The greatest effect on the yield of meat cooked to a uniform internal temperature is produced by:

The greatest effect on the yield of meat cooked to a uniform internal temperature is influenced significantly by cooking time and the oven temperature. When meat is cooked, there are critical changes occurring within the muscle fibers, fat, and connective tissues.

The cooking time is essential because it determines how long the heat is applied to the meat, allowing for the proteins to denature and moisture to evaporate. If meat is cooked too quickly at a high temperature, it can lead to excessive moisture loss, resulting in a lower yield. On the other hand, prolonged cooking can also enhance the breakdown of tough connective tissues, converting them into gelatin, which helps maintain moisture and improve yield, but it must be balanced with appropriate temperature control.

Oven temperature plays a crucial role as well. Higher temperatures can cause tougher cuts of meat to dry out more quickly, negatively affecting the yield. Maintaining an optimal temperature ensures that the meat cooks evenly and retains moisture, thereby maximizing yield.

Together, these factors of cooking time and oven temperature establish an environment that promotes optimal cooking conditions for meat, enhancing its yield upon completion.