Table 26--Broiler parts: Weights in relationship to eviscerated carcass weight

Source:

Hudspeth, J.P., Lyon, B. G., and Mercuri, A.J., Weights and Cooked Yields of
Broiler Parts Related to Eviscerated Carcass Weights, ARS Rpt. S-46, U.S.
Dept. Agr., Oct. 1974, p. 5.

Table 27--Turkey parts: Approximate weights and percentage of carcass 1/

1/ Weights and percentage vary depending on turkey size and conformation and method of cutting.

Source: Price Schroeder, "California Turkey Industry," paper, California Banker's Short Course, Modesto, Calif., Feb. 1976.

Table 29--Estimated conversion factors for yields of liquid eggs and dried eggs and the moisture content of dried eggs, by types of

:

product, 1977

:

: Requirements for 1 pound :

:

:
of dried egg products
: Liquid

2/

Shell eggs

:

product from
100 pounds of :
liquid egg

:

Pounds

Dozen

Pounds

Percent

Data represent recent commercial experience as well as the effect of current sanitary regulations on yields of egg

Whole eggs, 24.7 percent total egg solids; egg whites, 11 percent total egg solids; and yolks, 43 percent minimum
2/ Concentration factors used by U.S. Dept. Agr. for estimating the conversion of liquid to dried to check yields and volume
reports.

3/ Values recommended for "Approximate Moisture Content of Dried Egg Product," Poultry Division, Agr. Mktg. Serv., U.S. Dept. Agr. letter dated Dec. 7, 1976.

1/ Factors are for specified groups and are not applicable to individual species. 2/ Weight of the fish as removed from the water.

3/ Production as reported to the National Marine Fisheries Service; imports as reported by the Bur. Census.

4/ Weight of fin fish after removal of entrails, head, tail, and fins. 5/ Weight of the edible portion of the fish or shellfish.