51 I 50 to 51
83 to 92
881
37 29 to 45
67 Drawn ....•.........••..

Fillet without skin, raw

Minced flesh, raw, machine separated.

I Net losses .........•... \ J

, Net losseS ......•...... 27 \

.\ Drippings \ 2

Volatil~ .......•.... 25

NetTOSSes 15,

, i

Ne t losses ....••....... \ 18 i

Bones 21

~;~g·i~~~·:::::::: I l~

I I

Core .............•..... -I' 20 I

..... do ............•.. 15\

28 \

\ Net losses i nc l uding vessels, blood,

\ ce rt ~~ a~~: : ~~~ : ~ ~ ~: : : : f i \

1 Nee 10::,,1, :: 1

•.... do ........••..... 39 \

.. , .. do 47

~~ ::::::::::::::: \ ~~

~~ ::::::::::::::: I

I

Head, tail, fins, entrails, scales, bones, and sk i n ,

Entrails _

He"d, tail. fins, entrails, scales, boneS, and skin with adheri ng f1 es h ,

Head, viscera, bones, and skin.

Head and viScera .

Bones and Skl n .

25 16

\ 11

49

\ 12'

, 631

10 to 19 21 to 32 2 to 4 26 to 29

10 to 20

19 to 36

13 to 27 12 to 20

43 45 37

37 to 52
35 to 44
33 to 41
43 to 50
40 to 46
31 to 52
36 to 38
13 to 43
11 to 20
7 to 14
49 to 50
8 to 17
55 to 71 33

29 4

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS _. COJ\tinued I Per ce nt by we ight I

DESCRIPTION OF FOO~ BEFORE PREPARATION

ITEM


D ESCR IPTION

1288 1289

s iz es :

Liquid pack Drained solids.. 60

Sol id pack............ . do *98

HOMINY GRITS. See ~ORN GRlT~

HONEYDEW MELON. See r1USKMELONS.

1290 HORS D'OEUVRES, frozen .. Thawed to room temperature and baked at 205°C (400°F) for

15 min.

1291 HORSERADISH, roots, raw

1292 1293

HORSERADISH TREE:

Lea fy t ips :

Who1e .

Leaves and tender tips.

Pods:

Unt ri rrmed .

1294 1295

Trimmed, and cut into pieces.

1296 1297

HYACINTH-BEANS, raw:

Untrimmed .

Tr tmned •.......••.....

ICINGS. See fROSTINGS. 1298 INCONNU, round

1299 JACKFRUIT, raw

JAVA PLUMS. See ROSE APPLES.

1300 JERUSALEM-ARTICHOKES, raw JEW'S-EAR. See PEPEAO. JICAMA. See YAMBEAN.

1301 1302

JUJUBE, cOlllllon:

~ .

Dried .

59 to 62

LOSSOR GAIN IN PREPARATION

Liqui d .

..... do .

80

53 to 94 Thawing and baki ng lossesl 20

Pared root 69 55 to 73 Pari ngs .

Leaves and tender tips

Steamed .

Trillllled, and cut into pieces.

Steamed .

Trillllled Steamed

Flesh, raw .

Pulp .

Pared tubers .

Flesh and skin .

..... do ..

AVG. RANGE DE:SCRIP'TtON AVO, RANGE:

% % % %

-lll-+---~ <21-----+---~ 13> -------I- 14 r--f-- 151 ---l----- 161 ------i- 1'1-1---- 10 I _-

HERRING--Continued

Canned:

1284 Kippered Drained solids 87 83 to 90 Liquid .

1285 Plain................. do 71 69 to 73 do ..

1286 HERRI NG ROE, canned .. . .. do 75 62 to 83 .. do .

1287 HIe KORYNUTS Kernels.. .. . .. .. . . .. . . . 35 30 to 38 She 11 s ..

HOMl~Y (lye), canned, ----;Qntents of can. all

JUTE, NW:

1303 ~nch Tender tips and 1 ea ves

1304 Tender tips and leaves Steamed .


62 *96 !

59 to 65

Sterns .

Net losses .

Hard outer covering

and fibers. I

No change .

62 39 to 87 Tou9h 1 ea ves and 5 terns I 38

99 99 to 100 Net losses 1

52

87 to 96 85 to 93

46 to 58

100 100 to 100

93 94

91 to 95 94 to 95

*63

28

25 to 32

*69

93 89

Ends and strings .

Net losses .

Head, fins, entrails, bones, and skin.

Seeds and ski n ......... 1

Parings .

Seeds

do .

13 29

25 65

10 to 17 27 to 31

17 to 38 62 to 70

38 to 41

40 2

31

35 to 41

6 to 47

27 to 45

38 4

13 to 61 o to 1

42 to 54

48 o

a to 0

7 6

5 to 9 5 to 6

37

72

68 to 75

31

11

4 to 13 7 to 15

61

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued {Percent by weightl

1305 1306

1307

1308 1309

Ca nn~~ , : ;~~ ~~~ ~~ : ~~ :~a:n: :1'

A II samp I es ..••....• No. 303 .••........ '

Froz~~: ~~nt~~t~'~f""\

package:

LEaf ••........••.... '

Chopped .

1310 1311 1312

1313 1314

1315

I'KETAMBILLA. whole, ; KIO~I;l:

Raw. untrimmed:

I316 Beef , ,

1317 I3IB

Lamb Veal

Raw, ready to cook:

I319 Beef .

1320 00 .......• , .

KIM CHEE. See CABBAGE; ------vi"EfBAGE, CH I NlsE; and C UCUMBER.S_, salted.

.!S._liJGF I SH. round

1321

,

I KOHLRAB I, raw;

1322 With leaves .....•.....

1323' Without leaves .

KQRUGAKI. See ~~MONS. dried.

1324' KUMQUATS, raw ......•....

I KUWAT-.·- See ARROWH EAQ.

1325 'lAKl HERRING. raw

I ~;ikE TROUT;-

1326 '~~: .

1327 Drawn .•..........•....

LAKE TROUT (siscowet):

1328 Round ..........• , .....


62

raw ..

LOSS OR GAIN I N PREPARATION

I T EM II ~~~: ~;~':~~:~ "~~:~.:::" "'i~:TN". ~c , j "":.::':':: ':.' "'" '''}~ ( ".~.:

--11) :KALE: 121-- I 131 : 14 ,--151-1----161 - I'I-~Ial--

'~~~trilMled ···········1 l.aaves wi thout stems ···1 641 'I Stems, mi dri bs , tr tnm i ng.l 361

, and damoged 1 eaveS. . I

Do ' Leave, with stem, 71 59 to 74 Stem ends, tough stems, 'I 39 26 to 41

and tough part of

midribs. '

Trimmed............. Cooked by bo i 1 ing or lID 81 to 138 Net change............. +10 +38 to 19

,teaming.

80iled , 105

Steamed , 1115

Drained so l ids 64

.... ' :: ::::::::::::: I';': I

BOlled or steamed .....•. 76\ 64 to 92 "' .. l.od,o,es : .. ' , I· 21401

::;"... \ .:: 90" 9' Seed" s k in , and bud ," I 381

J

81 to 138 · ... , do .. ~ .... ~ .. - .... 1 +5 +38 to 19
88 to 135 •• 1 •• do . . . . . . . . . . . . . . . -rs +35 to 12
61 to 72 Liquid ............... ··1 36\ 28 to 39
63 to 72 ..... do .....•. , __ ..... 32 21l to 37
· ~ ... do .••. _., ....... , 39. Ne t 1 os ses \ 25 '

, do 501

I ..

I 561

i 5,1

; 37\

7\ I 481 1 S7\ I 4,1

I

TRIMMING DATA

I I

Trimmed. ready to cook, I 82 78 to 87

Fat, welns. connective tissue.

do .

· .... do ...........• , ..

raw.

do ..... do

.. ····· .. ·· .. ··1

~ .

*97 *88

COOKING DATA

Baked ..........•....... 1 *75 \ ---

Bra i sed or Simmered •. " 50 45 to 53

Head, fins, entrails, bones, and skin.

*44

Fl esh, raw

Pared, bulblike stems .. I *46

• . . . , do •.............. ' *63

Leaves with stems,

parings .

Stem ends and parings

\ Seeds

Pulp and rind, raw .....

93

88 to 96

Head, tail, fins, entrails, scales, bone" and skin.

Head, tai 1, fins, and bones.


*52

Head, fin" entrails. ,cales, and bones.

Fillet without skin, raw

Fillet with skin, r~w ..

55 to 64

34 to 40

Head. ta i 1, fins, entrails, scoles, bones, and skin.

Fillet without skin ....

37

8 to 36 9 to 10

13 to 22

3 12

47 to 55

4 to 12

36 to 45

50 to 66

63

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued {Per cent by we ight I


ITEM

I OESCFI!IPTION AV(i.. RANGE: DESCRIPTION AVG. RANGE

; % % % %

-111 ~----- 121-----+---- 13 I -----1- lOr-I--- 151 --+----- 1"1 -----1- 17I-l----- 10 1--

DESCRIPTION OF FOOD BEFORE PREPARA liON

1329

ILAMB:

Live

S LAUGHTER AND BONING DATA Chilled, dressed carcass 49' 43 to 55

Carcass or ,ides,
chill ed and dressed:
1330 Prime ...... . . . . ~ .. ~ ~ Lean dod fat meat, raw *86
1331 Choice .... •••• + ••••• do · .. ~ .... ~ ... ~ .. *84
1332 Goud ..... • ••• ~ + - •• ~ ~ do · .. ~ .... ~ .... ~ . *82
1333 Utility ~ ~ ..... . . . ~ . do · . ~ ~ .... . . . ~ . ~ . *78
'~hol es a 1 e cuts, rawl
bone in:
Breast and f1 enk:
1334 Prime ~ ..... · .. ~ ~ .. do r + ••• + + ••• ~ •••• *92
1335 Choice ..... · .. ~ . .. do • •••• + •••• . .... *89
1336 Good + + ••• ~ ~ •••• r •• do ~ ~ ... ~ ... ~ ..... *89
1337 Utility ... .... . ~ .. do + ••• ~ ~ ••• ~ ••• ~ • *86
Foreleg:
1338 Prillle • ••• + ~ • - ~ • ~ •• do ~ ••••••• ~ •••• + ~ *73
1339 Cno i C~ · . ~ ..... .... do o •• o~··~~ •••• ~~ , *70
1340 Good ..... .... . ~ ... , do • •• ~ 0 ••• ~ ••• ~ •• , *69
1341 Utility , do *67
• 0 ~ •• ~ ••••• . .. • • • • ~ ~ ••• 0 ••
Leg:
1342 Prime · . ~ ~ .... ••• 0. do • • r ~ •• 0 •••• ~ ••• *87
1343 ehoi ce • ~ • - • 0 ••••• do · ~ ..... . ... ~ ... *85
1344 , Good ... · .... ~ . - . ~ ~ do o 0 ••• ~ ~ ••• r •••• *84
1345 Ut i 1 ity .... •••• 0 •• do r • ~ ••• . . . . ~ .... *82
Loin:
1346 Prime .... ••••• 0·. do . .... .... . ... ~ I *90
1347 Choice ... ~~ .. ~~~ .. ; do ~ ••• 0 0 •• ~ ~ ••• .. j *89
1348 Good • •••• ~ 0 ••• ~ ••• do • ••• ~ ••••••• ~ • 0 *86 I
1349 Utility • • r •••• ~ •• 0 ; do • •• 0 •••• ~ •••••• *82 i
Neck:
13SCJ PrimE · .. ~ ~ ... .... do • • 0 0 •• ~ ••• ~ ~ ~ •• *SCJ
1351 Choice · ~ .... ~ ~ ... do · ~ ..... ~ ... . ~ .. *78
1352 Good · . ~ ~ .... .... " do .. • •• 0 ~ ••• ~ ~ ••• *77
1353 Uti 1 ity •• -0····· " do ~ ......... ~ .... *71
Rib,
1354 Prillle ..... . . . ~ .... do . ... •••• 00.··· I *87
13S5 Choice · .. ~ ... ~ .... I do · .. ~ ~ .......... *81
1356 Good · ... ~ ~ ... . . . . ~ do • •• r ••• 0 ~ ••• ~ •• *80
1357 Util ity · ~ ... ~ . .... 1 do • • r ~ ••• 0 ••••••• *75
Shou 1 der:
1358 Prime I do *88
· . ~ ~ .... ..... · . ~ ... ~ ~ .... . ..
1359 Choice • ••• ~ •••• r • do · ..... ~ .... ~ ... *86
1360 Good ... • ••• 0 ••• ~ ~ • do · ~ ........ ~ .... *84
1361 Uti 1 ity ..... .... " do ~ ~ ••• 0 ••• ~ ~ •••• *82
Selected re ta i l cuts,
raw, Done in:
1362 Leg .... ~ .... · .. ~ ... Lean and fat meat, raw~ 76 65 to 82
slightly trirrrned.
1363 Do ... .... " ...... '1 Lean, raw . .. • • • • ~ ••• 0 •• 58 i 57 to 59
1364 Rib loin .. ••• 0 ••• ~ • Lean and fat meat, raw, 73 61 to 88
s l ightly trimmed.
1365 Do • • • ~ ~ ••• 0 •••• '" Lean, raw ••• ~ ••••• 0 0 •• 0 41 38 to 44
1366 I Shoulder • • I ••• ~ ~ •• 0 ~ . . ~ .. do • • 0 0 ~ • ~ • .... . .. 48 47 to 48 Limited data available.


Dressing and chilling losses.

Bones

do ..........••... do .........••...• do ...•...........

do ............•••

do do do

do .•.•••.........

do do do

i

51 '

45 to 57

do ............••.

do do do

14 16 18 22

do ......•........

do do do

do ..•. , .•••......

do do do

81 11 11 14

27 30 31 33

13 15 16 18

10 11 14 18

20 22 23 i 29

13 19 20 25

12 14 16 18

do •..........••..

do do do

do ....•...••..... do - ........•. , ....

do do

Bones with some trirrrni rrqs 24 18 to 35
Net losses ~ ••••• r r •••• 0 42 41 to 43
Excess fat o ~ •••••• r • ~ 19 17 to 20
Bones ...•• , ..•....... 16 15 to 17
Waste .........•...•.• 7 7 to 8
Bones with some trilllllin9 27 12 to 39
Net losses •••• r ••• OOO •• 59 56 to 62
Excess fat . ~ ~ ........ 39 35 to 43
Bones .....•••..•..... 11 10 to 13
Waste •••...........•• 9 S to 9
Net losses • 0 ~ ~ •• ~ • r ••• 0 52 52 to 53
Excess fat • ~ ••••••• ~ 0 27 25 to 29
Bones ~ •••• ~ ••• o •• ~~~~ 17 16 to 19
Waste ••• ~ ~ ••••• ~ • 0 0 0 • 8 7 to 8 63

LOSS OR GAIN IN PREPARA TlON
YIELD AFTER PREPARATION I (;.!,"I~ ,"I,IIL.I,':·,I /'"1".1/111/\ (+) 'i,~j/ I"~\I" ;;.:ifl"!111 .! .... ~III
BEFORE PREPARATION
DiE;SCR I F'T ION AVG. RANGE o"c"'"==r~. RANGE
% % %
-111 121 ," r~)- t--151 16) [11- 1---<81--
LAMB--Continued
THAWING !lATA
Retail cut" frozen:
1367 Leg, boneless •• + ~ ••• Thawed meat • • • • • + ••••• ~ 96 93 to 98 Thawi ng losses • •• +++' •• 4 2 to 7
1368 Shoulder, boneless .. .,or • do + •••••••• r •••• + 98 96 to 100 • ~ •• + do r • ~ ••• + ••• r r _ •• 2 0 to 4
COOKING DATA
Retail cuts, raw: !
Cooked by all method, I
(broi 1 ed , pan fried,
oven cooked, braised
to indicated _stages
of doneness:
1369 Chops and steaks, Al r-lIrlterna 1 tempera- 75 64 to 94 Net losses • •••••• ~ + •••• 25 6 to 36
bone in ~ boneless tures, 60 to 83"C ori~~ings •• +++ ••••••• 8 2 to 15
and unspecified (140" to 181°F) Vol at Uoss + ••• r ~ •••••• 17 7 to 26
(including loin. and unspecified. 20 I
rib, shoulder,
armbone).
1370 Do • • • + •••• ~ ••••••• Rare, 60° to 70"C 80 70 to 94 Net losse, • •• ~ ~ •••• + ••• 6 to 30
(140" to 158°F) Dri ppi n9-'!. •........... 7' 4 to 13
internal temp. Volati les 13 7 to 18
1371 00 • ~ ~ ••••••• r • " " " ~ Medi um , 75° to 80°C 79 66 to 89 ' Net:liosses .::::: ::::::: 21 11 to 34
(167" to 1760 F) Ori~~ings " ~ + + " • + + r " " " 6 2 to 15
internal temp. Volatiles 15 9 to 21
1372 Do " " • + + ~ " " r __ " " ~ " " Well done, 82° to 66 64 to 70 Net 10sse~-.::: ::::: :::: 34 ' 30 to 36
83"C (180° to Dri !l:Pi 09s_ • > " " " " r " " " ~ ~ I 10 6 to 14
181°F) i nterna 1 Vo 1 at i les " " ~ " " " ~ " " ... 24 20 to 26
temp.
1373 Patties, ground "++" Pan or oven broiled ••• r 68 62 to 74 Net los se s """~~ ... ~~~"" 32 26 to 38
Dri(l:piogs + > " " r " " " " " ~ " 20 12 to 29
Vo 1 at i 1 es " ~ " " " " " " • ~ • + 12 6 to 21
1374 00 "r~""~~~""'+~""" COOked in microwave oven 63 59 to 68 Net l os s es " ~ ~ + • " " r ~ " " " ~ 37 32 to 41
~jl~ " ~ ~ r " " " " " " " • I 20 16 to 24
__ a t i les " " " ~ ~ " " " •• + " 17 14 to 20
Roasted b.l dr~ heat in I
con~entional oven: , 261
Roasts:
1375 All samples (bone All i nterna 1 tempera- 74 53 to 88 Net losse, r " " " + • > • + • ~ " " I 12 to 47
tn , boneless, tures, 6r to orip(l:ings _""". >+,"_r" 7. 2 to 22
including leg, 83°C ( 1530 to Volatiles ~ ~ " •• + + ~ " " " ~ 19 9 to 33
loin, rib, I 181°F) and I
shoul der}. un,pecified.
1376 00 + ••• +, ~ " " - - " ~ " " Rare, 67° to 70"C 80 69 to 88 Net losses " " " •• + • " " ~ - ~ " 20 12 to 31
( 153" to 158°F) Dri(l:~ings - " " " ~ ~ ~ " " ~ + + 7 2 to 12
internal temp. , Volatiles ~ - " " " + + + " " " ~ 13 10 to 22
1377 Do " " + ~ + • + " " " " " ~ ~ Medium, 75° to 79"C 73 53 to 80 Net losses " " + + > ••• + ~ " " - 27 20 to 47
( 1670 to 174°F) Dri~~ings " " " " " " " - " ~ " + 7 5 to 15
internal temp. Volatl1 es " " ~ r _ " " ~ ~ + •• 20 13 to 25
1378 Do " " " " ~ + ••• + - " " " OIell done, 80° to 68 54 to 78 Ne-'t losses " " " ~ " ~ " " • + •• " 32 22 to 46
85°C (176" to I Drie(l:ings ~ " ••• + " " " ~ ~ " 10 4 to 22
185"F) internal Vol at i1 es ~ ~ " " " r _ " " " " ~ 22 9 to 33
temp.
Leg, whole: l~ I
1379 Bone in ~ ••• + " " " - Rare, 67"[ ( 153'F) 84 77 to 88 Net losses ............. 12 to 23
internal temp. Dr~ ............ 2 to 7
VOlati les - ~ " " • + + •• " " " 11 10 to 15
1380 00 - ~ " " ~ + > > " ~ ~ " Medi um, 75° to 79°C 73 69 to 80 Net losses • + ~ ~ " " " " ~ ~ " " " 27 20 to 31
(167" to 174°F) Drippin~ " ~ r r " " " ~ ~ " " • 7 5 to 8
i nterne 1 temp. Volati les ""~~~".++~~" 20 17 to 26
1381 Do " " - ~ ~ • + + + " " " Ole 11 done, 82° to 71 56 to 83 Net losses ....•........ 29 17 to 44
83~C (180" to Q!j£p-~ ............ 11 5 to 14
181"F) i nterna 1 Volatiles " " - " " " ~ " + • + + 18 12 to 30
temp. I TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued (Per cent by we ight I

64

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued I Per ce nt by wB ight I

YIELD AFTER PREPARATION {(i,l,'ti~ ,'iILtl(·...1t~·L' /) ..... t 1'!1t~ (+) si~J!: '(}~~r'~ il.'1tll(!ld .J ~Jyll i
BEFOR E PR E PAR A T ION
C ESC RIPTION AVG. RANGE: DESC Ft I F'T10N AVO. RANG:!::
% % % %
-111 121 131 14)- +--151 '01 1>1- 1---'"1--
LAMB--Continued I
COOKI NG DATA .. Continued
Reta il cuts, raw--
Continued
Roasted b.l dr~ heat in
conventional oven-- ,
Contlnued
Roasts--Continued
Leg, whole--
Continued ,
1382 Boneless . . . . ~ ... Rare, 67" to 70°C 78 69 to 84 Net losses · . ~ ~ ... ~ ..... 22 16 to 31
(153° to 158°F) Dri ~~i ngs • ~ • ~ •• + + + •• + 7 4 to 10
i nterna 1 temp. ~o1atlles ~ ~ ......... ~ 15 12 to 22
1383 Do .+++ •• + ••••• Medium, 75° to 79°C I 72 53 to 80 Net losses • + + ••• ~ •••••• 28 20 to 47
(167" to 174° F) i Ori~~ings • ~ ••••• ~ • + + + 10 ~ to 15
i nterna 1 temp. Volatl1es • ••••• ~ ••• + • 18 13 to 25
1384 Do . . ~ ... ~ ..... Well done, 80° to 67 60 to 78 Net losses ~ •••• r •••• + + • 33 22 to 40
85°C (176° to Dri~~ings + •• ~ + ~ •••••• 11 6 to 22
185°F) internal Volatiles ~ ••• ~ ~ ••• + •• 22 9 to 30
temp.
1385 BOne in or bone- Unspec if i ed internal 72 58 to 74 Net losses r ••• + + ••• ~ ••• 28 26 to 42
less. temp. Dri~~in9s • ••• ~ • r • ~ ••• 13 6 to 17
Volat,les · . ~ ~ ~ ....... 15 12 to 34
Leg, half, boneless:
1386 Shank ••• + ••• ~ ••• I Well done. 82°C 67 64 to 70 Net losses ~ .. ~ ..... ~ ... 33 30 to 36
: ( 180"F) i rrterna 1 Ori~~in!ls • + ~ ~ •••••••• 5 4 to 7
temp. ~olatiles • ••••• ~ + ~ •• + 28 25 to 29
1387 Sirloin + + •• ~ •••• ~ ••• + do . . . . . . . . . . . 62 60 to 64 Net losses • ~ ~ •••••••• + • 38 36 to 40
Dri~l:'in9S ~ + ~ •••••••• ~ a 6 to 11
I ~ol atil es • • ~ •• + ••• ~ ~ ~ 30 27 to 33
1388 Rib, whole. booe in Medi urn, 76°C (169°F) 79 74 to 85 Net losses ~ ~ ~ ••••••• r + • 21 15 to 26
i nterna 1 temp. I Ori~~ings + ••• + ••••• ~ • 9 4 to 13
, Volatiles i 12 5 to 16
i ! •••• r ••• r+ •• f
1389 Shoulder, whole, Rare, 69°C ( 156°F) 77 73 to 79 Net lOSses +~.~~ •••• ~~ •• 23 21 to 27
boneless. i nterna 1 temp. Driel:'ings • • + + + •• ~ •••• 9 8 to 12
Volatiles • • • • • • • • • • • + 14 12 to 15
1390 Do •••••• + ••••••• Medium, 77"C (l70°F) i 68 64 to 74 Net losses • • ~ •••••••• + • 32 26 to 36
: internal temp. Ori~~in9s • ~ •••••••• r • 8: 4 to 13
Vo l a t i 1 es •••••••• ++ •• <'4 : 21 to 28
Roasted in microwave 1391

1392

1393

1394

1395

Leg, whole, bone in or boneless.

