References

1. National Research Council. Meat and Poultry Inspection: The Scientific Basis of the Nation's Program; Food and Nutrition Board; National Academy Press: Washington, DC, 1985; 1 209.

2. United States Department of Agriculture. Pathogen Reduc tion; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule; Food Safety and Inspection Service; Federal Register., 9 CFR Part 304, United States Printing Office: Washington, DC, 1996.

3. Bilgili, S.F. Poultry Meat Inspection and Grading. In

Poultry Meat Processing, 1st Ed.; Sams, A.R., Ed.; CRC Press: Boca Raton, 2001; 47 71.

4. United States Department of Agriculture. Poultry Postmor tem Inspection; Training Module 4, Parts 703C&904, Food Safety and Inspection Service: Washington, DC, 1999.

5. United States Department of Agriculture. Sanitation; 9 CFR Part 416, Food Safety and Inspection Service: Washington, DC, 1996.

6. Barbut, S. Inspection, Grading, Cut Up, and Composition. In Poultry Products Processing: An Industry Guide, 1st Ed.; Barbut, S., Ed.; CRC Press: Boca Raton, 2002; 129 179.

7. United States Department of Agriculture. United States Classes, Standards, and Grades for Poultry; Agricultural Marketing Service 2002. AMS 70.200 et seq.

S. United States Department of Agriculture. Poultry Grading Manual; Agriculture Handbook, Agricultural Marketing Service, 199S; Vol. 31.

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