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impact of manual and mechanical cut-up of broiler carcasses on the enterprise income

Author

Listed:
  • Y. Cevger

    (Department of Livestock Economics, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey)

  • S. Sariozkan

    (Department of Livestock Economics, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey)

  • H. Guler

    (Department of Livestock Economics, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey)

Abstract

This research was carried out in the Meat and Fish Products Co. Sincan Plant (Ankara,Turkey) between March 2002-May 2002. Total 666 broiler carcasses, 461 of which was cut-up with hand using a knife and 205 of which was cut up with cutting saw, formed the research material. Cut-up carcasses were classified in 6 groups according to their weights. The carcasses were weighted as a whole in both methods and after their weights were recorded, they were cut-up into 4 parts as breast, legs, wings and neck. It was determined that process of cutting up with knife lasted for 60 s and for 17 s with cutting saw. As a result of cutting up, net income increase was determined as 13.82 percent in cutting up with knife and as 15.61 in cutting up with cutting saw with summer prices and as 3.73 percent in cutting up with knife and as 5.6 percent in cutting up with cutting saw with winter prices.

Suggested Citation

  • Y. Cevger & S. Sariozkan & H. Guler, 2003. "impact of manual and mechanical cut-up of broiler carcasses on the enterprise income," Veterinární medicína, Czech Academy of Agricultural Sciences, vol. 48(9), pages 248-253.
    • Handle: RePEc:caa:jnlvet:v:48:y:2003:i:9:id:5777-vetmed
    DOI: 10.17221/5777-VETMED
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    Cited by:

    1. Andrej Lebar & Oki Blatnik & Mihael Junkar & Henri Orbanić, 2012. "Vibration assisted cutting of Gouda cheese," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(1), pages 1-8.

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