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That’s a lot of dolphin meat!
Let’s see a machine do that.
“We programmed it to have a sense of smell, just so it could suffer, like the old flesh-and-blood workers!”
How long would a can of hand-stuffed fish meat made in such conditions be viable before going bad?
Probably not much different than now, considering they’re probably still going to pasteurize the cans after they’re sealed in the 1930’s
