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Chapter 1: Introduction to the Meat Industry
Chapter 2: Professionalism
Chapter 3: Equipment
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Chapter 5: Bovine Meats
Chapter 6: Pork
Chapter 7: Lamb
Chapter 8: Poultry
Chapter 9: Seafood
Chapter 10: Charcuterie
Chapter 11: Marketing and Merchandising
Chapter 12: Harvesting
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