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 -----