Well done, sz-c (l80°F) internal temp.

Cooked b.l moist-heat methodS:

Cooked in fi 1m to 75°C (167 OF) i nterna 1 temp.

Brai sed to 95°C (203°F) interne 1 temp.

Braised, simmered, or stewed to unspecified internal temp.

·75 Net losses + + ~ ••••••• r r • 25
Dri~~io9s + ••• + ~ • ~ • ~ •• 8
Volatiles • •• + ~ ~ •••••• 17
57 54 to 60 Net losses ~ ••• r ••••• + •• 43 40 to 46
Ori~l:'in9S · . ~ . ~ .... ~ .. 16 14 to 19
Volatiles • • + + ~ • ~ • ~ ••• 27 24 to 30

70 Net losses · ..... ~ ~ ~ ... ~ 30
Dri~ein9s • ••• r r ~ ••• + + 24
Vol a til es ++ ••••••• rr. 6
76 75 to 77 Net losses .+ ••• ++ •••••• 24 23 to 25
Dril:'~in9S • •• ~ •••• r • ~ • 12 11 to 12
Volatiles + •••• ~ ••• r •• 12 11 to 13
60 54 to 72 Net losses + + •••••••• ~ •• 40 28 to 46 oven:

Medium, 79°C (174°F) internal temp.

Do .••...........

Leg, whole, boneless.

Shoulder, bone in

Shoulder, shank, breast, flank. or neck (bone in and bone-

1 es s ),


65

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued {Percent by weight!

ITEM

1396 :

1397

1398

13~9

1400

1401

1402

1403

1404




{(;,I!','~ ,'11,ti(·.II~·.( jl·~·.l ,r''''!I~ (+} .li8t.', 1(!~~1·\ :".','.I/:(!H! ,I '(!fll!

D E:5CR IPTIONI

58

56 to 69

A~G. RA,~G+-=DESCRIPTIO" 1 A,~GI·I RA,~GE

-1'1 ---+----- 121-----+----- 13) -----._ , • .-1---- 101 181 • 171 18 I --

I

POSTCOOKIr<lG1DATA I

Lean and fat meat, boned 72 I 71 to 72 Bones, ski n , excess fat, 28 ! 28 to 29

and cuttIng 10$$.

Bon~s .......•••.... ,.

Sk; n and excess fat .. , CUtting_l9~~ ..••..•.. ; Bones, excess fat, juices, and cutting

loss.

Bones ........•.......

Exce-ss fat .. , I

JUlces-:-:-:-. .. . .. .. .

ti7[ffnq loss .••...•.. Excess fat, shr i nkaqe , and cutting loss.

Excess fat .

Shrlnkage .

Cuttin~ 10ss .

Bones, juices, and cut t i nq loss.

Bones .....•... , ...••.

Juices .

IU"E1Il'j 1 ass .

bones, excess fat, juices, and cutting

loss.

Bones ...•..•....•....

Exces's fat .

J,jlces ---:-:-:- .

Cu t.t!. ng 1 {lS~ I

Bones, excess fat, I

ca rv i ng, and hand Ii ng

loss.

Bones I

Exces s fat .

~drvi ng i

Handl i ng 10s$_ .....•..

~AMB--Continued

Ro~sted by dry neat:

Leg:

Bone in ..••.......

Lean meat, boned ...•...

86

52 to 57

Do .........• " ..

...•. do .

Lean and fat me3t, boned

75 to 88

66

63 to 67

Bon~less

........ ··1

Lean me~t, boned .•.....

55

39 I

31 to 47

Rib loin, bone in ...

Do ..

..... do .

75

55 to 75

Ri b, bone in

Sncu l der-:

Bane in I Lean mee t , s l i ght 1y

tr i nmed , boned.

Boneless

Lean meat, slightly trill1lled.

73 to 77

83

81 to 86

Do .

Lean meat ..

66

Cooked by moist heat (pot roasted, simmered, boiled, pressure cooked):

1405 Shoulder, bone in ••. Lean and fat meat, boned 76 65 to 83

1406 Do Lean mea t , boned 50 49 to 50

66

Bones, excess fat, and

cut t i ng lass.

Bones ....•...•.•.....

I'xces-s fa t .

Cutting loss ..

Excess f~t, shr; nkaqe ,

and cutting loss.

Excess fat ., .

Shri okage .

Cutting 10s5 .

Excess fat, carving,

and handling lass.

ExceSS fat .

~ .......•.... ,.

,-H=dn-"J_d 1= ; n91__'1'.Oo~s~. . •...•..

I 22 5

1 42

15 to 28
31 to 44
15 to 24
8 to 16
10 to 14
1 to 2
12 to 25
3 to 7
6 to 12
33 to 37 16, 14.' 11;

1 14

5 8 1

34

25 8 1 45

22 to 29 7 to 9 1 to 2 43 to 48

10 9 to 12
26 23 to 31
G to a
2
61 53 to 69
3U 27 to 36
23 18 to 28
3 1 to 6
5 1 to 3
25 : 23 to 27
19
5
1 o to 3
17 14 to 19
9 7 to 10
7 I 6 to 10
1
34 25 to 45
28 18 to 41
2 1 to 3
4 2 to 6 Bone and cutting loss .. 24 I 17 to 35
Bones • • • • • • • • • • • • • .6. 22 17 to 32
Cuttlng loss ." •••••• 66 2 0 to 4
Bone, excess fdt, and 50 50 to 51
cutting loss.
Bones .6 •••••••••••••• 17, 16 to 18
'Excess fat •• ~ ••• + - 22: 20 to 24
Juices and wdste ~ ~ ... 1~1 10 to 12
CuttIng loss ~ ........ TABLE 1· YIELDS AND LOSSES OR GA!NS IN PREPARATION OF FOODS -- Continued (Percent iJy waightl

I

ITEM: 1 I

---i'~+------ 11~ -_.-

i j.A S A_G}M.
. Noodies, enriched:
1407 Without egg ... ~ ... ~ ~ Cooked to ~1 dente stage 212 210 to 215
1408 Do •••• + + ••• ~ ~ •• ~ ~ • Cooked to tender s taqe 248 243 to 256
14CH \J i tl. e')q ., .... , .... - ., -'" dQ ... "36 ?3? to ~~tt :1
1410 '::ov..-.e;1 r.und I e s IIi til I Sdk~d unt it no t ~n~ 93[ ~O to '-l~
sauce an<l cheese m~de bubbly.
fr-om recipe or from
mix.
1411 i Frozen, prepared do 89 82 to 96
+ ••• + + ~ ••••• ~ •••••••
1412 LEEKS, raw •• + ••• ~ + ~ •• ~ •• Bulb and lower leaf + •• ~ 44 35 to 58 1414

Do .

Do " .

1415

I

I Do •...................

i

i LENTILS, dry, raw .•....•

!_&~--

1416

1417 1418

Do .............••.. ".

1419 1420

1421

1

I LETTUCE:

Butterhead including Boston, Bibb: institutional pac' .. j Reta i 1 pac k .•...•••.

Cos or Romaine: institutional pack

1422

R~ta i1 pack .

Crisphead cultivdrs including Iceberg:

I nst itut i ona 1 pac k .•

Do •...............

Reta i 1 pack .

Loose1~af or bunching

1423 1424 1425 1426

1427 1428 1429

I

!

iLIMA BEANS. See BEANS, I 1 ima.

! LIMES:

i~d type:

, >lno 1 e , raw .

Do .

Sweet type, whole, raw

1430 LINGCOD, round ••..•••...

1431 00 " .


Jui ce , strained

Cartwheel slices with peel.

Wedge s wit h pee 1

Simmered 20 min, drained

Boiled 3D min or bak~d 35 min.

Trimmed for retail pack Trimmed leav~s ........•

Trimmed and cor~d

Cored .................•

Trimmed for retail pack

Trimmed 1 eaves .

Trimmed and cored .

•.... do ...........••..

S~ctions without m~mbran~, raw.

Juice ...•...••.........

Pulp with membran~ .....

Flesh, raw, machine *47

separated.

Fillet without Skin, raw 34

...... i 64


261 I 251 to 281 Net ga in due to water absorption.

289 266 to 303! ..... do •...••.........

70 to 75 1 Tough outer 1 eaves

76 to 95 Core and wilted leaves

72 91

~1 to 78


DESCRIPTION OF FOOD 1---- __ ~~ ~~_~~~---'--- __ -------I-, __ 1~(.I~~':,'III!!·,·.rt,·j /",",r /'Id.l {+) ~J.L;;I,'. fll.~.Il'\ [.;..1"/"','11 ,1.\·":~I,'.i

1«. FORE Pf"f.rAPATION .~." I

1 r..H ~f:Pl'frTtON A.\t~ I ~Mr~[j,:r. I [f.5C~P~' ~v'"'f ! A ;0. ~,. ~~(I':

-l ---- -, ---- .~"I- -,:, __ -LNeC gm~"':': ~.t~I' ':"1'"0'~'115

absorpt10n.

•••• : ~~ •• :.:.: .. .: •• : I ~ ~ ~~ I ~ ~ ~~ ;~ : i;~

tlet 10$;";'; i " i' t.; I (I

I

Evaporation ., 1 11

Tops, roo tends, and ! 56 skin ends on bulb. ,

Tops 1

Root ends i

Ski n end s an bu 1 b ••..

1413 LEMONS, whole Ju i ce 43 29 to 55 Pee 1, seeds, and

mcmbran~s.

36 18 to 46 Peel, pulp, gnd se~ds

Pe~l ..•.• : ..••.......

Pulp .

Seeds .

80 64 to 93 Waste endS and handling loss.

98 98 to 100 Seeds .

78 71 93

*64

15 to 42

73 to 86 67 to 87 88 to 96

*57

47 84

38 to 56

Outer leaves, core, tr lnmtnqs , and cutting loss.

Outer leaves .

Core and tr'~mings .

Hand-l ing 10ss ,

Core ......•...•.•......

Coarse outer l~aves .... Coarse l~aves and core Core and wilt~d leaves Outer leaves, core, and

trillJlli ngs.

Peel, seeds, ~nd

membrane. ,

. .... do ......•••...••. Peel •••...••...........

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

Head, tai 1, fi ns , entrails, scales, bones, and skin with adh~ring fleSh.

4 to 18

42 to 65

46 44 to 54
81 7 to 11
2, 1 to 2
57 45 to 71
64 54 to 82
45 32 to 68
17 13 to 23
2 0 to 4
211 7 to 36
2 0 to 2 +161

+151 to +181

+189 +166 to +203

28 25 to 3[)
9 5 to 2,1
36 22 to 49
221 4 to 31
12 7 to 17
2 0 to 2
b 22 29 7 36

14 to 27 13 to 33 4 to 12

43 53 16

53

44 to 62

66

I I

58 to 85

67

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued IPercent by waight)

I

ITEM

Lamb Pork Veal




AVG. FtAI"rtGE AVO. I ~ANCE

DE:SC R! PTlON

% % %: %

-111-+----121-----+----131 -----t-,. r-151 ---f-----161----+171__+____ IS 1--

untrimmed, sliced, raw;

Beef .•...••..•••..••

1432 1433 1434 1435

DESC.RIPTION

89 to 98

90 to 92 90 to 94 90 to 94

Net losses including

skin, veins. ond blood.

..... do ....•...••..... •.... do ..............• ....• do ...•••...••...•

TRIMMING DATA.

Trimmed, ready to cook 93

do ......••...•••. 91

do ...•..•........ ! 9922 do ............••. 1

COOKING DATA
Ready to cook, raw;
1436 Beef · ....... ~ .. ~ ~ .. ~ Oven fried or braised 96 84 to 105 j. Net change ............. ;
after coatin9 with 1
flour.
1437 Do · ........ ~ ...... Pan or oven fried with- 74 66 to 81 Net losses • ~ ••• ~ ~ ••• r ••
! out coating, well done.
1438 Do ~ ... ~ .... ~ .... ~~ Pan fried, rare ... ~ ~ ... 87 81 to 90 · . ~ .. do · ............ ~ ~
1439 Do + ••••• ~ •••••••• ~ Braised •• + • ~ ••••••• ~ ••• 67 64 to 69 • •• +. do •••• + ••• +.+ ••• +
1440 lamb ~"'~~"'+~"~+' Scalded and fried . . ~ ... 61 60 to 63 ..... do • •• r ••• •••• ••••
1441 Pork + + •••• + ••• ~ ••• r • Fried or oven cooked ... 66 52 to 82 . .... do · .... ~ ... ~ ~ ~ ... ;
I
1442 00 .~ ••• ~~~ •• ~ ••• +~ Braised with sauce and *76 --- + •••• do + + • 0 0 + • ~ • ~ • ~ •••
vegetables.
1443 Veal • • + •• 0 0 ~ ••• ~ •••• Pan fried or braised, 64 60 to 67 ; ..... do • •••••••••• ~ + ••
well done.
1444 Do • • + + •• 0 ~ ~ • 0 • ~ ••• Pan fried, medium rare 79 76 to 82 · ~ ... do · ..... ~ . ~ ... ~ ..
1445 ; 00 • ••• ~ •• r ~ ••••••• Pan fried, rare •• ++ •••• *96 --- · ~ ... do • • ~ ~ ••••••• + + + •
I
1446 Do ........ ~~ .. ~~~. Fried in convent i on a I *80 --- • + ••• do • 0 0 + •• 0 ~ ~ ••••••
oven, 25 min.
1447 00 ~ .. ~ ......... ~ ~ . Fried in microwave oven, *78 --- · . ~ ~ . do • • ~ • ~ ••• + + ••• 0 + I
5 min.
J 1448 1449

LOBSTER, SPINY. See CRAYFISH.

LOBSTER, northern:

Whole, in shell;

Live .

Boi led .........•....

1450 1451 1452 1453 1454 1455

Tail, in shell:

Frozen •.............

Thawed .•...••...•••.

Frozen .

Do .

Thawed .......•...••.

Canned, contents of can

1456 LOBSTER NEW8URG, made from rec rpe.

LOGANBERRIES, canned, contents of can;

1457 All samples ..•.•..••..

1458 Extra heavy sirup,

No. 303.

1459 Heavy si rup , No. 10

LONGANS;

1460 ~ ...............•..

1461 Dried •..•••...•....•••


68

Orained sol ids •••• + •••• 49 47 to 49 Liqui d + •••• + ••• 0 ~ ~ ~ •• r ~ 51 51 to 53
••• ++ do + ~ •• 0 + + •• 0 + ••• 0 48 47 to 49 ..... do · ......... ~ .... 52 51 to 53
<
+ •• ~ ~ do ~~ ••• ~~ ••• ~+.~. *49 --- •• +++ do +40 •• +."++."+ 51 ---
FleSh ~ •• ~~~ •• ~~~ •• ~+~ •• 53 47 to 5B Shell and seeds +.+ •• + •• 47 42 to 53
~ + ••• do o + ~ •• + • + ••• + ~ ~ • 36 34 to 40 ••• +0 do • 0 •••• + ~ •• 0 + • ~ • 64 60 to 66 Boi led ..........•...•.• Body. claw. and tail.,.

B,dY .

Till :::::::::::::::::

Thawed, in shell .•••..•

Meat, cooked .

Meat, raw ••.•.•...••...

Mea t, cooked .•••..•••.. Broiled, in shell •......

Drained sol ids .

Baked ••...•••..••...... *91

92 28 7 11 10

84 to 104' 22 to 36

6 to 9

10 to 15 10 to 12

83 to 86 52 to 58 42 to 82 41 to 62 38 to 77 68 to 72

84 55 73 53 56 70

Net change .

Shell. head. entrails.

and handling loss.

Shell .•.•....•....•••

~and entrails I

Handling loss .

Thawi ng los ses .

Cooking losses and shell Thawing losses and shell Cooking losses and shell Cooking losses ......•..

Liquid .

Net losses ..........•.. I

i
7 2 to 11
9 8 to 11
8 6 to 10
8 6 to 10
!
4 +5 to 16
26 19 to 34
13 10 to 19
33 31 to 36
39 37 to 40
34 18 to 48
24 ---
361 33 to 40
,
21 . 18 to 24
4' ---
20 ---
22 --- +4 to 16 64 to 78

8 72·

39 18 15

36 to 40 13 to 19 13 to 17

14 to 17 42 to 48 18 to 58 38 to 59 23 to 62 28 to 32

16 45, a 47 44 30

9

Ii

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued (Per cent by wei ght)

ITEM


YI ELD AFTER PREPARATION


O'E:SCR I F'T ION

D ESCR IPT I ON

AVG_ RANGE

% %

-111-+----- 121-----t-·--~- 13) -----1"-14,._. r-151 --t-----I.I ------+

1462 UlQUATS, raw............ Flesh •.......•.........

1463 1464 1465

LOTUS:

------riOO t , raw:

"hole ..••...•...•••.

Trimmed and sliced ..

Seeds, dried .

1466

Dried .

LYCHEES:

~ .

1467

1468 MACADAMIA NUTS .

1469

MACARON I. dry:

Cuts, elbows, and she l l s :

All samples, made from different

farinaceous I

ingredients.

Semol ina only ...•. 1 Semo 1 i na with I farina or flour. I Corn. soy. and

wheat. I

Milk and unspecifi-i ed wheat ingredient.

Wheat and soy ••...

1470 1471

1472 1473

1474

1475 1476

MACARONl AND CHEESE:

MadefrOmrecipe or i from mix.

IMA::::::: .

, Atlantic:

Round .

1477 1478

Pacific:

Round •..............

Do •••..•••...•...•

1479

Drawn ••...••........

1480

1483 1484 1485 1486

Unspecified:

Dressed, raw .•..•...

Fi~~e~:. ~~~. ::::: .:; I

Fillet, salted.

soaked. !

1481 Dressed .

1482 Spanish, round .


!
Boi led to varying degree 273 234 to 328 Net gain due to water :+173 +134 to +228
of doneness. absorption.
~ .... do .+ ... ++ ••• + •••• 287 273 to 308 ~ ~ ~ .. do .~~ ....... ~~~ .. +187 +173 to +208
~ .... do • ~ •••• ~ ••••••• r 256 234 to 269 • ••• + do + + + ••• + + ~ • ~ ~ ••• +156 +134 to +169
..... do • ••••• ~ ••• r • • • • ! 268 234 to 285 + ~ + •• do · ~~~. ~~~ .. ~~~ .. +1681 +134 to + Hl5
1
++ ••• do • + + •• + + •• ~ ~ •••• 318 312 to 328 · .... do • r r ••• r • ~ •••••• +218 I +212 to +228
. . . . ~ do ~ .... ~ .... ~ .... 250 241 to 258 · ~ ... do • • ~ ~ • r + + ••• ~ ~ • + +150 +141 to +158
Heated after mi xin9 . ~ . ~ 98 98 to 98 Evaporation •• r r ~ ••• ~ ~ • r 2 2 to 2
Baked • • ~ •••• ~ •••• r ~ ••• ~ 91 I 89 to 95 ++.+ • do ~ + ••• + ~ ~ ••• ~ ••• 9 5 to 11
DRESSING AND BDl'IlNG DATA
Dressed, raw ~ ••• ~ ~ ••• r • *70 --- Head, tail, fins, and 30 ---
entrail s ,
Flesh. raw . ~ ~ ... ~ ... ~ .. 54 46 to 65 Head, tail , fi ns , 46 35 to 54
entrails, bones, and
skin.
.. ~ ~ . do . .............. *57 --- Head, tail, fins. bones, 43 ---
I and skin.
Dr~ssed, raw ~ ....... ~ ~ . *70 --- Head, tai 1, fins, and I 30 ---
entrails. . ........ i
Flesh. raw + + + • + + + •• ~ • + • 72 64 to 80 Bones and skin 28 20 to 36
f'i 11 et wi th skin, raw .. 59 54 to 64 Head, tail. fins. I 41 36 to 46
entrail s , and bones
with adhering flesh.
COOKING DATA 62 56 to 70 Skin and seeds .

Seeds .•••...••..•••.. Ski n ....•...••..••...

Sk ina nd ends ..•....... !

Net losses II

Skin ..........••...•••.

i

Thin shell and seeds •. '1'

Thi n Shell .

SeedS"-. - .. - .........••..

Handling loss •..••••.

Thin Shell and seeds .

Thin shell ..

Seeds ...•....•...•...

Peeled and sliced. r~w Steamed 30 min •........

Seed .

79 96 96

58 to 92 94 to 98 93 to 98

Pulp

63

56 to 67

54

.•... do .••...•........

50 to 59

i

24 to 44 I She 115 •.••••..••.••••••

Kernels .

34

Broiled, bone in .

Baked ., .•••..•• , .•.....

Broil ed .

Drained solids .

~VG. IFI:ANGE
% %
1>1- t---181--
38 30 to 44
23 15 to 34
15 10 to 20
21 8 to 42
4 2 to 6
4 2 to 7
37 33 to 44
18 18 to 18
15 14 to 16
4 ---
46 41 to 50
19 16 to 26
27 20 to 32
66 56 to 76 80 71 to 89 Net losses .~+~ .. ~~ ... ~~ 20 11 to 29
86 --- ..... do • • r + ~ •• + + ~ •• + + 4 14 ---
77 --- I · ~ ~ .. do • ••• ~ •• r _ •••••• 23 ---
98 --- Liqui d + ••• ~ + ~ •• + •• ~ ~ ••• 2 --- 69

TABLE 1 - YIELDS AND LOSSES DR GAINS IN PREPARATION OF FOODS -- Cuntinueri (Percent by weight)

•

ITEM I


1487 MACKEREL, canned (hor,e --or-PaCi fi c), contents of can.

YIELD AFn:R PREPARATION

LOSS OR GAIN IN PREPARII TION

o E"SCR IPOTION

Drained ,01ids

A~G. RAI~GI;; DCS';'_~RIPd---- - ~G! R~,::('.'-

-I" -+----- 121 -------j----- fJl -----+ 14,-- 15 I -------t---- ----- . _-- <61 " +- I, !-_

84 81 to 86 Liquid _ 161 14 to 19

1488 MAMEY Flesh .....•...••. __

MAI1I>IEE AP PLE. See MAME Y .

IMANDARIN ORANGES. See

i1'"AN'GERTNE.~-

iMANGO, whole, raw:

1489 : -m types .•..•........

1490

Florida:

All cu l t tvars

1491

Hawaii .•...••...•... !

