Subprimal purchasing and merchandising decisions for pork: relationship to retail value.
J Anim Sci
; 74(1): 13-7, 1996 Jan.
Article
em En
| MEDLINE
| ID: mdl-8778091
ABSTRACT
To assess retail value and profitability, cutting test data were obtained in a simulated retail cutting room for boxed pork subprimals, bone-in loins (n = 180), boneless loins (n = 94), Boston butts (n = 148), fresh hams (n = 28), and boneless hams (n = 23). Processing times (seconds) and retail weights (kilograms) were used to determine relative value. Cutting style affected (P < .05) value differential (US$/subprimal) for bone-in and boneless loins. When cutting styles within subprimals were pooled, value differential was affected (P < .05) by purchasing specification for bone-in loins, boneless loins, Boston butts, and inside fresh hams. Processing bone-in loins to a boneless end point produced a greater (P < .05) value differential and percentage of gross margin than a bone-in retail end point. Bone-in loins fabricated to a boneless retail end point produced a greater (P < .05) value differential and percentage of gross margin than boneless loins fabricated to the same end point. The increase in retail value can be attributed to the increased number and weight of retail cuts produced from bone-in loins. The thick, boneless loin cutting style produced a greater (P < .05) value differential and percentage of gross margin as a result of a lower (P < .05) cost of fabrication and increased value of retail cuts than the thin, boneless cutting style. In general, boneless pork cutting methods were more profitable than bone-in cutting methods regardless of subprimal.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Tomada de Decisões Gerenciais
/
Indústria de Processamento de Alimentos
/
Carne
Tipo de estudo:
Prognostic_studies
Limite:
Animals
Idioma:
En
Revista:
J Anim Sci
Ano de publicação:
1996
Tipo de documento:
Article
País de afiliação:
Estados Unidos