The effect of chicken meat marketing with different cutting methods on enterprise income

The aim of this study is to determine the effect of marketing chicken carcasses after different cutting methods, on the enterprise income, taking into account seasonal price changes. The study was carried out in the Meat and Fish Organization Sincan Slaughtering Plant Poult Unit (Ankara-Turkey) between March 2002-May 2002. The research material included total 850 pieces broiler carcasses, which were cut up with conventional methods using a knife. In the research, 2 different conventional cutting methods were used. In the 1(st) method, the carcasses were cut-up into 7 parts as drumsticks, thighs, fillet (breast meat without bone and skin), wings, for soup (back), neck and bone. In the 2(nd) method the carcasses were cut-up into 4 parts as wings, legs (hindquarter), whole breast (with breast meat, back, bone and skin) and neck. In the 1(st) method, it was determined that there was an average increase of 4.03 % in the enterprise income with summer term prices; and an increase of 0.91 % with winter term prices. In the 2(nd) method, it was determined that respectively 13.18 and 3.35 % increases would be obtained in the income. It was found out that the 2(nd) method, in which the work force efficiency was high and the shrinkage rate was less, provided more net income increase to the enterprise.