Haden

1492

lrwin

1493

Kent

1494

1495 ,MANGOSTEEN

'1!:1.~l_C.QTTI :

1496 Dry .

1497 Cooked. ,tuffed with

cheese with tomato sauce added~ frozen.

,~RMAlADE PLUMS. See

_?M'0TES. -

MATAI. See WAT[R ------cHEsnWTS =":

j498

MEAT. See BEEF, LAMB,

P9.!.!S.,_Ji EAL.

iMEAT LOAF_. See llN.

;

IME:~::~: .

Soft .

1499

1500 MILLET, cracked and ------ground.

MIXED VEGETABLES. See VEGETABLES; M1XEO.


70

..... do

Flesh, raw • • A • • • • • • • • • • , 29 28 to 31
Cooked in water until 220 215 to 226
tender.
Baked in oven at 232'C 88 87 to 89
(450"F) . Baked until firm and dry.

Baked until peaks were 1 i ghtly browned.

Cooked by boiling 1 part *753 ground millet in 6

parts water for 25 min.

60 52 to 71 Seeds and skin .

62

57 to 67

Pulp . . . . . . . . . ~ .. ~ . ..... 69 51 to 82
do + ••••• ~ ••• r •••• 76 69 to 82
do • ~ + •• ~ ~ ••• r • ... 74 70 to 7!l
do *82 I
.. ••••• + •••• ++ •
do . . . . . . . ~ . ., . .. *80 75 to 83

74

72 to 75

79

Skin and seeds .

Sk in .

~~dj- __ -.-

Skin and seeds .....•...

Skin .

Seeds .

S k ina nd seeds .....• _ .. :

Skin ....• -. - ,

Se'eds .

Skin and seeds .

Skin .

Seed, .

Skin and seeds .

Skin. __ .

Seed, .

Skin and seeds ........•

Skin .

Seeds .

Rind and seed,

40

18 to 49
6 to 19
9 to 34
18 to 31
7 to 17
9 tu 19
22 to 30
14 to 17
11 to 12 29 to 48

31 15 16 :

24 13 11-

26 15 11 18

9 91 20 ;

81 121 38 : ~ 1 17

33 to 43 20 to zt 16 to 25

11

G~ to 72

Net gain due to water +120 +115 to +126

absor~tion during

cooking.

Evaporation ..... _...... 12! 11 to 13

Net losses

do - .

, Net gain due to wdter absorption.

16531

11

17 to 25

26

25 to 28

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS- Continuer!

__ --,,--- --; ,;...iP_e_'cem by weightl

ITEM

OF.:SCR IPTION OF FOOD BEFOR E PR EPARATION

LOSS OR GA I N IN PREPARATION


I •.•

'.' .: , "l .' i :.'", (+ f >-'.~. ., 'x, , , ...

OF::_:'{'"H"IF"TION

-r, )--f----- 12) _. ---l- IJj

I

1501 '~Gl~TAIN npPL~. whole, ra\; .

Flesn with skin

'IUI'FINS, d 11 types,
'. inc l ud i nq b 1 uebcrry ,
bra", corn, pldin:
ISO? BJtter made from rccipc1 Baked until light hrown <36 82 to 811
:503 Batter made f rom rri x do .. , ........... - 9G 88 to 92
and added i Il~r~d i ant s.
1504 irozen, baked .... , .... Heated in oven .., ...... ~2 HI to 9"
bUo !CI_bI_LgJ_, ru:....lTlG ........... Fl es h , raw 53 41 to 58 I SOli

hOi

15G8

I~G9

ISIG

1 ~ 11 151!

1513 1514

1515 1516

Do , , .

MUNG BlAN SPROUTS. See

: C_,A},S, Mu nq , Spro u t ed ,

'MUSII!(OO,'1S:

iii let without skin, raw

RdW:

!,'ho 1 e :

Good qua l i ty , ..... ; Tri rnrned

Fai)' qual i ty

WhO I" or s 1 i cerl, peeled and trimmed.

Do

Do

[aTln~~, (:ontent~ [If can, a 11 samp 1 e s , Dr; ed:

Wr.ole .. _

Tr irmeo ., .

Soa ked .. _ , .

i

1517 IMy?y~~~y~GE, round

F roz ell, in bu t te r sauce,

I

MUS KME LON S, R,)W:

Ca~taloup:

1 51 H 'who Ie. . . . . . . . . . . . . .. . .. do 51

1519 Halves or sections, ..... do ..........•.... 56

ca v ity content s

removed.

Casaba:

1 520 Who 1 e . . . .. do *60

Lililited data available.

e,'oil ed , fried, or 65 47 to 80 do ... , ........... J~ 20 to ~3
sauteed.
50; led or S i rnme r ed 73 64 to 8-5 do Z7 12 to 36
Drdined sol ids .......... 58 47 to 62 Liquid 42 38 to 53
Tr inmed .... ~ .... ~ ...... 82 78 to 85 Stems . ...... ~ ..... ~ .... Iii 15 to 22
SOil ked . ~ ........ , ... , . ~ *341 Net gain due to water '241
absorption. 4i
Steallied 15 min ... ~ .... ~ *96 Net losses ~ ... ~ .. ~ . ~ ... I
Heclted by frying . . . . . . . I *51 do . ~ ~ ... ~ ... ~ .... 49
Flesh, rilW -.+ •••••••••• *49 Head, tail, fi ns , 01
e~trails, scales,
bones, skin, and
handling loss. Pee 1 ed, t r inmed , 51 iced

Cookpd, all me thcds ... _

14 12 to Iii
io E to 12
8 to 19
41 ~2 to ';9
o!i' G2 tD 7~ Net l05ses . -.- ..• -

_. do .

[V.lpOrclt ion

Head, te i 1, f i ns , entrails, scales, bones, and skin.

Hedd, tail, fins, entr~ils, sc~les, bones, and skin ~ith adhering flesh.

32

97 87 to 100 TrilMlings, ma i n ly s tem 3 0 to 13
ends.
81 75 to 85 Pee 1 i nqs , t.r irrm i nq s , dnd 19 15 tu 75
slicing losses.
69 47 to 88 xe t losses ., .. - ....... , 31 12 to 53 29 to 74 Cavity contents, rind, 49: 26 to 71
cutting loss.
Cavit)' contents .... ~ . 9! 6 to 14
Rind .~ ... ~ ... ~~~ ..... 39 20 to 56
(utt i n.!l_ 1.2.~.s_ .. ~ ... ~ ~ . 1 0 to 3
Rind and cutti ng loss 44
Rind ............... ~ ~ 43
Cuttin~ losS" . . ~ ~ ... ~ ~ 1
Cavity contents and rind 40
Cavitz: contents ~ ..... J1.
Rind r.+ ••••••• +<+ •• ++ 29 71


I

Fl as h, raw



87 to 94

Cavity contents and rind

Cavity contents .

Rind .

Ri~ .


Cavity contents ..•...••

64 to 71

Rind .•.................

Juice .

o ESCR IPTION

,III, VG. RANGE OEsC Fe IPTION AVO. RANGE

% % % %

-1------ 121 ------11------ IJf -----f_ •• j-I--- '" I --f------ 16 I -----+- 171 -l------ '0 I --

Sections lOith rind ~ • ~ + • do ~ •••••• r r , •• r •• 57 50 to 61
Persian:
>lhole ...... ~ ~ .. ~ .. ~ •• + ~ do • ~ • + + •••• ~ ••••• *42 --- ITEM
-ill I
1521
1522
1523
1524
1525
1526
1527
1528
1529 MUSKMELONS--Continued Raw--Cont i n ued Casaba--Continued Sections with rind and cavity contents.

Sections with rind Flesh witho~t rind Honeydew:

Whole •.......••..•

Sections with rind .....

FleSh, raw •..•••.•..... C~bed or di ced ••..••...

90

34 to 54

Sect ions with rind Sections with ri nd ..... 95 94 to 96
and cavity
contents.
Sections with rind Fl e sh , raw ............. 44 41 to 46
Frozen, melon balls in Thawed solids, drained 55 53 to 57
Sirup. Cavity contents and rind

Cavity contents ....•.

I Rind I

! Caw ity conten t s .

I· Rind ....•..............

Li quid .

1530 ~, whole ••••• r •••• Solids and liquor •• + + ~ • 51 43 to 56 Shell and "beard" • •• + + ~ 49 44 to 57
1531 Do ...........•...•.••• Drained solids, raw rr •• 29 25 to 33 Shell, "beard, " and 71 I 67 to 75
liquor.
MUSTARD GREENS: I
Raw:
1532 UntrilTJlled •••• + ~ • r , •• leaves, trilTJlled . . ~ ~ ~ ... 93 90 to 95 Bases . ........... ~ .... ~ 7 5 to 10
1533 Tr inmed ~ • ~ ~ •• + ~ •• + + • Boiled ••• ~ •• r r _ •• ~ • ~ ••• *B4 --- Net losses • •• + ••• r , ~ ••• 16 ---
1534 00 •• + ••• ~ ••• ~ ~ ••• ~ Steamed .. ~~ .. ~~ ... ~~.~. I 93 92 to 94 • ~ •• r do ~ ......... ~ ~ ~ .. 7 6 to 8
Canned, chopped, I
contents of can: I
1535 All samples ••• ~ + •••• Drained solids . ..... ~ .. 64 61 to 69 Li quid • •••••••••••• L __ • 36 31 to 39
1536 No. 303 ........... ..... do · ...... ~ .... ~ ~ . 67 65 to 69 ..... do · ............ ~ ~ 33 31 to 35
1537 No. 10 •• L ~ ~ • ~ + ~ •• + • + + ~ • do • • ~ ••• r r •• r , ••• *61 --- . ~ ~ ~ . do • •• + + ••••••• r • ~ 39 ---
1538 Frozen, chopped, 80iled or silTJllered, 90 84"0 100 Net losses • ~ •••••••• r , • lD a to 16
contents of package. drained. 67 *97

46

NATAL PLUM. See CARISSA.

1539 NECTARINES.............. flesh with skin, raw... 91 86 to 95 Pits .

1540 Do. .. • • .. . . • . . . . . . . . . . F 1 es n, raw ..•....••...• 85 81 to 87 Pits and ski n s .

NOODLES. EGG. all sizes, incl~dlng twists, fettuci ni, and others:

Dry:

1541 A 11 samp 1 es made with

various

fad naceous i ngred i ents.

1542 Semolina or durum

flour only.

1543 Other wheat flour

or unspecified.

1 544 llnspec i fi ed ....••.

10

6 to 13

29 to 36

33 3

54

5 49 43

58

5 53 ! 5

46 to 66

42 to 62 39 to 50

56 45

54 to 59 43 to 47

4 to 6

9 15

5 to 14 13 to 19

Cooked to al dente and 262 226 to 310 Net gain due to water +162 +126 to +210
tender stages. absorption during
cooki ng. .
•• ~ + • do ..++ ... ++ •••• ++ 244 226 to 265 ..... do ~ .......... ~ ... +144 +126 to +165
"L_' do ~ ••• ~ •••••••• L ~ 273 242 to 310 + •• ++ do + + •• + + •• ~ • ~ + •• + +173 +142 to +210
Cooked with sauce mix, 96 92 to 100 Net losses • • L • ~ ••• ~ ~ •• L 4 0 to 8
water, and butter in
covered casserole.
Added to 'prepared sauce, 99 98 to 99 ..... do · .......... ~ . ~ . 1 1 to 2
butter, and heated. 1 545 Coo ked .

I

i

* limited data available.

72

TABLE 1 - YIELDS AND LOSSES DR GAINS IN PREPARATION OF FOODS -- Continued {Percent by weight I

ITEM


1546

-111-+----- 121 --

1547 1548

NU<)uL i_ s. ,] ill' AI~LS t: -- RiI;.;:--

Chow funn (wheat wi th pot.ass i um Cd rbone te ) .

Soha (buckwhea t)

Somen or udon (wheat,sod i UfO bi cs r bona ts , salt, and egg).

Ca nned , con tents of ca n:

Konny~ku .

Shirdtoki .

1549 1550

1551

1~!!:I_T_i. See individual kinds.

OATS, ROLLED (plaln or maple flavored):

Regular _ .. _. - .

1552

Qui ck ,

1553

Precooked (instant) ... '

OKRA:

OLlVES, in brine:

Green, contents of can, unspecified size;

Plain:

1560 Unpitted .

1561 Pi tted ........•••.

1562 Stuffed ....•••...•..

Ripe, all cultivars, contents of can, unspecified size:

Dark:

1563 Unpit ted .

1564 Pitted •.••...•••..

1565 Green, unpitted .....

Ripe, unpitted, drained solids;

1566 Dark .

1567 I Gree k proces s .

I OM£L ET . See EGGS.



LOSS OR GAIN IN PREPAR ATION

-r=

%

-~ 11) ------(4r-

,,~ '.'

RANGE Of:::SCR1PTION 1'~v:T--:ANGE

% % '~

.~-~ 1151 -------I-----j61 ----- -~~ 171 ----+----- IR 1 __

i

327 to 456

o ESC R I F'T ION

............... i''''

do 1*372

do 393

Soi led.

Jrained solids .... ..... 57

..... do .........•..... 62

55 to 60 60 to 64

Cooked, 1 part cerea 1 in 578 556 to 602 2 to 2 1/4 parts wilter:

(by volume) for 5 min. ;

Cooked, 1 part cereal in 604 520 to 636 2 to 2 1/4 parts water

(by volume) for 45 s

to 1 min.

Prepared by mixing 23 9 619 603 to 631 (I oz ] cerea 1 wit h

180 ml (3/4 cup) not

water.

Ne t ga indue to wa ter + 1 74 '

absorption during

cooking.

do '272

..... do _ .. _ +293 +227 to +356

Liquid .

..... do _

43 38

40 to 45 30 to 40

Raw:
1554 Untrirrrned . " ......... Trimmed, raw •••••• " ••• + 86 80 to 95 Crown and tip . . ~ ... ~ ... 14 S to 20
Trimmed;
1555 loIhole ...•...••...• I Boiled or ,teamed ...... 110 93 to 139 Net change ~ + ••• ~ •••• ~ • , -1-10 +39 to
1556 Cut ............... 1 Steamed ~ .... ~ .......... *92 Net losses " ~ •• , r " •• ~ ~ •• p,
1557 Canned, cOntents of I Drai ned sOlids . . , ~ " .. , . 60 50 to 66 Liquid ~ ... ~ .... ~ ... ~~ .. 40 34 to 50
can, all samp 1 es. ,
Frozen; I
1558 Whole I BOiled or steamed 99 92 to 103 Net change 1 d to 8
~~····~···~~~·~I • ~ ••• r • ~ ••• + •••• + ~ ~
1559 Cut • r , •••• ~ ~ •••••••• I . ... ~ ~ do ~ ... ~ ..... ~ ... ~ 82 76 to 36 Net losses ~ r •••• ~ ~ ••• r • 18 14 to 24 Orained solids .... ~ ~ ... 63 52 to 76 Liquid • ••••• r ~ •• r ••••• r 37 24 to 48
do + + ••• + + ••••• ~ •• 53 50 to 56 do • ••• r ••• ~ ~ ••••• 47 44 to 50
+ •••• do .r ••• r' •••••••• 64 56 to 73 . . . ~ . do · ... ~ ... ~ ~ ... ~ . 36 27 to 44 Net gain due to water absorption during cooking.

..... do

Net gain due to auded water.

~519

iJ11J to +~32

do + •••• ~ + ••• + •••• 53 41 to 65 do ~ •••••••• r ••• ~ • 47 35 to 59
do • ~ •••• ~ • ~ • + •••• 47 42 to 52 do · .... ~ ... ~ ... ~ ~ 53 48 to 53
do ~ ~ ••• ~ + ••• ~ •••• 57 54 to 63 do + •••••••• ~ ~ •••• 43 37 to 46
i
Pitted flesh •• ~ • ~ ~ + + ~ •• 86 83 to 90 Pits ••• ~ ~ ~ ••••••• r ~ •• r r ! 14 10 to 17
do 30 76 to 83 do ; 20 17 to 24
••• ~ + ++ ••• +.+ •• ++.+. ..... ~ ~ •••••••••••• r i 73

1569 1570

1571 1572

1573 1574

1575 1576

TABLE 1 _ YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continu~ (Percent by weight)



Peeled .

Do ........•••..•

Chopped ...•.•......•••. Cooked by baking, boiling, or steamin9'

50 to 78 4 to 5

I

I fFM I ~~\:~p:,~~~~';A~'~~~ - - - "~~'''''PT-'O'' ---istG ~~N<':---~ - ~:-~~,,:~.". --- r~:I--:-':~':' --

-l'i ~ - .. _ "t·· - __ Ii - ----13' - -- -~, -- -I;', ---t- - -- - <Gl" -- ".j. '~I'+-----~; I

;(lNlOri~: ,-- flii;;i":-

*~~: I

I<Ihole:

1568 All samples..... Peeled................. 90 50 to 99 Skin, ends, sprouts, and 10 to 50

. defects,

Sound I do 91 I 63 to 99 Ski n aud end s I

Sprouted . do _ .. •. . . . . .. . 82 I 50 to 94 Sk, n, ends, sprcuts , and

I def~cts.

92 89 to 96 Cutting 105s .........• , 85 67 to 103 Net chang e ..•..........

can:
1577 No. 303 ··•····· .. ···1 Drained solids + •••• + ~ •• 57 56 to 58 Liqui d ~ •• ~ ••••• +~~ ••• ~~ 43 42 to 44
1578 No. 10 , + •••• do .+++.+ ••••• ++ •• 64 63 to 65 ..... do ~ .. ~ .... ~~ ... ~ . 36 35 to 37
······· ...... ·1
Dried: ··············1
1579 <;1 iced Reconstituted .~+~ .. ~~~. 190 185 to 195 Net gain due to added +90 +85 tn +95
I water.
1580 Chopped ·············1 ..... do .... ~.~~~ .. ~+~. *150 ~ •• r _ do . .... ~ .... ~ ~ " " ~ +50
1581 Mi need •...•...•••..• 1 • + • ~ • do ••• ~ + •••••• " ~ • ~ *120 do ~ " " " ~ + + " • ~ • + ••• +20
1582 f roz cn , chopped, I Thawed + + •• " ~ ~ " ••• ~ " " r ~ r *82 Thawing losses • ~ •• + ~ ••• 18
1583 I ~ont~nts of ~ack~ge. I part, 65 65 66 Tops of leaves and 35 34 to 35
!.91:LI_O)'!,s ,_Wll.~~ ..•• , ...... ,Tender raw ".,+++ •• to roots
I Rootlets " " " " " r _ " " " _ " ~ " ~
62 to 91 Bruised tops and roots
22 to 50 Green tops and rootlets
95 to 96 Net losses ~"".~~~ ... ~.+ 9 18

1 to 37 6 to 50

Young, green (bunching) :

Whole ••...........

Do .

Cleaned and trimmed *96

Cl eaned and partly i 83

trimmed. I

Cl eaned and topped •.... i 37

Steamed ••••.•••..•.•.•. 95

Do .

Cl eaned and partly topped, cut.

Canned, contents of

8 15

4 to 11 +3 to 33

4 17

9 to 38

63 5

:ORAI~GES :
:-Ra~i'-;- who le : (Ariz- Pe~ 1 ed f'ru it 25 16
1584 1111 cultivars • + • " • " ~ " ~ " r 75 67 to 84 P~el "r"~"~""""" ~_~"" _"~ to 33
and, Co 1 i forni a,
Florida, Hawaii) .
1585 00 + •• + ••••• + •••• +. Sections with membrane 71 62 to 81 Peel, seeds, and hand- 29 19 to 38
linq loss.
1586 Do - " " " " - " " ~ - ~ " " - - ~ Sections without mel1l- 50 47 to 51 Peel, seeds, and membran 50 49 to 53
brane.
1587 On · ~ " " - ~ " " " - " " . " ~ " Juire, strained " " . ~ ~ ~ " " 49 33 to 64 Peel, pulp, rag, and 51 36 to 67
seeds.
1588 ca 11 fornia and ~eell'd fruit """_"""r_"" 12 67 to 75 Peel """ ~-". ~~~. +~~~"" ~~ 28 25 to 33
Ari zona, a11
cultivars and
siles.
1589 Do • " " ~ ••• " " " • " " " r ~ Cartwheel slices ~ " " - - " " 59 ~5 to 76 Peel, waste ends, and 41 24 to 55
seeds.
1~90 Do • ~ + ••• + •• + + + ~ • " • Juice, strai ned - ~ ~ " - .. " 48 39 to 61 Peel, pulp, rag, and 52 39 to 61
seedS.
1591 Flori da , all cul ttvar s Peeled fruit ~ " " " - " " " ~ " " 77 71 to 82 Peel "~"-~~""~--""--"""~ 23 18 to 29
and sizes.
1592 Do • _ ~ " • r _ " " " r " " " " _ Juice, strained - ~ ~ " " ~ . ~ 50 33 to 65 Peel, pulp, rag, and 50 35 to 67
seeds.
Ca 1 Hornia:
Nayels:
1593 All sizes Cartwheel slices, finger 62 54 to 70 Peel, waste ends, seeds, 38 30 to 46
peeled. and handling loss.
* Limited data available. 74


