8/17/2019 Food production Yield management

1/3

. - ,

/rs

TAHC

Yleld

testlng

for mea{;r

ltsh

&

pou

Itry.

KSY

VAED

#Cr"rJ-S

Re'rJ.

err

In trod.uc

tl

cn

Revler.r

the

,prcvl

crls

tcplc

b-v

aslti_ng

que.st;i_ons.

Ru.rlng

f

or

the

fcori

ser'i-ce

lncltrs

try

cliffers

cr.ea.t15,

from

buylng

fcr other.

t;'pes

of

tn,igi, f,if:.es

-ii

grat

r.dth

rnany

of

the

{ood

tl'ems

ttrai

i.i:c,nrr,;""'t'"r.ctrases

tite

net

usable

amqiunt,

of

tire

,,icritict

v.iiirs.

For.

examp

1e,

the.

buy

en

f

c,r

an

e

r

eb

i:ri.ca

t"

nra.niiiic

t,*r:

ng

ccnpani' purchases

lr,ii

re

f

or

l.an:p

cr:r,cls.

ile

l:nor:s

Ll.ra.c

eaclr

of

h1s

larrps

lna;,'use

5

de'eL

or

ccr"c

rrncl

iir*t-to-

r:anufact.rre

20

rt{p*

ire

neeci)

to

nui.ct,o^.o

i"j.l,

100

fr

I

cort1.

Iio

corcl

lis

norr::at_ty

r.iasl:nrl

ncr

.,u:"J,i

ii'si,

_t"

Tlre

bp1.6'r'

for

tt:e

liiot-i-*"iuil

e

ost;aLrl:i

sirin,.irf

,

l.rcrlr:ver

tna.v

be

faced

r,rlLlr

iu,re

lrii[rn*

of pur,c]ra::1nli

rrnLr]{-,h

potatoes

for

20

portl..'fii

"i'r,

pouirrl

.n.ril" l,rce,

1n

Lhe prccessj.n,q^,".f_ ,.

f

otoi....

sonrc of

the

prorjr-rc

L

i.s

ost

1n

the

n6e1in5,

sbrne

in

ir.,"

c

ooriini"rrti

.o,rn

oi

ire

pota

toes

may

li;i"-;;;riea"

Tlte

ancr-rnt

of

a

prodric

l,

il:a.i,

re rrrai.ns

a-f

ter

tirc

frocess]-ng

perfo'nci

as

reot:irccrr

r,ir[in-irrr

esLabu.*

jllr:lt

ts

caIled

ttre

J-j.

el.rl

oi-

r-tc:Ll

nolc.,r,

i:r

Yleld

varies

"iu,

r,,,i."nt

ii,p.,"i,ii

i:;i:i

jfill;:i

ff;'a

tsc,

vrrr'y

f1'1;1r

cstabr-isiirnent

ii,ti

evel,

r:1

t,ir:i.n

irn

cs

Liir.rrisiirrir:r:i

'rr/-i.{h

ea.ch

t.vpe

of

Floriltct,

srlr:}r

ls

r.t.oclrlc3

e1,.nnr.t_-

tite

yp-11',f,

of pur.cir.sins

irre'fr,,ctii"

j,-

(;.i,;'',,,r]'i.t,*'i't'iili,,,,r,,;

z'nd

the

clerree

of.

nroceisrng

ft,ii

l.r'L.,."r"i.t..f"r.,,,,,,1

on

the

nrociuc

t

pri

b1

to-

jctiu""y

rn.l.

vi:u.y.

,t

Lu;.cr

c,r

an

bsta.blisi:rnent

*"y-ri^"o'.

ti,o ;itii,."

or

i;,,,,cI;asj.n$

tre

ltern

J-rr

severai

aiii"i:"ni

io,:,,,o,

';',,;,''r,ol,,ini;

u

ifJ'ef

ent

yielcl"

i

--

I

vr

'r:Lr+

i;crUrr

ir;-r

v

In

scme

cases

tirc

q'.s tni,.l

ishrrr

cr

t

nrq.

