In yield percentage calculation, what is the standard formula?

In yield percentage calculation, what is the standard formula?

• A. Edible yield divided by starting carcass weight, times 100.
• B. Edible yield divided by final finished weight, times 100.
• C. Starting carcass weight divided by edible yield, times 100.
• D. Total yield divided by edible yield, times 100.

Answer: (D)

The main idea is to relate everything you recover from processing to the part you actually can eat. Total yield is all weight recovered from the carcass after processing (edible plus inedible parts), while edible yield is just the consumable portion. By dividing total yield by edible yield and multiplying by 100, you get a number that shows how many times larger the overall processed output is compared with the edible portion. This provides a clear measure of processing efficiency and lets you compare products that have different amounts of non-edible material. For example, if you end up with 5 kg total yield and 2 kg of edible meat, the calculation is (5 ÷ 2) × 100 = 250%. That indicates a lot of non-edible material accompanies the edible portion. The other formulas would compare the edible portion to live or finished weights, or take ratios that don’t express overall processing yield in the same way.

The main idea is to relate everything you recover from processing to the part you actually can eat. Total yield is all weight recovered from the carcass after processing (edible plus inedible parts), while edible yield is just the consumable portion. By dividing total yield by edible yield and multiplying by 100, you get a number that shows how many times larger the overall processed output is compared with the edible portion. This provides a clear measure of processing efficiency and lets you compare products that have different amounts of non-edible material.

For example, if you end up with 5 kg total yield and 2 kg of edible meat, the calculation is (5 ÷ 2) × 100 = 250%. That indicates a lot of non-edible material accompanies the edible portion. The other formulas would compare the edible portion to live or finished weights, or take ratios that don’t express overall processing yield in the same way.