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The "Refuse" and "Refuse Description" fields in the NutriBase Clinical and higher editions contain amounts and descriptions of inedible material (i.e., seeds, bone, skin) for those foods containing refuse. These amounts are expressed as the percentage of the total weight of the item as purchased and were used to compute the weight of the edible portion. Refuse data were obtained from Agriculture Handbook No. 102 (AH-102) (12), AH-456 (1), and information supplied from unpublished sources such as Agricultural Research Service contracts.
Amount in edible portion of 1 pound as purchased:
To calculate the "Amount in edible portion of 1 pound as purchased" (Column G in AH-8) use the following formula:
Y = V*(4.536*((100-R)/100))
Y = Nutrient value per 1 pound as purchased
V = Nutrient value per 100 grams
R = Percent refuse
For raw meats, the items as purchased are raw.
For cooked meats, the values are the amounts in the edible portion from 1 pound of cooked meat with refuse.
For meat cuts containing bone, any connective tissue present is included in the value given for bone.
Separable fat is not shown as refuse if the meat is described as separable lean and fat. Separable fat generally refers to seam fat and intramuscular fat.
Separable lean refers to muscle tissue that can be readily separated out of the intact cut and includes any fat striations within the muscle.
For boneless cuts, the refuse values are for connective tissue or connective tissue plus separable fat.
Percentage yield of cooked edible meat from the corresponding raw meat with refuse:
The percentage yield of cooked edible meat from the corresponding raw meat with refuse can be determined to give the cooked weight of the edible portion from 1 pound of raw meat with refuse using the following formula:
Y = (Wc / 453.6) * 100
Y = Percentage Yield
Wc = Weight of cooked edible meat |
