Page 148 - Calculating Agriculture Cover 20191124 STUDENT - A
P. 148

12-18                                  Poultry Science                                 CH 12]




                     Dressed Meat
                         Another common use of percent in the poultry business is the relationship of the live weight to
                     the dressed weight, or eviscerated yield. In the turkey industry it is found that toms yield about 75%
                     of live weights while the hens yield about 77% of live weight.

                     Example A:  Tom turkeys have about a 75% eviscerated yield and hen’s have a 77% yield. If a hen
                                  and a tom each weigh 20 lb. live weight, what should be their eviscerated yields?
                                                                         ______________  Tom eviscerate lbs.
                                                                         _______________ Hen eviscerate lbs.
                     Solution:
                                           Eviscerated yield# = live weight x eviscerated % ÷ 100%

                                           Tom:  Eviscerated yield  = 20# x 75% ÷ 100%
                                                               = 20# x (75% ÷ 100%)
                                                               = 20# x 0.75
                                           Tom: Eviscerated yield = 15#

                                           Hen:  Eviscerated yield  = 20# x 77% ÷ 100%
                                                               = 20# x (77% ÷ 100%)
                                                               = 20# x 0.77
                                           Hen: Eviscerated yield = 15.4#

                     Example B:   Prepared Tom Turkey is selling for 32¢ per pound. Twenty live birds weighing on
                                  average 18# each are sold yielding 75% eviscerated. (a) What is the average
                                  eviscerated weight and (b) how much will be received?

                                                                 (a)   ____________  Avg  Eviscerated weight

                                                                 (b)  $ _______________________ received
                     Solution:
                                    (a)    Eviscerated yield# = live weight x eviscerated % ÷ 100%

                                           Tom:  Eviscerated yield  = 18# x 75% ÷ 100%
                                                               = 18# x (75% ÷ 100%)

                                                               = 18# x 0.75
                                    (a)    Tom:  Average Eviscerated yield   =  13.5#

                             (b)  (#  birds)  x (Avg Wt) x (dress %) x ($/# dressed) = $ received
                        Convert % to decimal values
                                  (20 birds) x (18#/bird) x (75%) x ($.32/# dressed) = $ received

                                    (b)       20  x 18 x 0.75 x $0.32   =  $ 86.40



                         In meat processing it is necessary for processors to determine how many animals will be
                     required to meet a market demand. Considering the eviscerated yield of animals processors will
                     calculate the numbers of animals to meet the demand. In the following problems you will be asked to
                     find how many birds it will take to fill a MINIMUM order. In these types of problems one must
                     abandon the normal rounding rules, the reason being that any fractional part of a bird will require the
                     use of a whole individual bird.

                                               INSTRUCTOR Copyrighted Material
   143   144   145   146   147   148   149   150   151   152   153