Day 095 - 02 Mar 95 - Page 36
1
2 Q. So since when is that?
3 A. We are talking now in the 70s.
4
5 Q. Carry on.
6
7 (The video recording continued).
8
9 Q. Pause please. That poultry slaughter operation, would that
10 be fairly typical?
11 A. No. There is better equipment but it will give you an
12 indication of the process, how it is done, yes.
13
14 Q. It is fairly similar but it has been slightly updated?
15 A. Not slightly, significantly updated.
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17 MR. MORRIS: I noticed when the guy was slitting the throat he
18 was only doing it for certain chickens. Are those the ones
19 that were not properly stunned?
20 A. Like a one or two-second shot. It is hard to tell.
21
22 MS. STEEL: Carry on please.
23
24 (The video recording continued).
25
26 MR. JUSTICE BELL: Do you want to fast forward to some
27 processing.
28
29 MS. STEEL: I am not quite sure where each new bit starts. It
30 may take longer to keep chopping and changing than to just
31 go through fast forward and review until the next one.
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33 MR. JUSTICE BELL: The comments of people are not ----
34
35 MS. STEEL: Sorry. It is all intermingled, so it is quite hard
36 to -----
37
38 (The video recording continued).
39
40 MS. STEEL: Can you pause? Would that be typical for the
41 slaughter, the stunning of pigs?
42 A. No. You can see it, yes. It is typical, no. They
43 usually go through a shoot so there is less of a chance of
44 making a mistake. But can you see that in some operations,
45 yes.
46
47 Q. Carry on please.
48
49 (The video recording continued).
50
51 Q. Can you pause, please? Is there anything unusual about
52 that?
53 A. Everything is unusual.
54
55 Q. What is unusual?
56 A. The stun, the way you stun, it is highly unusual to
57 have more. I have only seen one animal at a time which by
58 the time they get to the shoot the movement is controlled.
59 It is nothing like that.
60