VI ELD AFTER PREPARATION {(;,lll(~ 11,','i(.1(~'" /,.". It tl/l(~ (+) ~IIlJ,' il'.~.II'\ I.:,.r,.I"1111 ,I .\jgt/i
BEFORE PREPARATION
DESC'l'IPTION AVG, RANGE: DESC FtIPTION AVo_ FlANGE
% % % %
-111 121 131 14)- 1--151 Is, 171- r----Ia'--
ORANGES--Continued i
~whole--Continued I r
I California--Continued I
i Navel,--Continued I
1594 I All sizes ~ .... ~ . Cartwheel 51 ices, finger 49 36 to 57 Peel, waste ends, seeds, i 51 43 to 64
I peeled, pared. and cutting loss.
I
1595 • Large ( size 72) , Cartwheel s 1 ices, finger 63 61 to 66 Peel, waste ends, seeds, i 37 34 to 39
; 7.8 em peeled. and handling loss.
(3 1/16 in)
diam.
1596 Do ~ ... ~ . ~ ... ~ . Cartwheel slices, finger 50 46 to 55 Peel, waste ends, seeds, 50 45 to 54
peeled, pared. and cutting joss.
1597 Medium (s i z e 88), Cartwheel sl ice" finger 63 56 to 69 Peel, waste ends, seed" 37 31 to 44
7.3 cm peeled. and handling loss.
(2 7/8 in)
diam.
1598 Do + + •••• ~ ••••• Cartwheel s l ices, finger 52 45 to 57 Peel, waste ends, seeds, 48 43 to 55
peeled, pared. and cutting 10" .
1599 Small (size 138) , Cartwheel s l ices, finger 61 54 to 63 Peel, waste end" seed" 39 32 to 46
6.0 cm peeled. and handling lo,s.
(2 3/8 in)
diam.
1600 00 · . ~ .... ~ .... Cartwneel slices, finger 4S 36 to 54 Peel, waste ends, seed, , 55 46 to 64
peel ed, pared. and cutting loss.
Valencia:
1601 All sizes ••• + ••• Cartwheel s 1 ices. finger 65 58 to 74 Peel, waste ends, seeds, 35 26 to 42
peeled. and hand) i ng loSS.
1602 00 · .. ~ ~ ... ~ ... Cartwheel s l ices, finger 54 40 to 59 Peel, waste ends, ,eeds, 46 41 to 60
peeled, pared. and cutti ng loss.
1603 , Large (size 72) , Cartwheel slices, finger 67 61 to 71 Peel, waste ends, ,eeds, 33 29 to 39
7.8 em peeled. and handling los,.
(3 1/16 in)
diam.
1604 Do · .. ~ ~ .... ~ .. Cartwheel sl ices, fi nger 54 . 49 to 57 Peel, waste ends, ,eeds, 46 43 to 51
peeled, pared. and cutting loss.
1605 Medium (size 113), Cartwheel s l ices, finger 66 58 to 74 Peel, wd,te ends, seeds, 34 26 to 42
6.7 cm peeled. anq handling loss.
(2 5/8 in)
diam.
1606 Do • + • ~ •••• ~ ••• Cartwheel s l ices, finger 53 40 to 59 Peel, waste end" seeds, 47 41 to 60
I peeled, pared. and cutting loss.
1607 Small (size 138), Cartwheel sl ices, finger 62 60 to 66 Peel, waste ends. seeds, 38 34 to 40
6.0 cm peeled. and handling loss.
(2 3/8 in)
diam. Pee 1, waste ends, seeds, I
1608 Do · ... ~ .. ~ ~ ~ .. Cartwheel sl ices, fi nger 54 48 to 57 46 43 to 52
peeled, pared. and cutting loss.
1609 Navels, for juice Juice, strained ..... ~ .. 44 39 to 49 ~~;~~d~~l ~: . ~~~: . ~~~ .... 1 56 51 to 61
1610 Valencia, for juice · .... do • ••••• r • ~ ••• ~ ~ ~ 51 39 to 61 49 39 to 61
Florida. for juice: 1
1611 Ham'l in ~ •• ~ + ~ + • + + •• + ••• + do • + + ••••• ~ •• ~ ~ + • 50 40 to 59 ~ . ~ .. do ···············1 ~O 41 to 60
1612 Murcott ••• r •••• ~ ~ • ~ r ••• do • • ~ + ••• ~ •••• + ~ • 55 42 to 59 ++ •• " do · . ~ ~ .... ~ ...... 45 41 to 58
1613 Parson Brown . . . ~ .. · ~ ... do · ~ ........... ~ . 46 35 to 59 ~ ~ ~ .. do • • ~ + ~ ••• ~ •••• + • 54 41 to 65
1614 Pineapple Orange .. ~ ~ ... do .+++ •• <++ •• +++. 47 34 to 59 ~ ~ ... do ............... i 53 41 to 66
1615 Temple • ••• ~ ••• r r ~ • · .... do • ~ ~ •••• + ~ ••• + + + 53 42 to 59 · ~ ... do · .. ~ ........... 47 41 to 58
1616 Valencia • ~ + •••• ~ •• · . ~ . ~ do · . ~ ......... ~ .. 52 33 to 64 · .... do •••••••• + ••• +.+ 48 36 to 67
1617 Chi 11 ed sections, Drained solids • + ~ •• ~ • ~ • 76 72 to 79 Liquid • •••••••• r ~ ~ ••• ~ ~ 24 21 to 28
contents of jar.
OYSTERS:
Iri"511ell:
1618 Eastern ..... ~ ... ~ ... Meat. raw • ~ •••• ~ r •••• ~ ~ 11 8 to 12 Shell and " ::~:l'l 89 88 to 92
1619 Gulf and South · .... do • •• ~ ••••••• r ••• 6 4 to 7 ~ + ••• do 94 93 to 96
Atlantic.
1620 Pacific . . . . . . ~ ...... ~ r ••• do • • ~ + •••• + ••• + + • 11 10 to 14 · ~ ... do · .. ~ .... ~ .... ~ ~ 89 86 to 90
1621 Unspecified • + ••• ~ ~ •• Meat and liquor (meat, 18 11 to 25 Shell ~+ •••• ~ ••• ~.~ ••• ~r I 82 75 to 89
52% with range from I
47 to 69%; 1 iquor, 48%
with range from 31 to 1
53%). i 75

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS _- Continued (Percent by weight)

I

ITEM


~~G. RA~GE. DESCRIPTION A~G_ RA~GE:

-111-+----- 121-------11-----131 -----+ I.U-I--- 151 ----1-----161 -----+ 111- - 101--

OYSTERS--Continued

Shuc ked, raw:

1622 Chi ned in can .

1623 Drained sol ids ••..••

1624 Do ••...••...••...•

Frozen:

1625 Shucked, raw ...••..•

1626 Breaded, fried .

PALlA. See BALSAM-PEAR, --pTant, leafy tips.

PANCAKES:

1627 Batter made from recipe

or from mix with added ingredients.

Frozen:

1628 Batter, thawed ..••.•

1629 Baked •..... _ ....•...

1630 Do .•••...••...••..

1631 Do .

1632 PAPAWS, common, North American type.

!

r

. PAPAYAS, raw:

-----wtiOTe :

1633 All sizes, including

unspecified.

1640 1641

1642 1643 1644

Pared .

Do •...•....•.....•

Cooked •....•..•.•.....

1634 Do .

1635 Medium, 369 to 453 9

(13 oz up to 16 oz ).

1636 Large, 454 to 906 9

(16 oz up to 32 oz ),

1637 Extra 1 arge, over

907 g (over 32 Ol).

1638 Pared and sliced with

seeds removed.

PARIA. See BALSAM-PEAR, --pTant. 1 eafy ti ps ,

1639 PARSLEY, common garden ~urled leaf

cu l t ivars , raw.

PARSNIPS:

Raw; Unpared:

Good quality Fair qual ity

* Limited data a~ailable.

76



Pared and sliced with 73 66 to 78
seeds removed. I
Pulp ~~~ ... ~~ ... ~ .... ~~. 65 40 to 93
. ~ ... do ... ~ ... ~~ .. ~~~ . 56 ---
. . ~ .. do ••• ~ •• r r •••• ~ •• 62 61 to 63 Skin, stem, and seeds ..

Ski n and stem .

Seeds ..••...•••...•••

Skin and seeds ........•

Skin ....••...........

SeedS .•••...•••...•••

Skin and seeds .

79 102

Tough stems ..

DESC RIPTION

Drained solids, raw 92 80 to 98 Liquid + ••• + ~ ~ ••• + ••• ~ • ~ 8 2 to 20
Breaded and pan fried *46 --- Net losses • • ~ • r • ~ •••• r ~ 54 ---
Panned, cooked over hot 78 75 to 90 .+ ... do • + + 4 ••• + • ~ ••• ~ + 22 10 to 25
water, cover on.
Ora i ned sol ids, raw .+.+ 93 84 to 98 Thawing losses •• + • ~ ••• ~ 7 2 to 16
Pan fried 89 86 to 92 Net losses I 11 8 to 14
............. ~ ~~~ .. ~~ ... ~~~ Baked on griddle for 84 77 to 89 .. ~ .. do • •• rr •••••••••• 16 11 to 23
1 1/2 to 2 min on each
side.
+ ••• ~ do • ~ •• r •••• r ~ ~ ••• *91 --- .•. +. do • ~ •• + + • 4 • + • ~ ••• 9 ---
Heated in skillet for 4 100 --- No change 4 ••• + •• + • ~ ~ •• ~ 0 ---
min.
Heated in toaster 1 or 2 96 92 to 98 Evaporation ~.~.~ ... ~.~. 4i 2 to 8
times.
Heated in oven at l7rC *94 --- + ••• ~ do + + ••• ~ ~ ••• ~ ~ ••• 6 -- -
(350QF) for 6 min. I
Flesh, raw ~+ •• ~~ •• ~~~ •• 75 70 to 77 Rind and seeds ~ ........ 25 23 to 30
Rind ••• + ••• +++ ••• +++. 7 4 to 12
Seeds .++ •••• ++ •••• + •• 18 15 to 23
-- do .

Steamed .•..•...••...•••

I Trimmed .

Pared root •••...••..... Pared and cored root ..•

Boil ed .

Steamed ..•.•...•••...••

Fried .... , ............•

Skin and seeds •..•...••

Skin ...............••

Seeds •....••......... 65 to 93 Skin and seeds ...•••..•

101 to 103 Net gain

*95

*85 70

105 99 82

27 22 to 34
14 11 to 16
13 8 to 20
35 7 to 60
23 15 to 44
12 7 to 17
44 ---
38 37 to 39
22 ---
16 - --
21 7 to 35
+2 +1 to +3 5

--- Parings r.~' •• ~ ••• ~~.~. ~ 15 - --
62 to 83 Pari nqs , trimmings, and 30 17 to 38
pithy cores.
88 to 126 Net change • ~ + + • ~ • + ••• + ~ +5 +26 to 12
91 to 108 do • •• ~ • ~ ••• ~ • ~ •• + 1 +8 to 9
72 to 92 Net losses • •• ~ ••••• ~ • r • 18 8 to 28 I

TABLE 1 - YIElDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued (Percent by weiglll)

ITEM




OEsCRIF'"l'ION

OESC RIPTION

AVG_ RANGE

% %

~ 111-+----- 121------+----~ 13) ------t- I'r-I---- 151 ---1----- 161 -----r-

PARTRIDGE:

1645 Ready to cook with neck Ready-to-cook carcass, *90 ---

and giblets, raw. raw.

1646 Ready-to-cook carcass, Roasted, bone in 72 66 to 78

raw.

A'VG. !';lANGE
% %
111- -181--
10 ---
4 ---
6 ---
2 ---
2 ---
2 ---
28 22 to 34
3 3 to 3
25 19 to 31 Neck and giblets, raw ..

Neck ••••.••.•...••...

Giblets .

_G_j zzard .••.....•...

Heart .

tTver .

Net Tosses .

Drippings_ .

Volatiles .

ANATOMICAL PARTS·· PROPORTION OF TOTAL CARCASS. COOItEO
1647 Cooked carcass ....... ~ Breast without rib bones 36 35 to 39
Legs •• ~+~ ••• ~.~ ••• ~.~ •• 29 2B to 31
>lings .+++ ••• ++ ••• +++ ••• 13 11 to 13
Back with rib bones .. ~ . 22 22 to 23
POSTCOOItING OATil.
1648 Roasted, bone in~ Meat and skin, cooKed .. 74 71 to 77 Net losses .. ~~~ ... ~~~ .. 26 23 to 29
carcass. Meat • •• ~ ••• r ~ •••••••• 64 53 to 63 Bones ••...•••...•••.. 23 22 to 24
Skin · . ~ ~ .. ~ .......... 10 8 to 11 Handling loss •• orr •• ' 3 1 to 5
Roasted, bone in, parts:
1649 Breast without rib Meat and skin, cooked .. 88 86 to 90 Net losses • • + + • ~ • + ••••• 12 10 to 14
bones. Meat ..•.............. 81 79 to 83 Bones ..•..•.•..••.... 8 8 to 9
Skin ................. 7 7 to 7 Handling loss ~ . ~ ~ ~ ... 4 1 to 7
1650 Legs, bone in . ~ ~ ... ~ Meat and skin, cook~d .. 80 71 to 86 Net losses • •• r ~ ••• ~ ~ + •• 20 14 to 29
Meat •••........•..... 73 65 to 79 Bones • ••••• ~ ••• r • ~ •• r J8 14 to 23
Skin ...........••.... 7 6 to 7 Handl i ns loss • • ~ + + ~ ~ • 2 0 to 9
1651 Back with rib bones Meat and skin, cooked .. 52 51 to 52 Net losses • • + + ~ ••• ~ + ••• 48 48 to 49
Meat ................. 36 30 to 40 Bones ....•••...•••..• 46 46 to 46
Skin ................. 16 8 to 21 Handling loss • • + ~ ~ •• ~ 2 2 to 3
1652 OIings, bone in ...... Meat and skin, cooked .. 62 62 to 63 Net losses • + + ~ ••• ~ ~ ~ ••• 38 37 to 31;l
Heat • ••••••••••• ~ ••• r 46 44 to 48 Bones ••.............. 36 :J3 to 38
~kln ••....•.......... 16 14 to 19 Handling loss • • + ~ •••• 2 0 to 5 PASSION FRUIT. See GRANADILLA.

PASTA. See LASAGNA, ~ARONI, MANICOTTI, NOODLES, RIGATONI, RQTINI, SPAGHETTI.

1653 PAST! NA, EGG .

Cooked by boiling 1 part 626 576 to 676 pastina in 4 parts

water (by vol~me) for

15 to 18 mi n.

Net gain due to water absorption during cooking.

+526 +476 to +576

PEACHES: PARING DATA
Raw, whole:
1654 All samples, and Peeled flesh ••• + ~ ••• + + ~ 76 32 to 94 Pits and skins ......... 24 6 to 68
~nspecified.
1655 Good and better ... ~ .. ~ ~ do ~ + ~ •• ~ •••• ~ •••• 77 50 to 94 ..... do • + + + ••• + 4 ~ • + • ~ • 23 6 to 50
1656 Fai r and poor ..... • •• r ~ do • ~ ~ ••• ~ • ~ ••• + •• 68 46 to 94 ~ ~ .. ~ do . ~ ~ ~ ......... ~ . 32 6 to 54
1657 Cling. good and · .. ~ . do • • • • • r • ~ ••• r ••• 73 61 to 81 Pits and skins . ~ ~ ... ~ .. 27 19 to 39
better quality. Pits .~ ...... ~~.~ .. ~ .. 12 11 to 14
Skins • • ~ r •••• + + ••• + • ~ 15 7 to 19
1658 Freestone, good and · .. ~ ~ do ~ ~ ••• ~ ••••• + + •• 85 71 to 91 Pits and skins .. ~ ... ~ ~ ~ 15 9 to 29
better qua 1 tty. Pi ts .~. ~.~. ~.~ ••• r. r. 5 4 to 7
Skins • •• ~ ••••• + •• + •• 4 )0 3 to 23
--
Frozen, contents of THAWING DATA
package:
1659 Halves r+++"+.+".++ Drained solids, thawed 54 49 to 60 Liqui d •• r • ~ •••• + ~ • + • + •• 46 40 to 51
51 iced in sir~p:
1660 Plain .. ~ .. ~~~ ... ~. · ~ ... do ••••••••••• ••• r 65 47 to 82 ••• + ~ do ~ ~ ....... ~ ..... 35 18 to 53
1661 W1th strawberries ~ . ~ .. do ••••••••••• ••• r *62 --- ••• ++ do +~~.~~~ ••• ~~ ••• 38 ---
* Limited data avail abl e. 77


I

ITEM

DESCRIPTION OF FOOD BEFOR E PREPARATION

YIELD AFTER PREPAR"'TION

LOSS OR G"'IN IN PREP"'RATION

AVG, RANO~ DE:SCRIPTION AVG. nlANGE

% % % %

-111--·-- 121------+----131 -----+ 14)--1---151 ------1-----161-----+ 171-1--- I" 1--

1662

1663

1664 I 1665

1666

1667 I

!

1668 1669 1670

1671 1672 I' 1673

1674 1675 1676

1677 1678 1679 1680 1681

1682

1683 1684 1685

1686 1687 1688

1689 1690 1691

1692 1693 1694 1695

PEACH[S--Continued Dried:

S1 ices:

Low moisture

Regular moisture ..

Frozen, contents of package:

Halves ......•.......

DESCRJPTION

COOKIf\lG DATA

Solids and liq~id, cook- 518 492 to 533 ed, unsweetened.

· • . •• do " 272 246 to 311

Solids and liquid, cook- 95 93 to 97

ed (after thawing).

· . . .. do .....•........ , 95 93 to 98

POSTCODKING DATA

Ora i ned so 1 ids , 60 I 49 to 80

I

· . . .. do 61 I 52 to 76

~~ ::::::::::::::: :~i I :~~ ~~ ~~

do , *57 *55 to 62

I

do , i *63 *51 to 79

I

do •.•...••..••.. ,

do do

do .

do do

61 56 to 66

*58 *55 to 72 *60 I *58 to 65

*65 I *59 to 80 *61 "I' *57 to 73 *63 I *61 to 69

66 60 to 75

*64 *59 to 76 *65 *63 to 71

60 58 to 63

*52 ---

Net gain due to water absorption during cooking.

..... do .

Net losses I

..... do i

I I ;

Liquid

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

39

*28 to 46 *33 to 48 *38 to 45

Slice, in sirup .....

do ,

do do do do

*58 *54 to 71 *58 *54 to 68

59 57 to 63

*63 *58 to 77

50 60 to 62

*62 *60 to 66

*64 *59 to 79 *63 *59 to 73

66 51 to 76

*59 to 79 *61 to 76 I *55 to 72

+413 +392 to +433

+172 +146 to +211

5 5

3 to 7

2 to 7


All sample, .

Cl inq:

Halves:

All samples ...

Extr~ heavy

sirup:

No. 303 ... No.2 1/2 No. 10 ..•.

Heavy sirup:

No. 303 ... No.2 1/2 No. 10 •.•

Light sirup:

No. 303 ... No. 2 1/2 No. 10 ....

Water: I

No. 303 ... No. 2 1/2 I No. 10 .... I

Juice, No. 303 Slightly sweetened water,

No.2 1/2.

Slices:

All samples ...

Extra heavy

,irup:

No. 303 ... j No. 2 1!2 i No. 10 ..•• '

Heavy sirup: I No. 303 ... [ No. 2 1/2 i

Li~~t !t~p;·1

No. 303 .•. No. 2 1/2 I[ No. 10 ....

Water: I

No. 303 ... 1 No. 2 1/2 No. 10 ....

Sl i ght1y sweetened water,

No. 2 1/2.

...•. do do do

do .

do do

do ..

do do

do .........•..•..

do do do

40

20 to 51

24 to 48

*41 H3

:;; II

HO

*35 *39 *37

34 to 44 *28 to 45 *35 to 42

*20 to 41 *27 to 43 *31 to 39

34 *36 *35 40 38

25 to 40 *24 to 41 *29 to 37 37 to 42

*21 to 49

*42 *42 41

*29 to 46 *32 to 46 37 to 43

*37 40 *38

*23 to 42 38 to 40 *34 to 40

*36 *37 34

*21 to 41 *27 to 41

24 to 49

*21 to 41 *24 to 39 *28 to 35

*36 *35 *34

29


* Average values estimated from minimum drained weight reported in USDA Standards for Grad~s and net weights given in the NCA Net Quantity Statements for Canned Food Labels; range in values estimated from lower limit for the individual container and the specified maximum range given in the USDA Standards for Grades.

78

TA8LE 1 -- YIELDS AND LOSSES OR GAINS 1111 PREPARATION OF FOODS·- Continued (Per rent by we; ght I

ITEM

P.E_A.CHIS- - Cent i nued Canned, contents of ca n- - Co n tin ued rreestone:

lid 1 ve s :

All samp l es Extra heavy

sirup:

No, 303 , .• No.2 1/2 No. 10 ....

Heavy sirup:

No. 303 ... No. 2 1/2 No. 10 ., ..

Light sirup:

No. 303 ... No. 2 1/2 No. 10 ....

'flater:

No. 303 ... No. 2 1/2 No. 10 ....




A%v,GL- RA%NGE A%VG. RA%N"E

o ~SCR I PT I ON

-11) -+----- 121--------11----- fll -----t_ 14 '51 -----1----- I S)-----t_ 17 I-I------ IB I--

I

I

POSTCOOKII'IG DATA __ Continued

I

1696

1697 1698 1699

1700 1701 1702

1703 1704 l7US

1706 1707 1708

17U9

Slices:

ill1 samples •. , ..

Extra heavy

sirup:

No. 303 .

No. ? 1/2 .

No. 10 .•....

Heavy sirup:

No. 303 ...... No. 2 1/2 ..•

No. 10 :

Light sl rup : I

:10. 303 •. , .• 1

~io. 2 1/2 !

No. 10 .

Wa ter:

~o. 303 .

No. 2 1/2 .

No. 10 .

Whole with pits:

Extra heavy sirup, No. 303 glass.

Drained solids ....

Cooked:

From low-moisture dried fruit.

Fro~ reg~lar-moisture;

dried fruit. I

rrom frozen:

Halves ..•...•.....

Slices 1

PEANUTS:

~e11:

Raw, •....•..........

Do .

Soi led ...•........•.

Roasted .

Shell ed •..............

1710 1711 1712

1713 1714 1715

1716 1717 1718

1719 1720 1721

1722

1723

1724

1725

1126 1127

1728 1729 1730 1731 1732

D ESCR I PT ION

Dra i ned sol ids

do .

do do

*51 to 67 ,,51 to 64 *53 to 59

*58 ,,49 to 76

*56 *51 to 69 *54 *49 to 65 *55 *52 to 59

do ...• , ...•...... I *58 *56 to 76

do *58 *53 to 69

do *57 *55 to 62

do *61 *56 to 76

do ! *58 *53 to 69

do .. , ••. _ , .•.. , *58 *56 to 63

do :

do do

do ,

do

do .

do

* Limited data dvailable.

* Average values estimated from minimum drained weight reported in USDA Standards for Grades and net weights given in the NCA Net Quantity Statements for Canned FODd Labels; range in values estimated from lower limit for the individual container and the specified maximum range given in the USDA Standards for Grades.

do ...••...•...•..

do do

do , .

do do

do ,

do .

do

do .

Pitted flesh .

Drained solids .

..... do .

do .............•.

do

Roasted , .

Kernels with skin .

.•.• , do .

..... do ..••...........

Kernels without skin ...

*61 *56 to 76 *60 *~s to 72 *60 *57 to 65

*57 *51 to 74

*55 *54 *55,

581 *56 I *56

56 to 74 *54 to 61:l *55 to 61

*61 *56 to 74 *56 *54 to 68 *58 *56 to 62

*61 *56 to 74 *60 *56 to 71 *59 I *57 to 74

61 58 to 63

81 76 to 83

60 63

57 to 65

58 to 65

52 50

49 to 56 38 to 62

73 to 76

92 73 *69 74 *97

90 to 94 67 to 77

Liquid .......•• , ..•. , ..

do .

do do

do .

do do

do .•...•....••. ,.

do do

do ....•••...• ,',.

do do

~ •••• r ••• ~ + ~ • •• I •••.•••....•... I

do 1

do .

do do

do .••. , ••• , •••. ,.

do do

do .....••• , .•• ,.,

do do

do ,.

do do

do •.•...••.....•.

Pi t s .

Liquid ................•

do .

do .

do

Roasting loss .

Shell s .

•. , .• do • .' .........•... ..... do •••............ Ski n ...............•. ,.

