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Free Books / Cooking / Experimental Cookery / |  |
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Data For Dressing And Cooking Losses Of Different Classes Of Poultry Based On The Drawn Weight, Per Cent |
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This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
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Broilers |
Fryers |
Young roasters |
Capons |
Hens |
Average all classes |
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Number of birds......... |
13 |
14 |
9 |
10 |
16 |
62 |
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Drawn weight...... |
97.0 |
97.4 |
97.5 |
99.1 |
98.5 |
97.9 |
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Cooked weight..... |
71.8 |
75.9 |
79.1 |
71.1 |
68.8 |
73.3 |
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Fat loss........... |
.... |
.... |
4.1 |
12.1 |
12.6 |
.... . . |
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Moisture loss...... |
.... |
.... |
14.2 |
16.2 |
17.1 |
.... |
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Total cooking loss . .... |
25.0 |
21.6 |
18.3 |
28.3 |
29.7 |
22.6 |
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Weight of inedible cooked portion. . . |
20.3 |
17.6 |
20.0 |
14.3 |
14.9 |
17.4 |
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Weight of cooked meat............ |
51.4 |
58.1 |
59.0 |
56.7 |
54.0 |
55.8 |
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Weight of drippings. |
1.0 |
.... |
8.9 |
17.5 |
16.3 |
.... |
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Weight of cooked meat and drip-pings ........... |
52.4 |
..... |
67.9 |
74.2 |
70.3 |
.... |
Table 37 Cost of Edible Meat for Different Classes of Poultry (Lowe and Vernon)
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Live weight average, pounds |
Dressed weight average, pounds |
Cost per pound dressed weight |
Cost per pound cooked meat |
Cost per pound edible meat plus drippings |
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Broilers........... |
1.87 |
1. 67 |
$0. 40 |
$1. 090 |
$1. 070 |
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Fryers.......... |
2.95 |
2. 66 |
0. 34 |
. 778 |
. 778 |
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Roasters.......... |
4.51 |
4. 01 |
0. 30 |
. 639 |
. 550 |
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Hens............. |
5.03 |
4. 63 |
0. 31 |
. 738 |
. 567 |
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Capons........... |
7.38 |
6. 65 |
0. 43 |
. 900 |
. 688 |
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experimental cookery, chemical, food preparation, cookery processes, colloid chemistry, recipes, cookbook, science, dishes, food
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