leavening, puffing, and foaming, slaughtering, carcass
disassembly, component excision, slicing and dicing, peeling and trimming,
grading, cell disruption and maceration, pasteurization and sterilization, blanching,
baking, cooking (for purposes of tenderization or textural modification)
leavening, puffing, and foaming, slaughtering, carcassdisassembly, component excision, slicing and dicing, peeling and trimming,grading, cell disruption and maceration, pasteurization and sterilization, blanching,baking, cooking (for purposes of tenderization or textural modification)
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