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

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