Day 080 - 30 Jan 95 - Page 26


     
     1        patty once the process has actually got started?
     2        A.  Yes.
     3
     4   Q.   But when it comes out the other end, does that actually
     5        immediately go into the freezer or it could wait at the
     6        other end?
     7        A.  Oh, no, it goes straight -- when it comes out the other
     8        end in a box, the only waiting time, and it is still in a
     9        chilled atmosphere, is while the pallet is constructed, the
    10        boxes, and then it goes straight in the freezer.
    11
    12   Q.   But it is never more than 24 hours from the arrival of the
    13        meat until the pallet is put in the fridge?
    14        A.  It is very unusual.  I mean, there might be a situation
    15        of a machine breakdown on a Friday and it might not be able
    16        to be used until the Monday, but all that time it is under
    17        chilled conditions, the fresh meat.  There is nothing wrong
    18        with holding it.  I mean, the optimum and the speed we work
    19        at, it is going through very quickly.
    20
    21   Q.   When the meat arrives at your plant, it is visually checked
    22        as well as microbiologically checked?
    23        A.  Yes.
    24
    25   Q.   Someone has a look over the top of the barrel?
    26        A.  Yes.
    27
    28   Q.   Sometimes there will be a yellow colour for the fat; is
    29        that correct?
    30        A.  Sometimes there will be a yellow colour for the
    31        fat -- yes.
    32
    33   Q.   Carotene is present, is it not?
    34        A.  Carotene?
    35
    36   Q.   I do not know, is it something to do, related to carotene
    37        in the product?
    38        A.  No, I do not think so.
    39
    40   Q.   So what causes the fat to go yellow?
    41        A.  Well, I mean, if you think of -- you are now getting
    42        on, in my estimation, to species of cattle.  For example,
    43        Jersey or a Guernsey when it dies is very yellow fat, but
    44        we do not have that cow.  Most fat is white to slightly
    45        red, but I would not say it was carotene.
    46
    47   MR. JUSTICE BELL:  No.  Perhaps you would say on the occasions
    48        when there will be a yellow colour to the fat, why is that?
    49        A.  It could be a matter of feed, sir, or it could be a
    50        matter of breed.  It does not follow that there is anything 
    51        wrong with the fat because it is yellow. 
    52 
    53   MR. MORRIS:  No, I was not suggesting that there was.
    54
    55   MR. RAMPTON:  My Lord, I do wonder why we are thinking about
    56        colours of fat.
    57
    58   MR. JUSTICE BELL:  I can see one context in which we might but
    59        at the moment that is the only one which is the aged cows?
    60        A.  Yes, sir.

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