Yield factor value: 2.75 (Soya Textured Vegetable Protein 'meat', boiled, BERGSTROM 1994_GAINS-AND-LOSSES)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
2.72 2.41 3.16 0.32 3

Original Retention Factor Values used to Produce Mean

Murphy P.A., Song T.T., Buseman G., Barua K., Beecher G.R., Trainer D., Holden J. (1999) Isoflavones in retail and institutional soy foods. Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
2.41 Burger A-West Burger A-West boiled 2.5 2.2 mg/100 g fresh weight
2.58 Burger B-East Burger B-East boiled 1.7 1.6 mg/100 g fresh weight
3.16 Burger B-Mid West Burger B-Mid West boiled 2.0 2.3 mg/100 g fresh weight