Chapter 19 – Poultry Inspection Programs
19.9 Post-Chill Procedures

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19.9.1 Cut Up and Boning

For a description of poultry parts generally prepared in registered establishments, please refer to Chapter 7 of the MOP.

19.9.2 Turkey Basting

This section is to be developed.

19.9.3 Mechanically Separated Meats (MSM)

For a description of mechanically separated meat and finely textured meat prepared in registered establishments, please refer to Chapter 4 of the MOP.

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