Meat, processes and equipment are described in detail with supporting diagrams and photographs. Processing is described based on the processing principles six classes of meat products defined in the manual and on selected processes. Understanding the difficulty in the hygienic aspects of food processing the manual has a strong focus on Good Hygienic Practices (GHP) and Hazard Analysis and Critical Control Point Schemes (HACCP), which are discussed in detail in the manual. But realizing the complexity of the process it also supplies much background information to allow a good understanding but also describes in practical detail cleaning and sanitation practices.
This appears to really be a very good and comprehensive technology reference manual. It does not address market and business issues.