X i Reference Cance Breast Wings Thighs Bones Feathers Total 150 30 30 75 15 300 $ 0.55 $ 0.15 $ 0.35 $ 0.10 $ 0.05 $ 82.50 $ 4.50 $ 10.50 $ 7.50 $ 0.75 $ 105.75 Pounds of product Wholesale selling price per pound Sales value at splitoff Weighting: Sales Value at splitoff Joint costs allocated Allocated costs 0.780 0.043 0.099 0.071 0.007 1.000 62.40 $ 3.44 $ 7.92 5.68 0.56 $ 80.00 per pound $ 0.4160 $ 0.1147 $ 0.2640 $ 0.0757 $ 0.0373 Print Done Tasty Chicken grows and processes chickens. Each chicken is disassembled into five main parts. Tasty Chicken is computing the ending inventory values for its July 31, 2017, balance sheet. Ending inventory amounts on July 31 are 15 pounds of breasts, 10 pounds of wings, 6 pounds of thighs, 10 pounds of bones, and 3 pounds of feathers. Tasty Chicken's management wants to use the sales value at splitoff method. However, manag explore the effect on ending inventory values of classifying one or more products as a byprodu product. (Click to view information on the sales value at splitoff method.) Requirement 2. Assume Tasty Chicken uses the production method of accounting for byproducts. What are the ending inventory values for each joint product on July 31, 2017, assuming breasts and thighs are the joint products and wings, bones, and feathers are byproducts? Begin by selecting the formula to calculate the joint costs to be allocated. Then enter the amounts and determine the amount. (NRV = Net Realizable Value.) = Joint costs to be allocated