Day 103 - 14 Mar 95 - Page 30


     
     1   MR. MORRIS:  What does "emulsion" mean, do you know?
     2        A.  The -----
     3
     4   MR. JUSTICE BELL:  Do you understand how it is done?
     5        A.  The emulsion, I would think they are referring to the
     6        mixture of meat and brine and solutions that are added to
     7        it.
     8
     9   Q.   Yes, but we start with the meat.  We have the internal
    10        temperature before it has been mixed.  That is 0.  Then we
    11        have whatever the emulsion is and its temperature before it
    12        is mixed in.  Then we have cold water.
    13        A.  Yes.
    14
    15   Q.   And its temperature before it is mixed in.  Then whatever
    16        the emulsion is, and the meat and the cold are mixed
    17        together, and we have got the temperature after the mix.
    18        A.  I agree.
    19
    20   MR. MORRIS:  But it does not seem to you that that has been
    21        rejected then?
    22        A.  I mean, the -----
    23
    24   Q.   It says "OK" whenever it says anything down the bottom.
    25        A.  The guidelines here are indicators of the ideal.  If
    26        you take it that the average thermometer is only accurate
    27        to one degree anyway, you would not normally reject
    28        something that says 4.6.
    29
    30   Q.   So if something says 4.6, it might actually be 5.6 with
    31        your testimony then?
    32        A.  As I said, these are guidelines for working practice.
    33        They are not absolutes for rejection.
    34
    35   Q.   So would you say then that the thermometers are only
    36        accurate to one degree?
    37        A.  It depends on the thermometer; it depends on the type
    38        of instrument that you have, but to expect a thermometer to
    39        read more accurately than plus or minus one degree is not
    40        really realistic.
    41
    42   Q.   So when you set a standard of, say, four degrees for meat
    43        travelling it is because you recognise that the recordings
    44        may always be one degree out anyway?
    45        A.  Well, they could be, yes.
    46
    47   Q.   I am trying to skip through these.  The next page, we can
    48        turn over, there are no questions on that.  The next page
    49        which is the STD Sandwich Control Chart - Frying?
    50        A.  Yes. 
    51 
    52   Q.   Sandwich meat temperature, four degrees is also the 
    53        standard, yes?
    54        A.  Yes.
    55
    56   Q.   This is the final product, is it?  What is this of?
    57        A.  I think this is the product as it comes off the line
    58        before it goes into the fryer.
    59
    60   Q.   So this is the final product -----

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