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

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 cufting 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 cufting up with knife lasted for 60 s and for 17 s with cufting saw. As a result of cufting up, net income increase was determined as 13.82 percent in cufting up with knife and as 15.61 in cufting up with cufting saw with summer prices and as 3.73 percent in cufting up with knife and as 5.6 percent in cufting up with cufting saw with winter prices.