chapter 1 Introduction to poultry meat processing / chapter 2 Preslaughter factors affecting poultry meat quality / chapter 3 First processing: slaughter through chilling / chapter 4 Second processing: parts, deboning, and portion control / chapter 5 Poultry meat inspection and grading / chapter 6 Packaging / chapter 7 Meat quality: sensory and instrumental evaluations / chapter 8 Microbiological pathogens: live poultry considerations / chapter 9 Poultry-borne pathogens: plant considerations / chapter 10 Spoilage bacteria associated with poultry / chapter 11 Functional properties of muscle proteins in processed poultry products / chapter 12 Formed and emulsion products / chapter 13 Coated poultry products / chapter 14 Mechanical separation of poultry meat and its use in products / chapter 15 Marination, cooking, and curing of poultry products / chapter 16 A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry / chapter 17 Processing water and wastewater / chapter 18 Quality assurance and process control