*42

,,24 to 51

*44 *46 *45

*31 to 49 *35 to 51 Hl to 48

*42 H2 *43

*24 to 44 *31 to 47 *38 to 45

*24 to 44 *31 to 47 *37 to 44

*39 HO *40

*24 to 44 *28 to 45 *35 to 43

*43

*2.6 to 49

'1045 H6 H5

42 H4 H4

*33 to 49 *36 to 49 Hl to 47

26 to 44 *32 to 46 *39 to 45

*26 to 44 *32 to 46 *38 to 44

*39 *44 *42

*39 *40 *41

39

*26 to 44 *29 to 44 *26 to 43

37 to 42

19 40 37

17 to 24

35 to 43

35 to 42

48 50

44 to 51 38 to 62

6 to 10 23 to 33

B 27 31 26

3

24 to 2.7

79

YIELO AFTER PREPARATION (G.HN~ wJu .. ".Ut·J /) .... ' Lf fdu.~ t+I.~i~lI, [fj!i~~.~ wirhlJfll...r ~·I1in)
BEFORE PREPARATION
C ESCR IPTION AVG. IItA ..... GE o E:SCR IPTION ,ll,.VG. RANGE
% % % %
-(11 121 13) I' j- 1--151 lsi 111- f----'"I--
PEARS:
1733 ~, whole . ~ ...... ~ ~ ~ . Flesh and skin • " r r • ~ ••• 92 89 to 95 Core and stem . ... ~ ..... 8 5 to 11
1734 00 ~~ ••• ~~~ .~~ •••• +~" Pared, sound flesh ..... 78 40 to 88 Cores, skin, stems, and 22 12 to 60
bruised areas.
Canned, contents of
can (halves);
1735 All s~mples ......... Drained solids + 4 4 ••• + ~ " *59 *53 to 75 Liquid .~~ •• +~ ••• ++~ ••• ~ *41 *25 to 47
Extra heavy sirup;
1736 No. 303 • ••• + ~ • + • • + ~ " • do · .. ~ .... ~ ...... *59 *53 to 75 • •• +. do • ~ •• r •• r ••••• ~ • *41 *25 to 47
1737 No. 10 · ~ .... ~ ... · ~ ~ ~ . do • •• + ••• ~ • 4 ••• + I *58 *55 to 64 · .. ~ . do • ••••• 4 ••• + ••• ~ H2 *36 to 45
Heavy sirup:
1738 No. 303 ~ .... ~ ... · . ~ ~ . do " •• ~ ~ •••••• r r •• *59 *53 to 75 • •• ++ do • ~ ••• ~ •• r , ••••• *41 *25 to 47
1739 No. 10 r ••••••••• · ~ ... do • •• ~ ~ •••• ~ ••• + + *60 *57 to 66 ..... do ~ ••• + ~ •• ~ • + + ••• gO *34 to 43
Light sirup:
1740 No. 303 ~ + ••• + + •• •• r •• do · . ~ ....... ~ . ~ .. *59 *53 to 75 ~ ~ •• r do · ...... ~ ....... *41 *25 to 47
1741 No. 10 · . ~ ....... ~ .. ~ ~ do 4 4 • ~ • ~ •••• 4 •••• *60 *58 to 67 ~ ... ~ do ~ •••• ~ ~ • 4 •• ~ 4 •• *40 *33 to 42
Water:
1742 No. 303 • ~ 4 •••••• • •• r ~ do ...... ~.~.~~~ .. *59 *53 to 75 · . ~ .. do • •• ~ • r • r •••• ~ ~ • *41 *25 to 47
1743 No. 10 · .. ~ .... ~ . ~ ... ~ do • 4 •••• ~ • r •••••• *62 *59 to 68 · . ~ .. do · ~.~~. ~~ .... ~ .. *38 *32 to 41
1744 Juice. No. 303 .... ~ .... do • ~ ~ r ••••••••••• *56 --- . .. ,. do • ••• ~ ••• ~ • 4 • ~ •• 44 ---
Dried:
1745 Ready to cook • ~ •• r •• Cooked, with juice . ~ ... *213 --- Net gain due to water +113 ---
absorption during
cooki n9.
1746 00 ...... ~ ... ~~.~~~ Cooked, drained ~ ..... ~ . 167 156 to 174 do ~. ~.~ .. ~.~~. ~~~ +67 +56 to +74
1747 Cooked, wi th juice .. Drained solids ~ ........ *81 --- Liqui d .~~~ .... ~ ... ~ .... 19 ---
PEAS, EDIBLE-PODDED:
Raw:
174B Untrinrned • • ~ ~ • r • ~ ••• Trillll1ed pea pods ~ ~ ~ .. ~ . 94 92 to 95 EndS and strings . ...... 6 5 to 8
1749 Trillll1ed ~ .. ~.~ .. ~~~.~ Steamed ~ ••• ~ ~ ••• ~ 4 ••••• *96 96 to 97 Net losses . ........ ~ ~ .. 4 3 to 4
1750 Frozen · .. ~ .... ~ .. ~ ~ ... Boiled • •••• r ••••••••••• *90 --- • 4 ••• do .'4 ••• 4 ••• 444 •• 10 ---
PEAS, GREEN:
IlIII1ature;
Raw:
1751 In pods · . ~ ... ~ .. ~ . Shell ed .~4" ~~~ ••• 4~4.' 38 20 to 80 Pods and inedible peas 62 20 to 80
1752 Shelled • ••• ~ •••• 4 • Cooked by bo i l i nq , 96 86 to 108 Net change . ........... ~ 4 +8 to 14
steaming, or pressure
1753 Do . . . . . ~ ~ ....... 80iled ~ ~ 4 ••• ~ 4 ••• ~ ••• 95 86 to 103 • ••• 4 do • 4 ~ •• 4 4 ••• ~ •••• 5 +3 to 14
1754 00 ~~~~".~"~.4~ Steamed .......... ~ ~ .. 97 90 to 108 ~ ... ~ do • ••• ~ ••••• ~ •• r • 3 +8 to 10
1755 00 ... ~ ~ ... ~ ... ~ . Pressure cooked . .. ~ .. 99 97 to 100 · .. ~ . do · ..... ~ .. ~ . ~ . ~ . 1 0 to 3
Canned, contents of
can:
Wet pack:
1756 No. 303 • •• ~ ~ •• ~ 4 Drained solids . ~ ~ ..... ~ 64 59 to 72 liqui d ... ~ .... ~~ ... ~~ .. 36 28 to 41
1757 No. 10 · .... ~ ... ~ · ~ ~ ~ . do • •• ~ 4 ••• ~ •• r • ~ • 66 64 to 67 · ~ ... do · . ~ ............ 34 33 to 36
1758 Vacuum pack, No. 2, • ~ ~ 4 • do 4 • ~ ••••• ~ 4 •• ~ 4 ~ 87 --- · ~ ... do • 4 ~ 4 •• ~ 4 ~ •••••• 13 ---
vacuum.
1759 Frozen, contents of Cooked by boil i ng, 88 81 to 100 Net losses ~~~. ~ .44 ~.4'~ 12 0 to 19
package. steamin9, mi crowa ves,
or pressure.
1760 Do ~~~~ ••• 4 •• ~~.4 •• Bolled ~ ... ~ ~ .... ~ .... 93 87 to 99 ~ .... do • •• 4 ••• 4 ~ 4 ••• 4 4 7 1 to 13
1761 Do • ~ • 4 ••• ~ •••• ~ ••• Steamed ~ ....... ~ ~ .... 96 93 to 100 · . ~ .. do • • 4 •••••••• ~ ~ ~ • 4 0 to 7
Micrownes:
1762 00 • ~~~ •• ~~~4' ~.4" In water •••••• 4 •••• 89 85 to 92 • ~ • 4 • do . .. ~~.~.~ ... ~~~ 11 8 to 15
1763 Do • • ~ 4 ••• 4 • ~ •• ~ ~ •• Without water . ~ .... 83 82 to 84 • •• 4. do • .~4'4' .~4'~' ~~ 17 16 to 18
1764 00 r •••••••••••• ~ •• Pressure cooked 81 81 to 81 · ~ ... do ~ • ~ r ••••••••••• 19 19 to 19
1765 Mature seeds, dry, Simmered or baked after 247 222 to 263 Net gain due to water +147 +122 to +163
spl it, raw. bringing to boil and absorption.
standing overnight. TABLE 1 - YIELDS AND LOSSES DR GAINS IN PREPARATION OF FOODS .. Continued

(Percent bV we igh t)


* Average values estimated from minimum drained wei9ht reported in USDA Standards for Grades and net weights given in the NCA Net Quantity Statements for Canned Food Labels; range in values estimated from lower limit for the individual container and the specified maximum range 9iven in the USDA Standards for Grades.

80

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS - ContinlHld (Percent by weight)

YIELD AFTER PREPARATION (G...rJil~· mLi1t:IH('J by;j pillS ~+} .\Igt~, 1(!.1~!'.\ WI/bura I~ ~IKJjJ
BEFORE PREPARATION
D ESCR IPTION A'VG. ~A.ttCE D ESCR .PT I ON AVG, RANGE
% % % %
-1'1 121 III 1,,- -1.1 161 111- -I"I~~
PEAS AND CARROTS:
Canned, contents of
can:
1766 All sampl es • ~ • 4 • ~ + ~ • Drained sol ids . ... ~ .... 65 62 to 70 Liquid + ••• + ••• + • + ••• ~ + ~ 35 30 to 38
1767 No. 303 • • r ~ ~ •• r ~ •• ~ ••• + do ++~~ •• +~.~~ ... ~ 65 64 to 66 ..... do • •• ~ ••• r ~ ••• + + + 35 34 to 36
1768 No. 10 . . . ~ ........ .... ~ do • ~ ~ ••• + + • + + + ••• 64 62 to 70 · ~ ~ .. do ~ . ~ ............ 36 30 to 38
1769 Frozen, contents of Cooked by boiling or 99 95 to 106 Net change ~ ............ 1 +6 to 5
package. steaming. i
1770 PECANS (36 to 200 Kernels 49 27 to 64 Shell s , 51 36 to 73
per ~.~.~~.~ ........ ••••• + • + • + • ~ •• ~ • • !
~g (l lb) in Shell}. I
I
PEPEAO; i
1771 ~ with fleshy stem Trirrrned, cut into strips 98 92 to 100 Hard stem end ••••• r , ~ •• 2 0 to 8
1772 Dried fungus •• 4 ••• + ••• Trirrrned . ........ ~ ...... 87 --- Stems and defects . ... ~ . 13 - --
Stems •.•...•••...••.. 5 ---
Defects .............. 8 ---
PEPPERS, HOT, CHILI:
1773 lmnature , green . ~ ..... Pods, with seeds *73 --- Stem ends, seeds, and 27 ---
di scarded. core.
1774 Mature, red • • + ••• + ~ 4 •• Pods, including seeds *96 --- Stem ends ~.~.+ .. ~~+~ ••• 4 ---
and core.
1775 Do ~ ••• + •• + + + ••• + + •• + Pods, with seeds *73 --- Stem ends, seeds, and 27 ---
discarded. core.
PEPPERS, SWEET:
Raw:
Whole:
1776 1ll111ature, green ... Flesh and ski n ~~~.~~~ .. 82 67 to 89 · ~ ~ ~ . do • • + ~ ~ ••• ~ ••• + + • 18 11 to 33
1777 Mature, red . . ~ ... ~ ..... do • + • 4 •• + • ~ • ~ + ~ I • *80 --- .+++ • do • ••• + ••••••• ~ + ~ 20 ---
1778 Fl esh and skin .4 .. +. Diced. raw · ......... ~ .. 97 94 to 100 Net losses .+~ .. ~~ ... ~.~ 3 0 to 6
1779 00 · ......... ~ .... ~ Parboi 1 ed and baked .... *85 --- r.r •• do • • + •••• ~ ~ •• ~ + + • 15 ---
1780 Do · ......... ~ ... ~ . Boi1 ed or steamed . ~ . ~ . ~ 96 84 to 98 ..+ .. do • • + + ~ • ~ ~ ••• ~ , •• 4 2 to 16
1781 Do ~~~ .. ~ .. ~~ ...... Baked •••••• ~ • ~ • ~ •• + •• I + *87 --- . .... do ............... I 13 -- -
1782 Cooked, stuffed + ••• + •• + + • ~ ~ do +~~ •• ~~ •• ~ ••••• *97 --- I +++ •• do ............... ! 3 ---
PERCH:
~~ DR ESSING. BONI NG, AND THAWING DATA
Ocean:
1783 Round ++~~ ••• ~ •••• ~~. Fillet without skin, raw 29 21 to 38 Head, tail , fins, 71 62 to 79
entrails, scales.
bones, and ski n with
adhering flesh.
1784 Fillet, frozen • • ~ •• r Thawed, raw ~ ~ ... ~ .. ~ ... 96 90 to 99 Thawing lOSSeS ~ ~ .. ~ ~ ... 4 1 to 10
White:
1785 Round + + ••• ~ + •• ~ ~ ••• ~ Drawn, raw · ........... ~ 89 85 to 94 Entrai 1 s • ~ •••••••• r , ••• 11 6 to 15
1786 00 • •••••• ~ ••• ~ ••• + Flesh, raw ~~~ ... ~ ..... ~ 36 35 to 36 Head, tai1 , fins, 64 64 to 65
entrai1 s , scales,
bones, and skin.
1787 Drawn ••••••••• ~ ~ ••• 4 Dressed, raw ....... ~ ~ .. 62 55 to 65 Head, tai 1. fins, and 38 35 to 45
scales.
1788 [)ressed ~ ~ .. ~ ........ Fillet with skin, raw .. 58 56 to 59 80nes with adhering fl esh 42 41 to 44
1789 Fi 11 et wi th ski n • + ~ • Fill et wi thout skin, raw *91 --- Skin, raw ••• ~ ••••••• r r , 9 ---
Yellow:
1790 Round ~~ .... ~~ .. ~~ ... • + ~ 4 • do • ••• + + ••• + + ~ •• 39 36 to 43 Head, tai 1, entrail s , 61 57 to 64
bones, and skin.
1791 Dressed ••••••••• ~ •• + Flesh, raw • • + ~ •••• ~ ••• r *61 --- Head, tai 1, fins, bones, 39 ---
and skin.
COOI(ING DATA
Ocean:
1792 Fillet without skin, Poached over hot water, 75 74 to 75 Net losses ... ~ ~ ........ 25 25 to 26
raw. covered.
1793 Do ~ ••••••• r _ ••••• ~ Baked + •••••••• ~ • ~ •••••• 79 76 to 82 · .. ~ . do ···············1 21 18 to 24
1794 Do 4 •• ~ _ ••• ~ _ ••• ___ Broiled ~ • + + •••••••••••• 21 --- 4 ••• + do ............... 19 --- *Limited data available.

81

TABLE 1 - YIELDS AND LDSSES OR GAINS IN PREPARATION OF FOODS -_ Continued I Par cant by we ight I

ITEM




... VG. RANGE CE5CFtlPTION A v e. RANGE

% % % %

-111-+----- 121-----J.------ 131 ------f- 14 )-t--151 ---If----- 161-----+ 171-1--- 181--

1795 1796

1797

1798

1799

1800

1801

1802

1803

1804

1805

1806

1807

1808 1809

1810

1811 1812 1813

1814

82

PERCH--Continued

Ocean--Continued Fillet without skin, frozen.

Fill et, breaded, fried, frozen.

White:

Dressed, raw ...•...•

Dressed, with batter and breading, raw.


Fillet with skin, batter and breadin9 raw.

Fillet without skin, raw.

White, dressed, broiled

White, dressed, pan fried with batter and breadi ng. I

PERSIAN MELON. See MUSKME LONS .

PERSIMMONS: -Raw:~-

Japanese or kaki:

Seeded cultivars

Seedless cultivars

Native

Oried ...............•.

PHEASANT:

LlVe-:-- .

Dressed ••..••.........

Ready to cook with neck and giblets.

Ready to cook with giblets.

Ready to cook with neck Roasted with neck, bone in.

Braised without neck and giblets.

* Limited d~ta available.

DESCRIPTION

COOK IlliG DATA ._ Continued

Poached over hot water, covered.

Hea ted in oven .

Broiled

Pan fried

Broi led ............•.•.

Pan fried

Broiled .

69

*97

*78

*81

I *85 .

*81

*67

PDSTCDOKIIIIG DATA

Meat and sk'i n , cooked •.

Meat •..•••...••..•...

STIil .

Meatil·nd skin, cooked ..

Meat •••..••...•......

Skln .

Flesh without skin .....

do •..............

Flesh with skin .

Tr tnmed ••••............

Dressed, raw .

Ready to cook with neck and gi b 1 ets , raw.

Ready to cook with neck, raw.

Meat, skin, and giblets, raw.

Roasted or braised •....

Total me~t and skin .

Light meat .

Dark meat ......•••...

Skin ...••............

Meat and skin .

Meat .............•••.

Skin .

*79 70 9 *82 S7 25

82

84

82

92

89 88

95

87 70 *78 48 23 7

68 60 8

66 to 70

75 to 88

88 to 96

85 to 88

70 to 70

Net losses ...........•.

• ..•. do .

Net losses ............•

Drippings .

Volatiles .

Net losses I

Crumbs and drjJljlj!l]_s_ i

Volatiles .

Nef losses .

Dri ppi n9s ..

Volatiles .

Net losses .

Net losses ..........•..

Grippi ngs .

Volatiles •........•..

Net losses .

Bones ...............•

Handling loss .......•

Net losses .

Bones ...............•

HaridTing loss .......•

Skin, c~lyx, and seeds

Skin ................•

Calyx .

Seeds .

Skin and ca lyx .....•...

Skin ....•...•........ Calyx ............•...

Seeds and calyx ....••..

Seeds ..••.....•...•..

Calyx .

Stems .

Feathers and blood ..... Head, feet, and inedible viscera.

Giblets .

Gizzard .........•...•

Heart •.•.•••...••....

LlVer .

Bo~ .............•...

Net losses J

Net losses .

Bones .............•.•

Handling loss and inedible parts.

Net losses .

Bones ..............•• 1 Excess fot .•.•••...••

31

30 to 34

3

22 1 21 19 6 13 15 5

10 19

33 5 28

21 18 3 18 13 5

18 14 l 2 16

14 2 18 16 2

8

3 to 35 1 to 5

1 to 3

3 to 35 1 to 5 12 to 25 11 to 23 1 to 2

4 to 12

11 12

5 2 1 2

13

30 22 14 8

32 27 S

12 to 15

30 to 30

YIELD AFTER PREPARATION (C.I1t(.~ 1rr.Ji(...ticd I' \' !1 plr~l· (+1 ~i.~II: f'J.\·~·~'~ :t.:.:Jt h~rld ,I .\IXrl!
BEFORE PREPARATION
DESCRIPTION AVG, RANGE OESC RIf'TION AVC. F;!ANGE
% % % %
-111 121 131 141- f--'51 lsi 171- "--,81--
1815 PICKEREL, round • + + •• ~ ~ ~ • Flesh, raw ••• + ~ ••• ~ ~ ••• 51 48 to 53 Head, tai 1, fins, 49 47 to 52
entrails, sea 1 es ,
bones, and sktn.
1816 Do • rr~ ••• ~+ •• ++ •• ~~~ •• Fillet wi thout skin, raw 39 35 to 45 Head, tail, fins, 61 55 to 65
entrails, scales,
bones, and skin with
adhering flesh,
I
PIE:
One crust, unbaked: I
Custard, 20 or 23 em ,
(8 Dr 9 in) diam:
1817 Made from recipe, Baked and cooled ••• +++" 89 B7 to 90 Net losses • ~ ••••••••• + + 11 10 to 13
raw (crust 15%, Crust (bottom) 25 23 to 28 Cooking loss ... ~ ~ .... 9 7 to 12
filling 85%) . Filling .............. ' G4 59 to 66 Handh ns loss •••••• ~ + 2 1 to 3
1818 Frozen + •••• + ~ • ~ ~ ~ 4 Baked and cooled . . ~ ~ ... B9 89 to 90 Net losses .~~ .. ~~ ... ~ .. 11 10 to 11
Crust (bottom) ....... 25 24 to 25 Cooki ng loss r • + ••• + + ~ 9 7 to 12
Filling •............. 64 64 to 65 Handling loss ~ ~ ... ~ ~ . 2 1 to 3
1819 Chi cken, frozen • ~ + ~ • Baked •••••••• + ••• + + ~ ••• *84 --- Net losses ~~.r+ •••• ~~~ • 16 ---
Crust (to~) ~ • I , •••• I • 9 ---
Fi 11 ing •• ~ ~ •••••••• r • 75 ---
Two crust, unbaked:
Fruit, 20 Dr 23 cm
(8 or 9 in) diam:
1820 Made from recipe, Baked and cooled • • I •• ~ ~ 92 --- Net losses • • , • I I •• ~ •••• 8 ---
raw (crust 27%, Cooking loss •• , • ~ 4 ~ I • ' 5 ---
filling, 73X) . HandH n9 loss • ~ ••••• 0 3 ---
1821 Frozen, raw (crust . . ~ ~ . do •• r ••••••• I ~ ~ ~ ~ 96 94 to 97 Net losses •• ~~II.~~·~ •• 4 3 to 6
37%, fruit 30%, fooki ns loss I ~ • ~ ••••• 3 2 to 4
fi 11 i ng 33%) • Handling loss ••••• r'O 1 1 to 3
Meat, fish, or poultry:
1322 Made from recipe, Baked ~ .... ~ ......... ~ ~ . 86 80 to 92 Net losses • • ~ • I ~ ~ •••••• 14 8 to 20
raw.
1823 Frozen, raw ~ • I , • I I ~ ... ~ do r ~ •• , 0 ••• ~ ~ •••• 91 86 to 99 . .... do r ••••• ~ ~ ~ •••• ~ • 9 1 to 14
PI E FI LUNG. See
PUDDING.
PIE SHELL:
1824 One crust, 20 or 23 em , , . ~ . do I ••••• r ~ ~ • , •• ~ • 85 83 to 87 ~ .. ~ . do . ........ ~ ~ ~ ... 15 13 to 17
(8 Dr 9 in) diam. ,
raw.
1825 Patty shell, frozen ... "," do ••• ~ ••• I ~ I ••••• 84 81 to 87 . ~ . ~ ~ do • , I ~ ~ •• ~ ••••••• 16 13 to 19
PIGEON. See SQUAB.
PIGEONPEAS, irrmature
seeds:
1826 In pods ~~~~.~ ...... ~ .. Shell ed peas r •••••• I •• ~ 48 31 to 60 Pods . ~ .. , .... ~ ~ ........ 52 40 to 69
1827 She 11 ed r •• I I I •••• ~ ~ •• ~ Steamed .. ~.~~ ..... ~ .. ~. 97 --- Net losses • •••• 4 I I ~ •••• 3 ---
1828 PIGS' FEET, pickled ~ .... Meat • , • ~ • I ~ ~ ••••••• r , • I 56 38 to 73 Bone and gristle . ~ ~ .... 44 27 to 62
PIKE:
---;>i.Tl types:
1829 Round ....... ~ ~ ...... Flesh, raw ~ ••• ~ ••• ~ ~ 0 •• 38 35 to 41 Head, tai 1, fins, 62 59 to 65
entrails, scales,
bones, and skin.
1830 Do , ••••• ~~~ •• ~~~. r Fill et without skin, raw 35 34 to 35 Head, tail, fins, 65 65 to 66
entrails, scales,
bones, and s k'i n with
adhering flesh.
1831 Drawn ~ ••• r ••• r • ~ , 0 •• Flesh. raw , .... ~ ~ .. ~ .. 51 41 to 62 Head, tail , fins, scales, 49 38 to 59
bones, and skin. TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .. Continued j Perce nt by we ight I

* limited data available.

