Food Production Yield Management 1c41k

's.od;fi'ffi-'ffi,/

TAHC Yleld testlng for KSY

mea{;r

ltsh

& pou

VAED

#Cr"rJ-S

Re'rJ. err

In trod.uc

Itry.

/rs

tl

cn

Revler.r the ,prcvl crls tlc 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. 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-tor:anufact.rre 20 rt{p* ire neeci) nui.ct,o^.o i"j.l, 100 fr oI cort1. Iio corcl lis norr::at_tyto .,u:"J,i ii'si, r.iasl:nrl _t" Tlre bp1.6'r' for tt:e liiot-i-*"iuil e ost;aLrl:incr 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 pouirrl .n.ril"!l,rce, 1n Lhe prccessj.n,q^,".f_!,. f otoi.... "i'r, of the prorjr-rc L i.s rost 1n the n6e1in5, sbrne in ir.,"sonrc c ooriini"rrti .o,rn oi examp

1i I

'j J!

\---.*-

-

jt

;

lj

trtiat 1s called the yield?

r,,,i."nt

1

\ I \

i.

ii,p.,"i,ii

jfill;:i

i:;i:i tsc, "iu, vrrr'y f1'1;1r cstabr-isiirnent ii,ti evel, r:1 t,ir:i.n irn ff;'a 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. fc,r an bsta.blisi:rnent *"y-ri^"o'. ti,o ;itii,." or ,t Lu;.cr i;,,,,cI;asj.n$ ';',,;,''r,ol,,ini; ttre ltern J-rr severai aiii"i:"ni Iio,:,,,o, vr 'r:Lr+ i;crUrr ir;-r v -u difJ'ef ent yielcl" i 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 b;" ;f";;;ir,\r,y lnteres t bo th" us t{=rr:risirmorii, ".f "rr;' 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"

I

t,

tire 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

I

-..-,,.

I'leat I

r''

PIevic,usly, thc or ti:e .si;.l,li sirrr:nr: t u.secl tr, bu.,, _chell an 4nti.ro ca,cass of an ani-nai. 1.i11.p- 11,11iirrni .i i. i.n i;., l,he vari-c;trs cr.r ts ori nea t'-'ii ,', r.rr cir,sosr ilii s l:letltcd of inefficient, il trrfric,,i. ".,*ri c,,5t,i,rl,l.i si1ri,-,rrt to ftrli.y ut'LIize,alt it,"'",if'.;..r7...,i. 1r1l;.J n t.r,.ni,res: unirbLr.; I cirr,()a.3jj, or zrrtrlj.tj.cnat slrpnlir,s ol r.ertailr:''c,iit,s'1,,"1.1,'ri:rrrri rlue to tl,.r demanc'ls a.nd pi.c_flrencr,.s 'ccl 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. establlshnent.neea-AlJ-il;;hase thcse i t,er::s .t.hti. .i .!:,. urrr u i. u,i c_us tcuers pref er" Meats are iurch::.g,,|1 var;rlng forrl,s slnce ai:y given estabrt'shmbnt dtrr"r-iii-lilu n:ethod r.n ."rhich Ii {ay, ";; s er ves the pr oa,b t,r u oun"r;'' ilr; itioi"*.J"*\ J.eir . I t" prepares the prortug.ti. The establishmen b iias i;... debernrlne r,,hlch pii.r,.sine,-e"prolic t, r*ir:.neit:bg oi be l'u most eccirontJet, prlru*rng i*e eiici p,caucb

t'

KEY

?+

WOB.D

OR CODE: I

lrlL1 be of the same BUtlo Basle fcrrula f ' In ord.er to deternrlne ttre ylelcl of a given product, determlnlng y1e s ttre product nnrst be velghed at the cnset of tl:e.yield test, then the ne! remaJ.nlng product must be uelgl:ed" for prlce c CIqBarlscxlss fhe yIeLd. S ts thqn calcul-ated as followsl Rernalnlng velght ix fOO = Total tLeLd. f, l,

ffi

Total test

I

I I

i

Yle1d.

t,

l:

t.

