Day 097 - 06 Mar 95 - Page 73
1 MR. RAMPTON: I will do the best I can.
2
3 MR. JUSTICE BELL: I once got cross with an opponent because he
4 was muttering as he sat beside me while I took my witness.
5 He eventually stood up and said he was only trying to tell
6 me I could lead whenever I wanted to.
7
8 MR. RAMPTON: Exactly. If I went through the evidence the way
9 the Defendants are inclined to do, again it is not
10 criticism, it would mean we would not finish -----
11
12 MR. JUSTICE BELL: We will all bear it in mind.
13
14 MR. MORRIS: We are not being over -----
15
16 MR. JUSTICE BELL: You have said your peace about it ----
17
18 MR. MORRIS: Cautious.
19
20 MR. JUSTICE BELL: --- as you are entitled to do there we are.
21
22 MR. RAMPTON: I have forgotten completely where I was.
23
24 MR. JUSTICE BELL: You were not anywhere because I had
25 interrupted in order to ascertain or to confirm that the
26 temperature of the meat did go on occasions at least above
27 7 degrees centigrade as a result of the deboning operation,
28 but it then went into a holding chiller.
29
30 MR. RAMPTON: I think you said, Mr. Chambers, that it did not
31 ever go much above 7 even on deboning. Is that right?
32 A. Most meat would be under -- I would expect most meat to
33 be under 7 degrees centigrade.
34
35 Q. Between what temperatures is meat of a sufficiently plastic
36 quality that it can be satisfactorily deboned?
37 A. Well, it is more a question of it being too cold and
38 too warm.
39
40 Q. How far down do you have to go before it is difficult?
41 A. Around zero would begin to get pretty difficult for
42 people to bone out.
43
44 Q. So between 1 and 7 you can debone?
45 A. The colder you get the harder it is, so.
46
47 Q. I want to ask you about one other feature of the
48 operation. You told us that you have a concern about
49 washing the hides?
50 A. Yes.
51
52 Q. Because I think you said it was work you thought had been
53 done in Finland?
54 A. Yes.
55
56 Q. What about the use of water generally in the slaughter hall
57 as a means of cleaning meat? What is the position with the
58 meat on that?
59 A. We try not to use water for washing the carcass,
60 because there is an argument that actually in washing off
