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Poultry Products Processing: An Industry Guide covers all major aspects of modern poultry further processing. The book provides an overview of the poultry industry and discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. It forms a comprehensive guide to converting poultry muscle into meat, highlighting the critical steps required to assure high quality and safe product manufacturing. Topics include meat product formulations, processing equipment, principles of equipment operation, food safety, microbiology, sanitation methods, and HACCP.