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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