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.
Broiler, carcass cut up, income, shrinkage
KAYGISIZ, FERHAN and CEVGER, YAVUZ
"Effects of marketing chicken meat as a whole or cut up on enterprise income,"
Turkish Journal of Veterinary & Animal Sciences: Vol. 34:
1, Article 3.
Available at: https://journals.tubitak.gov.tr/veterinary/vol34/iss1/3