How to Use This Calculator
- Enter the Initial Weight of the meat before processing (in kilograms).
- Enter the Final Weight of the meat after processing (in kilograms).
- Click the Calculate button to determine the shrinkage percentage and yield.
- Use the Reset button to clear all inputs and start over.
Understanding the Results
The calculator provides three key metrics:
- Shrinkage Percentage: The percentage of weight lost during processing. This helps identify losses due to moisture evaporation, fat trimming, bone removal, or other factors.
- Weight Lost: The actual amount of meat lost in kilograms during processing.
- Yield Percentage: The percentage of the initial weight that remains after processing, indicating the efficiency of the process.
When to Use This Calculator
This calculator is particularly useful for:
- Meat processors to optimize cutting and trimming procedures
- Cooking professionals to estimate ingredient requirements
- Food manufacturers to calculate product yields
- Agricultural researchers studying meat quality
Example Scenario
Suppose you start with 10 kg of raw chicken and after deboning, trimming, and cooking, you have 8 kg left:
- Initial Weight: 10 kg
- Final Weight: 8 kg
- Shrinkage: 20% (2 kg lost)
- Yield: 80% (8 kg remaining)