“Smoking” means exposing meat or poultry products, for the purpose of food preservation, rather than as a method of flavor enhancement, to an environment of smoke generated from hardwood, hardwood sawdust, corn cobs, or natural or artificial liquid smoke that has been transformed into a true gaseous state by application of direct heat.
(Added by Stats. 2011, Ch. 133, Sec. 19. (AB 120) Effective July 26, 2011.)
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