1. Further Processing Products categories
Whole / part of carcass products
Formed products (sectioned and formed, restructured)
Emulsified (comminuted) products

2. Whole or part of carcass products
Ingkung
Fried chicken (coated and non coated)
Opor
Rica-rica
Roasted chicken

3. Formed products Sectioned products: steak, sate
Restructured products: nuggets, meat ball
Formed products offer the advantage of being:
Boneless
Easily portioned in an appropriate size and shape
Lower in cook loss and higher in serving yield, having virtually no waste

4. Formed products
Uniform in composition for better brine or cure distribution
Able to utilize whole muscle pieces with otherwise less utility
Easier to heat, slice, and serve.

5. Formed products Obvious limitation are:
Low quality poultry pieces cannot always be improved
Formed products require equipment, manufacturing technology, additional mold or casings, and handling considerations to avoid pathogen contamination

6. Formed products
shelf-life may not be as long as whole muscle, non marinated products
Further processing requires a high input of labor and capital

7. Emulsified (comminuted) products
Frankfurter, Bologna, Loaf items
Typically manufactured from chilled or frozen MDP or MDT

8. Application of smoke to the comminuted products may be in the form of:
A liquid drench applied to casing surface
Atomization of liquid smoke in the smokehouse
Incorporation of liquid into the product formulation
Natural smoke generated hardwood sawdust.