Relations of Weights and Sizes of Broiler Parts to Carcass Weights

Roger E. Walters, K. N. May and P. D. Rodgers

No 312178, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Excerpts from the report: The information in this report is based on research conducted jointly by the Agricultural Marketing Service, U. S. Department of Agriculture, and the University of Georgia, College of Agriculture Experiment Stations. The research reported herein is part of a larger project dealing with more efficient work methods, equipment, and facilities for cutting up poultry. This study was undertaken to develop background information to be used in the development of methods and equipment for weighing poultry parts. The relationships between chicken carcass weight and the weight, volume, and dimensions of its component parts become more important as larger quantities of poultry meat are sold in cut-up form. Accurate information regarding these relationships is necessary for efficient cut-up and packaging operations and for the development of improved methods and equipment for that work.

Keywords: Livestock Production/Industries; Marketing; Research and Development/Tech Change/Emerging Technologies; Research Methods/Statistical Methods (search for similar items in EconPapers)
Pages: 38
Date: 1963-06
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:312178

DOI: 10.22004/ag.econ.312178

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