Turkish Journal of Veterinary and Animal Sciences

Turkish Journal of Veterinary and Animal Sciences

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

Yazarlar: Ferhan KAYGISIZ, Yavuz CEVGER

Cilt 34 , Sayı 1 , 2010 , Sayfalar 17 - 23

Konular:-

Anahtar Kelimeler:Key words: Broiler,Carcass cut up,Income,Shrinkage

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.

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@article{2010, title={Effects of marketing chicken meat as a whole or cut up on enterprise income}, volume={34}, number={1}, publisher={Turkish Journal of Veterinary and Animal Sciences}, author={Ferhan KAYGISIZ,Yavuz CEVGER}, year={2010}, pages={17–23} }
APA
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Ferhan KAYGISIZ,Yavuz CEVGER. (2010). Effects of marketing chicken meat as a whole or cut up on enterprise income (Vol. 34, pp. 17–23). Vol. 34, pp. 17–23. Turkish Journal of Veterinary and Animal Sciences.
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Ferhan KAYGISIZ,Yavuz CEVGER. Effects of Marketing Chicken Meat as a Whole or Cut up on Enterprise Income. no. 1, Turkish Journal of Veterinary and Animal Sciences, 2010, pp. 17–23.
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