Day 097 - 06 Mar 95 - Page 70


     
     1        less by the time it leaves?
     2        A.  Yes.
     3
     4   Q.   Is there a point in its processing where it is less than
     5        that or not?
     6        A.  Possibly at the boning stage.
     7
     8   Q.   When it leaves the line, as it were, to go into the
     9        chilling room what sort of temperature is it likely to be
    10        at at that stage?
    11        A.  In the chilling rooms?
    12
    13   Q.   Just before it goes into the chilling rooms.  What is the
    14        ambient temperature in the slaughter hall?
    15        A.  In the slaughter hall the ambient temperature is
    16        probably fairly similar to the ambient temperature in here
    17        today.  In the chillers, in fact, everywhere after the
    18        slaughter hall is temperature controlled to below 12
    19        degrees centigrade.
    20
    21   Q.   What is the temperature in the chiller?
    22        A.  Around zero.
    23
    24   Q.   How long does it take the meat to get down to that sort of
    25        temperature or something near it?
    26        A.  To near zero.
    27
    28   Q.   Yes.
    29        A.  Oh, that would probably take 48, 72 hours I would
    30        imagine.
    31
    32   Q.   So it goes in at whatever temperature it happens to be at
    33        and then it is left there until it reaches ----
    34        A.  Well, until it reaches an acceptable temperature for
    35        boning.
    36
    37   Q.   Which is what?  What is acceptable?
    38        A.  Five, 4 to 7 degrees.
    39
    40   Q.   Is it difficult to bone meat which is frozen solid?
    41        A.  Yes.
    42
    43   Q.   It may be obvious but we have to be told these things.  So
    44        it would be the temperature at which it can be handled but
    45        not more than 5 or 6, is that right?
    46        A.  Yes.
    47
    48   Q.   Does it ever get above that before it leaves the premises?
    49        A.  Above?
    50 
    51   Q.   Five or 6? 
    52        A.  It is possible, yes. 
    53
    54   Q.   At what stage could it climb above 5 or 6?
    55        A.  At the deboning stage.
    56
    57   Q.   What happens to it after it has been deboned?
    58        A.  It has to go straight into a chiller.
    59
    60   Q.   Another chiller?

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