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

The aim of this research was to compare two different methods of cutting chicken carcasses. A total of 461 carcasses were cut up using a knife and 205 carcasses were cut up using a cutting saw. The carcasses were cut into 4 pieces (breast, legs, wings and neck) and classified into 6 groups according to their weights. The cutting up lasted 60 s when using the knife and 17 s when using the cutting saw. The use of the saw provided higher net income than the use of the knife as the net income increased by 15.61% vs. 13.82% with summer prices, and by 5.6% vs. 3.73% with winter prices.