Any cne preduct may ncnmally be tested frcrn the orj-glaa1 state of purcitase unt1l tl:e flnal cocked. and served ls a total ylel
l

t./

'The' types of

tests

Trln test

pr@esslng" The,Wpes of tests tfat are necessary ln I

aleS

meat proiltcts

I

1)' Sglg--k5g5 - A tr$.m test de'cermlnes ihe autc;nt r;f ffi-Ecess fat orf unusable meat thab has been }eftr; cn by a suppl[er"[ IuLy trlmued J olht x 100 = Trlmnj-ng yle3-d S I

UntrC-mmed J olnt

i

t

,.4

i

;,!

The degree or UlJ.ckness of lnterlcrr and.exterlcx' fat tfiat cinnot, be used in servlng 'dlII naturarl;' reduce the amcxrnt of tl:e usable' ed1hle pcrtlon that can be served* (A rnaxlunrrn 9f $ lnclr of exterlor faL Is. recc;nlnsnded for. lr roasts ancl # li:ctr fo,r steaks chqps etc")

,' .-l ,

Bonlng

ylelds

,l

i

2) A produet mqy be partlally or nr}ry deba:ed. lo acburately qffipar'€' products the encl proCtrei; nmst be equaL ln ithe J.ength or'antou.rlt of bcne wl1J:exactly scme j.tems, the velght of the remalnlng bone may also have

Ileld

to

be'deterudned.

at

soue faLure sta5,e of

bY

caxeass welgh

Ach:al cost

Lhe carcass dlvldeci by yJ.elci fi per pcund/kg. esLabllshments do not buy r,rhole I{orma1ly food serrrlce

KEY

WORD

ry to e lrab Llsh yleld f, o ft tire ece $sa s be Du.r ehasedd. th ls can be ealc uulaeted l

neat x Fr-tuEfffiwt.

Usable

100

l= XleId

F

i ,

Pcu'k, beef and lamb aII hu,ve yle Id gra des that maY to determlne the most ec oud"cal nethod of buylng" Cooklng

I

b

used

yleld AII meats wl11 shrlpk to|some extent.durlng.ttre cooglng the meltltg ?f f*' lroces" a:eofto Loss' ot npts,U:re and shrlnkage F.epends to a great. extent ltpctt the a*ornt as ,:,$1 I *as uel} l, veooked.produetl. vvneu yr vrsv "t. *Y Lelijpel-a UL.l'u \',l' I tle final tenperatlre-of{ tiie tng IL[laf "":,* 'rf 4"v ( "luu u v/as coolted". Ihe.fi\-tllwi, product vr45 vvvr\Eue uuc IJr at wlL(.lri vhlchf tbe temperatuie aE tne the tempelaEurg st' te Drr'4rr'iqtJv shilnkage, slnce molst hel.t also (aJ'J affef Uii,'J g1rJ\/ \ Jf!-LllU my of UcookS-ng U.t uetnc.iost.frqr tlle molsture less result 1n coohery m4y reccmmqnded tirat u:eats be coo]"eci or"drct. -lt fs genera]-lx tt-rls iyqe of cooherv it fow temperatures (250'i8 - 300"F) as iesults 1n'Less shrinl:irge froh bobh Lho loss of mcdsture" and the loss of fat. Codiing yleld I l.lelght after c ooking x 400 = Cooklng YleLd i{ I

Itl

,"

I

I

@rns

Servlng Ylelds

l

use d for In flner establlshments, i cniV lean sllces areshre dsr and endsrselvlce, In lovrer - priped eraitons even unappetlzing - tbotrlng pleces may also-be se rved* Ti:e portlcnp that ca.n be serveC from a f c,!st

actual nirmber of multlplled by the- pcrtlc{r slze deLerr[nes the net servlng nelght. The-serrring yieki S f s abtermlnecl by dlvldJ-ng the or l-ELL vetght prlor to serl'lne fnto the servlng l+eiglrt" Serrrlng wel8ht x 100 Servtne yletd S_ =l i

P qrltrY

Flsh attd Seafood

FiffiGEt

I

1n varylnfi welgh-ts poultry r+i11 cii I I €I l-Ii ylelci!. blrds [enerally ]ras a l-orter yle Id ln The srna1l -eOiUte meat. Extra largeJ blrds may yleld less, ln Lha'b tliere may be an over devplurent of bme st:r:etur e and excesslve fat ln proporttcn to lean rneato When purchased

Thc:rcr pI:oducts havo yle1.,c: prJ"cc

of uea[s & prulLrY.

tngs ccxrrpnrni.rlo tc

Recapltulatlon By asl.Jng questlms cn the naln points of the

t;hostr

bqiS-c"

I I

l 1