Effects of marketing chicken meat as a whole or cut up on enterprise income

KAYGISIZ F., CEVGER Y.

Turkish Journal of Veterinary and Animal Sciences, cilt.34, sa.1, ss.17-23, 2010 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 34 Sayı: 1
  • Basım Tarihi: 2010
  • Doi Numarası: 10.3906/vet-0709-24
  • Dergi Adı: Turkish Journal of Veterinary and Animal Sciences
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.17-23
  • Anahtar Kelimeler: Broiler, Carcass cut up, Income, Shrinkage
  • Ankara Üniversitesi Adresli: Evet

Özet

As research material, 521 broiler carcasses, 308 of which were cut up manually and 213 of which were cut up with machine, were used. The carcasses cut up were divided into 6 groups based on their weights. In both methods, the whole weights of the carcasses were determined first and recorded. After that, they were divided into 3 parts as wings, legs, and breast. It was found that the process of cutting up takes 12 s by hand and 50.5 s with machine. As a result of cutting up, net income increase was determined as 13.75% for manual cutting up and 11.37% for mechanical cutting up. © TÜBİTAK.