83

TABLE 1 - YIELDS AND LOSSES DR GAINS IN PREPARATION OF FOODS .. Continued I Parce nt by we ight I

VI ELD AFTER PREPARATION

ITEM

C ESCR IPTION

"'VG. rtANGE: CE::SCRIPTIONI AVG. FlANGE:

% % % %

-1.1-+----- 121--------<----- 13] -----+ 14 t- 1--151--1----- 161----..4- 1'1-1-- 181--


PIKE--Continued ----sTue:

1832 Round .,............. Fi 11 et without skin, raw 34

1833 Drawn ~ •• ++'. +r~ •• ~~~ Flesh, raw ••• + ~ ~ ••• .... 44
1834 Sauger, round ......... • ++ •• do • ••••• ~ + + ••• ~ r • *35
Yellow:
1835 Round + ~ ••••••• • • • • ~ + do ~+~., •• ~ ... ~.~ • *41
1836 Drdwn • ~ ~ ••• + ~ ••• ~ ••• . ... ~ do ~ •• + + ~ ••••• ~ • ~ + 57 1837

PI LlNUTS .

Kernels .

*18

1838 1839

PIM! ENTOS:

Raw................... Fruit wall ..


Head, tail, fins, entrails, scales, bones, and skin with adhar i ng fl es h.

41 to 47 Head, tail, fins, scales, bones, and skin.

Head, tai I. fins, entrails, scales, bones, and skin.

do 59

53 to 62 Head, tail, fins, bones, and skin.

Shell s

Canned, contents of can, Orai ned sol j ds ........• all samples.

72 67 to 77 Stem, core, seed, and skin.

82 79 to 86 Liquid .

PINEAPPLE GUAVA. See
FEIJOA.
PINEAPPLES: PARING DATA
Raw:
OIhole:
1840 All samp I es Fl esh, raw • ~ + + ••• ~ ••• " ~ 52 17 to 80 Crown, core, and parings 48 20 to 83
Crown 10 5 to 20
core.:::::::::::::::: 6 1 to 10
Parings ~ ~ ~ .... ~ . " " " .. 32 16 to 37
1841 Exce 11 ent or good do • ••• " " " •• " " ~ ~ + 4 54 21 to 80 Crown, core, parings. 46 20 to 79
quality. and spoil age.
1842 Fair or poor do " " • + + + " " " ~ " " " " ~ 43 17 to 56 .""" " do +~+.,,~~~""".~" 57 44 to 83
qual ity. PDSTCOOKING DATA
1843 All samples, all Drained solids .. ~"~~.~~ 65 56 to 89 liquid •• " " " ~ ~ + •••• ~ " " " " 35 11 to 44
styles.
51 ices:
1844 All samples "++". do ~ ~ •• + + " " r " " " " " ~ *63 *57 to 70 do "" ~"~ ~~+~~" .r.~ *37 *30 to 43
Extra heavy
sirup:
1845 No. 2 . . ~ . " .. do " • ~ ~ " •• + ~ , " • ~ " " 67 65 to 68 do • " " •• ~ " •• ~ • 4 ••• 33 32 to 35
1846 No. 10 ~ ~ ••• + do • • ~ + 4 •••• ~ " •• ~ " 64 57 to 67 do ."~.~~+ ••• ~.""~ 36 33 to 43
Heavy sirup:
1847 No. 2 " " ~ ~ . " . do ~ • ~ ~ + , ••• ~ " " " " " 63 59 to 67 do " " " " " ~ ~ ~ " •• + + + • 37 33 to 41
1848 No. 10 ••• + ~ " do + ~ •• " ~ " " " •• " " • + 59 56 to 63 do " • ~ ~ • + • + , ~ , r •• " 41 37 to 44
Light sirup:
1849 No. 2 " ~ • " ~ + • do ~~~"+~~""r.""" *64 do " " " ~ ~ ~ ••• + ~ " " r • *36
1850 No. 10 ~ ~ •• + ~ do ~ • + •• " ••• " " " ~ ~ " *57 do "~" ~~+ ••• ~.~"" r *43
Juice:
1851 No. 2 " ... """ do " " " " " " " ~ + + ••••• 65 do + + + ~ " r • " ~ " ~ •• ~ " 35
1852 No. 10 " " ~ " .. do • " " ~ + + + ••• " " " " " *58 do " ••• " " " ~ ~ ••• + " , *42
Water:
1853 No. 1 1/4 ... do ~ • " •• + + •••• ~ ~ ~ " *66 do + " " • " " " ~ " ~ " ~ • + + *34
1854 No. 2 do • ~ + ~ ••• ~ ~ " " r • " " *64 do • " " ~ • ~ ~ " •• ~ + 4 •• *36
Chunks and tidbits:
1855 All samples " ~ ~ " ~ do ... " " . ~ " " ~ ~ ~ ..... 64 57 to 72 do " + + •••• ~ ~ " " r • " ~ 36 28 to 43
Extra heavy
sirup:
1856 No. 2 ~ " " " ~ ~ " do ••• ""~~~.~~+'4. 66 66 to 66 do .~~.~.4 ••• ~~"" • 34 34 to 34
1857 No. 10 ".,+. , do " ~ + ~ ••• + , " " • ~ • " 66 57 to 67 do ++ ••• ~~~""."~"~ 34 33 to 43 66

56 65

53 to 59

43

38 to 47

82

r--

23 to 33 14 to 21

28

18


* Average values estimated from minimum drained weight reported in USDA Standards for Grades and net weights given in the NCA Net Quantity Statements for Canned Food Labels; range in values estimated from lower limit for the indi~dual container and the specified maximum range 9iven in the USDA Standards for Grades.

84

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS - Continued I PerIlS nt by wB ight I

ITEM

DESCRIJI'TION



PINEAPPLES--Continued Canned, contents of can--Continued Chunks and tidbits-Cont i nued Heavy sirup:

1858 No. 2 .

1859 No. 10 .

Light sirup:

1860 No.2 .

1861 No. 10 .

Juice:

1862 No. 2 .

1863 No. 10 .

Water:

1864 No.1 1/4 ..

1865 No. 2 .

Crushed:

1866 Regular pack,

a 11 can sizes.

1867 Heavy pack, all

can sizes.

1868 Sol id pack, all

can sizes.

1869 Chilled, contents of

jar.

1870 Frozen, chunks or cubes

contents of package.

Drained solids......... 64

..... do *61

do .

do

do .

do

do ..

do

..... do

do .

do .

do .

78 to 89

59 to 68

60 to 73 62 to 67

69

62 to 82

*79

84

*67

Thawed so 1 ; ds

THAWING DATA .......... 61 I 60 to 61

1871

PINENUTS, all cultivars

Kernels .

1873 PlTAAGA................. Flesh. raw 88

1874

PIZZA:

Made from recipe, raw:

Dough 35%; sauce 36%; cheese 29%.

Made from commercial dry mix, raw: Dough 47%; sauce 45%; cheese 8%.

Refrigerated, prepared, raw.

Frozen, prepared, raw:

Miniature, 21 to 28 g (3/4 to 1 oz).

All other 5i zes ••..•

Baked

1875

do ..

1876

do .

1877 1878

do .

do ..

57

87 to 97


Liquid ..

..... do ..

do .

do

do .

do

do .

do

do .

do ..

do ..

do .

Liquid

Shell s

Seed. stem, and blossom ends.

Net losses

do .

do .

do .

do .

21

2 to 9 4 to 11

AVG_ R~NGE OE:SCRIPTION AVG. ~ANGE

% % % %

-!lI-r---- 121-----+----IJ] -----+ 141'-+--151 ---1----- Ltil-----+ 111-- ISI--

POSTCOOKING DATA - Continued

1872 PISTACHIONUTS. salted ... Kernel s without skin ... 48 47 to 49 Shell s , salt. Skin, 52

defects, and hand1i~ loss.

Shells 46

"§Tf'and skin........ 5

Defects and handling 1

loss.

PLANTAINS:

1879 Green................. Flash, raw............. 63 61 to 65 Skin .

1880 Fully ripe............ .. do 65 56 to 85 do ..

PLUMS: -----'R".iW:

1881 All samples Pitted flesh 94 91 to 98 Pits .

1882 Damson . . . .. do 92 89 to 96 . . . .. do .

23 to 72

89

87 to 92

36 *39

32 to 41

81

80 to 81

27 to 40

33 to 38

18 to 38

83

78 to 87

16 3'3

11 to 22

*95

93

39

39 to 40

43

28 to 77

51 to 53

45 to 48 3 to 7 1 to 1

12

11

8 to 13

19

19 to 20

17

13 to 22

5

7

3 to 13

37 35

35 to 39 15 to 44

6 8

* lImIted data avaIlable.

* Average values estimated from minimum drained weight reported In USDA Standards for Grades and net weights given in the NCA Net Quantity Statements for Canned Food Labels; range in values estimated from lower limit for the individual container and the specified maximum range given in the USDA Standards for Grades.

85


j

i

ITEM

1886 1887

1888 1889

1890 1891 1892 1893

1894

1895

POH£I. See GROUNOCHERR I ES. POLLOCK:

------o;:awn .... , ...•........


94 to 96

Drained solids .

do .

94

56 48 to 64 56 55 to 58

*51

55, 53 to 58

do .

do

do .

do •...............

Pitted flesh _

Drained sol ids ••.......

59 48 to 64 *58

92 88 to 96 69 58 to 79

Pitted flesh .

*56

do

42

32 to 47

Fillet with skin, raw ..

1896 Dressed ~ ••••••• ~ ~ •• + + • Flesh, raw . ....... ~ . - .. *70
Fillet:
1897 Frozen ~ ••••••• ~ + •• + + Thawed, raw .... ~ ....... 97 91 to 99
1898 Do . . . ~ ... ~ ... ~ .... Cooked ~ •• ,~ •••• +~ ••• ~~ • *57
1899 Thawed ++., ~r~'. ~.~. ~ ..... dO ~ .. ~ ~ ... ~ ...... 64 57 to 70
1900 ; POHE_~RANATE S • - ~ + • ~ •••••• Pulp with seeds ..T ..... 64 56 to 72
1901 Do • • r , ••• ~ ~ •••• ~ •••• + • Pulp ~ ~ •• + • + •• r ~ •••••••• 56 47 to 70
1902 ~.9_MPANO, round ···.+T .. r. Flesh, raw r •••••• ·++T •• 56 50 to 62 POPCORN:

1903 -WTtl1added 0 i 1 (4 pa r ts popcorn to 3 parts oil. by volume).

1904 With premeasured

ingredients in foil pan with 1 'id ,

L055 OR GAIN IN PREPARATION

, r;,. tt; .. ·.1.":".1 .... I .: " :,'(, (l J ,;.~ ': .",\<, ;,'1 "I'!."

do __ .

I. iquid , .

do _ .

liANGE

%

···---,8,--

2 to ., ., to 7

36 to S2 4? to 45

DESCRIPTION OF FOOD

BEFORE PREPARATION ==t

-10--+-----12> CDE5~::PT'O,. A~:G

PLUMS~-Continued --Raw- - Con t i nued

1883 Greengdge •....... e s h ••......... 97

1884 Japanese and do •..... .... ..... 94

hybrid.

1885 Prune .


All samples .....••..

Extra heavy sirup, No. 10.

Heavy s i rup:

No. 303 ....•.... No. 10 .•........

Water:

No. 303 •........ NO. 10 ........•.

Drained solids ...••• ; Bottled, contents of cont a i ner, pickled in bri ns (umeboshi).

Drained solids .

RA.NGE I DESCRIPTION : AV(";

% --+- %

<5. I .. -- '", -- -------r- 1'1

95 to 98 ' Pi t s _ .1 3 i

93 to 96 do ! 6

do .

do __ .

4 to 6

~~ i 42 to 47
41 36 to 52
*42
3\ll 4 to 12
21 to 42
44 do __ .........•

do ., _ ..

Pits .

L i qu i d .........• _ .

Pits .

Head. ta i 1, fins, scales, and bones with adhering flesM.

~ones .

SB 53 to oil
30
3 to ~
43
36 30 to 43
36 28 to 44
44, 30 to 53
44 38 to 50 Thawing losse, .

I Net losses .

.. , .. do '.' _ .

Sk in. _ , _ .

Skin and seed5 .

head, tail, fins, entrail" bones, and ,kin.

Popped corn ••• ~ •• + + ••• , 90 , 89 to 91 Net losse, . . . . . . . . . . ~ . . 10 9 to 11
i 88
.. ~ ~ . do • ••••• ~ •••• < • + , ..... dO .- - . ~ ......... ~ 12
Baked unti 1 dry ... ~ .... 64 60 to 69 .<+ •• do • •• , ••• ~ + • - ••• ~ 36 31 to 40 ,

1905 POPOVERS, batter made from recipe or from mix with added eggs and water .

. POR§Y:

1906! Round .

1907 Do .......•...•......

Minced flesh. machine separated, raw.

41

33 to 42

Head, vi scer-a , to i l , fins. scale>, bones, and skin.

Head a nd viscera ....• Tai]' fins, scares, ~es;and skin.

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

38

62

Fl esh , raw

58 to 67

* Limited data availab12.

* Average values estimated from minimum drained WEight reported in USDA Standards for Grades and net weights given in the NCA Net Quantity Statements for Canned Food Labels; range in val ues estimated from lower 1 Iuri t for the individual container and the specified maximum range given in the USOA Standards for Grades.

86

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION DF FOODS -- Contmued (Percent by weight)

ITEM

DESCRIPTION OF FOOD BEFORE PREPARA TlON

YIELD AFTER PREPAR ATION

-11I----t----- I.I-----+_

PORGY--Continued 1908~nd .....•...........

1909 Dressed without heJd

,PORK: 1-'

1910 Live, intermediate-type

hogs.

1911 Do .

1912

1913

1914 1915 1916

1917

1918

1919 1920

1921 1922

1923 1924 1925 1926

1927

Carcass or sides, chill ed and

dres sed , in te rmed id te- type hog:

Packers' s tyl e"

Minced flesh, machine separdted, raw.

do + •••• ~ •••••••• ~ 78 69 to 86
do • ••• + •••• ~ ~ •••• 84 81 to 88
do • •• + ••• ~ ~ •••• ~ • 97 95 to 98
do • •• ~ ••• ~ ••• + • + • 81 77 to 84
Fat meat, raw ••••• ++ ••• 89 81 to 92
Lean and fat meat, raw 40 25 to 64
do •••• ++ ••••••• rr 58 43 to 71
.... ~ do • •••••• r r r ••• + ~ 87 77 to 100 LOSS OR GAIN IN PREPARATION

, (;., :: ,',', .l!, .t "l .' i ~ .. '" (t f ,; ~' 'Ii ,\, , ... , ....... ' , ',y '" I

Dr e s s inq and ch i l l i nq losses.

, do _ -

Net losses ._ .

Bones " _

Skin _. " .

Netlos>es . _.' _ .

Bones ••..... , .

~_k._i.n_ -. - .

I, A,~G IRA,:""

or- U)-' -- .:al-

6~ 58 to 1\0
31 28 to .-n
4 J to 7
3 4 to 11
G 4 t() 9
17 11 to ?4
3, D to 6
3b 28 i

i

22 to jJ

Shippers' style •....

Wholesale cuts, fresh, raw, intermediatetype hog:

Badfat .........•••

Bacon .

Feet ........•... '"

Ham ................•

Head, full cut ..•...

loin ...........••...

Shoulder, 3 rib ....•

Butt .........•..•. Picnic ••..........

DE6CRIPTION AVGtANGE I Di:..5CFiIPlION

---- I J I -----j-:: 1:1 -------+---- ---- ': 61 ----

Fillet without skin, raw 31 20 to 42 Hedd, scales, viscera,

skin, frame, and

I :!~·I!l'r~ 1 i)~S~S.

1 Head .

I Sea 1 e s ,

Viscera ._._. _ ,

S-k-fn-.- .. , . __ ._

F'rilille , .

bUle-r los ses Tail-,- fins, Scales, bones, and skin.

6?

Chilled carcass, packer style.

Chi 11 ed carcass, shipper style.

SLAUGHTE R 011 TA dreSS€J 72 67 to 78

dreSS~dl 791 74 to 84

BONING AND TRIMMING DATil

Lean and fat meat, raw

..... do , .

80 76 to 35

79 73 to 84

Skin .

.. .. do .

N~t losses .

Bones .

,k in __ .

NeClosses _ .

Bones .

Sk i n-- ~

~etlOsses ...•......... I

Bone, ..........•.....

Si<lil .

Boi'ieS ,

Net losses .

Bones ..••.........•..

Si<lil .

Boil-es .

Net losses ........•.•..

Bones •............... Skin ......•.•........

S k 1'':;-:- .•..............•.

Bones ......•........•.. ••... do ...•........... Skin .•...•..........•..

1 G to 26

Plate .•..••.......

Shoulder ribs ...•... Spareribs .......•..• Tril1l1li ngs ••••.......

Retail cuts, fresh, raw:

Boston butt .••••.... Lean meat, raw .....•.•.

Fat meat, raw .

Le~n and fat meat, raw

..... do .

89 79 to 94 93, 84 to 96

9 3 to 15

85 82 to 88

Ijet losses .... '" ..••..•

Bone, .•............••

EXCeS, fat .•.......••

20 14 61

21 14 7

l b to 24 1 J to 17

~ to 7 16 to n 11 to 18 ·4 to 9

..... do

..... do

48 31 to 66

11

7 91 75 16 15 10

5 52 35 17 22 16 lli

5'

3 19 14

5 11 60 42 13

6 to 21 4 to 15 8~ to 91 67 to 79 12 to 20 12 to 18

8 to 13 3 to 7 34 to 69 23 to 49 11 to 23 14 to 31 12 to 19

9 to 13 3 to 8 2 to 5

16 to 23 12 to 17 4 to 6 8 to 19 36 to 75

29 to 57 o to 23

63

58 to 69

31 to 42 13 to 1 9 13 to 31

37 16 21

t These samples exclude full cut head, leaf fat, and kidneys, and include ham facings. Packers' carcass customarily includes jowl and excludes ham facings. It 1, estimated that the inclusion of the jowl in the packers' carcass would give the following losses: Bone 13 percent; skin 6 percent; total 19 percent.

87

TA8LE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS·· Continued (Percent by wl!ight)

ITEM




A v G. R A !"to E DESC Rl PYlON AVO. Fil A NGE

% % % %

-I" 121 -------+-----131 ----_+__ 1'1"-+--- 151 ----f----- '61 -----f-11I-r----- '81 --

p_O.~--'Cont i nued

1928

1929

1930

1931

1932

1933

1934

1935

Reta i 1 cuts, fresh, raw--Continued Ham:

Whole, bone in, skin on.

O"E;"SCR I PT ION

BONING ANO TRIMMING DATA .. ConOinuod

I I

Lean and fat meat, raw

Lean meilt, raw .... , ....

69 62 to 74

63 i 60 to 66

;
. .... do + + ~ ••• ~ •••• ~ ~ •• 60 55 to 65
I
Lean and fat meat, raw 65, ~l to 81
Lean meat, raw ~ ~ •• + ~ ••• 56 51 to 62
. ~ ... do •• ~ •••• r ••••• ~ • 51 ' 41 to 59
Lean mea t with some fat, I 77 73 to 87
raw.
Lean meat, raw • ~ ••• ~ + •• 53 46 to 59 Lean meat, trimmed ••. ,.

..... do •••..•....... ,.

Lean and fat meat, bone in. raw.

Soaked 18 h ...•••..•...

Fat meat, raw .

Butt half, bone in, raw.

Shank half, bone in, raw.

Loin:

Whole, bone In

Retai 1 cuts, cured:
1936 Bacon slab with rind, Lean and fat meat, 82 80 to 84
raw. 51 iced, raw.
Ham, bone in:
1937 Raw, rind on ..... Lean and fat meat, raw 70 60 to 78 1938 1939 1940

1941 1942

1943

1944

88

Loin end, bone in

Rib end, bone in

Shoulder, bone in, skin on.

Shoulder. bone in, skin off.

Precooked:

Slice .

~hole .......••..

Picnic shoulder, bone in, rind on.

Do .

Salt pork, includin9 belly, clear plate, and fatback.

Retail cuts, fresh,

raw:

Ham, boneless, whole, Thawed meat, raw .

frozen.


Net lasses .

Bones •....•.......... Skin' ...........•.....

Excess fat .

Net 10sse~ .

Bones ...........•....

Excess fat .

Net losse~ •...........

Bones ..

Exc_ess fat ..........•

Rind, some fat with slicing loss.

Net losses .

Bones ..•.............

Rind .

Ei<C"ess fat .••••...... , Cutti og loss .........

75 66 to 82 Bones and separable fat

*59 Bones and excess fat ..•

*91 Rind .

Net losses .

BaneS ...•............

Excess_!at ,

NetTOSses ...........•. '

Bones ....•...........

Excess fat ........•.• Net-'osses ...•....•....

Bones ......•.........

Exces-s fat .

Ne~osses ..........••.

Bones .......••....... .'

Skin .

EXcess fat .

Net losses ..•..........

BoneS ••..............

Excess fat .

103 103 to 103 Gain in preparation .... 94 91 to 97 Rind ...........•...••••

THAWI~G DATA

99 96 to 100 Thawing losses ..••••...

COO"'I~G DATA

Chops. rib. loin, or All' cookin~ methods, 75 51 to 87

shoul der. i ncl udl ng unspeci fled lnternal temp.

Net losses .

Drippings .

Volatlles ......•...••

31 26 to 38
11 9 to 15
8 6 to 11
12 6 to 20
37 34 to 40
16 15 to 17
21 ! 17 to 24
40 35 to 45
22 19 to 23
18 16 to 20
35 19 to 49
22, 16 to 37
13 1 to 24
44 38 to 49
23 22 to 25
21 12 to 28
49 41 to 59
23 20 to 25
26 14 to 39
23 13 to 27
8 5 to 10
5 4 to 6
10 3 to 20
47 41 to 54
31 ; 30 to 34
16 7 to 25
18 16 to 20
30 22 to 40
9 7 to 12
5 4 to 8
15 5 to 24
1 0 to 2
25 18 to 34
41
9
+3 +3 to +3
6 3 to 9 o to 4

25 10 15

13 to 49 5 to 16 3 to 25

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued I Per ce nt by we ight I



{ (; .'1 ;,. I;,', !'I,".1i ,",i /!., .r -,',:',« t .. ) ,i_!:.I! ..... '·\I'~ i!- I: 1,·,,"1, ./ .<,'.~. ,; ,

~------D-£-S-C-~-,.-T-,O-N------,-A-V-G-.--R-A-N-G-E---+--------D-E-S-C-~-'.-T--'ON=t:VG. RANGE

% % % %

-111 ,--------- 121 -----------1---------- 131 ---------+ 14 t--1-------- 15 I ----1----------- ,Ol -- 17I-f--- '.1--

I

ITEM

1945

1946

1947

1948

1949

1950

1951

1952

1953

1954

1955

1956

1957

1958

1959

1960


POR K-- Cont i nued

Reta i 1 cuts, fresh, raw- -Cont in ued

Chops, ri b, 10i n , or sMoulder.

Do •..........••...

Do .

Do ...•..••........

Do ......•..•......

Do .

Do .

Do ..

Do ........•..•....

Do .

Do .

Do .

Do .

Ham, whole:

Bone in .

Boneless

Do .


COOK ING OATA •.. Continued Baked in convent iona 1 I

oven:

To""""7""7"C (HO°F) in tarne 1 temp.

To 85°C (185°F) internal temp.

Baked in microwave oven, unspecified internal temp.

Baked in microwave oven to 8BoC (190" f) i nterna 1 temp. :

Home-type oven with browning.

Home-type oven without browning.

Institutional-type oven witho u t browning.

Braised in conventional oven:

To~170°F) i nterna 1 temp.


Braised, to~ of range:

To 77"C ( 70aF) i nterna 1 temp.

