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

Abstract

Total 666 broiler carcasses, 461 of which was cut-up with hand using a knife and 205 of which was cut up with cu�ing 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 a�er their weights were recorded, they were cut-up into 4 parts as breast, legs, wings and neck. It was determined that process of cu�ing up with knife lasted for 60 s and for 17 s with cu�ing saw. As a result of cu�ing up, net income increase was determined as 13.82 percent in cu�ing up with knife and as 15.61 in cu�ing up with cu�ing saw with summer prices and as 3.73 percent in cu�ing up with knife and as 5.6 percent in cu�ing up with cu�ing saw with winter prices.

Vibration assisted cutting of Gouda cheese

“…It was shown by Cavger et al (2003) that by improving the performance of cutting broilers into parts, the profit of a poultry plant could be increased by up to 15.6%. On the other hand, McGorry et al (2003) pointed out that the influence of parameters such as the knife sharpness and cutting force exposure on the performance and productivity has not yet been well documented.…”