Terminology Service for NFDI4Health
meat cooking yield
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ratio of the edible part of the meat obtained after a cooking process. The cooking yield correspond to (weight of the meat/fillet after cooking)/(weight of the meat/fillet before cooking)X100
ratio de la partie comestible de la viande obtenu après cuisson. Le rendement de cuisson correspond au : (poids de la viande/du filet après cuisson)/(poids de la viande/du filet avant cuisson)X100
Term info
Label
meat cooking yield
Synonyms
- flesh cooking yield
prefixIRI
ATOL_0002140
references
INRA:PHASE "INRA PHASE"
subsetAbsent
HorseAbsent, GoatAbsent, MouseAbsent, ZebraFishAbsent
subsetPresent
ChickenPresent, TroutPresent, QuailPresent, DuckPresent, RabbitPresent, TurkeyPresent, PigPresent, CarpPresent, SeaBassPresent, SalmonPresent, GoosePresent, CodPresent, SeaBreamPresent, CattlePresent, SheepPresent, TilapiaPresent