To 85°C (J85°F) internal temp.

To internal temp. over 85°C (185°F).

Broiled to 77 °C (170° F) i nterna 1 temp.

Broiled to unspecified internal temp.

Roasted in conventional oven:

To"""8S""C (185°F) internal temp.

To 77°C (l70°F) internal temp.

To 85"C (185°Fj internal temp.

81

68 to 70 ,

Net losses .........••..

Drippings .

Vohtiles .

Net losses .

Dri ppings .

Vol at i1 es .

NetTOSSe'S :

Drippings .

Volatll~ .

82 76 to 87 Net los ses 18

Drippings ' 15

Volatiles , 3

80 74 to 84 Net losses 20

Drippings •.•......... 16

Volatiles 4

79 to 84

*74

69

*76

67 to 69

*82

*79

80

75 to 84

76

73 to 80

70

66 to 73

68

61 to 79

63

51 to 72

65

62 to 69

68

*58

Net losses ..•••........

Dri ppi ngs .

Volatiles .

Net losses ....••.......

Orippi ngs .

Vo1atiles •..•.........

Net losses ...•••.......

Dripping~ ........•... yglatiles ...•........

Net losses .

Drippings ...•........

i \lolatiles .. ~ ..

Net losses .

Drippi ngs .

Volatl1es ......•...•.

Net losses .....•••.....

Drippings .....•..•... '

Volatiles "

Net losses •........•...

Dri ppi ngs .

Volatiles ......••....

Net losses .

Drippings ..........••

Volatiles .

Net losses .

Dri ppi n9s .

Volatiles .

Net losses .

Drippings .

Volati les •.........•.

Net losses .

Drippings ........•...

Volatiles .

19i 7;

12 26 8 18 31

7

24

16 to 21 5 to 8 10 to 13

30 to 32

24 12 12 18 15

3 21 16 :

5

13 to 24

16 to 26

20. 5i 15 24 6 18 30 8

22 32

9 23 37 12 25i

,

I i

16 to 25

20 to 27

27 to 34

21 to 39

28 to 49

31 to 38 10 to 22 16 to 21 31 to 33 15 to 25

8 to 17

35 17 18 32 20 12 42 11 31

89

TABLE 1 - YIELDS AND lOSSES OR GAINS IN PREPARATION OF FOODS·_ Continued (Percent by wei gh t)

ITEM




AVG. RANGE DE::SCRIPTION AVo. RANGE

% % % %

-111--+----- IZI---------i-----I' 1 -----If-141--1--- rs 1 --Ir-------- 161-----+ 171-- 18 J--

1961

1962 1963 1964 1965

1966

1967

1968

PORK--Continued

Retail cuts, fresh, raw--Continued Ham, half (butt or shank) :

Bone in .

Do .

Boneless .

Do .......•......

Loin, bone in or boneless.

Loin, bone in

00 .

Do .

1969 Do •• ~ ~ •• ~ + + •• r r •••
1970 Do ~ ••• r ~ ••••••• + + •
1971 Loin, boneless ..... ~
1972 Do ••• ~ ~ •• ~ + + ••••••
1973 Shoulder, bone in ...
1974 Shoulder, boneless ..
1975 Shoulder, ground • ~ + + 1976 1977 1978 1979 1980

90

Ham hock, bone in ..• Spareribs, bone in:

Undefi ned .••......

Back ..........•.•.

Re9Ul ar •....•.....

Ham, loin, or shoulder, boneless.

*

Limited data available,

DEseR I PT ION

COOKING DATA - Con';"ued

I

To rrc (170°F) i nte rna 1 temp.

To 85~C (185°F) internal temp.

To 7rC (170"F) internal temp.


To 77° to 88°C (170" to 190"F) internal temp.

To 77°C (HO°F) i nterna 1 temp.

To 85°C (185°F) i nterna 1 temp.


Roasted in microwave oven to 88°C (190°F) internal temp.:

Home-type oven with browning.

Home-type oven without browning.

Roasted in conventional oven to 82~ to 85°C (1800 to J85°F) intern a 1 temp.

Roasted in microwave oven to 85°C (185~F) internal temp.

Roasted in conventional

oven to 77~ to 82"C ,

(170" to 180°F) internal temp.

Roasted in conventional oven to 85°C (185"F) internal temp.

Patties COOked by pan fryin9 or oven baked in conventional or microwave ovens.

Cooked, top of range:

Slmmered .

Steamed or boiled .... Barbecued and braised

...•• do •............

Braised, simmered, or pressure cooked.

66 61 to 75

68 68 to 69

i

68 67 to 70

66 66 to 67 75 61 to 85

80 I 71 to 85

*71

74 to 75

77 72 to 81

75 75 to 76

74

68

61 to 64

66 to 69

63

70 i 64 to 75

80 66 76 55 64

79 to 80 63 to 72 75 to 79 53 to 56 51 to 73

68 67 to 69

71 68 to 76

Net losses .

Drippings ....•...•... Volati les •...........

Net losses .

do ....••.........

do .

Net losses .

Drippings .....•...••.

Volatiles .

Net:l()s~ .

Drippings ....•.••....

Volatiles .. , .

Net 1 osses - , ..

Drippings ...••••.•••. Volatiles ••..........

Net losses .

Drippings .•••........

Volatiles .

Net losses ..

Drippings .•..•.......

I Voldti 1 es .

Net losses ............• Drippings ..•.........

Volatiles ..

Net losses ........•.•..

Orippings .

Volilti 1 es .

Net losses .

prippings .......•...• Vohti les ........•...

Net losses •............

Driepi ngs .

Vohtlles ..

Net losses ...........••

Dri pei ngs .

Volatiles .

Net losses .

Ori pei ngs .

Volati les •...........

Net losses ..••..•......

do .....•.•.•••...

do do do

34 12 22 32

32 34 . 25 12 13 20

8 12 23 8 15 25 9

16 i

25 to 39

31 to 32 30 to 33

33 to 34

15 to 39 4 to 22 8 to 23 15 to 29 4 to 10 8 to 23

19 to 28

24 to 25

29 14 15 26 11 15 ' 32 17 15

37 17 20 30 10 20

32

8 24 29 9 20

25 to 26

8 to 14 12 to 17 31 to 34 11 to 22 12 to 21

36 to 39 16 to 18 18 to 22 25 to 36

7 to 20 15 to 26

31 to 33

24 to 32 5 to 13 16 to 24

20 34 24 45 36

20 to 21

28 to 37 21 to 25 44 to 47 27 to 49

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS _. Continued (Perce nt by we ig ht)

ITEM

1981
1982
1983
1984
1985
1986
1987
1988
1989
1990
1991 I
1992
1993
1994
1995 DESCRIPTION OF FOOD BEFORE PREPARATION



Retail cuts, cured:

Bacon, sl iced ..••...

Do ........••......

Do •......•..•.....

Do ...•.....••.....

Do .•..............

Bacon, Canadian-style sliced.

Ham:

51 ice ........•....

Ground, loaf .

Do .......•......

~hole, bone in or boneless.

Do .........•....

C ESCR IPTION

COOKING DATA .. Continued

All methods, including I 33 18 to 43 broi 1 ed. oven cooked,

microwave, and pa~

fried.

Broi 1 ed •........•.... 29 23 to 35

Oven cooked

Microwave

Pan fried

Broiled ....•........•

Pan broiled .•.••....... Baked, conventional oven to 85°C (185°F)

i nterna 1 temp.

Baked in microwave oven to 85"C (185°F) internal temp.

Baked in conventional oven to 77"C (170"F) i nterna 1 temp.

Baked in conventional oven to 85"C (185"F) internal temp.

Cooked, on top of range:

Braised or slmmered ••

34

78 to 80

.. VG. R'ANGE OE;SCRIPTION AVG_ RANGE

% % % %

-1'1-+----- 121---------t-----131 -------,1- [.1--151 ------t-----161-----I>- 11l-f-- 181--

Ham, ham hock, and shoulder, bone in.

Pic~ic shoulder, bone in, rind on.

Ham, precooked .

Do •......•........

Parboiled for 1 h ••..

Baked to 63"C (145°F) internal temp., wrapped in foi 1.

Baked to 63°C (145QF) i nterna 1 temp., unwrapped.

20 to 40

32

29

18 to 43

*63

63 82

60 to 65 81 to 83

72

71 to 72

81

76 to 85

75

65 to 84

86 99

74 to 93 99 to 99 70 to 76

73

79

POSTCOOKING OATA
Fresh, cooked:
1996 Chops, all cooking Lean meat with 1 ittle 58 48 to 71
methods, bone in. fat.
1997 Loin, baked, bone in •• <p. do • + + ~ ••• r , ••••• ~ 52 46 to 57
1998 Loin, baked, boneless •• ~ + • do • •• + ••• ~ •••• + + + 65 59 to 74
Ham, baked:
1999 Whole, bone in ... • •• ~ + do •••• ++ •••••••• + 76 67 to 84 .,. Limi ted data available.

Net losses • ~ • ~ ••• ~ • + •• ~ 67 57 to 82
: Q!:j_£p i ng s • • ~ ••••• ~ • r + 48 46 to 50
Volatiles • •••• + + ••• ~ • 19 18 to 21
Net losses r ••• + ~ ~ •••••• 71 65 to 77
Dri~~1nl!S • •• ~ •••• + •• ~ 49 -- -
Volati les • ~ ~ ••• r • ~ •• ~ 22 ---
Net losses • ~ + 4 ••••••••• 66 60 to 80
Dri~2in!ls ~ ...... 4 •• ~ ~ • 44 ---
Vo1at il es + • + • ~ ••• r • ~ • 22 ---
Net losses • ••• r ~ •• ~ ~ ~ •• 68 ---
Driel2i n!ls · . ~ ..... ~ .. ~ 38 ---
Volatlles .+4.·· •... +. 30 ---
Net losses · . ~ ... ~ .... ~ . 71 57 to 82
Drif!2ings • ~ •• r , •• + + ~ • 51 ---
Volatiles · .. ~ ~ ....... 20 ---
Net losses · ....... ~ .... 37 ---
~ ~ ... do ~ ••• ~ • + • ~ •••• r • 37 35 to 40
Net losses + ••• ~ ~ ~ ••• + + • 18 17 to 19
Dri2~in9s ~ r • + ~ •• ~ •••• 5 5 to 6
volatiles • • ~ + ••• ~ •••• 13 12 to 13
Net losses ............. 28 28 to 29
Dri~~1n9s • • ~ • + •• ~ ••• r 5 5 to 6
Volatiles • ••• ~ • + + ~ ••• 23 22 to 23
Net losses • •• ~ ~ ~ ~ r • + ••• 19 15 to 24
Ori2~ings • + + ~ •• ~ • ~ ••• 5 ---
Volatlles 14 ---
Ne~ses-.:::::::::::: 25 16 to 35
Dri~~in!ls · ~ ... ~ .... ~ ~ 12 5 to 17
Vol atil es • ••• + + ••••• ~ 13 8 to 23
Net Iosses ............. 14 7 to 26
..... do ... ~ ........... 1 1 to 1
Net losses • • ~ • r ••••••• ~ 27 24 to 30
Drif!~ings 4 •• ~ ~ ~ •••••• 14 13 to 15
~olatl les • ••• ~ •• r ~ • ~ • 13 11 to 15
Net losses •• r •••••••••• 21 20 to 22
Dri~f!in9s • ~ ••• r ~ • ~ ••• 10 9 to 11
Vol atil es · ~ ... ~ . ~ .... 11 11 to 12 Net losses ......•••.... 42

Bones ....•........••. 18

EXCess fat ..••....••. 21

Cutting loss •........ 3

Net losses 48

Bones .....•.......•.. 23

EiC"e5s fat ...••...••. 22

Cutti ng loss .....•... 3

Net losses .•..•....••.. 35

Excess fat ..••......• 13

Drl~~ings .... ,....... 17

Net losses ....••....••. 24

Bones and cartilage.. 17

Excess fat........... 7

29 to 52
11 to 28
12 to 28
1 to 6
43 to 54
15 to 31
s to 32
2 to 6
26 to 41
1 J to 25
12 to 20
16 to 33
10 to 24
5 to 9 91

TABLE 1 - YIELDS AND LOSSES DR GAINS IN PREPARATION OF FOODS .. Continued 1Percent by weight)

ITEM

2002

2003

2004

2005

2006 2007

2008

2009

2010 2011

2012

2013

2014

92


do .....•.....•..•

Ha If, butt or shank, boneless.

Shoulder. baked:

Whole, bone in ....

do ..

Who 1 e, bcne l ess

•.... do

Butt,boneless .....

do ..

Spareribs. braised:

Back .•••......•••.

Requl ar ..

Cu red, coo ked:

Ham, baked, whole or half:

Bone in, skin on ••

do ..•..•.....••..

do

..... do ...••.••.....•.

Do .

Lean and fat meat .

Boneless. skin on

•...• do

Bone in, skin off

do .•••....•..••..

Ham, simmered, whole or ha 1 f, bone in, skin on:

Whole ..•..••......

••... do ••...••••.•....

Butt half .........

••... do ••••.......••..

Shoulder, picnic, bone in, skin on:

Baked ....••.••...

...•. do .•.......••....

85

40 to 57

81 to 88

56

43 to 68

63

56 to 73

63

60 to 67

48 70

44 to 50 54 to 83

57

56 to 57

63

54 to 78

86 72

83 to 88 58 to 84

60

59 to 61

57

48 to 65

50


Net losses ..

Bones ...•.....•••....

EilC"eSs fat .

~9'i~;;'::::::::

Net losses .••...•.....• Excess fat ...•.•••...

Cutt1 n9 loss ..

Net losses ..

Excess fat ••.....•...

Cutti n9 loss .

80nes

do •.......•••....

Net losses ..•••........

Excess fat .•......•.. Sones .........•...•..

Sl('1'f1 .•........••.....

Cirtfing loss .

Net losses ..

Bones ........•••.....

SJ(frj"" .....•••....••..•

'E'XCess fat ........•..

Cutt 1 ng foss .

Net losses, tncl LId; ng ski n, fat, and cutting loss.

Net losses •.......•••..

Bones ....•.........•.

EXCeSs fat ••.......•• Cutting loss •.....•.•

Net losses .

Bones, skin. and excess fat.

Cutting loss .

Net 10sses ..

Bones, skin, and excess fat.

Cutt, ng 1055 .........

Net losses .

Bones ......•••.......

~and excess fat ..

Cutti ng loss ..

32 to 57 13 to 26 6 to 36 2 to 5 2 to 4

27 to 44 11 to 26 15 to 28 33 to 40 20 to 21 14 to 20

DESCRIPTION OF FOOD

BEFORE PREPARATION 1

_ 11~-1"----- I~ 1-------1I---.---D-E5~;:P-T-'-O- .. ---i_A~Gr~:~IG-E--f----O-E-SCI:'lPjT.Ot< ~~~ _~A~:_" __

PORK--Continued

POSTCOOI(ING OATA .. C>ntinued Fresh, cooked--

Continued

Ham, baked--Continued

2000 Whole, boneless ..• Lean meat ......•••...•• 79 78 to 80 Net losses ...••........ I 21 20 to 22

Shrinkage during 8 7 to 9

COOling.

Excess fat 13 12 to 14

2001 Ha If. butt or do 64 55 to 72 Net losses \ 36 28 to 45

shank, bone in. Bones................ 14 13 to 23

EilC"eSs fat........... 17 11 to 25

Carvi~g 2\ 1 to 4

Handl , n9 los s \ 3 2 to 4

Net loss as excess fat 15 12 to 19

441

18 22 2 2 37 17 20 37 20 17

52 30

50 to 56 17 to 46

43 27 11

3 2 37 14 4

18

1 14

28 15 12

1

43 to 44 26 to 28 10 to 11

2 to 3 2 to 3 22 to 46 11 to 21 2 to 5

2 to 29 o to 8

12 to 17

16 to 42 12 to 21

2 to 29 o to I

40 37

3 43 42

1

39 to 41 37 to 38

2 to 3 35 to 52 34 to 52

50 16 27

7

43 to 60 13 to 20 18 to 36

5 to 9

TABLE 1 --- YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued (Percent by we i ght)

YIELD AFTER PREPARATION ((jLril,'~ mllrj·jj[~'41/t.r.1 /dll~ (+} <;!j(JI; J(!~W.I u..'ldl(I~11 Ll \i.~I!)
BEFORE PREPARATION
C ESC R! IPTION AVO, RANGE C ESCR IPT ION .... VG. R~NGE:
% % % %
-111 121 13 I 1·"'- -151 18' 171- 1---181~-
PORK--Continued
"OSTCOOKIIliG DATA -- Continued
Cured, cooked--
Continued
Shoulder, picnic.
bone in. skin
on--Continued
2015 SilTlllered ~ ••• + + •• ~ ~ Lean and fat meat •• or •• 50 39 to 62 Net losses ~ • + ~ + • ~ • ~ •••• 50 38 to 61
80nes • + ~ ~ ~ •••••• + + ••• 18 16 to 20
Skln and excess fat .. 28 20 to 39
Cutting loss .. ~ ~ ~ .... 4 1 to 6
2016 Shoulder. picnic, ~ ~ ... do r r ~ + •• + ~ ••• ~ ••• *54 --- Net losses ••• ~ • r • ~ •• + + ~ 46 ---
silllllered, bone tn , Bones ••• + • ~ • + ••••• ~ • ~ 21 ---
skin off. Excess fat ~ •• + ••• ~ ••• 19 ---
Cutting loss •••• r • ~ •• 6 ---
2017 Canned, ham, cured. Lean meat + •• ~ • ~ • ~ ••••• + 83 83 to 84 Net losses •••• + ••• ~ •••• 17 16 to 17
iJoneless. Excess fat • + + 4 • ~ ~ •••• 7 5 to 10
Juices + + ••• ~ ~ ••• ~ ••• + 10 6 to 12
POTATO ANa POTATO
PRODUCTS;
PARING DATA
Raw:
Unpared. whole:
2018 All samples, U.S. Pared, raw •• ~ ••• r r , ••• + 81 61 to 94 Parings and trilllllings .. 19 6 to 39
Grade l.
Samples averaged
by:
Paring method:
2019 Hand • + •• ~ ~ ~ • ~ .... do • ~ •••• ~ ~ •• + ••• ~ 80 67 to 88 . .... do ..~.~.~ .... ~.~< 20 12 to 33
2020 ; Machine do 77 61 to 89 Parings removed mach- 23 11 to 39
.++ •• ~ ••• r • + •• ~ ~ •••••••••
i I an ica 11y, trimmed by
I hand.
Size of potato:
2021 Large, 7.6 to · ~ ... do • • + ••• ~ ~ •••• ~ ~ • 82 79 to 85 Parings and trilllllings, 18 15 to 21
10.8 cm (3 , hand and mechan i ca 1 .
to 4 1/4 in)
diam.
2022 Medium, 5.7 + • + ~ + do .... ~~~ .. +.~.~~ 79 76 to 83 rr •• ' do • ~ ••••• ~ ~ •• + + •• 21 17 to 24
to 8.3 em
(2 1/4 to
3 1/4 in)
diam.
2023 Small. 4.4 to · ~", .. do • r ~ ••• + + ~ •••••• 74 70 to 78 • • + ~ ~ do ~"'+~~"~"'~' 26 22 to 30
6.4 em
(1 3/4 to
2 1/2 in)
diam.
Cultivar:
2024 Chi ppewa •• ++ ~ . ~ .. do • • ~ + ~ •••••••••• 81 67 to 88 Parings and trilllllings .. 19 12 to 33
2025 Irish Cobbler r ~ ~ •• do ••••••••••• +++. 75 61 to 87 • • r + ~ do ~ ••• ~ ••••• + ~ •• ~ 25 13 to 39
2026 Ka tahdi n ~ ~ .. •••• + do + ~ ~ ••• ~ •• r + • I + • 82 70 to 88 • r • ~ • do • •••• ~ •••• + • ~ ~ • 18 12 to 30
2027 Red La Soda • ~ • r • do ~ •••••• ~ •••••• + 80 --- •• rO' do • ••••••• ~ + • ~ ~ ~ • 20 ---
2028 Red Ponti ac · .. ~ . do ~ •• + + + ••• ~ ~ •••• 84 76 to 91 + • ~ •• do • ••• + • + + ~ ••• ~ •• 16 9 to 24
2029 Russet Bur- ..... do • + • ~ ~ ••••• ~ ~ •• + 86 64 to 91 · .... do ~ • ~ ••••••••• + • ~ 14 9 to 36
bank.
2030 Sebago ...... · ~ ~ ~ . do • •••••• + ~ •••••• 85 78 to 89 ~ .... do • ~ • r • + • + • + ~ ~ •• r 15 11 to 22
2031 White Rose .. ~ ~ ... do • + + ••• ~ •••••• 4 • 84 72 to 86 ~ •• r • do • •••••••• ~ + •• ~ ~ 16 14 to 28
2032 Early crop ++ •• ~ ~ .". r do • ~ + ••• ~ •••••••• 90 84 to 94 · . ~ .. do + •• ~ ~ •••• ~ ••• + + 10 6 to 16
COOKING DATA
Pared:
2033 For cooking in Boi led. microwave cooked, 99 80 to 123 Net change + • ~ ~ ~ •••••••• 1 +23 to 20
water or steam. pressure cooked, or
steamed.
2034 00 • • ~ •••••••• + + • Boiled • + ~ ••••••• r ~ ••• 100 80 to 123 · .. ~ . do • • ~ ~ • ~ ••••••• + • 0 +23 to 20 * Limited data available.