.clir,651-_

t:o

ljlt),

a

cer

baln

1 terns

par.jt.i.a.I1jl

orl

n,:r

.Lr"

n;,;,i.iijcri

',ry

c

oc,tiet1.,

Al. t,h

cr:f;h

th,:

c

ost

of

,lrr

A"

f

o

".f

-

"rr;'

b;"

;f";;;ir,\r,y

lnteres

t

bo

th"

us

t{=rr:risirmorii,

i,iio

.o*i

i,r"'i_or,*rr,

eouinnent"

enci enerfiS

ana

tii;'ni]elilr., of .r(

fi.nal

Drcrluct

rru.st

errr.

tef'b,irJitin:].-o

1n [t.i,

i].,.,":r

ariaJg,sls"

PIevic,usly,

thc

_chell

or

ti:e

.si;.l,li

sirrr:nr:

t

u.secl

tr,

bu.,,

an

4nti.ro

ca,cass

of

an

ani-nai.

1.i11.p-

11,11iirrni

.i

i.

i.n

i;.,

,he

vari-c;trs

cr.r

ts

ori

nea

t'-'ii

,',

ric,,i.

r.rr

".,*ri

cir,sosr

ilii

s

:letltcd

of

inefficient,

il

trrf

c,,5t,i,rl,l.i

si1ri,-,rrt

i,res:

unirbLr.;

to

ftrli.y

ut'LIize,alt

it,"'",if'.;..r7...,i.

1r1l;.J

n

t.r,.n

I

cirr,()a.3jj,

or

zrrtrlj.tj.cnat

slrpnlir,s

ol

r.ertailr:''c,iit,s'1,,"1.1,'ri:rrrri

'ccl

lue

to

tl,.r

demanc'ls

a.nd

pi.c_flrencr,.s

o{'

j-ts

cust.c.,i;:,_.i,so

ilettce

r,r.th

chani;.nr.

teciin"jni.:,

irpij

iili,j,()r.r,,(,

ljroi]rp.r,-

oJ-.,.rri'l:a

i;.i.nr..

{:i:ls

"sr

st,,,,i

t,,.1",.

f.r",,

t'

b",n,rt

)]nrli.

''

,

-fanlshecl

frorir

t}re-rooa

uur,ui*"

iiia"n,riy"'t'

:i..r,

tir.

stabllshnent.neea-AlJ-il;;hase

thcse

i

t,er::s

.t.hti.

.i

. :,.

c_us

tcuers

pref

er"

urrr

u

i.

u,i

Meats

are

iurch::.g,,|1

var;rlng

forrl,s

slnce

ai:y

given

estabrt'shmbnt

{ay,

dtrr"r-iii-lilu

n:ethod

r.n

."rhich

Ii

 

er

ves

the

pr

oa,b t,r

-

u

oun"r;''

ilr;

";;

itioi"*.J"*\

J.eir

.

I

t

repares

the

prortug.ti.

The

establishmen

b

iias

i;...

-

"

debernrlne

r,,hlch

.neit:bg

oi

pii.r,.sine,-e"prolic

t,

r*ir:-

e

l'u

most

eccirontJet,

prlru*rng

i*e

eiici

p,caucb

\---.*-

-

jt

;

lj

trtiat

1s

yield?

t,

i.

-..-,,.

I'leat

I

called

the

1i

I

'j

J

I

1

\

I

\

I

r''

t'

8/17/2019 Food production Yield management

2/3

OR

CODE:

I

KEY

WOB.D

l,

Basle

fcrrula

f

determlnlng

y1e

for

prlce

c

CIqBarlscxlss

Total

Yle1d.

test

'The'

types

of

tests

Trln

test

ylelds

Ileld

bY

caxeass

welgh

Ach:al

cost

lrlL1

be

of the

same

BUtlo

'

In

ord.er

to

s

ttre

product

test,

then

Rernalnlng

velght

ffi

I{orma1ly

food

serrrlce

deternrlne

ttre

ylelcl

of

a

given

product,

nnrst

be

velghed

at

the

cnset

of

tl:e.yield

the ne

remaJ.nlng

product

must

be

uelgl:ed"

I

t,

l:

t.

l

t./

,'

,

Bonlng

.-l

,l

,.4

;,

2)

A

produet

mqy

be

partlally

or

nr}ry

deba:ed.

lo

acburately

qffipar'€'

products

the

encl

proCtrei; nmst

be

exactly

equaL

ln

ithe

J.ength

or'antou.rlt

of

bcne

wl1J:-

scme

j.tems,

the

velght

of

the

remalnlng

bone

may

also

have

to

be'deterudned. at soue

faLure

sta5,e

of

?+

fhe

yIeLd.

