Hi charles and everyone
Thankyou but, is there any standard for each product? for example if I produced fish fillet, how can I determine whether or not it has been correctly trimmed regarding on its yield percentage?
Yr query is fundamental to Production Control. And profit.
There is typically a (target) range for a given species and a controlled procedure, ie if the recovery (or its inversely correlated "loss of weight") falls outside the range, it suggests a change may have occurred. In yr case, over-trimming will logically give an increase in "trim" yield / decrease in fillet yield, under-trimming the opposite.
IMEX some species permit very small target ranges, others not. But no experience with tuna, sorry. Lists of typical yields for defined end-products from various seafood species can be found in some textbooks but practical data often diverges.
Rgds / Charles.CGo to the full post