Day 104 - 15 Mar 95 - Page 35
1 the temperature, the sample temperature.
2
3 Q. How long on average would it stay in the chill room before
4 it goes off to be packed and transported?
5 A. It will take a full day. It will go in at the end of
6 slaughtering on one day, and if the animals are small and
7 it is lightly loaded, it may well be down to temperature by
8 the end of the following day, but that is unlikely. It is
9 more like tie 48 hours before the deep muscle temperature
10 is down to seven.
11
12 Q. What deep muscle temperature are they aiming to achieve in
13 the chill room?
14 A. Seven degrees.
15
16 Q. Ms. Hovi says -- I will read it to: "The chillers were as
17 a rule overfilled, this leading to contact contamination
18 and preventing proper chilling of the carcass". What
19 comment do you have about that? There are two separate
20 things there, are there not?
21 A. Yes, what page is that on?
22
23 Q. Bottom page 14 of your statement?
24 A. The first comment that "the chillers were as a rule
25 overfilled", from the evidence I have got, I would have to
26 say that that would not be true because a definition of
27 what "overfilled" is not given. They have to be full for
28 commercial reasons because it is very expensive -----
29
30 Q. Suppose you have a couple of carcasses nudging up against
31 each other in the chill room, does it matter?
32 A. In my view, it does not.
33
34 Q. Does it prevent them from chilling properly?
35 A. Not if the refrigeration equipment is powerful enough
36 which it is at Jarretts.
37
38 Q. You are satisfied, are you, with the standard of equipment
39 they have to chill the meat properly?
40 A. Yes, I am.
41
42 Q. We looked a moment ago at temperatures for dispatch box?
43 A. Yes.
44
45 Q. Is that an indication or not of the efficiency of the
46 chilling?
47 A. I would say, yes, it is.
48
49 Q. Are they taken straight out of the chillers -- they are
50 taken out and then they are deboned?
51 A. They will -- after they are down temperature they will
52 be quartered, as the butchers say, that is, the bottom half
53 of the carcass is removed. That is likely to go into a
54 holding chiller, a separate chiller, which holds the
55 carcasses immediately prior to being deboned.
56
57 Q. Then they are deboned?
58 A. Then they are deboned.
59
60 Q. We saw the temperatures for the deboning room.