S

ts

thqn

calcul-ated

as

followsl

ix fOO

=

Total

tLeLd.

f,

I

I

i

Lhe

carcass

dlvldeci

by

yJ.elci

fi

per pcund/kg.

esLabllshments do

not

buy

r,rhole

Any

cne

preduct may

ncnmally

be

tested

frcrn

the orj-glaa1

state

of

purcitase

unt1l tl:e flnal

cocked. and served

Droctuct"

thls

ls

a

total

ylel

8/17/2019 Food production Yield management

3/3

KEY WORD

ry

to

Llsh

yleld

f,

o

ehased

ls

can

be ealc

Usable

neat x

100

XleId

Fr-tuEfffiwt.

Pcu'k,

beef

and

lamb

aII

to

determlne

the

most ec

Cooklng

yleld

AII

meats

wl11

shrlpk

to|some

extent.durlng.ttre

cooglng

lroces"

a:e

to

Loss'

ot

npts,U:re

and

the

meltltg

?f

f*'

the

a*ornt

of

shrlnkage

F.epends

to

a

great.

extent

ltpctt

tiie

final

tenperatlre-of{

tle

eooked.produetl.

as uel}

as

,$1

ng

IL[laf

Lelijpel-a

UL.l'u

\',l'

I

'rf

l, v vvneu yr

vrsv

"t.

*Y

"":,*

*-

,: I

the

temperatuie

at

vhlchf

tbe

product v/as

coolted".

Ihe.fi\-tllwi,

ne

tempelaEurg

aE

wlL(.lri

uuc

IJr

(

"luu

u

vr45

vvvr\Eue

4"v

I

of

cookS-ng

my

also

affef

t

shilnkage,

slnce

molst hel.t

.t

U \ Jf -LllU

Uii,'J

g1rJ\/

(aJ'J

st'

e

Drr'4rr'iqtJv

coohery m4y

result 1n

less

molsture

uetnc.iost.frqr

tlle

l

s

ce

be

tire

eted

used

ft

ula

lrab

th

gra

e

d.

F

Id

$sa

Du.r

l=

i

,

I

hu,

Itl

ve

yle

des that

maY

b

oud"cal

nethod

of

buylng"

Cooklng

YleLd i{

and

the

loss of fat.

Codiing

yleld

I

l.lelght

after

c

ooking

x

@rns

Thc:rcr

pI:oducts

havo

of uea[s

&

prulLrY.

By asl.Jng

questlms

or"drct.

-lt

fs

genera]-lx

reccmmqnded

tirat

u:eats

be

coo]"eci

it

fow temperatures

(250'i8

-

300"F)

as

tt-rls

iyqe

of

cooherv

iesults

1n'Less shrinl:irge

froh

bobh

Lho

loss of

mcdsture"

,"

I

I

400

=

l

Servlng

Ylelds

P

qrltrY

Flsh

attd

Seafood

Recapltulatlon

In

flner establlshments, i

cniV lean sllces

are

use

selvlce,

In

lovrer

-

priped

cperaitons

endsr-

shre

even

unappetlzing

-

tbotrlng

pleces

may

also-be

se

actual

nirmber

of

portlcnp

that

ca.n

be

serveC

from

multlplled

by

the-

pcrtlc{r slze

deLerr[nes

the

net

nelght.

i

The-serrring

yieki

S

f

s

abtermlnecl

by dlvldJ-ng

the

vetght

prlor

to

serl'lne

fnto

the

servlng

l+eiglrt"

Serrrlng

wel8ht x

100

=l

Servtne

yletd

S_

FiffiGEt

I

When

purchased 1n

varylnfi

welgh-ts

poultry

r+i11

cii

ylelci .

The

srna1l

blrds

[enerally

]ras a

l-orter

yle

-eOiUte

meat.

Extra

largeJ

blrds

may

yleld

less,

ln

tliere

may be an

over

devplcpurent

of bme

st:r:etur

excesslve

fat

ln

proporttcn

to lean

rneato

d

for

dsr

and

rved*

Ti:e

a

f

c, st

servlng

or l-ELL

I I €I l-Ii

Id

ln

Lha'b

e

and

yle1.,c:

prJ"cc

tngs

ccxrrpnrni.rlo

tc

t;hostr

cn

the

naln

points

of the

bqiS-c"

I

I

l

1