Day 112 - 31 Mar 95 - Page 43


     
     1        be not slaughtering that much cattle.
     2
     3   Q.   We are talking about specifically cattle.
     4
     5   MR. JUSTICE BELL:  Who suggested the solution of using the lamb
     6        chiller or sheep chiller?
     7        A.  I think it was Mr. Jarrett.  He asked me if I found it
     8        acceptable.
     9
    10   Q.   You would have been content with that?
    11        A.  Yes.  We tried it and it seemed to work fairly well
    12        with small carcasses, with steers, but the problem with the
    13        cows and bigger carcasses in general was that the front
    14        feet touched the floor which was unacceptable.  This is how
    15        far we got with it.  We were still negotiating this
    16        possibility at the time when I had not ruled it out.  We
    17        were still using the sheep chiller for carcass quarters.
    18        It meant a lot of extra work for Jarretts because they had
    19        to cut the carcass halves in quarters and then re-hang them
    20        in the -----
    21
    22   Q.   As I understand it, the sequence is this: you bring to
    23        their attention that carcasses are coming out of the first
    24        chiller at a temperature as high as 15 or 16 degrees
    25        centigrade?
    26        A.  Yes.
    27
    28   Q.   You say that Jarretts appreciated that a possible solution
    29        was considered?
    30        A.  Yes, and I -----
    31
    32   Q.   Turning the chiller temperature down was not a solution
    33        because that would affect the quality of the meat?
    34        A.  Yes.
    35
    36   Q.   Using the empty sheep chiller was considered as a solution,
    37        but with the larger carcasses that would involve quartering
    38        them in order to store them there?
    39        A.  Yes.
    40
    41   Q.   That meant more work?
    42        A.  That is right.
    43
    44   Q.   For Jarretts?
    45        A.  But they were willing to try it.
    46
    47   Q.   They were willing to try it, but as a solution, you say, to
    48        the fact that the carcasses were too high a temperature
    49        when they were being taken out of the cattle carcass
    50        chiller? 
    51        A.  That is right.  Now I recall also that we had another 
    52        experiment going on at the time.  It was done on my 
    53        suggestion that we would slaughter the steers that were
    54        sent for export earlier in the morning and then they would
    55        move their loading to a later date or the following day and
    56        we would perhaps lengthen the chilling time in that way by
    57        another six hours which would probably bring the carcasses
    58        to an acceptable temperature, but I did not remain there
    59        long enough to see if this solution worked.  They welcomed
    60        this suggestion as well.

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