93

YIELD AFTER PREPARATION ((;LTiIiS ij!;fl~· •• [('d h.t'.l pJll~ (+J \1~fJ. hl~.~('.1 i.I,.'1~f.'(!llf:j ~il;"'llj
BEFORE PREPAR A TION
o ESCRIP .... ION AVG, RANGE c t-sc R IPTIOi"ll AVG, RANG-E
% % % %
-111 12> III 14r- f----- 151 1"1 111- t----Ial~~
POTATO AND POTATO
PRODUCTS--Continued
COO KING [) AT A -- Continuod
Raw--Continued
Pared--Continued
2035 For cooking in Microwave cOO"ked ~ ~ ... 95 94 to 96 Net losses ~ •• ~ ••• + + ~ ••• 5 4 to 6
water or steam.
2036 Do ~ ...... ~ ~ ~ .... Pressure cooked . ..... 101 91 to 107 Net change r _ ••• ~ ~ ••• + • ~ +1 +7 to 9
2037 00 ~ .. ~~+.,.~~ .. ~ Steamed •• + •••••••• ~ + + 100 91 to 109 ~ • + + + do ... ~~+.,.~ ... ~~ 0 +9 to 9
2038 For cooking with French fried ~ ••• + ~ ~ ••• ~ 55 40 to 68 Net losses · ..... ~ ~ ~ ... ~ 45 32 to 60
f'at ,
2039 00 • •• ~ ~ • + • ~ ••••• Raw fried (country style 57 47 to 63 ..... do • ~ •••• ~ • ~ • + • ~ •• 43 37 to 53
llnpared:
2040 For baking • • r _ ••• ~ Bak~d in foil • • ~ •••• + •• 95 91 to 100 I •••• do ~.~~+ ••• ~ •••• ~. 5 0 to 9
2041 00 ~ ~ ............ Baked, skins oi l~d . .... 81 72 to 98 ~ ~ ~ .. do · ... ~ ~ ~ ...... - . 19 2 to 28
2042 Do · - .... ~ .... ~ .. Bak~d , skins not oi led 81 66 to 86 - ... ~ do • ~ ~ •• ~ ••••• 4 •• r 19 14 to 34
2043 For cookin9 in Boiled or steamed . - ... ~ 97 86 to 106 Net change - .. ~ .... ~ ~ ~ .. 3 +6 to 14
water or st~arn.
2044 00 • •• ~ _ ••••••• r • BOiled • _ ~ ~ •• ~ ••• r • _ •• 94 86 to 106 . _._. do · ... ~ ... - ...... 6 +6 to 14
2045 Do - .... ~ ... - ~ .. ~ Steamed •• ~ ~ ••• - •••• + • 99 94 to 103 ..... do • ••• _ •• ~ •• ~ •• r _ 1 +3 to 6
Cooked:
2046 ~oi1ed or steamed, Hashed brown until crisp 60 58 to 62 Net losses - ... ~ ..... ~ .. 40 38 to 42
par~d.
2047 Do ~ ... ~ ..... - .. ~ ~ Hashed brown until 95 90 to 100 · .. ~ . do • • ~ _ •••• ~ ••• r • _ 5 0 to 10
browned on outsid~_
2048 Do · . ~ .... ~ ...... ~ Home fried ...... ~ ~ . ~ ... *54 --- · . ~ .. do • •• ~ ~ ••••• ~ •• _ r 46. -- -
2049 ; Bak~d , stuffed, oven Browned • ~ ••• _ ••• ~ ~ 4 ••• ~ 89 87 to 90 · ... ~ do ~ ~ .... ~ .. - - ... ~ 11 10 to 13
ready.
Dehydrated:
2050 n ekes or granules Mashed ........ ~~~.~ .. ~. 627 483 to 797 Net gain due to added +527 +383 to +697
ingredients.
2051 Diced or Sliced - ~ ~ .. Boiled ·~~4'._~ •• _·~' •• ~ *412 --- ..... do - ... ~ ......... - +312 ---
2052 Do .... ~~ .. - .. ~~.~. Hashed brown __ •• • •• 4 •• r 324 272 to 372 ..... do · . ~ ... ~ ... - - ... +224 +172 to +272
Frozen:
2053 Baked, stuff~d - ... ~ ~ Heated in oven ~ ~ •• ~ • ~ 4 • 92 86 to 100 Evaporation • •• ~ • 4 ••• ~ •• 8 0 to 14
2054 Blintzes • • ~ •••• 4 •••• Heated in fat · . ~ ... - - - . 99 92 to 107 Net change • + ••• ~ - ••• ~ ~ ~ 1 +7 to 8
2055 Dumplings ••••• r r ••• ~ 80iled ~ ~ 4 •••••• __ ••• ~ •• 89 46 to 135 ..... do · .. - - .. ,. ~ ..... ~ 11 +35 to 54
French fried:
2056 All samples ~ .. ~ ... Heated in oven or deep- 78 55 to 105 ..... do · ......... ~ ~ ... 22 +5 to 45
fat fried.
2057 Do • • r _ •••• ~ ••• ~ ~ H~ated in oven · .. ~ ~ ~ . 78 55 to 92 Evaporation - .. ~ ~ ....... 22 8 to 45
2058 00 •• ~~~'.'.~~r __ Deep-fat fried • •• ~ r ~ • 79 56 to 105 Net change ~ • 4 ••• ~ • ~ • __ • 21 +5 to 44
2059 Extruded type .. , H~ated in oven ~ ...... 80 78 to 81 Evaporation ~-~ ... ~~~ .. ~ 20 19 to 22
2060 00 • • ~ •••• r ~ ••• Deep-fat fried r ~ ••• _ ~ 93 89 to 99 Net losses · ...... ~ ... ~ . 7 1 to 11
2061 Puffs • • • 4 ~ •• ~ _ •• Heated in oven · - - .. ~ ~ 86 77 to 92 Evaporation · .. ~ .... - ... 14 8 to 23
2062 Do . ~ .. -~~.~~~. Deep-fat fried · ~ ..... 97 90 to 105 N~t change • ••• _ ••• ~ ~ • 4 • 3 +5 to 10
Regular cut, 1 em
(3/8 in):
2063 Crinkl~ and Heated in oven or deep- 72 57 to 91 N~t losses .~~ •• ·_~~4~ •• 28 9 to 43
smooth. fat fried.
2064 00 ~~~.~ .. ~.- Heat~d in oven ~ ~ ••• r ~ 76 57 to 91 Evaporation • __ ~ ••• ~ ~ • r r 24 9 to 43
2065 Do . . ~ ... - ~ . ~ Deep-fat fried · - - .. ~ . 68 62 to 86 Net losses ~ •••••• r • _ ••• 32 14 to 38
2066 Cri nkle - .. ~ ~ .. Heated in oven · .. ~ ~ .... 76 58 to 91 Evaporation · .. ~ ..... ~ .. 24 9 to 42
2067 Do ~ . ~ . ~ ... - . Deep-fat fried ~ 4 ••• _ ••• 73 62 to 86 N~t losses ~ ..... ~ .. - - .. 27 14 to 38
2068 Smooth · ~ ~ ..... Heated in oven __ ~ • ~ ~ 4 •• 76 57 to 90 Evaporati on • ••• _ ~ ••••• 4 24 10 to 43
2069 Do _ •• ~ •••• r _ Deep-fat fri~d • • ~ ••• r ~ • 64 62 to 67 Net losses · ~ ~ .... ~ ~ .. - - 36 33 to 38
2070 Shoestring. Heated in oven · ..... - - ~ 71 55 to 87 Evaporation · .......... ~ 29 13 to 45
0.3 em
(1/8 in) .
2071 Do ~ ....... - - - . Deep-fat fried ~ .... ~ ~ .. 57 56 to 57 Net losses _ ~ •• ~ ••••• r ~ • 43 43 to 44
2072 Hashed brown · .. ~ ... - Heated in oven · ... - ~ ... 68 52 to 80 Evapo ra t ion · ~ ... - .... - ~ 32 20 to 48
2073 Do · ~ ... - .... ~ ~ ... ~ Heated in fat · . ~ ~ ... ~ .. 82 63 to 99 Net losses • • _ ••• ~ • 4 ••• r 18 1 to 37
2074 Mashed · ....... - . - . - ~ Heated over hot wat~r -- 93 92 to 95 E~aporation • •• ~ •• r __ • ~ • 7 5 to 8
2075 Pancakes • r _ ~ ••• ~ •••• Heated in fat · . - - ~ .. ~ .. 98 96 to 100 Net losses ~ .. - - ... ~ ~ ... 2 0 to 4
2076 00 • __ ~ ••• ~ •••• r ~ •• Heated in oven · ~ . ~ ~ .... 92 88 to 100 Evaporation ~ ~ ~ ..... - - .. 8 0 to 12
2077 Patties (shredd~d) -- Heated in broiler . . ~ .. , *67 --- ~ ~ ~ .. do · . - - ... ~ ~ .... ~ . 33 --- TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS -- Continued (Percent by weight)


94

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .- Continued IPercent by weightl

; LOSS OR GAIN IN PREPARATION
YIELD AFTER PREPARATION (C'11I11~ I11dic.:.a~'d h.v a fdu~ l+J siWJ. 'D~.~I'~ wrtll(!111 L..I Y,lf',.ll)
BEFOR E PR EPARATION
DEseR I PT ION AVG RANGE OESeR I PT I ON AVO, RANGE
% % % %
-11) --12) 131 14 t--: r---15f 1"1 111- r----- 10 I --
POTATO AND POTATO I
PROO_U_C.T.'~.--Cont i nued I
COOKING OAT A -- C,ntio"O<i
Frozen--Continued
2078 Pe t t i es (shredded) .. Heated in fat .......... 1 8S 79 to 90 Net 10sse, + ••• + ~ •••• ~ •• 15 10 to 21
2079 i Quartered, pared, Heated in oven or top 79 72 to 92 Eva.poration • •• r • ~ •• r ~ •• 21 8 to 28
browned. of stove. .
2080 Whole, pared . . . . . ~ .. Boiled .......•• , ..•.... 1 113 106 to 150 Gain in cooking .. ~ . ~ ... +13 +6 to +50
2081 Do . . . ~ .... ~ .... ~ .. Browned in oven or in 91 85 to 95 Evaporation • ~ ~ ~ •• r _ •••• 9 5 to 15
skillet. I
I POSTCOOKING OATA
Cooked: I
201)2 Boi led or steamed, Mashed • ~ ••• ~ •••• r ••• ~ + + 120 119 to 122 Net gain due to added +20 +19 to +22
pared or baked ingredients.
flesh.
20A3 Boi led or steamed, i Potato sd1ad (potato, 158 146 to 167 • + • ~ • do '.'~".~II~~~·· +58 +46 to +67
pared. 63"; egg, 11%; may- I
onna t sa , 11%; celery,
7%; onion, green
pepper, and cucumber,
7"/.; seasonings. 1%) .
2084 Baked in skin, with Fl ash ~ ••• > •• ~ • ~ •••••••• 79 70 to 89 Baked skin ~ •• r •••• ~ 4 I ~ ~ 21 11 to 30
i foil or oiled
skin.
2085 Covered with foil .-1.· do • •• r • ~ •• ~ ••••• ~ 82 76 to 89 ..... do • • I ••••• ~ ~ ••••• 18 11 to 24
2086 Oiled skin ~ •••• > •• ••• r. do > • I • ~ ~ •• ~ •••••• 76 70 to 82 • r • ~ I do • •••••••• ~ ~ I •• I 24 18 to 30
2087 Baked, stuffed ...... i Mashed potato fl esh .... 80 73 to 87 . .... do • • r • ~ I • ~ ~ •• ~ ••• 20 13 to 27
2088 Boi led or steamed in Peeled . . . . . ~ ... ~ . ~ ..... 91 85 to 99 Cooked skin • ~ • I • I •• ~ ••• 9 1 to 15
skin.
2089 Boiled in skin .... .. ... do I • ~ ~ •• ~ ~ ••• > ••• 91 85 to 99 · . ~ .. do • r~~ I ~.~ ••• ~~ •• 9 1 to 15
2090 Steamed in skin '" · .... do ~ ••••••••• r •••• 92 87 to 97 • ~ ~ I • do • •••••• ~ I ~ ~ ~ ••• 8 3 to 13
2091 All sizes . . . . ~ .. ~ ... Drained solids • • • ~ •• I I • 68 58 to 71 i Liquid • r • ~ ~ I •• ~ •••••• r • 32 29 to 42
,
2092 i ~o. 303 • • • • > •• ~ ~ ~ • · .. ~ . do ~ ~ •••••••• ~ • I I • 67 58 to 74 ~ . .... do r~" •• ~'~~~"'. 33 26 to 42
20'13 No. 1 0 ~ ••• ~ ~ •••• > • · .. ~ ~ do · .. ~ .... ~ . ~ .... 68 67 to 69 r •• '. do ~ .. ~ ...... ~ .... 32 31 to 33
; Frozen, reheated:
2094 ~aked , stuffed in Stuffi ng • • I •• ~ •• ~ ~ ••• ~ • 75 69 to 78 Bake" skin • • ~ ~ I •••• I ~ •• 25 22 to 31
skin.
2095 Baked, stuffed in ..... do • ~ •••• r ~ ~ ~ ••••• 99 98 to 99 Aluminum foil Shell r ••• 1 1 to 2
sMell.
POTATO DISHES:
From raw potatoes Jnd
; i ngred i ent s :
2096 I Au gratin, r~w ... '" Baked •• ~~~ ••• ~~ •••• > ••• 92 91 to 94 Net losses • I I •• ~ •••••• r 8 6 to 9
2097 i Scalloped, raw ... '" · .. ~ . do • ••• ~ ••••• > •• I > 85 78 to 90 ~ .. ~ . do • ~ •• I •• 4 ••••••• 15 10 to 22
From cooked potatoes
and i ngred i ents: .. I
209H Au grdtin, unbaked · . ~ .. do • • I ••••••••••• ~ 99 98 to 100 Evaporation '.~~1.44·~~~ 1 0 to 2
2099 Creamed, unheated '" Heated ••••• ~~.I.~ •• ~ •• ~ 90 89 to 91 · .. ~ ~ do • • ~ •• ~ • r • ~ ~ ••• 4 10 9 to 11
From dried potato mix
with added ingredi-
ents:
2100 Au gratin, unbaked . . Baked .................. 92 88 to 96 Net losses • ~ •••••• r • ~ I I 8 4 to 12
2101 Creamed, unheated .. - Simmered •• ~I~' .~.~~ •••• *96 --- Evaporation • • I • 4 I 4 ~ ••• ~ 4 ---
2102 I Sea 11 oped, unbaked " Baked • • • ~ •••• r •• I •••••• 90 82 to 93 Net losses ~ ~ • ~ ~ ••••• 4 I • 10 7 to 18
Frozen:
2103 ! flu gratin, unbaked " · .. ~ ~ do r •••• > •• ~ ~ •••• ~ 96 89 to 99 Evaporation • •• 4 I • ~ ~ •••• 4 1 to 11
2104 Creamed, unheated '" •• r •• do • •••••••• ~ I I ~ ~ ~ 95 92 to 97 • •• r ~ do ~ ~ ~ ' ••••••• ~ I ••• 5 3 to 8
2105 Scs 11 oped, unbaked " ..... do • ••••••• ~ ••• r ~ • 92 81 to 95 • I • ~ • do • •••• 4 I I ~ ~ ~ •••• 8 5 to 19
2106 PR ICKLY PEIIR~, raw • ••• r. Pulp, raw • r ~ • I •• ~ I ~ •••• 44 22 to 63 Rind and seeds I •• 4 ~ I ••• 56 37 to 78

95

YIELD AFTER PREPARATION ((;~i1rr~ ~11.Ji("HcJ ')y...r phl.l" (+l ~i'pl, bJ.~.\~'~ ~jr)YJla ,) .\/f.p1)
BEFORE PREPARATION
D ESCR IPTION AVG, RANGE o E::5CR 'PTI ON AVG. RANGE
% % % %
-111 121 131 lOr- 1--151 161 OJ- +---181--
PRUNES:
~ See PLUMS. •
Dried: --
Uncooked:
Regular moisture
(24 to 30%)
unpitted:
2107 All samples .... ~ Flesh. raw ~ ~ •••• ~ •• ~ • + • 88 85 to 92 Pits "+~~' •• "'~~4" •• ~ 12 8 to 15
2108 Large, 15 to · .. ~ . do ~ • + • 4 •••••• ~ • ~ • 91 90 to 92 ... '. do ~ •• r r , ••• ~ ~ •• + + 9 8 to 10
40 per 454 g
(1 lb).
2109 Medium. 40 to ·.4.' do • r , ••••••• + ~ I •• 88 86 to 90 • ~ + •• do • •••• ~ ~ + ••• + + •• 12 10 to 14
90 per 454 9
(I Ib ) .
2110 Small, over · ~ ... do • •••••• ~ ~ ~ •• + + • 85 --- "'0· do • ••••••• ~ ~ + 4 ••• 15 ---
90 per 454 g
(1 lb) .
2111 Low moisture (4 to PI umped , drained ...... 238 230 to 242 Net gain due to lOater +138 +130 to +142
5%) pitted. absorption.
Regular moisture
(24 to 30%) :
2112 Unpitted ••• + ~ ~ •• · .. ~ . do · ...... ~ ~ ..... ~ 150 --- · .. ~ ~ do + ~ •• r , ••• ~ + + ••• +50 ---
2113 Pitted •• +4 •••••• do ~ • ~ + ~ •••••••• + + 138 --- «.0 • do • ••••• + ~ ••••••• +38 ---
2114 Pll.1llped. drained, Pitted flesh • + ~ •• r ••••• 88 88 to 89 Pits r~ ••• ~~ ••••• ~ •• ~~~. 12 11 to 12
unpitted fruit.
Canned, contents of
can:
2115 Regular pack. Drained sol ids .. ~ ~ .. ~ .. 63 62 to 65 Liquid • • ~ •••••• ~ •• + + ••• 37 35 to 38
unpitted in extra
heavy sirup. all
can sizes.
Nectari zed. No. 10
can. packed in
water:
2116 Unpitted •• r ~ •••••• + ••• + do • •••• + ••• + • ~ ••• 83 --- • ++ •• do • ••••• ~ + 4 ••• ~ ~ • 17 ---
2117 Pitted + + •• r • ~ ••••• • 4 ~ •• do • •••• ~ + + ••• ~ ~ •• 80 --- • ~ + •• do • • ~ ~ ••• + • ~ •• r •• 20 ---
PUDDING:
2118 ~from recipe or Prepared puddin9 after 90 86 to 93 Net losses ••• ~~~~.++~ •• 10 7 to 14
from mi x and added cooking until boiling.
milk.
2119 Instant 'mix with added Prepared pudding by 97 97 to 98 Handling loss ~ ••• + ••• r • 3 2 to 3
mil k. beating mix and mil k
together.
2120 PUr+lELO. whole. raw .. ~ . Flesh • • • • ~ •••• ~ •• ~ ~ ••• + 62 61 to 65 Seeds and skin • + ~ •••••• 38 35 to 39
2121 Do .r ••••• ~~ ••• ~~~ •••• Juice ~ ••••••••••• ~ + ~ ••• 56 --- Seeds. skin. and mem- 44 ---
branes.
PUMPKIN, raw:
2122 ~ ••• ~4 ~~~+ •• +~ •• r Flesh. raw ••••• ~ ••• ~ + + ~ 70 62 to 77 Seeds. rind. and stem 30 23 to 38
Seeds '~~~'rr •••• ~~." 17 9 to 22
Rlfld and stem 4 ~ •••••• 13 10 to 14
2123 Flesh • ~ • ~ •• ~ • + • ~ ••••• Boiled or steamed unti 1 92 90 to 93 Net losses • + •••••••• ~ ~ ~ 8 7 to 10
tender.
2124 PUMPKIN AND SQUASH SEEDS. Kernel s ~ ... ~ .......... ~ *74 --- Hull s •••• ~ ••• + + •••• ~ ••• 26 ---
dry.
PUMPKIN LEAFY TIPS:
2125 Untrill1lled • +4 •••••••••• Tender leaf tips ... ~ ... 41 22 to 56 Stem and 1 eaves ....... ~ 59 44 to 78
2126 Trill1lled, tender leaf Steamed • • • ~ ••• ~ ~ • ~ • + ••• 101 --- Net gain + + + • r • ~ •••••••• +1 ---
tips.
PURSLANE. raw:
2127 Harvested plant •• ~ + ~ •• Tender leaves and stems 77 45 to 100 Tough stems and leaves 23 o to 55
2128 Tender leaves and stems, Steamed • ~ + 4 ••••••• r •••• 91 36 to 96 Net losses .r ••••••••••• 9 4 to 14
cut into pieces. TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS .. Continuec (Per cent by weight)


96

TABLE 1 - YIELDS AND LOSSES OR GAINS IN PREPARATION OF FOODS _. Continued (Per~nt bV we ig.ht)

ITEM




*61

74 to 83 92 to 95 90 to 97 92 to 97

"~G. AA~G£ DE;SC~'PTION A~G. RA~GE

-111-+----- I~ 1------11-----1] I-----t-- <41"-f---- <51--+------ <sl-----t-- (, f - f--- <B 1--

2129 2130

2131 2132 2133

2134 2135

2136

2137 2138

QUAIL:

Live Do

Ready-to-cook carcass with giblets.

Ready-to-cook carcas,

Do .•••...•••.•••..••

Roasted, bone in ••..••

00 ..•...............

Braised, bone in •••..•

Roasted, boneless •...•

8reast with bone from roasted bird.

2139 QUINCES, raw .•..........

RABBIT :

Domesticated:

Live .

2140

2141

2142 2143

2144

2145 2146

2147

2148

2149

2150

2151 2152 2153 2154

Do ...............•

o ESCRIP"ION

Dressed ..........••.••. Ready to cook with neck and giblets.

Meat, skin, and giblets, raw.

Roasted at 163"C (325°F) for 35 to 40 min.

Braised at 205°C (400°F) to internal temp. of 88°C (190°F).

Meat and skin, cooked •. Breast meat. cooked ....

Meat and skin, COOked

Meat ..

Skln ..............••.

Breast reeat. cooked ....

do .•••..••••.•••.

Flesh

Ready to cook, including heart, 1 iver, and kidney.

Ready-to-cook carcass ..

Ready- to- coo k carcass, Thawed •...•..••••.••... frozen.

Ready-to-cook carcass, raw.

Do Roasted to 80°C (175°F)

i nterna 1 temp.

Do Wi] d:

Drawn

Ready to cook .

RADISHES:

COO1llon, raw:

Wi th tops .

Without tops ...••...

Tr inmed .

Oriental. including daikon, Japanese, or Chinese:

Raw:

!<lith tops .

Without tops •...•• Pared, raw ..•..•••

Salt pickled, contents of container.

2155 RAISINS .


Meat, raw .

Lean •..•••.•••.......

Fat .

Stewed .

Ready to cook .....•....

Meat, ralO .

Tr inrned ......•..•••..•.

•.••• do ••...•.........

Sliced .••••.•..........

Pared, raw •.•.•••..•••.

.•••. do ..

Steamed ..•••.•••..•....

Drained sol i ds •••..•••.

91 62

86 to 96

Plumped in hot water for 116 115 to 117 2 mi n, drained.

90 78 79

89 to 90

74 to 81

80 38

69 58 11 48

93

77 to 82 36 to 40

46 to 49 92 to 94

55

51 to 58

50

47 to 53

91 to 99

96 76 72

4

88

67 to 83 65 to 77 2 to 6

85 to 91

68 60 80

58 to 79

63 to 63 85 to 95

63 92 83

69 to 97

77 93 94 95

BlOOd and feathers

Blood, feathers, viscera, feet, head.

Bone ..••..••••.........

Net losses .

do •.•••...••.•.•.

Bone .

Bones, skin, and meat from other parts.

Net losses .

Bone ••...............

Ex""Ces s fat .

Skln and meat from other parts.

Bones and ski n .

Parings, core, and seeds

Head, skin, feet, and evisceration losses.

Head, skin, feet, heart, liver, kidney, and evisceration losses.

Thawing losses •••.••..•

Net losses .

Bones ..•••..•...•••..

Waste ...........••..•

Handfing loss .

Net losses •..•••..••..•

Drippings ........•... Volatlles •...........

Net losses •..•••••••...

Head, skin, feet, and bones.

Bones .........•.•••...•

Tops, rootlets, and trilll11ings.

Stem ends, rootlets, and trilll11ings.

S1 iei n9 loss .

Tops and pari ngs ••.••.•

Parings .

Net losses ••...........

Liquid ••..•••.••.......

Net gain due to water absorption.

4 to 14

9 38

10 22 21

10 to 11 19 to 26

18 to 23 60 to 64

20 62

31 29

2 52

51 to 54

7

6 to 8

39

45

42 to 49

50

47 to 53

4 24 21 1 2 12

1 11 32

40 20

1 to 9 17 to 33 15 to 28 1 to 2 1 to 2 9 to 15 o to 1 9 to 14

21 to 42

37 to 37

37 8 17

5 to 15

3 to 31

23 7 6 5

17 to 26 5 to 8 3 to 10 3 to 8

+16

+15 to +17

97

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