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.

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